Many oils are defined by their distinctive flavor notes that are caused by a mixture of volatile compounds.  In this study, volatile compounds were determined analytically after the oils were extracted from the njangsa (<i>Ricinodendron heudelotti</i>) seeds via two common methods: solvent extraction and enzyme-assisted extraction (EAE). Njangsa seeds are a good source of oil, rich in polyunsaturated fatty acids with potential health, nutritional and industrial applications.  To our knowledge, this is the first study to assess volatile compounds in njangsa seed oil (NSO).  The effect of four selected enzymes; hemicellulase, protease, pectinase and amylase on recovery, quality indices and fatty acid composition of NSO as an alternative method to hexane extraction were evaluated. The fatty acid profile of oil from the EAE was qualitatively and quantitatively comparable to the hexane extracted oil, with differences among the enzymes used. Volatile compound analysis of NSO was performed using polar and non-polar GC columns on a GC-MS system.  The study suggests that the amount of oil, quality, and volatile compounds in NSO can be influenced by the type of extraction process.

Characterization of volatile compounds and analysis of njangsa seed oils from enzyme-assisted and hexane extractions

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ACS Fall 2022

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