scholarly journals Determination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India

2019 ◽  
pp. 1-8
Author(s):  
G. V. Pavan Kumar ◽  
N. V. V. S. S. Lakshmi ◽  
Ch. Deena ◽  
V. Chandra Sekhar ◽  
N. Mehar Nikhitha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Food Safety ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Continuous Processing ◽  
Saponification Value ◽  
Three Samples

Aim: The study sought to assess the quality of coconut oil extracted from fresh copra milk by Traditional fermentation(FWCE) and from dry copra balls by continuous processing using expellers(TDCE,DMCE) method with respect to moisture content (MC), free fatty acid (FFA) content, Acid value (AV) and Saponification value in comparison with Food safety and standards authority of India. Methodology: Three samples of coconut oil were taken from major processing centers in east Godavari district (AMP, SML, KRG) for quality determination. Similarly three samples of coconut oil were prepared from fresh grated coconut milk in the Medicinal chemistry laboratory at Korangi College of pharmacy and three samples were prepared from dry coconut cups. Replicate titer values of each of the nine (09) oil samples obtained were compared with brand double refined oil and the averages were taken into consideration. The AOAC and AOCS methods were used in the analyses and the results compared with Standards provided by Food safety and standards authority of India, Coconut Development Board, Kochi. Results: The results showed that 50% of the total fermented oil sample had high moisture content than standard and expected to undergo oxidative rancidity. According to the standards, 100% of the oil samples had free fatty acids and acid value within acceptable range indicating no signs of rancidity. Conclusion: There was a significant difference in saponification value, free fatty acid profile and moisture content of Traditional fermented (FWCE) and dry copra balls by continuous processing expellers (TDCE, DMCE) method. The ANOVA (P<0.05) showed that there were significant differences in the MC, FFA, AV of oils produced among the processing centers and that produced in laboratory. The processes involved in all the extraction centers vary and might have accounted for that. The results indicate that the coconut oils produced in both the cases meet the standards however new technologies in processing should be adopted to improve the quality to meet the standards.

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

2019 ◽  
pp. 130-141
Author(s):  
Jason Braga ◽  
Lorina Galvez ◽  
Roberta Lauzon ◽  
Yan Diczbalis
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
State University ◽  
Frying Cycle ◽  
Post Hoc

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)

2012 ◽  
Vol 12 (1) ◽  
pp. 59 ◽  
Author(s):  
Dewa G Katja
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Helianthus Annuus ◽  
Peroxide Value ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Helianthus Annuus L ◽  
Sunflower Seed Oil

KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbeda.       Berdasarkan uji kualitas yang dilakukan terhadap kedua sampel yang dianalisis terdapat hasil yang diperoleh tidak memenuhi syarat yang ditentukan yakni kadar asam lemak bebas 0,08% dan bilangan peroksida 2 mek/kg. Kata kunci: Asam lemak bebas, bilangan proksida, minyak biji bunga matahari  QUALITY OF COMMERCIAL SUNFLOWER OIL AND OIL EXTRACTION SEEDS SUNFLOWER (Helianthus annuus L.) ABSTRACT Experimental study of analyzing the extract oil from sunflower seed compare with the commercial sunflower seed oil according to the company standard which includes determining of moisture content, free fatty acid content, peroxide value and the fatty acids compositions is reported in this paper. The result show that the moisture content of the extract oil is 0,43%, free fatly acid content is 0,47%, and the peroxide value is 5,22% mek/Kg. For the commercial sunflower seed oil company product that is 0,21% for the moisture, free fatty acid is 0,28% and the peroxide value is 4,89 mek/Kg. The gas chromatography analysis indicated that the most fatty acid from both samples is linoleic acid. The quality of the extract sunflower seed oil has not been improved to conform with the commercial quality according to the company standard, that is 0,08% for the free fatty acid and 2 mek/Kg for the peroxide value. Keywords: Free fatty acid, peroxide value, sunflower seeds oil

scholarly journals TRADITIONAL COCONUT OIL PURIFICATION USING ACTIVATED CHARCOAL COCONUT SHELL ADSORBENTS

2020 ◽  
Vol 4 (1) ◽  
pp. 37
Author(s):  
Nining Putri Kurnianingsih ◽  
Maherwati Maherawati ◽  
Tri Rahayuni
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Activated Charcoal ◽  
Block Design ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Coconut Shell ◽  
Oil Refining ◽  
Randomized Block Design

