Physicochemical Characterization of Vegetable Oil Extract from Yellow Onion AMPOSTA of Meknes Region in Morocco

This work aims to determine the physicochemical characteristics and the fatty acid, sterols and tocopherols from vegetable oil obtained by extraction with hexane from yellow onion seeds Allium cepa L. in the Boufkrane region of Meknes Morocco. The evaluation of the physicochemical parameters of the yielded the following results: acid number: 1 %; and peroxide value: 2 meq active O2 / kg oil. The GC analysis of the acidic composition shows a predominance of linoleic acid (52.1 %) followed by oleic acid (32.3 %) and the sterolic composition reveals a predominance of β-sitosterol (63.7 %) as well as the presence of Campesterols and Δ–5 Avenasterol with percentages of 15.9 % and 10.6 % respectively. Finally, the analysis of tocopherols of this oil by HPLCUV gives a level of 1511 mg/Kg of total tocopherols with 84.9 % of α-tocopherols.