Thesis Abstract

Abstract
This research project focused on the extraction and characterization of vegetable oil from breadfruit seeds. Breadfruit seeds are a potential source of oil due to their high oil content, making them a viable alternative to traditional oil crops. The extraction process involved mechanical pressing followed by solvent extraction to obtain the oil. The extracted oil was then characterized for its physicochemical properties including fatty acid composition, iodine value, saponification value, and unsaponifiable matter. The results indicated that the oil yield from breadfruit seeds was significant, demonstrating the feasibility of utilizing breadfruit seeds as a source of vegetable oil. The fatty acid composition analysis revealed that the oil was rich in unsaturated fatty acids, particularly oleic acid and linoleic acid. These unsaturated fatty acids are known for their health benefits and stability, making the breadfruit seed oil a potentially valuable product for various applications. The iodine value and saponification value of the breadfruit seed oil were within the typical range for vegetable oils, indicating its suitability for use in food and industrial applications. The unsaponifiable matter content was also determined, providing insights into the non-triglyceride components present in the oil. Overall, this study demonstrated the potential of breadfruit seeds as a sustainable source of vegetable oil with favorable physicochemical properties. The oil extracted from breadfruit seeds showed promising characteristics that make it a valuable ingredient for food products, cosmetics, and other industrial applications. Further research could focus on optimizing the extraction process to improve oil yield and quality, as well as exploring potential uses for the byproducts generated during oil extraction. The utilization of breadfruit seeds for oil production not only provides a sustainable alternative to traditional oil crops but also offers opportunities for economic development and value addition in regions where breadfruit is abundant.

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……