摘要
Tea seeds resulting from the cultivation of tea in many parts of the world, often regarded as waste, have been found to contain oil of exceptional quality that can be harnessed for use as an oleo-chemical or chemical intermediate. A comparative study was carried out to examine the free fatty acid profiles of crude oils chemically extracted by Soxhlet extraction from tea seeds collected from different cultivars of Kenyan tea. All the tea seeds of the studied tea cultivars yielded oil, though to different extents (p > 0.05) after the 8-hour extraction. The oils were golden yellow in color. The contents of oleic, linoleic and stearic acids in all the crude test oils have no significant difference (p > 0.05) from each other. However, statistically significant differences (p < 0.05) in the linolenic and palmitic acids contents were evident. Based on the current findings, the test tea oils were predominantly constituted of unsaturated fatty acids, oleic acid being the major unsaturated fatty acid, other fatty acids being present in different but smaller proportions.
Tea seeds resulting from the cultivation of tea in many parts of the world, often regarded as waste, have been found to contain oil of exceptional quality that can be harnessed for use as an oleo-chemical or chemical intermediate. A comparative study was carried out to examine the free fatty acid profiles of crude oils chemically extracted by Soxhlet extraction from tea seeds collected from different cultivars of Kenyan tea. All the tea seeds of the studied tea cultivars yielded oil, though to different extents (p > 0.05) after the 8-hour extraction. The oils were golden yellow in color. The contents of oleic, linoleic and stearic acids in all the crude test oils have no significant difference (p > 0.05) from each other. However, statistically significant differences (p < 0.05) in the linolenic and palmitic acids contents were evident. Based on the current findings, the test tea oils were predominantly constituted of unsaturated fatty acids, oleic acid being the major unsaturated fatty acid, other fatty acids being present in different but smaller proportions.
作者
Kelvin Omondi George
John K. Wanyoko
Thomas Kinyanjui
Kelvin O. Moseti
Francis N. Wachira
Kelvin Omondi George;John K. Wanyoko;Thomas Kinyanjui;Kelvin O. Moseti;Francis N. Wachira(Nairobi Bottlers Limited, Nairobi, Kenya;Department of Chemistry, Egerton University, Njoro, Kenya;Kenya Agricultural and Livestock Research Organization, Tea Research Institute, Kericho, Kenya;Association for Strengthening Agricultural Research in Eastern and Central Africa, Entebbe, Uganda)
