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Syafrinal, Syafrinal, and Muhammad Luthfian Chandra. "Penentuan Acid Value Dan Saponification Value Wax Ester Pada Section 110 Di PT X." REACTOR: Journal of Research on Chemistry and Engineering 1, no. 1 (2020): 19. http://dx.doi.org/10.52759/reactor.v1i1.12.
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This study aims to determine the Acid Value (AV) and the Saponification Value (SV) of Wax ester for each reactor in section 110 and compare the values obtained with the PT X standard. The method used is alkalimetry to determine the acid value and acidimetry for the determination of the Saponification Value. The results obtained were Acid Value 0.92 ppm - 1.02 ppm which was following the PT X standard, max 1ppm. The Saponification Value the results obtained were 132 ppm - 142 ppm which was following the PT X standard, min 130 ppm. This indicates that the resulting wax ester can be used for the preparation of fatty alcohols in sections 111-113.
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Maheshkumar, Kashinath Upadhyay, Ramkhyal Gupta Asaraphilal, Karthik Krishnan Dr., Ashok Sakpal Vaishnavi, and Vinodkumar Sharma Shivam. "Physicochemical Evaluation of Used Frying Oils Through Determination of Saponification, Acid, Peroxide, And Iodine Values." International Journal of Current Science Research and Review 08, no. 05 (2025): 2079–85. https://doi.org/10.5281/zenodo.15366143.
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Abstract : This study investigates the degradation of frying oils used in local food establishments through the analysis of key quality parameters. Oil samples, collected after frying common food items such as samosas, Manchurian, chicken, medu vada, jalebi, and momos for prolonged periods (8–9 hours), were examined. Palm and vegetable oils were analysed for acid value, saponification value, peroxide value, and iodine value using standard titrimetric techniques. Acid-base titration methods were applied for acid, peroxide, and saponification values, while iodometric titration was used for iodine value. The comparative assessment highlights the chemical changes occurring in reused oils, emphasizing the necessity of regular monitoring to ensure safety and suitability for continued use in food preparation.
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Haeruddin, Haeruddin, La Harimu, Rahmanpiu Rahmanpiu, et al. "Optimalisasi Nilai Bilangan Penyabunan Minyak Kelapa Hasil Pengolahan dengan Pemanasan Terkontrol." Jurnal Sains dan Kesehatan 5, no. 5 (2023): 788–94. http://dx.doi.org/10.25026/jsk.v5i5.2127.
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Coconut oil is one part of the coconut that is utilized as cooking oil. This study aims to determine the optimal condition of the saponification number of coconut oil obtained from variations in heating time. This research method is in the form of measuring the value of saponification number by acid-base titration and determining the optimum condition of saponification number of coconut oil based on variations in temperature and saponification heating time on coconut oil obtained from variations in extraction time of 10-15 minutes. The results showed that variations in saponification heating time and temperature caused differences in the saponification number of coconut oil. At 30 minutes of saponification heating at 50°C-70°C, the saponification number value of coconut oil is lower than at 60 minutes of saponification heating at 50°C-70°C. The lowest saponification number value occurs in coconut oil extracted for 10 minutes at 107.66 mg KOH/gram at 50°C saponification heating for 30 minutes and the highest saponification number value occurs in coconut oil extracted for 35 minutes at 230.528 mg KOH/g at 60°C saponification heating for 60 minutes. The best results were obtained at 60°C saponification heating for 60 minutes from all extracted oils and treatment types where the saponification number value was closer to the SNI value range of 180-265 mg KOH/gram. Keywords: coconut oil, saponification number, temperature, heating time Abstrak Minyak kelapa adalah salah satu bagian dari kelapa yang dimanfaatkan sebagai minyak goreng. Penelitian ini bertujuan mengetahui kondisi optimal nilai bilangan penyabunan minyak kelapa yang diperoleh dari variasi waktu pemanasan. Metode penelitian ini berupa pengukuran nilai bilangan penyabunan secara titrasi asam basa dan penentuan kondisi optimum bilangan penyabunan minyak kelapa berdasarkan variasi suhu dan waktu pemanasan penyabunan terhadap minyak kelapa yang diperoleh dari variasi waktu ekstraksi 10-15 menit. Hasil penelitian menunjukkan variasi waktu dan suhu pemanasan penyabunan menyebabkan terjadinya perbedaan nilai bilangan penyabunan minyak kelapa. Pada pemanasan penyabunan 30 menit suhu 50°C-70°C, nilai bilangan penyabunan minyak kelapa lebih rendah dari pada pemanasan penyabunan 60 menit suhu 50°C-70°C. Nilai bilangan penyabunan terendah terjadi pada minyak kelapa hasil ekstraksi selama 10 menit sebesar 107,66 mg KOH/gram pada pemanasan penyabunan 50°C selama 30 menit dan nilai bilangan penyabunan tertinggi terjadi pada minyak kelapa hasil ekstraksi selama 35 menit sebesar 230,528 mg KOH/g pada pemanasan penyabunan 60°C selama 60 menit. Hasil terbaik diperoleh pada pemanasan penyabunan 60°C selama 60 menit dari semua minyak hasil ekstraksi dan jenis perlakuan dimana nilai bilangan penyabunannya lebih mendekati rentang nilai yang dipersyaratkan SNI sebesar 180-265 mg KOH/gram. Kata Kunci: minyak kelapa, bilangan penyabunan, suhu, waktu pemanasan
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Mohammed, Arshath1 &. Rahila. MP2. "The trend in change of saponification value during deep frying of ghee added with curry leaf (Murraya koenigii ) extract." Science World a Monthly e Magazine 3, no. 6 (2023): 951–55. https://doi.org/10.5281/zenodo.8000826.
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The results showed a reduction in the saponification value of all ghee samples during frying. The control ghee decreased from 232.18 to 220.25, the BHA-added ghee decreased from 233.29 to 223.15, and the CLE-added ghee decreased from 232.88 to 226.46. These findings suggest that adding 1% CLE effectively prevents the decrease in saponification value during frying. Previous research also reported a decrease in the saponification value of ghee during frying, which can be attributed to the conversion of fatty acids into carbonyl compounds and the subsequent decrease in free fatty acid content.
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KATAFUCHI, Akiko, Toshihiko IMATO, Jun-ichi YAGI, Kozo TAKAHARA, and Nobuhiko ISHIBASHI. "Determination of saponification value of oils by FIA." Bunseki kagaku 40, no. 1 (1991): 49–52. http://dx.doi.org/10.2116/bunsekikagaku.40.49.
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C.A, Popoola,, and Haruna, A.D. "Comparative Analysis of Physicochemical Properties of Oils from Groundnut, Melon, Watermelon and Orange Seeds." International Journal of Research and Innovation in Applied Science IX, no. VII (2024): 117–29. http://dx.doi.org/10.51584/ijrias.2024.907013.
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This study analyzed and compared the physicochemical properties of oils produced from groundnut, melon, watermelon and orange seeds. The moisture content, saponification value, iodine value, peroxide value, acid value, free fatty acid, ester value, refractive index, viscosity, density, specific gravity, cloud point, pour point, flash point and fire point of the oils were analyzed. There were no significant differences in iodine value, peroxide value, refractive index, viscosity, specific gravity, cloud point, pour point, flash point and fire point, while there were significant differences in the moisture content, saponification value, acid value, free fatty acid, ester value, and density, The results revealed that these oils contain low fatty acid value and they are good sources of edible oil as they have low acid value. These oils also have great potentials as industrially promising oils, with their high saponification and iodine values, they will be good raw materials for bio-lubricant production and for a variety of industrial applications.
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Yadav, Aparna, Sudhakar Prasad Mishra, P. S. Kendurkar, Ajay Kumar, and Ramanuj Maurya. "Physicochemical characterization of Jatropha oil seed and suitability as biodiesel feedstock." Tropical Plant Research 7, no. 3 (2020): 581–86. http://dx.doi.org/10.22271/tpr.2020.v7.i3.071.
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The physiocochemical properties of Jatropha curcas kernel oils were characterized as potential biodiesel, including oil yield per plant, seed oil content, kernel oil content, acid value, iodine value, saponification value and cetane number. Twenty-five accessions of Jatropha curcas were used for oil content measurement sranging from 21.14 to 40.66 %with a mean value of 32.85% and Kernels oil 48.59 to 60.45 % with a mean value of 56.28 %. The seed index ranged significantly from a seed weight of 45.45 to 64.45 g. Oil yields per plant ranged from 0.44 to 2.85 kg with a mean value of 1.70 kg per plant, respectively. To understand the properties of acid value, iodine value, saponification and cetane number, experimental physio-chemical studies were performed. Since these properties are critical for determining the current oil condition. The current study confirms that accession seeds performed higher than international saponification value, iodine value and cetane number standards may be an important source for meeting potential energy requirements.
