Characterization and nutritional content of Terminalia catappa kernel and its oil from Sabah, Malaysia

• Published in: Applied Food Research 2022-06, Vol.2 (1), p.100088, Article 100088
• Main Authors: Jahurul, M.H.A., Adeline, K.B., Norazlina, M.R., Islam, Shahidul, Shihabul, A., Zaidul, I.S.M.
• Format: Article
• Language: English
• Subjects: Nutritional content; Physicochemical properties; Terminalia catappa kernel; Terminalia catappa kernel oil; Total phenolic content
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2022.100088

•TC kernel possessed interesting nutritional contents with high antioxidant properties.•TC oil yield and its physicochemical properties affected by geographical locations.•TC oil had 37.57 and 61.37% saturated and unsaturated fatty acids.•It is a new source of edible oil and can be used in food industry. This study was aimed to evaluate the nutritional quality of Terminalia catappa kernel oil (TCKO) and its characterization as well as total phenolic content cultivated in two different locations in Sabah, Malaysia. TCK contained 6.87 to 6.92% moisture, 4.54 to 4.77% ash, 21.98 to 22.44% protein, 5.13 to 5.36% total fibre, 6.88 to 7.01% carbohydrate, and 49.45 to 54.47% oil. The iodine value (IV), free fatty acid (FFA), peroxide value (PV), refractive index (RI), and total phenolic content (TPC) were found to be comparable to that of edible oils. The FFA, IV, PV, color, and TPC values showed significant differences. These results also revealed that the oil from Kota Kinabalu TCK contain more unsaturated fatty acids and display lower oxidative stability as compared to oil extracted from Keningau TCK. From the nutritional point of view, TCK oil had interesting fatty acid composition, displaying the lowest atherogenicity and thrombogenicity indices, highest polyunsaturated/saturated fatty acids and hypocholesterolemic/hypocholesterolemic ratios, respectively. This is suggested that TCK oil have potential to become a new source of healthy edible oil. [Display omitted]