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Article abstract
Journal of Agricultural and Crop Research
Short Communication | Published December 2020 | Volume 8, Issue 12. p. 278.
doi: https://doi.org/10.33495/jacr_v8i12.20.207
Self-Emulsifying Crop Seed Oil
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Mutasim I. Khalil*
Khalil M.I. Khalil
Email Author
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1. Former Professor of Chemistry, King Saud University, Saudi Arabia, and Director of MIK Research Lab., Riyadh, P.O. Box 240284, Postal code 11322. Saudi Arabia.
2. Riyadh Care Hospital, P.O. Box 42142, Saudi Arabia.
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Citation: Khalil MI, Khalil KI (2020). Self-Emulsifying Crop Seed Oil. J. Agric. Crop Res. 8(12):278. doi: 10.33495/jacr_v8i12.20.207.
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In our endeavor to produce value added Sudanese local products, we have been embarked upon studying our local crops seeds oils. In that respect we have directed our research towards identifying the seed oil fatty acids components revealing their abundance, physio-chemical properties and medical application (Mutasim and Ibrahim, 2016; 2017); Mutasim et al., 2017; 2019; 2020).
Here in this note we are pleased to report an astonishing characteristic property of the oil extracted from one of a local crop seeds.
It was found that on gentle shaking of the oil with water at room temperature, a stable off white oil/water emulsion is formed (Figure 1). It is then logical on bases of experimental results to envisage and even assume the presence of one type of a natural surfactant among the fatty acids components. To our knowledge, no report on a self-emulsifying oil has ever been reported. We believe that such a finding will have a biological impact since this oil is bioavailable and able to reduce the absorption of its saturated fats components. Whether that natural surfactant is an anionic, cationic or neutral one, it is awaiting our on-going investigation.
Copyright © 2020 Author(s) retain the copyright of this article.or(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
References
Mutasim IK, Ibrahim MIK (2016). ”Comprehensive and Comparative Study of Fatty Acids Composition, Physiochemical Properties and Thermal Stability of Kurdufan (Sudan) Baobab (Adansonia digita L.) seed oil. ABJNA. doi: 10.5251/abjna. 7(6):307-315.
Mutasim IK, Ibrahim MIK (2017). ”Re-evaluation of Fatty Acids Composition, Physiochemical Properties and Thermal Stability of Sudan Balanites Aegyptica (Lalob) Fruit Oil”, ABJNA. doi: 10.5251 /abjna. 8(2):51-57.
Mutasim IK, Mustafa AS, Ali AM (2017). Study of Fatty Acids Composition, Physiochemical Properties and Thermal Stability of broad beans (Vicia faba) seed Oil. ABJNA. doi: 10.5251/abjna. 8.4.141-146.
Mutasim IK, Mustafa AS, Ali AM (2019). “Extract of Vicia faba Beans”, US Patent No. US 10,300,100 B1.
Mutasim IK, Mustafa AS, Ali AM (2020). “Broad beans (Vicia faba) and the potential to protect from COVID-19 coronavirus infection”, Sudanese J. Paediatr. 20:1.
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