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Maniam, Gaanty Pragas, Hui Shan Lim, and Noraini Mat Hussin. "Effect of Free Fatty Acid on Transesterification of Waste Cooking Oil." Current Science and Technology 3, no. 1 (2023): 57–63. http://dx.doi.org/10.15282/cst.v3i1.10290.
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The presence of high free fatty acids (FFA) in the feedstock is a primary concern in biodiesel production. Waste cooking oil (WCO) is a potential environmentally friendly source, but further research is needed to fully characterize its properties. This study successfully explored the effect of FFA on the transesterification reaction and achieved the conversion of triglycerides in WCO to biodiesel under optimal conditions (molar ratio of oil to methanol 1:9, 2 hours, 65°C, catalyst loading 2.0 wt.% of WCO). The results show that for feedstocks with 0-3% FFA content, methyl ester conversion exceeds 90%, while for feedstocks containing 4-6% FFA, the conversion rate is less than 50%. Biodiesel containing 4–6% FFA undergoes saponification reaction during washing, highlighting the need for pretreatment prior to transesterification. In contrast, 0-3% FFA showed no saponification effect. The physicochemical properties of biodiesel from each FFA% feedstock, including acid value, degree of saponification, viscosity, density, and moisture content, were observed and compared with the ASTM D6751 standard. The results show that the acid value is directly proportional to FFA%, while the saponification value is inversely proportional. This study found that other properties such as viscosity, density, and moisture content were not related to biodiesel quality. In contrast, saponification value testing and GC analysis highlighted the impact of FFA percentage in the feedstock on biodiesel production.
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Samuel, Echioda, Salisu Salisu, Abdulraheed Amina, Babai Mahdi, Judith Omogbeme, and Rita Sule Hadiza. "Variations on the Physiochemical, Microbiological and Selected Heavy Metals of Different Palm Oil Samples Sourced from Galadima, Tarauni, Sabon-Gari, Yan-Kura of Kano State and Samples from Kogi and Edo States of Nigeria." Chemistry Research Journal 5, no. 6 (2020): 189–94. https://doi.org/10.5281/zenodo.13148494.
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<strong>Abstract </strong>This study involves the physiochemical, microbiological and selected heavy metals variations of palm oil samples sourced from <em>galadima, tarauni, yan-kura</em> markets of kano State and samples from Kogi and Edo States of Nigeria. The samples were evaluated using standard documented procedures. The result showed; samples from Edo had: oil acid value 0.73±0.13, iodine value 29.25±0.09, peroxides value 2.68±0.09, saponification value 194.31±2.21, moisture content 1.13±0.56, ester value 195.04±2.08. The samples from Kogi had; acid value 0.88±0.11, iodine value 11.54±0.24, peroxides value 5.79±0.62, saponification value 187.49±0.56, moisture content 1.60±0.10, ester value 186.61±0.45. The <em>sabon-gari</em> samples had; oil acid value 0.86±0.17, iodine value 30.37±0.34, peroxides value 3.25±0.95, saponification value 188.66±1.88, moisture content 1.19±0.59, ester value187.8±1.71. <em>Galadima</em> samples had: acid value 0.89±0.14, iodine value 29.31±0.47, peroxides value 6.8±0.16, saponification value 182.62±3.65, moisture content 1.82±0.67, ester value 181.73±3.5. <em>taruani</em> samples had; acid value 0.56±0.13, iodine value 29.63±0.81, peroxides value 5.79±0.62, saponification value 194.07±0.47, moisture content1.43±0.71, ester value 193.51±0.44. Yan-kura samples had: acid value 0.98±0.09, iodine value 30.78±0.26, peroxides value 6.2±0.14, saponification value 184.045.00, and moisture content1 21±0.60, ester value 183.06±4.91. The microbiological analysis of the samples revealed <em>sabon-gari</em> samples had1.0 x 10<sup>-5</sup>, galadima 7.6 x 10<sup>-3</sup>, Tarauni 7.2 x 10<sup>-4</sup>, Kogi 1.2 x 10<sup>-5</sup>, Yan-kura 1.1 x10<sup>-5</sup> and Edo 6.8 x 10<sup>-3 </sup>cfu/ml respectively. The heavy metals analysed were cadmium (Cd), arsenic (As), mercury (Hg) and lead (Pb). The concentrations of Cd ranged between 0.001 <em>(ppm)</em> Tarauni to 0.019 <em>(ppm)</em> Galadima, As <em>(ppm)</em> ranged between 0.01 Edo and Kogi to 0.047. Hg <em>(ppm)</em> 0.01 Edo to 0.19 galadima and Pb <em>(ppm)</em> 0.05 Kogi to 0.18 galadima. From the results obtained, it shows that Yan-kura has the most polluted oil due to the exposure to the environment. The samples collected are safe for consumption as at time of analysis, however continuous monitoring is required.
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Akintola, Akintunde, Ademola Kabiru Aremu, and Clement Adesoji Ogunlade. "Effect of storage period and relative humidity on the quality of moringa oil." Croatian journal of food science and technology 14, no. 1 (2022): 74–81. http://dx.doi.org/10.17508/cjfst.2022.14.1.08.
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This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method. Samples were taken after 1, 30, 60 and 90 days and the quality parameters like iodine value (IV), acid value (AV), saponification value (SV) and peroxide value (PV) were obtained and compared to FAO/WHO acceptable standards for edible oil. The obtained results showed that the acid value, peroxide value and saponification value increase as relative humidity increases, ranging from 2.47-3.44mg/g, 1.01-1.21Meq/Kg and 172.13-184.36mg/g, respectively, but still falls within the range stated by FAO/WHO for edible oils (4.00 mg/g, 4.00 Meq/Kg and 181±2.60 mg/g) for acid value, peroxide value and saponification value, respectively. Iodine value decreases as relative humidity increases, ranging from 61.28-71.92 g/100g and falls slightly below the standard given by FAO/WHO for edible oils (80-106 g/100g). It was concluded that moringa oil is stable within a wide range of humidity and will have a longer shelf life due to its very low peroxide level.
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Kumari, T. Jyostna, G. Penchala Pratap, Shyam Baboo Prasad, and Goli Penchala Prasad. "Development of quality standard of Ksheerabala oil: An Ayurvedic Formulation." INTERNATIONAL JOURNAL OF PHARMACEUTICAL QUALITY ASSURANCE 10, no. 04 (2019): 567–70. http://dx.doi.org/10.25258/ijpqa.10.4.1.
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This contemporary study is intended to standardize the Ksheerabalatailam with respect to Sida cordifolia root powder processed with sesame oil and milk. The chief objective of this contemporary research work is to assess the various Standardization properties of the Ksheerabalatailam like saponification value, Iodine value, Acid value, Peroxide value, Total fat, weight per milliliter, HPTLC and GCMS analysis. The physicochemical properties like the iodine value, saponification value, acid value, peroxide value, total fat, and HPTLC fingerprinting and GC-MS analysis were established. The results of these studies would be useful for authentication, standardization, and disclosing counterfeit deterioration of the original herbal drug of Ksheerabalatailam.
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Jayaraman, Pavalavana Pandian, Sendhil Kumar Natarajan, and M. Pugazhvadivu. "Estimation of Higher Heating Value of Waste Frying Oil from its Chemical Properties." Applied Mechanics and Materials 592-594 (July 2014): 2432–36. http://dx.doi.org/10.4028/www.scientific.net/amm.592-594.2432.
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Vegetable oils are considered as substitute for energy production. In this paper, a correlation was developed based on iodine and saponification values of the waste frying oil to estimate its higher heating value. Five samples of waste frying oil were collected, its iodine value and saponification value were measured and the heating values were measured. A correlation by linear regression method was developed and compared with the heating value obtained experimentally. A Comparison was made with other correlations available in the literature. The comparison of higher heating value obtained from new correlation and experiments gave a R2 value of 0.97, error of standard deviation is 0.06 and an average error of 1.86%.
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Kamble, K. J., and J. Thakor N. "Study of Physiochemical and Properties of CNSL based Termiticides." International Journal of Environmental & Agriculture Research 4, no. 12 (2018): 11–21. https://doi.org/10.5281/zenodo.2541436.
