Variation in the chemical parameters of oil extracted from arils of Blighia sapida (ackee) with the degree of fruit ripeness

Authors

  • Adewusi John Adepoju

    Organic and Natural Product Unit, Department of Pure and Applied Chemistry,

  • Misbaudeen - Abdul-Hammed

    Biophysical/ Physical Chemistry Unit, Department of Pure and Applied Chemistry,

  • Akintomiwa Olumide Esan

    Industrial and Food Chemistry Unit, Department of Pure and Applied Chemistry,

  • Muibat Olabisi Bello

    LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OGBOMOSO, NIGERIA

How to Cite

Adepoju, A. J., Abdul-Hammed, M. .-., Esan, A. O., & Bello, M. O. (2013). Variation in the chemical parameters of oil extracted from arils of Blighia sapida (ackee) with the degree of fruit ripeness. International Journal of Basic and Applied Sciences, 2(1), 109-114. https://doi.org/10.14419/ijbas.v2i1.630

Received date: January 7, 2013

Accepted date: January 23, 2013

Published date: February 17, 2013

DOI:

https://doi.org/10.14419/ijbas.v2i1.630

Abstract

The chemical properties of oil from arils of both ripe and unripe ackee (Blighia sapida) were evaluated with a view to investigating the variations in their domestic and industrial applications.

The chemical analyses of ripe and unripe aril oils respectively in different locations showed the percentage yield of oil from 54.91±2.75 to 78.25±3.91; 37.78±1.51 to 54.61 ± 2.18, iodine values of 90.0 ± 2.70 to 94.5 ± 2.84; 119.71 ± 5.99 to 131.71 ± 6.39 mg/g oil, saponification values of 190.68 ± 5.72 to 201.73 ± 6.05; 176.17 ± 7.05 to 198.15 ± 7.9 mg KOH/g. Both ripe and unripe ackee arils have peroxide value less than 10mEq/kg and acid value less than 4.0mgKOH/g.

The variations between ripe and unripe ackee arils oil may prove useful in their application as cooking oils and industrial raw materials.

Author Biographies

  • Adewusi John Adepoju, Organic and Natural Product Unit, Department of Pure and Applied Chemistry,

    Ladoke Akintola University of Technology, Ogbomoso, Nigeria

  • Misbaudeen - Abdul-Hammed, Biophysical/ Physical Chemistry Unit, Department of Pure and Applied Chemistry,
    Ladoke Akintola University of Technology, Ogbomoso, Nigeria
  • Akintomiwa Olumide Esan, Industrial and Food Chemistry Unit, Department of Pure and Applied Chemistry,

    Ladoke Akintola University of Technology, Ogbomoso, Nigeria

  • Muibat Olabisi Bello, LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OGBOMOSO, NIGERIA
    PURE AND APPLIED CHEMISTRY, ASSOCIATE PROFESSOR

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How to Cite

Adepoju, A. J., Abdul-Hammed, M. .-., Esan, A. O., & Bello, M. O. (2013). Variation in the chemical parameters of oil extracted from arils of Blighia sapida (ackee) with the degree of fruit ripeness. International Journal of Basic and Applied Sciences, 2(1), 109-114. https://doi.org/10.14419/ijbas.v2i1.630

Received date: January 7, 2013

Accepted date: January 23, 2013

Published date: February 17, 2013