International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 4 (2018)

Physicochemical properties and fatty acid profile of Irvingia gabonensis (Kuwing) seed oil


Onot O Ekpe, Stella O Bassey, Augustine L Udefa, Nsimah M Essien

This study investigated the physicochemical properties and fatty acid composition of Irvingia gabonensis (Kuwing) seed oil. The oil was extracted using soxhlet extraction technique. The fatty acid profile analysis of the oil was carried out by Gas Liquid Chromatography. Results show that Kuwing seed oil is light yellow in colour, yielded 67.33±1.2, with a pH of 6.32±0.07 and a specific gravity of 0.85±0.03kg/dm3. Relative density was 0.82 ±0.01 and refractive index was 1.37±0.01. The acid value was 11.35±0.03 mg KOH g-1 and iodine value, 4.18±0.02 mg iodine g-1. The peroxide value was 2.67±0.03 meqkg-1 of oil. The saponification value was 181.9±0.21 mg KOH g-1. The melting point was 13.34±0.01ºC, smoke point, 77.2±1.91ºC, and the freezing point, 165.97±0.30ºC, while the flash point was 120.03±0.50 ºC. It had free fatty acid content of 7.37±0.12%. No aflatoxins were recorded in the oil. The most abundant fatty acid was myristic acid (42.75±0.25%) followed by lauric acid (40.5±0.2%). In conclusion, Kuwing seed oil can be regarded as myristic-lauric oil, is of good quality and can be used for domestic and industrial purposes.
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How to cite this article:
Onot O Ekpe, Stella O Bassey, Augustine L Udefa, Nsimah M Essien. Physicochemical properties and fatty acid profile of Irvingia gabonensis (Kuwing) seed oil. International Journal of Food Science and Nutrition, Volume 3, Issue 4, 2018, Pages 153-156
International Journal of Food Science and Nutrition