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<strong><em>Abstract</em></strong><strong>—</strong> <em>Cashew nut shell liquid based termiticides using neem seed oil, karanj seed oil and bhilawan shell liquid, were developed and the effect of formulations on acid value, Iodine value, saponification value and unsaponifiable matter of CNSL termiticides was studied. It was observed that CNSL based termiticides were oil based therefore the acid value, Iodine value, saponification value, unsaponifiable matter, flash point, fire point, refractive index, specific gravity, viscosity and colour properties of CNSL, Neem seed oil, Karanj seed oil and Bhilawan shell liquid were reflected in the termiticide formulations with respect to the temperature.</em>
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Azuaga, I.C., G.O. Igbum, and B. A. Kyenge. "Extraction and Characterization of Three Tropical Seedoils: Telfairia occidentalis, Hura crepitans and Cucumeropsis mannii." Chemistry Research Journal 3, no. 6 (2018): 1–8. https://doi.org/10.5281/zenodo.13753201.
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The aim of this study is to investigate the potential use of the selected seed oils. The oils were extracted using cold maceration method and the physicochemical characteristics of the oils determined using standard methods. The following results were obtained for the physicochemical parameters analysed: for <em>Telfaria ocidentalis</em> seed oil. Oil yield 12.32 ±0.04%, Acid value 10.396 ±0.2mg/g, Free fatty acid 5.198 ±0.24%, Specific gravity 0.910 ±1.0 Saponification value 154.92 ±1.24 mgKOH/g, Iodine value 10.67 ±0.64 I<sub>2</sub>/100g, Refractive index 1.4635 ±0.1,Viscosity 0.058 ±0.3 Pa.s Moisture content 0.150 ±0.4% and Peroxide value 1.999 ±0.00 meq/kg. For <em>Hura crepitan</em> seed oil<strong>. </strong>Oil yield 12.45 ±0.3%, Acid value 12.795 ±0.1 mg/g, Free fatty acid 6.398 ±0.22%, Specific gravity 0.970 ±0.11, Saponification value 157.08 ±1.8 mgKOH/g, Iodine value 11.938 ±0.56 I<sub>2</sub>/100g, Refractive index 1.4635 ±0.2, Viscosity 0.037 ±0.25Pa.s, Moisture content 1.515 ±0.00%, and Peroxide value 1.999 ±0.00 meq/kg. For <em>C. mannii</em> seed Oil. Oil yield 19.92 ±0.45%, Acid value 2.4 ±0 mg/g, Free fatty acid 1.2 ±0.00%, Specific gravity 0.900 ±0.00, Saponification value 168.3 ±1.7 mgKOH/g, Iodine value 11.684 ±0.2 I<sub>2</sub>/100g, Refractive index 1.4641 ±0.0, Viscosity, 0.048 ±0.0 pa.s, Moisture content 0.155 ±0.00% and Peroxide value 1.999 ±0.00 meq/kg were obtained. From the obtained values of the determined parameters, the oils can be extracted from the three selected seeds in commercial quantities and that all the seedoils may be utilized in the industrial soap production and Biodiesel production. There is the need to carry out optimization test of the antioxidants to know the optimal values at which they will function optimally.
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Manimaran, Vitiyah, Norliza Abd. Rahman, and Jarinah Mohd Ali. "‘SMART’ Manufacturing Method of Oleochemical Plants by Determining Fatty Acid Composition of C12 of Palm Kernel Stearin using Fuzzy Logic System." Jurnal Kejuruteraan 32, no. 2 (2020): 215–20. http://dx.doi.org/10.17576/jkukm-2020-32(2)-05.
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Industry 4.0 is the name given to the latest evolution in the digitalisation and automation of manufacturing processes. Transitioning to Industry 4.0 is an emerging imperative for chemical processing based manufacturers throughout the world. “Smart” equipments, products and factories are transforming how companies do business, both internally and with suppliers and customers. At the present moment palm oil products particularly, Palm Kernel Oil have become a major feedstock for the oleochemical industries in Malaysia. Since Malaysia accounts for 42% of the global production of palm oil products, it is inevitable that the oleochemical industries has been flourishing and blooming in the last few years. The majority fatty acid found in palm kernel stearin is C12 which can be found in range of 54.8 to 64.0 wt%. But this value is determined by the iodine and saponification value of the palm kernel. The higher the iodine and saponification value, hence the higher the fatty acid composition can be found for higher extraction for oleochemical plant. The iodine value (Wjis) is ranged from 5.8 to 8.1 whereas the saponification value is ranged from 245 to 254 mgKOHg<sup>-1</sup>oil. Fuzzy Logic system is developed to determine the fatty acid composition for the different range of iodine value and saponification value to ensure kernel with different composition of fatty acid to be separated and produce higher purity of oleochemical substances. This system will ensure ‘SMART’ manufacturing replacing the ‘NON-SMART’ methods where all kernels are grinded randomly and extracting altogether.
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ESAN, Akintomiwa Olumide, Ibidotun Theophilus OLAWORE, Grace Ibukunoluwa FAYOKUN, et al. "Comparative Determination of the Physicochemical Properties of the Crude and Refined Products of Palm oil and Soybean oil." ABUAD Journal of Engineering and Applied Sciences 2, no. 2 (2024): 97–101. https://doi.org/10.53982/ajeas.2024.0202.14-j.
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This study compares the physicochemical properties of crude and refined palm oil and soybean oil. Key parameters such as acid value, peroxide value, saponification value, free fatty acid, and iodine value were analysed. Crude palm oil exhibited higher acid and saponification values, while refined oils showed improved stability and reduced free fatty acids. Refining reduced oxidation susceptibility in soybean oil but increased the peroxide value in palm oil. The results reveal significant changes in oil quality post-refinement, impacting nutritional and industrial applications. These findings highlight the critical role of refining in improving oil quality and safety for industrial applications. However, the effects of refining vary depending on the oil type.
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Rowshan-Ali, M., M. A. H. Roni, M. A. Haque, and M. H. Uddin. "A Study on Chemical Characterization and Proximate Composition of Flathead Mullet Fish (Mugil cephalus) of Estuarine Region of the Bay of Bengal." International Letters of Natural Sciences 17 (June 2014): 132–38. http://dx.doi.org/10.18052/www.scipress.com/ilns.17.132.
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The Flathead mullet (Mugil cephalus) is a mullet of the genus Mugil in the family Mugilidae, found in coastal tropical, subtropical and estuarine water worldwide. Lipid was extracted from the muscle of Flathead mullet (Mugil cephalus) by solvent extraction method and characterized with respect to various chemical e.g. saponification value, saponification equivalent value, acid value, iodine value, peroxide value, ester value, thicyanogen value, unsaponifiable matter, Henher value, Polenske value, Reichert-Meissl value etc properties and compared with those of different oils. Palmitic acid, Stearic acid and Myristic acid were observed at fatty acid composition of the sample by chromatographic examination. Percentages of protein and mineral (N, P, K, Ca) in the muscle of Flathead mullet were studied by modified Kjeldahl method
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Rowshan-Ali, M., M. A. H. Roni, M. A. Haque, and M. H. Uddin. "A Study on Chemical Characterization and Proximate Composition of Flathead Mullet Fish (<i>Mugil cephalus</i>) of Estuarine Region of the Bay of Bengal." International Letters of Natural Sciences 17 (June 30, 2014): 132–38. http://dx.doi.org/10.56431/p-8695e4.
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The Flathead mullet (Mugil cephalus) is a mullet of the genus Mugil in the family Mugilidae, found in coastal tropical, subtropical and estuarine water worldwide. Lipid was extracted from the muscle of Flathead mullet (Mugil cephalus) by solvent extraction method and characterized with respect to various chemical e.g. saponification value, saponification equivalent value, acid value, iodine value, peroxide value, ester value, thicyanogen value, unsaponifiable matter, Henher value, Polenske value, Reichert-Meissl value etc properties and compared with those of different oils. Palmitic acid, Stearic acid and Myristic acid were observed at fatty acid composition of the sample by chromatographic examination. Percentages of protein and mineral (N, P, K, Ca) in the muscle of Flathead mullet were studied by modified Kjeldahl method
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Olumoroti, Israel, Ajani Oyelaran, and Bukola Bolaji. "Extraction Characterization of Ackee Seed Oil and its Biodiesel Value." FUOYE Journal of Engineering and Technology 9, no. 1 (2024): 111–16. http://dx.doi.org/10.4314/fuoyejet.v9i1.17.
