Extraction and Characterization of Oil from Melon and Coconut Seeds
Journal Title: International Journal of Pharmaceutical Science Invention - Year 2017, Vol 6, Issue 9
Abstract
Oil from coconut and melon was extractedand characterized using standard methods for physicochemical parameters such as saponification value, acid value, peroxide value, iodine value (mg KOH/g) and specific gravity. The results revealed that the saponification value (mg KOH/g), acid value (mg KOH/g), iodine value (mg iodine/100g), peroxide value (mg/peroxide/kg), and specific gravity were found to be 254.00 ± 9.12; 1.20 ± 0.61; 9.30 ± 0.91; 0.40 ± 0.02 and 0.92 ± 0.71for coconut oil while196.00 ± 8.72; 2.80 ± 0.82; 17.80 ± 1.02; 3.20 ± 0.91 and 0.95 ± 0.80 formelon oil respectively. Except for saponification values, the values of other parameterswere higher in melon oil than in coconut oil. Statistical analysis of variance of the results revealed that there were significant differences at p < 0.05 in the determined parameters except for peroxide values and specific gravity..Low acid values obtained for the oils suggest thatboth oils are edible. High saponification values obtained revealed that the oils have great potential in industrial applications such as cosmetics and soap making. Low iodine values obtained revealed that they are non-drying oil and also suggest that the oils contain few unsaturated bonds while low peroxide values indicated that the oils have low susceptibility to oxidative rancidity and deterioration.
Authors and Affiliations
Oti Wilberforce J. O, Eze – Ilochi Nkechinyere Olivia
Keywords
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