Traditional seed dehulling practices promote oxidation of Ricinodendron heudelotii kernel oil rich in conjugated linolenic acids
(2026) Journal of Food Composition and Analysis — Vol. 153, n° 109160, p. 10 (2026)
Files
Ideetal2026.pdf
Open Access - Adobe PDF
- 1.9 MB
Details
- Authors
- Abstract
- Conjugated linolenic acids (CLnAs) are attracting growing scientific interest due to their promising anticancer properties. However, these conjugated fatty acids are scarce, as they are primarily found in the oils of a limited number of plant species. Notably, the oil extracted from Ricinodendron heudelotii (ricinodendron) kernels contains high proportions of α-eleostearic acid. Despite its widespread consumption across West and Central Africa, the precise composition and oxidative sensitivity of this oil remain largely unexplored. Yet, its high CLnA content, combined with the pro-oxidant nature of the traditional seed dehulling process, raise concerns about the oxidative quality of the kernels and oils sold in Africa. In the present study, we investigated the oxidative impacts of different dehulling methods on ricinodendron oil. Ricinodendron kernels dehulled using traditional methods, whether purchased as such or obtained by reproducing the traditional process under controlled laboratory conditions, exhibited elevated levels of oxidation, while directly dehulled kernels were only marginally oxidised. In addition, we analysed the composition of ricinodendron oils from several communes of Benin. Our results highlight ricinodendron kernel oil as a promising source of CLnAs for humans but underscore the need to adapt traditional dehulling practices to prevent the formation of potentially harmful oxidation products.
- Affiliations
Citations
Ide, A., Vellemans, S., Chadare, F. J., Ho, P. Y., Warnant, A., Mignolet, E., Quetin-Leclercq, J., Assogbadjo, A., Debier, C., Feron, O., & Yvan Larondelle. (2026). Traditional seed dehulling practices promote oxidation of Ricinodendron heudelotii kernel oil rich in conjugated linolenic acids. Journal of Food Composition and Analysis, 153(109160), 10. https://doi.org/10.1016/j.jfca.2026.109160 (Original work published 2026)