Thesis Abstract

Abstract
The extraction and characterization of vegetable oil from breadfruit seeds have been investigated in this study. Breadfruit (Artocarpus altilis) is a tropical tree that is known for its starchy fruit, but its seeds have the potential to be a source of oil. The oil extraction process involved crushing the seeds to obtain a coarse powder, followed by solvent extraction using hexane as the solvent. The extracted oil was then subjected to various analyses to determine its physicochemical properties. The results showed that the oil content of breadfruit seeds was approximately 40%, indicating that it is a viable source of vegetable oil. The oil extracted was light yellow in color with a characteristic odor. The physicochemical properties of the oil were determined to assess its quality. The oil had a specific gravity of 0.92 g/cm3, refractive index of 1.47, and acid value of 2.3 mg KOH/g, which are within the acceptable range for vegetable oils. Further characterization of the oil included determining its fatty acid composition using gas chromatography. The analysis revealed that the oil contained predominantly unsaturated fatty acids, with linoleic acid and oleic acid being the major components. This composition suggests that breadfruit seed oil could have potential health benefits due to its high unsaturated fatty acid content. In addition to the fatty acid composition, the oil was also evaluated for its antioxidant properties using the DPPH radical scavenging assay. The results indicated that the oil exhibited moderate antioxidant activity, which could contribute to its stability and shelf life. Overall, the extraction and characterization of vegetable oil from breadfruit seeds have shown promising results. The oil extracted from breadfruit seeds has desirable physicochemical properties, a high content of unsaturated fatty acids, and moderate antioxidant activity. These findings suggest that breadfruit seeds could be a valuable source of vegetable oil for various applications in the food and cosmetic industries. Further research could focus on optimizing the extraction process and exploring potential uses of breadfruit seed oil in different products.

Thesis Overview

1.1 Vegetable oil
A vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia. The term “vegetable oil” can be narrowly defined as referring only to substances that are liquid at room temperature, or broadly defined without regard to a substance’s state of matter at a given temperature. For this reason, vegetable oils that are solid at room temperature are sometimes called vegetable fats. Vegetable oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many plant parts may yield oil, in commercial practice, oil is extracted primarily from seeds.
1.2 Project ion of Vegetable Oils
To produce vegetable oils, the oil first needs to be removed from the oil-bearing plant components, typically seeds. This can be done via mechanical extraction using an oil mill or chemical extraction using a solvent. The extracted oil can then be purified and, if required, refined or chemically altered.
1.2.1 Mechanical extraction
Oils can also be removed via mechanical extraction, termed “crushing” or “pressing.” This method is typically used to produce the more traditional oils (e.g., olive, coconut etc.), and it is preferred by most health food customers in the United States and in Europe. There are several different types of mechanical extraction: expeller-pressing extraction is common, though the screw press, ram press, and Ghani (powered mortar and pestle) are also used. Oil seed presses are commonly used in developing countries, among people for whom other extraction methods would be prohibitively expensive; the Ghani is primarily used in India.
1.2.2 Solvent extraction
The processing of vegetable oil in commercial applications is commonly done by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive. The most common solvent is petroleum-derived hexane. This technique is used for most of the “newer” industrial oils such as soybean and corn oils. Supercritical carbon dioxide can be used as a non-toxic alternative to other solvents.
1.2.3 Sparging
In the processing of edible oils, the oil is heated under vacuum to near the smoke point, and water is introduced at the bottom of the oil. The water immediately is converted to steam, which bubbles through the oil, carrying with it any chemicals which are water-soluble. The steam sparging removes impurities that can impart unwanted flavors and odors to the oil……