Table 1.
Nutritional Component | Composition | References | |||||
---|---|---|---|---|---|---|---|
Protein | g/kg of DM (dry matter) | ||||||
Crude protein | 93.2 | [12] | |||||
Crude protein | 171.4 | [11] | |||||
Lipids/oil profile | (%) | [16] | |||||
α-pinene | 3.0 | ||||||
δ-3-carene | 20.5 | ||||||
α-gurjunene | 19.2 | ||||||
β-caryophyllene | 13.7 | ||||||
β-selinene | 13.9 | ||||||
Viridiflorene | 6.1 | ||||||
Grouped constituents | (%) | ||||||
Monoterpene hydrocarbons | 29.2 | ||||||
Sesquiterpene hydrocarbons | 68.2 | ||||||
Oxygenated sesquiterpenes | 2.1 | ||||||
Total | 99.5 | ||||||
Variety wise fatty acid profile | Composition (%) | [16] | |||||
Ewase | Alphonso | Sidik | Zebda | Fagri-kalan | |||
Myristic acid | 1.74 | - | - | 15.62 | 1.13 | ||
Palmitic acid | 27.23 | 1.05 | - | 56.82 | - | ||
Stearic acid | 9.02 | 1.33 | 3.67 | 11.77 | 2.11 | ||
Oleic acid | 13.65 | 1.45 | 14.68 | 7.14 | 1.04 | ||
Linoleic acid | 4.39 | 1.23 | 7.25 | - | 2.70 | ||
Linolenic acid | 10.29 | 22.75 | 12.48 | - | 26.43 | ||
Behenic acid | 33.68 | 72.19 | 50.02 | 8.65 | 66.60 | ||
Variety wise chemical composition of essential oil |
Composition (%) | [16] | |||||
Tommy Atkins | Rosa | Moscatel | Jasmim | ||||
β-Selinene | 29.49 | - | - | 2.3 | |||
Italicene epoxide | 7.81 | 2.56 | 4.42 | 3.32 | |||
Espathulenol | 1.93 | 4.32 | 9.19 | 5.81 | |||
Caryophyllene oxide | 12.40 | 23.62 | 48.42 | 30.77 | |||
Humulene epoxide II | 8.66 | 11.56 | 23.45 | 16.27 | |||
Ciclocolorenone | 7.26 | 5.91 | 4.55 | 2.68 | |||
Variety wise chemical composition of essential oil |
Composition (%) | [16] | |||||
Ngowe | Apple | Keit | Boribo | Tommy Atkins | Van Dyke | ||
α-pinene | 5.8 | 10.3 | 2.4 | 10.9 | 24.5 | 18.0 | |
Camphene | 0.3 | 0.8 | 0.5 | 1.7 | 0.5 | 0.8 | |
β-pinene | 7.7 | 6.8 | 1.9 | 21.9 | 2.9 | 4.3 | |
δ-3- Carene | - | - | 19.4 | - | 29.2 | 17.9 | |
α-Copaene | 1.8 | 1.5 | 4.9 | 1.2 | 1.4 | 1.5 | |
β-Elemene | 1.4 | 1.5 | 4.1 | 1.6 | 0.4 | 0.9 | |
α- Gurjunene | 4.2 | 9.7 | 17..4 | 8.7 | 10.3 | 16.7 | |
α-Humulene | 3.4 | 2.6 | 2.7 | 2.5 | 1.3 | 3.9 |