ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 5 (8), pp. 224-230, August, 2017. © International Scholars Journals
Full Length Research Paper
A study of the effectiveness of polar and non polar solvents in African breadfruit seed oil extraction
Titus Ugochukwu Nwabueze* and Kalu Sunday Okocha
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B 7267 Umuahia, Abia State, Nigeria.
*Corresponding author Email: E-mail: [email protected]
Accepted 22 April, 2017
Abstract
The physical and chemical indices of African breadfruit (Treculia Africana) seed oil extracted with polar (isopropanol, Hexane and butanol) and non polar (Acetone) solvents were investigated. The oil (19.85%) and energy contents 452.35 (Kcal) suggest that African breadfruit seeds are a high -energy food. The yields were significantly (P 0.05) different with hexane extracted (non-polar solvent) oil having 19.85 % whilst oil extracted with polar solvents ranged from 15.58 -19.30 %. Melting points were 34, 27, 26, 21 0C for oil extracted with hexane, isopropanol, butanol and acetone respectively. Smoke points were within the limits of 170 – 255 0C for the four oil samples. Iodine values ranged from 14.50 (hexane extracted) t0 25.17 (acetone extracted) . Saponification values ranged from 125.89-267.85 while peroxide values were 3.20 mg/kg (hexane) and 3.60-3.83 mg/kg for polar solvents. Free fatty (oleic) acid of oil extracted with hexane was 1.71% and polar solvent extraction ranged from 1.65- 1.78%. Hexane had the least peroxide value (8.74 mg/kg) compared to higher values for oil extracted with the polar solvents (9.10 - 9.83 mg/kg).
Keywords: African breadfruit, Treculia Africana, oil extraction, saponification, fatty acids, peroxide value, thiobarbituric acid