COMPOSITION IN FATTY ACIDS, STEROLS AND TOCOPHEROLS OF VEGETABLE OIL EXTRACT FROM RED ONION AMPOSTA OF TETOUAN REGION

Abstract

This work aims to determine the physicochemical characteristics and the fatty acid, sterols and tocopherols from unconventional vegetable oil obtained by extraction with hexane from Amposta red onion seeds Allium cepa L. in the Tetouan region in northern Morocco. GC analysis of this oil in fatty acid shows a predominance of linoleic acid (62.3 %) and oleic acid (27.7 %) and sterol a predominance of β -sitosterol (61.9%) with a overall rates of sterols 96.1 mg /100g. Finally, analysis the tocopherols of this oil by HPLC give a rate of 1666 mg/Kg the tocopherols with 47.44% of γ-tocopherols.