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The research work is focused on the extraction and characterization of the oil and biodiesel obtained from Achee (Blighia sapida) seeds. N-hexane was used as solvent in the extraction of oil from ackee apple seed. The oil was characterized for yield, relative density, free fatty acid value, acid value, iodine value, and saponification value. The values obtained were: oil yield 19.51 %, relative density 0.91 g/cm3, free fatty acid value 1.06 mgKOH/g oil, acid value 2.12 mgKOH/g oil, iodine value 38.36mg iodine/100 g oil and saponification value 195.74 mg KOH/g oil. The results obtained for characterization for fuel properties of ackee seeds oil biodiesel are: boiling point 56°C, flash point 116°C, cloud point 2°C, pour point 4°C. Though the oil yield was low, the figure obtained for acid value affirmed that the ackee seed oil is not useful in the food industry as the extracted oil has a high acid value which makes it unfit for consumption. The oil however, has advantages over other edible seed oils as it is a waste material that is readily available and sustainable; thus, its use in bioresin production will not compete for its use as edible oil. Furthermore, the values obtained for iodine value and saponification value shows that ackee apple seed oil is suitable for bio-resin production. The study has contributed to the broader understanding of utilizing natural resources efficiently and underscores the need for continued exploration into the diverse applications of agricultural by-products.
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Ebele, Joy Morah, Fabian Obumselu Onyeka, Charity Eboagu Nkiruka, and Chinelo Ezeonu Chidiogo. "Extraction, Characterization and Phytochemical Screening of the Seed, Seed Oil and Leaves of Moringa oleifera." International Journal of Scientific Research and Modern Technology 2, no. 2 (2022): 6. https://doi.org/10.5281/zenodo.6359829.
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The seed and leaves of moringa oleifera, belonging to the moringaceae family which have both nutritional and medicinal applications were studied. Phytochemical screening of five extracts of the plant leaves revealed the presence of alkaloids, saponins, glycosides, flavonoids phenols, and steroids. Quantitative determination of the phytocompounds were carried out and results obtained showed that the percentage content of the alkaloids, saponins, phenols and flavonoids were 0.56%, 0.48%, 0.85% and 4.04% respectively. Chemical characterization of the oils showed that the seed oil had 40.20% yield, 1.122mgKOH/g acid value, 22.842g/100g iodine value, 20.57mg/g saponification value, 270.29 saponification equivalent and no peroxide value. The saponification value indicated that the oil was good for soap, lubricating and pharmaceutical industries. Iodine value indicated that the oil is a non-drying type. No peroxide value indicated the absence of oxidation rancidity. The low acid value indicates that the oil is fresh. The result of the analysis of the thin layer chromatographic fractions of ethylacetate leaf extracts shows absorption at ultraviolet region as well as visible region due to presence of conjugated unsaturation and conjugation with non-bonding electrons. The FTIR spectra analysis of leaf extracts indicated the presence of the major functional groups such as O-H, C-O, C=O, N-H and C=C bonds.
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Okoduwa, I.G., N.A. Amenaghawon, and C.O. Okieimen. "Physicochemical Characterization of Waste Vegetable Oil as a Potential Feedstock for Biodiesel Production." Nigerian Research Journal of Engineering and Environmental Sciences 08, no. 01 (2023): pp. 214–219. https://doi.org/10.5281/zenodo.8094935.
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<em>The increasing global demand for a renewable transportation fuels has motivated the search for alternatives such as biodiesel. The focus of this work was to completely characterize waste vegetable oil and evaluate its potentials as a feedstock for biodiesel production. The waste vegetable oil was extensively characterized to determine its key properties and chemical composition such as acid value, viscosity, iodine value, saponification value, fatty acid composition etc. The results showed that the waste vegetable oil exhibited desirable properties, such as a low free fatty acid value of 5.28%, a kinematic viscosity of 38.03 mPas, and iodine value of 82.90 mg I<sub>2</sub>/100g oil and a saponification of 207.10 mg KOH/g oil, indicating its suitability for biodiesel production. Furthermore, its fatty acid profile showed a blend of saturated and unsaturated fatty acids which play important role in the quality of biodiesel. This work has shown that waste vegetable oil is a potential feedstock for biodiesel production</em><em>.</em>
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Odiko, A. E., and E. Joseph. "Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time." Journal of Applied and Natural Science 9, no. 3 (2017): 1881–93. http://dx.doi.org/10.31018/jans.v9i3.1457.
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This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the laboratory. Frozen M. poutassou were bought and stored in a commercial cold room for 12 weeks at -10oC and packed in different packaging materials (Ziploc bag, foil paper and carton) with un-wrapped samples for analysis which lasted 90 days and was conducted every 14 days to measure the moisture, protein, fat, ash, fibre and nitrogen free extract (NFA) content of the fish sample as well as iodine value, peroxide value, saponification value, acid value, free fatty acid and hydroxyl value of fish oil. The result clearly reveals that during storage, the different packaging materials showed significantly (p<0.05) decreasing trend in protein, lipid, ash, fibre and NFA content with increasing storage period and time of analysis except for the moisture content that showed opposite trend. For the chemical properties, the saponification value, peroxide value, free fatty acid, acid value and hydroxyl value showed significantly (p<0.05) increasing trend in the different packaging materials with increasing storage period and time of analysis. While the iodine value decreased with increasing period of storage and time of analysis; the iodine, saponification, peroxide and hydroxyl values were not within the acceptable limits.
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Akinoso, R., and IU Ekaette. "Natural additives effects on some quality parameters of un-refined peanut oil." African Journal of Food, Agriculture, Nutrition and Development 12, no. 54 (2012): 6715–36. http://dx.doi.org/10.18697/ajfand.54.11040.
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Edible oils are widely utilized in diets as a major source of fat and a heat transfer medium during frying . Improvement on nutritive value is a major concern in edible oil industry. Therefore, objectives of this work were to investigate the effects of sweet pepper ( Capsicum annuum ) and tomato fruit ( Lycopersicon esculentum. ) as additives on some physical and functional properties, nutritive values and stability of peanut ( Arachis hypogaea ) oil. Response surface methodology was employed to study effect of natural additives on peanut oil. The variables were additives ratio (5:0, 3:2, 2.5:2.5, 2:3, 0:5) of sweet pepper: tomato and incubation time (1, 1.5, 2.5, 4, 6 hrs). While the responses were oil iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, beta- carotene, vitamin E and vitamin K. The calculated means for iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, β -carotene, vitamin E and vitamin K were 105.39 ± 10.38 Wijs, 9.89 ± 2.81 m Eq kg -1 , 2.4 ± 1.13%, 166.1 ± 20.53 mgKOH/g, 0.16 ± 0.2 A, 0.02 ± 0.00 Nsm -2 , 788.3 ± 69.50 μg/100g, 12.7 ± 0.87μg/100g and 7.8 ± 0.59 μg/100g , respectively. Coefficient of determination (R 2 ) of models for iodine value, peroxide value, free fatty acid, colour, viscosity, β -carotene and vitamin E were 0.76, 0.91, 0.76, 0.89, 0.93, 0.97 and 0.84, respectively. Functional properties of the oil including iodine value and saponification value reacted differently to treatment. Iodine value was significantly (p<0.05) influenced while non- significant (p>0.05) effect was recorded for the saponification value. The treatments significantly (p<0.05) influence peroxide value and free fatty acid of the extracted oil. Physical properties of the peanut oil measured by colour and viscosity were significantly influenced by the treatment (p<0.05) . Nutritive values of the peanut oil which were beta -carotene and Vitamin E were significantly (p<0.05) influenced by the treatments but Vitamin K was not significantly influenced.
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Azuaga TI, Azuaga IC, Okpaegbe UC, Ibrahim AI, and Manasseh CK. "Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria." International Journal of Science and Research Archive 4, no. 1 (2021): 059–66. http://dx.doi.org/10.30574/ijsra.2021.4.1.0174.
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Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.
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Cherie, D., M. Makky, F. Yuwita, et al. "The Effect of Time and RPM on the Saponification Process to Get High Carotenoids." IOP Conference Series: Earth and Environmental Science 1059, no. 1 (2022): 012013. http://dx.doi.org/10.1088/1755-1315/1059/1/012013.
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Abstract Red palm oil (RPO) is derived from the FFB of palm oil. Carotene in red palm oil or red palm oil cannot be obtained by ordinary processes. Various attempts were made to obtain carotene compounds by various methods of separation (extraction). Therefore, this study attempted to study the effect of the time and rotational speed of the rotary evaporator on the yield of carotenoid concentrates formed in the saponification process so that it would produce optimum carotenoid concentrates seen from the content of carotene and DOBI produced. The sample used was crude palm oil (CPO) which was processed in stages, namely transesterification, solvates micellization (SM), and saponification. The treatment was carried out in the saponification process, namely stirring time for 1.5 hours and 2 hours with each rotating speed of 1800 rpm, 2000 rpm, and 2200 rpm. In each process, carotenoids and DOBI values will increase. In the saponification process, the best treatment that produces high carotene and optimum DOBI is the stirring process at a speed of 1800 rpm for 1.5 hours. The time of stirring in the saponification process has a real effect on the value of carotene and the DOBI index.
