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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Thursday 17 October 2019

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Some characteristics of fluted pumpkin oil extracted at three heating temperatures


Volume 17, Issue 2, August 2015, Pages 336–340

 Some characteristics of fluted pumpkin oil extracted at three heating temperatures

B. A. Adejumo and O. O. Oyedeji

Original language: English

Received 16 April 2015

Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


The effect of heat treatment on the characteristics and oil yield of fluted pumpkin seeds was investigated. The fluted pumpkin seed samples was divided into four portions A, B, C and D. Samples A, B, C were heated at 100oC, 1300 C and 1500 C respectively for 30 minutes, while sample D served as the control for the experiment. The oil extraction was done using soxhlet extraction method and the extracted oil was characterized using standard methods. The results showed a percentage oil yield of 40.68% for sample A, 44.32% for sample B, 46.37% for sample C and 36.20% for sample D. The specific gravity and density (kg/m3) for extracted oil are 0.95, 0.97, 0.96 and 0.93 and 19.95, 27.47, 24.32 and 23.92 for samples A, B, C and D respectively. Saponification (mg/KOH/kg) and iodine (g/100) values are 274.87, 325.31, 375.87, 173.56 and 109.93, 108.98, 107.53, 105.48 for samples A, B, C and D respectively. The acid value (mg/KOH/g) is 2.22 for sample A, 4.46 for sample B, 6.03 for sample C, and 3.02 for sample D while peroxide value(m/mol/kg) for the extracted samples are 2.38 for sample A, 2.38 for sample B, 2.18 for sample C, and 1.18 for sample D. The free fatty acid (mg/KOH/kg) values are 1.10, 2.32, 3.00, 1.66 for samples A, B, C and D respectively for oil samples extracted. It can be concluded that the oil yield, saponification value, free fatty acid, acid value increases with increase in heating temperature while iodine and peroxide values decreases with increase in temperature. However heating temperature has no significant effect on the specific gravity of the oil. It is therefore recommended that further research should be carried out by extracting the oil after heating at a lower temperature range.

Author Keywords: Acid value, free fatty acid, iodine value, oil yield, saponification value, peroxide value.


How to Cite this Article


B. A. Adejumo and O. O. Oyedeji, “Some characteristics of fluted pumpkin oil extracted at three heating temperatures,” International Journal of Innovation and Scientific Research, vol. 17, no. 2, pp. 336–340, August 2015.