Exploring the Nutritional and Antioxidant Aspects of Carapa procera Seed Oil

Research on Carapa procera seed oil from Korhogo, Côte d’Ivoire, highlights its potential as an alternative edible oil, characterized by a high ratio of unsaturated fatty acids (59.2%) compared to saturated ones (38.7%). The analysis showed that oleic acid, palmitic acid, and stearic acid are the primary components, together constituting nearly 97.9% of the oil’s composition. Despite its nutritional promise, the oil exhibited low antioxidant activity, indicating a less robust capability in combating oxidative stress compared to common sources like vitamin C.

This study presents meaningful insights for agriculture and food systems, particularly in the context of food diversification and sourcing local alternatives to conventional oils. Further investigation into the antibacterial and anti-inflammatory properties of Carapa procera could broaden its applications, making it a valuable asset in food innovation and personal care products. With increasing global interest in plant-based oils, this local resource may enhance both nutritional profiles and market opportunities for producers in the region.

Original research: Journal of Applied Food Technology