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Dr., Raja Kumar Parabathina* Nidhi Dubey Sanika Girgaonkar Vishal Lolge Sunil Kothargasti. "Evaluation And Determination of Azadirachtin and Fatty Acid Constants from The Leaves of Azadirachta Indica." International Journal of Pharmaceutical Sciences 2, no. 12 (2024): 988–95. https://doi.org/10.5281/zenodo.14328527.
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This study aimed to evaluate the concentration of azadirachtin and the fatty acid constants of neem leaf oil for its potential as a bio-insecticide, cosmetics, and nutritional supplements. The objective is to quantify azadirachtin using High-Performance Liquid Chromatography (HPLC) and assess the oil’s phytochemical properties. HPLC analysis, using a reverse-phase column with a methanol mobile phase (60:40), revealed the highest azadirachtin concentration in semi-dried leaves (20.12 µg/mL), followed by fresh (11.7µg/mL) and dried leaves (5.85 µg/mL). Analytical tests determined the acid value (4 mg NaOH/g oil), saponification value (140 mg NaOH/g oil), iodine value (15 mg I₂/100g oil), RM value (27.5 mg NaOH/g oil), and Polenske value (50 mg NaOH/g oil). These results highlight neem leaf oil as a promising source of bioactive compounds, suitable for pharmaceutical and industrial use. The study confirms the efficacy of HPLC in quantifying azadirachtin and emphasizes neem's diverse applications.
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Idoko Owoicho. "Quality evaluation of soaps produced from neem seed oil and shea-butter oil." World Journal of Advanced Engineering Technology and Sciences 2, no. 1 (2021): 045–50. http://dx.doi.org/10.30574/wjaets.2021.2.1.0016.
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Soap is sodium or potassium salt of fatty acid produced by saponification reaction using sodium or potassium hydroxide. It is used for cleaning, bathing, and washing. Soaps were produced from neem seed oil and sheabutter oil using the cold process method with slight modification. The physicochemical properties (acid value, saponification value, peroxide value, iodine value and moisture content) of the oil were determined and it showed that the values are within the standard specifications. The quality of the soaps were also assessed by determining the physicochemical properties such as; free caustic alkali, matter insoluble in alcohol (MIA), pH, total fatty matter (TFM), cleaning properties, washing properties and foam stability. All the results obtained showed that the soaps analyzed are good soaps safe for the skin.
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Foster, C. Orakwue. "Gmelina arborea Seed Oil Characterization, Proximate and Heavy Metal Analyses." Chemistry Research Journal 2, no. 2 (2017): 19–22. https://doi.org/10.5281/zenodo.13956197.
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Oil quality of <em>Gmelina arborea</em> seed was investigated. The oil was obtained by solvent extraction using petroleum ether. Percentage oil yield was 10.82%. Proximate analyses showed that the seed contained 4.6% ash, 3.86% crude fiber, 2.98%crude protein, 5.71%mosture, and specific gravity of 0.89. Characterization of the oil showed that the oil had acidity of 3.50mgKOH/g, iodine value of 31.11mg/l, saponification value 33.00mg/g, peroxide value 5.70mg/g, and 1.75%free fatty acid. The low acid and free fatty acid values of the oil indicated that it was not prone to oxidative rancidity, thus good edible oil. The iodine and saponification values showed the oil has low degree of unsaturation, thus non-drying oil and has fatty acid of high molecular weight which makes the oil good for making edible fat, margarine and others. Heavy metals were also determined by Atomic Absorption Spectroscopic method. Lead, cadmium, copper, and mercury were not detected while the value of selenium was 0.002ppm which is below the WHO permissible limit.
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Seweh, Emmanuel Amomba, Zou Xiaobo, Feng Tao, Shi Jiachen, Haroon Elrasheid Tahir, and Muhammad Arslan. "Multivariate analysis of three chemometric algorithms on rapid prediction of some important quality parameters of crude shea butter using Fourier transform-near infrared spectroscopy." Journal of Near Infrared Spectroscopy 27, no. 3 (2019): 220–31. http://dx.doi.org/10.1177/0967033519830061.
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A comparative study of three chemometric algorithms combined with NIR spectroscopy with the aim of determining the best performing algorithm for quantitative prediction of iodine value, saponification value, free fatty acids content, and peroxide values of unrefined shea butter. Multivariate calibrations were developed for each parameter using supervised partial least squares, interval partial least squares, and genetic-algorithm partial least square regression methods to establish a linear relationship between standard reference and the Fourier transformed-near infrared predicted. Results showed that genetic-algorithm partial least square models were superior in predicting iodine value and saponification value while partial least squares was excellent in predicting free fatty acids content and peroxide values. The nine-factor genetic-algorithm partial least square iodine value calibration model for predicting iodine value yielded excellent ( R2 cal = 0.97), ( R2 val = 0.97), low (root mean square error of cross-validation = 0.26), low (root mean square error of Prediction = 0.23), and (ratio of performance to deviation = 6.41); for saponification value, the nine-factor genetic-algorithm partial least square saponification value calibration model had excellent R2 cal (0.97), R2 val (0.99); low root mean square error of cross-validation (0.73), low root mean square error of Prediction (0.53), and (ratio of performance to deviation = 8.27); while for free fatty acids, the 11-factor partial least square free fatty acids produced very high R2 cal (0.97) and R2 val (0.97) with very low root mean square error of cross-validation (0.03), low root mean square error of Prediction (0.04) and (ratio of performance to deviation = 5.30) and finally for peroxide values, the 11-factor partial least square peroxide values calibration model obtained excellent R2 cal (0.96) and R2val (0.98) with low root mean square error of cross-validation (0.05), low root mean square error of Prediction (0.04), and (ratio of performance to deviation = 5.86). The built models were accurate and robust and can be reliably applied in developing a handheld quality detection device for screening, quality control checks, and prediction of shea butter quality on-site.
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Uddin, M. Rakib, Kaniz Ferdous, Sukanta Kumar Mondal, Maksudur R. Khan, and MA Islam. "Preparation of Biodiesel From Karanja (Pongamia Pinnata) Oil." Journal of Chemical Engineering 29, no. 1 (2017): 24–28. http://dx.doi.org/10.3329/jce.v29i1.33815.
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Biodiesel is a biodegradable, sustainable and clean energy has worldwide attracted renewed and growing interest in topical years, chiefly due to development in biodiesel fuel and ecological pressures which include climatic changes. In this paper, karanja (pongamia pinnata) seed has been studied as a potential source for biodiesel preparation. Karanja oil is extracted from the seed by different methods. Oil properties have been measured by standard methods. Acid catalyzed transesterification, acid catalyzed two-step method and three-step method have been studied for biodiesel preparation from karanja oil. In the three-step method, the first step is saponification followed by acidification to produce free fatty acid (FFA) and finally esterification of FFA to produce biodiesel. In saponification, acidification and esterification reaction, the reaction parameters were optimized. Silica gel was used in both transesterification and esterification to adsorb water, produced in the reaction hence increase the reaction rate. Properties of biodiesel such as specific gravity, FFA, Viscosity, saponification value, iodine value, cloud point, pour point, flash point, cetane index, calorific value etc are measured and compared to conventional diesel fuel and standard biodiesel.Journal of Chemical Engineering, Vol. 29, No. 1, 2017: 24-28
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Rosdanelli Hasibuan, Fransiska Adventi, and Rahmad Parsaulian Rtg. "PENGARUH SUHU REAKSI, KECEPATAN PENGADUKAN DAN WAKTU REAKSI PADA PEMBUATAN SABUN PADAT DARI MINYAK KELAPA (Cocos nucifera L.)." Jurnal Teknik Kimia USU 8, no. 1 (2019): 11–17. http://dx.doi.org/10.32734/jtk.v8i1.1601.
Full textAbstract:

 Soap is a cleanser made by chemical reactions between sodium hydroxide or potassium hydroxide with fatty acids from vegetable oils or animal fats. Soaps can be made by several methods, namely saponification and neutralization methods, in this study carried out by saponification method. In the saponification method there are several problems namely operating conditions which include reaction temperature, stirring speed and stirring time. Therefore, need to do research to determine the best conditions of saponification reaction, namely reaction speed, operating temperature and reaction time using an impeller type multiple pitch blade turbine with research variables reaction temperature 60 oC, 70 oC, and 80 oC, stirring speed 300 rpm,400 rpm and 500 rpm and reaction time of 45minutes, 60 minutes, and 75 minutes. Saponification reaction is carried out by heating coconut oil and inserting 30% NaOH slowly and then stirring with a multiple pitch blade stirrer. The product will be analyzed by testing alkaline levels, moisture content and pH of the soap. The best operating conditions obtained from this study were at a temperature of 70 oC, reaction time of 60 minutes, stirring speed of 400 rpm with a pH value of 9.4 and an alkaline level of 0.073 and a moisture content of 9.8.
