INVESTIGATING TWO VAREITEIS OF MAHALAB SEEDS: OIL, FATTY ACIDS, AND AMINO ACIDS

Abstract

Seeds from two varieties of mahlab, black and white mahlab were obtained from the local market Khartoum North, Khartoum State. They were then subjected to different tests for chemical analysis, and the extracted oil was subjected to various tests for physico-chemical analysis according to the standard methods. Hundred seed weights of the two mahlab varieties were found to be (1.88g) , (4.13g) in black and white mahlab, moisture content (6.03%), (6.22%), ash content (2.81%), (2.12%) , protein (12%) , (28%) , (fiber 2.5%) , (1.87%) , oil content was found to be 13.15%, 30.95% in black and white mahlab seeds respectively. Saponification values in the two varieties were varied from 184.23 in white mahlab to 180.3 in black mahlab. Refractive index was found to be (1.4700), (1.4975), Specific Gravity (0.8167), (0.8511), free fatty acids (3.65%), (3.93%), acid value (7.30), (7.86) mg KOH/g, peroxide value (4.43), (2.54) meq O2 / Kg oil and Unsaponifiable matter (0.66%), (0.92%) in black and white mahlab oil respectively. The major fatty acids were found to be Palmitic (4.5%), Stearic (16.0%), Oleic (48.3%) and Linoleic (31.6%) in black mahlab oil, while in white mahlab oil was found to be as follows palmitic (5.7%), oleic (46%), and linoleic acid (48%). Protein content was found to be 21 and 28% in black and white seeds respectively. The total amounts of amino acids VII were found to be 12.55 and 18.38 g / 16 g N in black and white seeds respectively. The percentage of essential amino acids in black mahlab seeds was 39.5% and in white mahlab seeds was 40.5%. From the sensory evaluation analysis of the two mahlab oils, the results revealed that there was a significant difference (P≤0.05) between the average scores for color, odor and taste of the two mahlab oils and that white mahlab oil seemed to be more acceptable compared to the black mahlab oil by panelists.