Identification of Bioactive Compounds in Chrysobalanus icaco Seed Kernel Using Gas Chromatography-Mass Spectrometry

Chrysobalanus icaco seed kernel (i.e Cocoplum) is good source of oil and is utilized as spice in soups or stews in some African cuisines. The work aimed to identify compounds in methanol and dichloromethane/methanol (1:1, v/v) flour extract from its seed kernels using gas chromatography-mass spectrometry. Eleven compounds were identified from the methanol extract while thirteen compounds were identified from the dichloromethane/methanol extract. The most abundant compounds from the methanol extract were cis-13-octadecenoic acid methyl ester, cis vaccenic acid and n-Hexadecanoic acid. They had relative abundance of 28.83, 17.14 and 15.40% respectively. 2,6-octadienal-3,7-dimethyl (E) (ie α-citral), citral, cis-3-hexenyl cis-3-hexenoate and trans-2,7-dimethyl-4,6-octadiene-2-ol were the most abundant in the dichloromethane/methanol extract. These had relative abundance of 12.86, 18.92, 10.56 and 20.59% respectively. Compounds which were common to both methanol and dichloromethane/methanol extracts of C. icaco seed kernel were 2,6-octadienal-3,7-dimethyl (E), hexadecanoic acid methyl ester, n-Hexadecanoic acid, heptadecanoic acid, 16 methyl, methyl ester, cis-vaccenic acid and oleic acid. Both solvents extracted varied concentrations of compounds which fall in different classes of either being an unsaturated long chain aldehyde, fatty acids, fatty acid methyl esters, indene derivatives, monoterpenoid alchohol. The compounds identified in both extracts of Chrysobalamus icaco seed kernels have various beneficial bioactivities and sensory attributessuch as being flavor compounds which confers C.icaco seed kernel a peculiar aroma. As such, Chrysobalamus icaco seed kernel is a functional food and can serve as a good raw material for edible oil from which bioactive compounds can be isolated and utilized in relevant food systems and in the preparation of neutraceuticals and pharmaceuticals. Therefore, its use in cuisines is greatly encouraged.