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Kabo, Kamaluddeen Suleiman, Tijjani Ali, and Abiodun B. Ogbesejana. "EXTRACTION AND PHYSICO-CHEMICAL PARAMETER ANALYSIS OF DESERT DATE (Balanite aegyptiaca) OIL FROM DUTSIN-MA." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 409–13. http://dx.doi.org/10.33003/fjs-2020-0402-225.
Full textAbstract:
Desert date (Balanites aegyptiaca) is perennial plant with a variety of application in vegetable oil, food preparation, condiment and medicine. This work covers extraction and physico-chemical parameters analysis: acid value, iodine value and saponification value of Balanite aegyptiaca seed oil samples obtainable at Dutsin-Ma Area, Katsina State. Soxhlet extraction method was used in order to extract oil from the samples followed by its analysis according to standard protocols. The result shows that the seeds have high oil content, percent yield of 39.58% with the density of 0.91 g/cm3, acid value 2.66, iodine value 98.74 g/100g, saponification value of 186.5 mgKOH/g and low moisture content of 2.6% was obtained. This shows that the seeds of Balanite aegyptiaca oil of Dutsin-Ma local area have high oil yield and good qualities making it suitable for use in a variety of applications to improve its value chain
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Idoko Owoicho. "Quality assessment of soaps produced from bleached palm oil and Moringa oleifera seed oil." Global Journal of Engineering and Technology Advances 7, no. 1 (2021): 01–05. http://dx.doi.org/10.30574/gjeta.2021.7.1.0048.
Full textAbstract:
Soap is sodium or potassium salt of fatty acid produced by saponification reaction using sodium or potassium hydroxide. It is used for cleaning, bathing, and washing. Soaps were produced from bleached palm oil (BPO) and Moringa oleifera seed oil using the cold process method with slight modification. The physicochemical properties (acid value, saponification value, peroxide value, iodine value and moisture content) of the oil were determined and it showed that the values are within the standard specifications. The quality of the soaps were also assessed by determining the physicochemical properties such as; free caustic alkali, matter insoluble in alcohol (MIA), pH, total fatty matter (TFM), cleaning properties, washing properties and foam stability. All the results obtained showed that the soaps analyzed are good soaps safe for the skin.
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Nwabunma C. Asouzu, Okide Afoma Ifunanya, Patrick M. Aja, et al. "Physicochemical and Fat-Soluble Vitamins Constituents of Fresh and Reused Vegetable Oil from Abakaliki Metropolis, Ebonyi State." Jurnal Multidisiplin Madani 3, no. 9 (2023): 1986–98. http://dx.doi.org/10.55927/mudima.v3i9.5611.
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This research work was designed to evaluate the physicochemical and fat-soluble vitamins constituents of fresh and reused vegetable oils from fast food vendors in Abakaliki Metropolis. The physicochemical constituents such as peroxide value, saponification value, iodine value, acid value, free fatty acid value and fat-soluble vitamins like retinol, tocopherol and phytonadione were determined by standard laboratory procedures. The results of physicochemical constituents of reused vegetable oil showed increased acid value, free fatty acid, peroxide value and saponification value in reused vegetable oil with a drastic decrease in iodine value. The results of fat-soluble vitamins composition of reused vegetable oil showed decreased levels of retinol, tocopherol and phytonadione when compared to fresh vegetable oil from fast food vendors in Abakaliki. The results of the study revealed the poor quality of reused vegetable oil by fast food vendors in Abakaliki Metropolis and such practice should be discouraged for healthy nutrition and diet
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Ajayi M.G, Ajayi M. G., Omon, E. A. Omon, E.A., Ajayi O. D. Ajayi O.D., and Olanipekun A. D. Olanipekun A.D. "Extraction and Characterization of Velvet Tamarind (Dialium Guineense) Seed." International Journal of Research and Innovation in Applied Science IX, no. X (2024): 55–62. http://dx.doi.org/10.51584/ijrias.2024.910005.
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Velvet tamarind (Dialium guineense) fruit is usually consumed fresh and the seed discarded. The pulp has a unique sour taste due to the natural occurrence of sugars and plant acids together. There is an increase in the demand for juice and juice type beverages. This study aimed at determining the physicochemical properties of velvet tamarind seeds. The velvet tamarind seeds were extracted by Accelerated Solvent Extraction (ASE). The results showed that the sample contained the following physicochemical properties: Specific gravity (0.790), Refractive index (1.690), acid value (16.55mg/KOH/g), Saponification value (330.7mg/ KOH/g), Iodine value (14.10mgI2/100g), Peroxide value (4.200mg Equiv.O2/kg), Free Fatty Acid (0.200%) and Specific Gravity of 0.790 g/cm3. It can be concluded that velvet tamarind (Dialium guineense) has good quality oil making it suitable for culinary purposes due to its acid value, and in making shampoos and leather shaving creams due to its saponification value.
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Korshunov, Alexey O., Elizaveta A. Lavrenteva, Mikhail A. Lazarev, and Arkadiy B. Radbil’. "Optimization of Tall Oil Pitch Saponification by Experimental Design." Lesnoy Zhurnal (Forestry Journal), no. 1 (February 1, 2022): 173–87. http://dx.doi.org/10.37482/0536-1036-2022-1-173-187.
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Sustainable recycling of wood chemical production wastes is one of the current issues of modern technology. As a by-product of the pulp and paper industry, tall oil pitch has found application as a potential source of phytosterols. Phytosterols or plant sterols are natural compounds, polycyclic alcohols structurally similar to steroids. Due to their biological activity, phytosterols are used in such areas as pharmaceutics and cosmetology, as functional products, etc., which makes them commercially attractive. This paper considers the stage of saponification of tall oil pitch, which yields free phytosterols from their esters with fatty and resin acids. A central composite design complemented by six star points was chosen to determine the combined effect of the three factors and to plan the minimum number of experiments; the response surface methodology was used to determine the optimal values of the variables. Regression models showing the impact of the basic technological factors (excess alkali, temperature and duration of saponification) on the degree of saponification of phytosterols in saponified tall oil pitch and esters in the obtained extract were developed based on the experimental data. A statistical analysis of the models was carried out. Their validity has been proved by means of analysis of variance. The experimental and predicted values closely correlated. The developed mathematical models in the regression polynomial form enable to find the optimal values of the input process variables using the Minitab software while simultaneously reaching the maximum degree of saponification (98,1 %) with the minimum value of the ether number in the extract (4 mg KOH/g): saponification temperature – 121.7 °C, process duration – 3.18 h, and excess alkali – 100 %. Thus, reliable models for predicting the degree of saponification of phytosterols and the ester number in the extract were obtained. These models can be used in industrial saponification of tall oil pitch. For citation: Korshunov A.O., Lavrenteva E.A., Lazarev M.A., Radbil’ A.B. Optimization of Tall Oil Pitch Saponification by Experimental Design. Lesnoy Zhurnal [Russian Forestry Journal], 2022, no. 1, pp. 173–187. DOI: 10.37482/0536-1036-2022-1-173-187
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Idoko, Owoicho. "Quality assessment of soaps produced from bleached palm oil and Moringa oleifera seed oil." Global Journal of Engineering and Technology Advances 7, no. 1 (2021): 01–05. https://doi.org/10.5281/zenodo.4717309.
Full textAbstract:
Soap is sodium or potassium salt of fatty acid produced by saponification reaction using sodium or potassium hydroxide. It is used for cleaning, bathing, and washing. Soaps were produced from bleached palm oil (BPO) and <em>Moringa oleifera </em> seed oil using the cold process method with slight modification. The physicochemical properties (acid value, saponification value, peroxide value, iodine value and moisture content) of the oil were determined and it showed that the values are within the standard specifications. The quality of the soaps were also assessed by determining the physicochemical properties such as; free caustic alkali, matter insoluble in alcohol (MIA), pH, total fatty matter (TFM), cleaning properties, washing properties and foam stability. All the results obtained showed that the soaps analyzed are good soaps safe for the skin.
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Endo, Yasushi, Misako Tagiri-Endo, and Kenichiro Kimura. "Rapid Determination of Iodine Value and Saponification Value of Fish Oils by Near-Infrared Spectroscopy." Journal of Food Science 70, no. 2 (2005): C127—C131. http://dx.doi.org/10.1111/j.1365-2621.2005.tb07072.x.
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Al-Amin, Mohammad, M. H. Uddin, A. Afrin, K. B. Nath, and S. Barua. "Extraction, Physico-Chemical Characterization and Antimicrobial Screening of the Muscle Lipid of Cuttle Fish (Sepia esculenta) of the Bay of Bengal." International Letters of Chemistry, Physics and Astronomy 36 (July 2014): 87–97. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.36.87.
