P.C. Njoku
Department of Chemistry, Federal University of Technology, PMB 1526, Owerri, Imo State, Nigeria
J.C. Onwu
Department of Chemistry, Federal University of Technology, PMB 1526, Owerri, Imo State, Nigeria
ABSTRACT
Palm Oil (Elaeis guineensis) samples were extracted by two methods of extraction, cold (Eketeke) and normal. The palm oil samples extracted by cold method (Eketeke) have significantly low mean values of peroxide 2.30 (meg/kg), free fatty acid 0.12 mg/KOH/g, acid 0.19 mgKOH/g and with high iodine value 47.2 mg/KOH/g. Whereas normal method have considerable high mean values of peroxide 2.5 (meg/kg), free fatty acid, 0.23 mg/KOH/g, acid 0.16 mg/g and with low iodine value of 45.7 mg/KOH/g. The acid values of all the oil samples are not higher than 0.6 mg/g recommended for most vegetable oils in Nigeria. Steady increase of peroxide values of oils leads to rancidity. The GLC result showed that oil sample A1 (Eketeke) at 100oC was a mixture of unsaturated (47.56%) and saturated (43.85%) fatty acid. Whereas oil sample B at 100oC was a mixture of unsaturated (49.82%) and saturated (50.17%) fatty acid. Also sample C at 100oC was a mixture of unsaturated (45.2%) and saturated (54.80%) fatty acid.
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How to cite this article
P.C. Njoku and J.C. Onwu, 2010. The Study of the Characteristics and Rancidity of Three Species of Elaeis guineensis in South East of Nigeria. Pakistan Journal of Nutrition, 9: 759-761.
DOI: 10.3923/pjn.2010.759.761
URL: https://scialert.net/abstract/?doi=pjn.2010.759.761
DOI: 10.3923/pjn.2010.759.761
URL: https://scialert.net/abstract/?doi=pjn.2010.759.761
REFERENCES
- Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated Food Science and Technology for the Tropics. Macmillian Publisher, London, United Kingdom, ISBN: 9780333388839, Pages: 386.
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