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. 4, Issue 4 (2019)

Physico chemical properties of oil obtained from groundnut seeds (Arachis hypogaea L.) using different extraction methods


Adesipe-Olugbemi Iyanuoluwa Temitayo, Makanjuola Olakunle Moses

The physicochemical properties of groundnut oils extracted from groundnut seeds (Arachis hypogaea L.) by traditional, mechanical and solvent methods were evaluated using standard analytical procedures. The results showed that oil samples are within the range of 0.08-0.060% moisture & matter volatile, 0.13-0.44%m/m insoluble impurities, 0.942-0.951 relative humidity, 1.20-4.14mg/KOH/g acid value, 134.60-168.30mg/KOH/g saponification value, 38.46-47.37g/100g iodine value, 5.20-7.03mEq/kg peroxide value, 2.08-3.60mg/KOH/g free fatty acid, 6.80-8.40g/kg unsaponifiable matter with refractive index of 1.46 for all the oil samples, suggesting significant differences (p<0.05) among samples. However, oil extracted by traditional method was the best in terms of storability, resistance to hydrolysis, oxidative deterioration and decomposition likely to be caused by enzymes.
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