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Lipid was extracted from the muscle of Cuttle fish by solvent extraction method and then purified by suitable conventional method. Various physical constants e.g. refractive index, viscosity, specific gravity, crude fat, crude fibre and ash contents and chemical parameters e.g. saponification value, saponification equivalent value, acid value, iodine value, acetyl value, peroxide value, thiocyanogen value, Reichert-Meissl value, Polenske value, Henher value, cholesterol content etc. of the lipid sample have been determined and compared with those of different standard oils. Fatty acids composition of the sample was investigated by Thin Layer Chromatography (TLC) method. The muscle lipid of Cuttle fish was found to contain palmitic acid, stearic acid, linolenic acid and erucic acid respectively with some other unknown fatty acids. Antimicrobial activities of the lipid were tested by standard method and found moderate to potential antibiotic and antifungal property in this lipid. The lipid containing muscle of Cuttle fish was analyzed quantitatively for the determination of percentages of protein and minerals (N, P, K, Ca) contents by modified Kjeldahl method
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Al-Amin, Mohammad, M. H. Uddin, A. Afrin, K. B. Nath, and S. Barua. "Extraction, Physico-Chemical Characterization and Antimicrobial Screening of the Muscle Lipid of Cuttle Fish (<i>Sepia esculenta</i>) of the Bay of Bengal." International Letters of Chemistry, Physics and Astronomy 36 (July 15, 2014): 87–97. http://dx.doi.org/10.56431/p-933zzm.
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Lipid was extracted from the muscle of Cuttle fish by solvent extraction method and then purified by suitable conventional method. Various physical constants e.g. refractive index, viscosity, specific gravity, crude fat, crude fibre and ash contents and chemical parameters e.g. saponification value, saponification equivalent value, acid value, iodine value, acetyl value, peroxide value, thiocyanogen value, Reichert-Meissl value, Polenske value, Henher value, cholesterol content etc. of the lipid sample have been determined and compared with those of different standard oils. Fatty acids composition of the sample was investigated by Thin Layer Chromatography (TLC) method. The muscle lipid of Cuttle fish was found to contain palmitic acid, stearic acid, linolenic acid and erucic acid respectively with some other unknown fatty acids. Antimicrobial activities of the lipid were tested by standard method and found moderate to potential antibiotic and antifungal property in this lipid. The lipid containing muscle of Cuttle fish was analyzed quantitatively for the determination of percentages of protein and minerals (N, P, K, Ca) contents by modified Kjeldahl method
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Tilahun, Mengistie, Alemu Agegnehu, and Mekonnen Alemayehu. "Comparison of physicochemical properties of edible vegetable oils commercially available in Bahir Dar, Ethiopia." Chemistry International 4, no. 2 (2018): 130–35. https://doi.org/10.5281/zenodo.1475356.
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The physicochemical properties of six imported and one locally produced edible vegetable oils (soybean oil, sunflower oil, sunlit oil, hayat oil, avena oil, USA vegetable oil and Niger oil) purchased from Bahir Dar city, Ethiopia, were examined for their compositional quality. All the oil samples were characterized for specific gravity, moisture content, color, relative viscosity, refractive indices, ash content, peroxide value, saponification value, smoke point, acid value, free fatty acid value and trace metals contents using established methods. The result clearly indicates that some of the oil samples exhibited unacceptable value when compared with physicochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Ethiopian standards. The contents of nickel (Ni), copper (Cu) and iron (Fe) in seven samples were determined using ICP-OES and their concentrations were found in the range of 1.8-20.4, 45.8-82.2 and 136.04-445.0 mg/kg, respectively.
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Rufai Fakai, Usman, Aliyu Saidu, Ibrahim Umar Muhammad, Adejumo MUTIU, Aminu Muhammad Bello, and Abdulsalam Abdulrahman Ayodeji. "Comprehensive Analysis of Neocaryamacrophylla Seed Oil: Physicochemical, Phytochemical, and Fatty Acid Profiling for Potential Applications." Catalyx : Journal of Process Chemistry and Technology 1, no. 1 (2024): 1–17. http://dx.doi.org/10.61978/catalyx.v1i1.204.
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This research investigates the physicochemical, phytochemical, and fatty acid composition of Neocaryamacrophylla seed oil, sourced from Illela, Sokoto State, Nigeria. Employing a soxhlet extraction method with n-hexane, the study determined a saponification value of 153.33 mgKOH/g, iodine value of 33.07 gI2/100g, and a peroxide value of 45.5 mgmeq/kg. Qualitative phytochemical analysis revealed the presence of tannins, saponins, flavonoids, alkaloids, steroids, and terpenoids, aligning with the antimicrobial attributes noted in Anacardiumoccidentale L. seeds oil. Fatty acid profiling identified oleic acid as the predominant monounsaturated fatty acid (42.46%), while linoleic and arachidonic acids constituted the main polyunsaturated fatty acids (35.08%). The study's findings suggest potential applications of Neocaryamacrophylla seed oil in soap production, owing to its high saponification value, and its stability, indicated by the MUFA/PUFA ratio. This research contributes valuable insights into the underexplored properties of Neocaryamacrophylla seed oil, holding implications for industries seeking alternative oil sources.
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Ologunde, M.O, M.O Omosebi, O. Ariyo, B.A Olunlade, and R.A Abolaji. "PRELIMINARY NUTRITIONAL EVALUATION OF CASHEW NUTS FROM DIFFERENT LOCATIONS IN NIGERIA." Continental J. Food Science and Technology 5, no. 2 (2011): 32–36. https://doi.org/10.5281/zenodo.7282370.
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Cashew nut samples from three geographical locations of Nigeria viz: Anambra state, Oyo state and Kogi state were obtained and analysis were carried out on the nuts and oil. The proximate composition of the cashew nuts was determined. The extracted oil was analyzed for both physical (colour, specific gravity and refractive index) and chemical (saponification value, iodine value, peroxide value and free fatty acid value) properties. The vitamin content of the samples was also determined. The protein content ranged from 23.42% – 26.39%, the moisture content ranged from 5.66% - 6.17%, ash content ranged from 3.03% - 3.18% and the crude fibre content ranged from 5.60% - 6.12%. The fat content of the cashew nut from Oyo state was the highest (42.03%) followed by the cashew nut from Kogi state (40.72%) while the cashew nut from Anambra state had the least value (40.15%). The refractive index ranged from 1.452 – 1.463nD 20ºC and specific gravity ranged from 0.848 – 0.860g/cm<sup>3</sup>. The oil from the three samples had a light yellow colour. The saponification value ranged from 233.19 – 237.00mgKOH/g oil; iodine value 83.65 – 86.93mgKI/100g oil; peroxide value 19.75 – 20.34meqO<sub>2</sub>/Kg oil and free fatty acid 0.05046 – 0.05601%. The mineral content of the samples correlated with the values from literature. Statistical analysis was carried out using the Analysis of Variance (ANOVA) at 95% confidence limit and Duncan test. There was significant difference between the Vitamin A and B12 content, Sodium, Potassium, Magnesium, Phosphorus, moisture, fat, fibre, ash, carbohydrate and free fatty acid content of the samples while there was no significant difference in the Vitamin B12 and B6, Iron, Zinc, Iodine value and Saponification value of the samples. The cashew nuts from the different locations demonstrated high potential as industrial materials.
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Ivanova, Mihaela, Anamaria Hanganu, Raluca Dumitriu, et al. "Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats." Foods 11, no. 10 (2022): 1466. http://dx.doi.org/10.3390/foods11101466.
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The saponification value of fats and oils is one of the most common quality indices, reflecting the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic resonance (1H-NMR) spectra of fats and oils display specific resonances for the protons from the structural patterns of the triacylglycerols (i.e., the glycerol backbone), methylene (-CH2-) groups, double bonds (-CH=CH-) and the terminal methyl (-CH3) group from the three fatty acyl chains. Consequently, chemometric equations based on the integral values of the 1H-NMR resonances allow for the calculation of the mean molecular weight of triacylglycerol species, leading to the determination of the number of moles of triacylglycerol species per 1 g of fat and eventually to the calculation of the saponification value (SV), expressed as mg KOH/g of fat. The algorithm was verified on a series of binary mixtures of tributyrin (TB) and vegetable oils (i.e., soybean and rapeseed oils) in various ratios, ensuring a wide range of SV. Compared to the conventional technique for SV determination (ISO 3657:2013) based on titration, the obtained 1H-NMR-based saponification values differed by a mean percent deviation of 3%, suggesting the new method is a convenient and rapid alternate approach. Moreover, compared to other reported methods of determining the SV from spectroscopic data, this method is not based on regression equations and, consequently, does not require calibration from a database, as the SV is computed directly and independently from the 1H-NMR spectrum of a given oil/fat sample.
