Characterization of oil extracted from nine high-in-oil groundnut accessions
Abstract
Groundnut is a rich source of oil in the diet based on its physicochemical properties. The objectives was to evaluate the physicochemical properties of oil from nine new high-in-oil accession produced by the Council for Scientific and Industrial Research (CSIR), Crop Research Institute, Fumesua. Free fatty acid, peroxide value, acid value, saponification value and iodine value were determined for all nine groundnut accessions using HPLC. The groundnut accession has the percentage of oil yield in a range of 37%- 51%. The results revealed that the variety G 203 had the highest saponification value of 230 mgKOH/g is an indication of higher number of fatty acid of lower molecular weight hence good for industrial purpose. Variety G 204 and G 210 both recorded the highest acid value of 0.49 mg KOH/g and indication of faster deterioration. G 204 and G 210 also recorded the highest free fatty acid of 0.23 and 0.20 content / g respectively. Peroxide value of 5.09 mEq/kg was the highest recorded for sample G/C 214 which is indicative of fast oxidation. The high iodine value is indicative of dehydrogenation and it was recorded in sample G/C 210. Analysis of the fatty acid profile revealed 24 different acyl glycerides among the various accession. The number of acyl glyceride present in each sample ranged between 16-18 carbon. These indicate that those samples were free from contamination and of high quality. The properties of all the groundnut accession were within the standard limits and this is an indicative of a quality oil for industrial purposes.
Description
A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management,