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Extraction and characterization of vegetable oil using bread fruit seed.

 

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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 fruit widely consumed for its nutritional value. However, the seeds of the breadfruit are often discarded as waste despite containing a significant amount of oil. The aim of this research was to extract oil from breadfruit seeds using a solvent extraction method and characterize the extracted oil for its physicochemical properties. The extraction process involved grinding the breadfruit seeds into a fine powder, followed by solvent extraction using hexane as the solvent. The oil was then separated from the solvent using a rotary evaporator, and the solvent was recovered for reuse. The extracted oil was analyzed for its yield, color, moisture content, acid value, peroxide value, iodine value, and fatty acid composition. The results showed that the oil yield from breadfruit seeds was approximately 30%, indicating a good potential for commercial oil production. The extracted oil had a light yellow color, low moisture content, and acceptable acid and peroxide values, suggesting its suitability for consumption. The iodine value of the oil indicated its potential use in industrial applications such as biodiesel production. The fatty acid composition analysis revealed that the oil predominantly contained oleic acid, linoleic acid, and palmitic acid, which are common in vegetable oils. Overall, the study demonstrated that breadfruit seeds can be a valuable source of vegetable oil with desirable physicochemical properties. The extraction method used was efficient in obtaining a good yield of oil with acceptable quality characteristics. The oil extracted from breadfruit seeds could be utilized in various food and industrial applications, contributing to the sustainable utilization of this underutilized resource. Further research could focus on optimizing the extraction process to improve oil yield and quality, as well as exploring potential applications of breadfruit seed oil in different industries.

Thesis Overview

INTRODUCTION
EXTRACTION AND CHARACTERIZATION OF VEGETABLE OIL USING BREAD FRUIT SEED.
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……

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