Physicochemical Properties and Fatty Acid Profile of Gamma-irradiated Sorrel Seed (Hibiscus sabdariffa) Flour and Oil

• T.A. Sanni

  Department of Food Science and Technology, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

  Author

• O.O. Alabi

  Department of Food Science and Technology, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

  Author

• J.O. Ogundele

  Department of Industrial Chemistry, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

  Author

This work evaluated the quality of sorrel seeds as function of irradiation doses (0, 2.5, 5, 10, and 20kGy, respectively) so as to determine dose level causing minimal undesirable changes to sorrel seed. Physicochemical properties (proximate, color, peroxide value, free fatty acid value, saponification value and fatty acids), and functional properties (Water and oil holding capacity, foaming capacity, emulsification and protein solubility) of the oil were determined using standard analytical methods. The results showed that irradiation decreased crude protein and crude lipids significantly, while the ash content and the crude fiber remained unaffected. Significant changes in peroxide values, saponification and free fatty acids were observed after irradiation. Gas chromatography (GC) results revealed a clear trend toward an increase in the amount of saturated fatty acids with increasing irradiation dose and a decrease in the amount of polyunsaturated fatty acids in the triacylglycerol composition of the irradiated samples compared to the unirradiated sample. An inducement of trans-fatty acids at 20kGy was also observed. The functional properties showed fluctuation with increasing dose of irradiation.

1. T.A. Sanni, Department of Food Science and Technology, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

   Department of Food Science and Technology, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

2. O.O. Alabi, Department of Food Science and Technology, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

   Department of Food Science and Technology, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

3. J.O. Ogundele, Department of Industrial Chemistry, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

   Department of Industrial Chemistry, Federal University of Oye, Oye-Ekiti, Ekiti state, Nigeria

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