ISSN 2375-0723
African Journal of Food Science Research Vol. 2 (6), pp. 099-104, June, 2014. © International Scholars Journals
Full Length Research Paper
Extractive performance of solvents on the indices of African breadfruit (Treculia africana) seed oil
Okocha Nwabueze* and Chinedu Nwafor
Department of Food science and Technology, University of Lagos, Akoka, Lagos State, Nigeria.
E-mail: [email protected]
Accepted 05 May, 2014
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