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Aminu, Ishaka, Aliyu Abubakar Gambo, and Muhammad Hassan Yankuzo. "Physico-chemical Characteristics of Sokoto Locally grown Cucumis melo L (Honeydew Melon) Seed Oil." Annals of Clinical and Experimental Medicine 1, no. 1 (2020): 58–62. http://dx.doi.org/10.47838/acem.26011977.11162020.asmeda.9.0.
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Introduction: Owing to increase demand for safer and health promoting vegetable oils, a number of potential sources are being explored by researchers. Materials and Methods: In this study, oil was extracted using Soxhlet from Sokoto locally grown Cucumis melo L (honeydew melon). Physical and chemical properties (colour, moisture, pH, specific gravity, refractive index, acid value, iodine value, saponification value and peroxide value) of the oil were determined using standard analytical methods by Association of Official Analytical Chemists (AOAC). Results: The results showed the percentage yield of the oil to be 27.46%. Physically, the oil was yellowish in colour, liquid at room temperature, with pH of 6.2 (0.01), specific gravity of 0.89 (0.32), and refractive index of 3.62 (1.0). The saponification, acid, iodine and peroxide values of the oil were 45.81 (5.19), 9.16 (0.21), 64.80 (4.31) and 10.50 (1.50) respectively. Conclusion: The results suggest that the oil has a potential for use as vegetable oil, in industries and, subject to further evaluation of the contents, health promoting purposes.
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Rocha, Juliana Almeida, Elytania Veiga Menezes, Francine Souza Alves Fonseca, et al. "Magonia pubescens (Sapindaceae) Seed Oil: Physical and Chemical Properties, Fatty Acid Profile and Biodiesel Production." Journal of Agricultural Science 9, no. 10 (2017): 178. http://dx.doi.org/10.5539/jas.v9n10p178.
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Magonia pubescens is a tree species originally from the Brazilian Cerrado that bears fruit with winged seeds from which fixed oil can be extracted. This study aimed to analyze the physical and chemical properties of the oil extracted from these seeds and the biodiesel produced thereof. Methods from the Adolfo Lutz Institute, American Oil Chemists Society, and American Society for Testing and Materials were used. Seven fatty acids (oleic, arachidic, gadoleic, palmitic, palmitoleic, linoleic, and stearic acids) were found in the oil. Acidity level (1.119 mg KOH·g-1), iodine value (77.36 cg I2·g-1), saponification value (133.36 mg KOH·g-1), density (0.8796 g·cm-3), and refractive index (1.3348nD) were low when compared to the high peroxide value (26.14 meq·kg-1), viscosity (101.46 mm²·s-¹), and moisture (0.88%) of other oils and fats used for biodiesel production. Biodiesel showed density (0.8484 g·cm-3), viscosity (29.62 mm-2·s-1), acidity level (0.752 mg KOH·g-1), and saponification value (148.89 mg KOH·g-1).
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Neagu, Anişoara-Arleziana, Irina Niţă, and Elisabeta Botez. "Correlations between some physico-chemical properties of sunflower oil." Analele Universitatii "Ovidius" Constanta - Seria Chimie 25, no. 2 (2014): 71–74. http://dx.doi.org/10.2478/auoc-2014-0013.
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Abstract The major objective of this study is to report physico-chemical properties of sunflower oil samples collected from different stages of the technological process for sunflower oil refining for food industry. The samples of oil were crude oil, washed oil, bleached oil and deodorized oil. The physico-chemical properties of sunflower oil experimentally determined were density, saponification value (SV), iodine value (IV), and acid value (AV). It was found that the density of sunflower oil remains approximately constant over the different stages of the manufacturing flow of cooking oil, except the crude oil. The acid value significantly decreases from crude oil (2.588) to deodorized oil (0.366). The iodine value and saponification value of the different samples of the sunflower oil corresponding to different stages of oil processing varies slightly. The capacity of different models to accurately correlate and/or predict the density of vegetable oil was tested. The density of sunflower oil can be accurately estimated from its SV and IV or with an empirical equation, when density data are available.
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Popoola, C. A., and Danbaki Joshua. "Characterization of Oils from Sandbox, Melon and Watermelon Seeds." International Journal of Research and Scientific Innovation XI, no. V (2024): 717–34. http://dx.doi.org/10.51244/ijrsi.2024.1105045.
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This study examined the physicochemical properties and phytochemical composition of oils from sandbox (Hura crepitans), melon (Citrullus colocynthis L) and watermelon (Citrullus lanatus) seeds. Physicochemical and phytochemical analyses of the oils were carried out using American Society for Testing and Materials (ASTM) and Association of Official Analytical Chemist (AOAC) standards procedures. Sandbox oil had highest saponification value, iodine value, acid value, ester value, viscosity, cloud point and pour point with lowest moisture content, free fatty acid, peroxide value, flash point and fire point when compare with oils from melon and water melon seeds. Oils from melon and water melon seeds have low acid value, which means it can be used as a good source of edible oil. The phytochemical screening of the oils revealed the presence of saponins, deoxysugar, terpenoids, cardinolides and steroids. These results revealed that oils from sandbox seed, melon and water melon seed have great potentials as industrially promising oils, with their high saponification and iodine values, they will be good raw materials for bio-lubricant production and for a variety of industrial applications.
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Aladekoyi, Gbenga, Olusola. C. Arijeniwa, and Kayode Akinola. "Comparative Studies on the Influence of Fermentation on Chemical Characteristics of Oil Extracted from African Locust Bean (Parkiabiglobosa)." International Journal of Innovative Science and Research Technology 7, no. 3 (2022): 393–97. https://doi.org/10.5281/zenodo.6392281.
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African Locust bean (Parkiabiglobosa) has been a fermented condiment in Africa from the antiquity used in soup preparation to bring out the required flavor and taste. This research focused on the effect of fermentation on the oil from Parkiabiglobosa when wholly consumed or extracted for home and industrial purposes. Oil from unfermented biglobosahas the highest acid value (6.17±0.02mgkOH/g) while oil from fermented has the lowest acid value (5.61±0.01mgkOH/g). These showed that both oils are suitable for edible purposes irrespective of the toxicity of the raw flour sample.The saponification values were 161.00mgKoH/g and 187.93mgKoH/g for oil from unfermented and fermented, the higher saponification value in the oil from fermented sample to lower value of oil from unfermented parkiabiglobosa Suggested that fermented Parkiabiglobosa oil had low level of impurities to raw oil sample.Peroxide value ranged from 9.94 – 13.4mεq/kg-1, This resulted to low acid taste in in both oil and low level of rancidity.The result obtained from the study indicated that oil from fermented parkiabiglobosa are good for soap making due to higher saponification value, and could be used for both domestic and industrial purposes. Also, raw oil sample can be employed in the manufacture of, oil paints, cosmeticsand also serve as edible oil due to the level of the unsaturationas indicated in high iodine value and as non-drying oil as observed from the physical properties.The mineral composition as indicated in table2 for the oil contributes to its nutritional values. The values obtained for the raw oil sample indicated higher values in potassium, sodium, calcium, iron, lead, manganese and copper except Magnesium of closed values (190.100 to 190.200). These indicate the advantage of the nutritional value of raw oil sample to fermented oil sample.
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AO, Akinola, and Adeyinka TF. "Physicochemical Characteristics Study of Oil Extracted from Almond Seed." Saudi Journal of Engineering and Technology 7, no. 6 (2022): 305–11. http://dx.doi.org/10.36348/sjet.2022.v07i06.005.
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The physicochemical properties of the extracted oil from almond seed were investigated. Physical properties such as cloud point, pour point, fire point, smoke point, specific gravity, refractive index, and viscosity; and the chemical properties such as acid value, free fatty acid, saponification value, iodine value, ester value, and peroxide value were investigated for both raw almond oil and transesterified almond oil. The various properties were investigated using ASTM standard methods and calculations. Results obtained for physical properties: cloud point, pour point, fire point, smoke point, specific gravity, refractive index, and kinematic viscosity were 〖-3〗^o C, 〖-9〗^o C, 〖220〗^o C, 〖130〗^o C, 0.928, 1.462, 21.84 〖mm〗^2/sec respectively for the transesterified almond oil. Result obtained for the chemical properties of the transesterified almond oil: acid value, free fatty acid, saponification value, iodine value 〖mgI〗_2/g, and ester value, values were determined to be: 2.05, 1.03, 79.71, 34.33, and 77.66. It was concluded that transesterified Almond oil have a great potential for use as fuel alternative and substitute for internal combustion engine with its high purity, low corrosion ability and ease of ignition.