Coconut oil in West Kalimantan is still largely a traditional coconut oil because it has not gone through a refining process. To improve the quality of traditional coconut oil, the addition of activated charcoal can be used as an adsorbent so as to improve the quality of coconut oil. Activated charcoal can be made from materials that contain high carbon, one of which is a coconut shell. The purpose of this study was to determine the effect of adding activated charcoal to improving the quality of traditional coconut oil and the concentration of adding activated charcoal that produced the best characteristics of coconut oil. The research design used was a Randomized Block Design with one factor (coconut shell active charcoal concentration) 6 levels of treatment (0%, 1%, 2%, 3%, 4%, 5%) with 4 replications. The data obtained were analyzed using ANOVA (ɑ = 5%) if there was an influence followed by BNJ test (ɑ = 5%). The results showed that the addition of coconut shell activated charcoal with a concentration of 1% -5% to traditional coconut oil can significantly reduce free fatty acid levels. In addition, the addition of activated charcoal affects the sensory attributes of color and aroma to be better than the control (without the addition of activated charcoal). The best traditional coconut oil produced in this study is traditional coconut oil added with coconut shell activated charcoal with a concentration of 5% with chemical and sensory characteristics as follows: water content 0.138%, free fatty acid content 0.428%, saponification number 231, 9 mg KOH / g, color value 4,88, and aroma value 3,68.Keywords: adsorbent, activated charcoal, coconut oil, refining, coconut shell

scholarly journals Effects of thermal treatment on the characteristics quality of some Ghanaian vegetable oils (palm, coconut and groundnut)

2022 ◽  
Author(s):  
Robert A Ngala ◽  
Evans Owusu Ameyaw ◽  
Dorice Berkoh ◽  
John Barimah ◽  
Simon Koffie
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Room Temperature ◽  
Phenolic Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Saponification Value ◽  
Total Antioxidant

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking.Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils, Phytoconstituents (Flavanoids, polyphenols saponins etc) and antioxidant (Vitamin A&C) and DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Radical Scavenging Activity were then determined after cooling to room temperature. Results: Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used. Total antioxidant capacity was not significantly changed across the temperature treatment. Total phenolic content was not significantly changed for palm oil but was significantly increased at 100C for coconut and groundnut oilsConclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value, total antioxidant and phenolic content were retained after one heat treatment. This implies the quality of the oils are maintained after a single heating. The oils may still retain antidiabetic property when consumed after processing.

scholarly journals Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida

2020 ◽  
Vol 11 (1) ◽  
pp. 1-8
Author(s):  
Asyti Febliza ◽  
Oktariani Okatariani ◽  
Aisyah Meisya Putri
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Coconut Oil ◽  
Edible Oil

This research examined the quality of edible oil from Crude Coconut Oil (CCO) and Palm Coconut Oil (PCO) and their blends with CCO : PCO proportional was about 40:60 and 60:40, respectively. The quality of these samples was based on water proportion, free fatty acid (FFA) and peroxide value (PV) contained. This study was conducted to improve the quality of edible oil. SNI 3741-2013 was used as method of this research, which the result compared with the SNI standard for edible oil. Results of this research for water proportion in oil samples PCO, CCO, CCO (40) : PCO (60) and CCO (60):PCO  (40)  in  order  were  0.000122; 0.010905; 0.001878; 0.030996. The FFA proportions for them were 0.02; 0.01; 0.02; 0.02 and PV values were 7.10; 3.00; 6.10; 5.10, respectively. From this result, we can conclude that all samples had good quality for water proportion and FFA, except for peroxide value (PV) mark which had the higher mark compared to the SNI standard. We also concluded that CCO became the best quality of edible oil compared to others. 

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

scholarly journals Effects of Extracting Solvents on the Physicochemical Properties of Alchornea cordiforlia, Hura crepitans, Irvingia gabonensis and Pycnanthus angollensis Oils

2020 ◽  
pp. 20-27
Author(s):  
Michael Akomaye Akpe ◽  
Faith Patrick Inezi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Physicochemical Properties ◽  
Petroleum Ether ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Flash Point ◽  
Saponification Value

Aims and Objectives: To determine the effect of extracting solvents on the physicochemical properties of oils extracted from four locally available plant seeds in Nigeria namely: Alchornea cordiforlia, Hura crepitans, Irvingia gabonensis and Pycnanthus angollensis using three different solvents namely; n-Hexane, Petroleum ether and Dichloromethane. Place and Duration of Study: Department of Chemistry Laboratory, University of Calabar, Nigeria. The study was carried out between August 2019 and December 2019, (5 months). Methodology: Each plant seed was ground into a paste and extracted for its oil using a Soxhlet extractor and three different solvents namely; n-Hexane, Petroleum ether and Dichloromethane. The physicochemical properties of the oils were then analysed. Results: The results revealed the mean values of the physicochemical properties of A. cordifolia oil extracted using Hexane, Petroleum ether and Dichloromethane respectively were % yield (36.50, 34.50 and 32.00), specific gravity (0.91, 0.91 and 0.92), flash point (156.00, 155.00 and 191.00°C), Acid value (23.76, 25.10 and 26.80 mEqk-1), % free fatty acid (11.88, 12.55 and 13.40), Peroxide value (6.56, 6.38 and 6.90 mEqK-1), Saponification value (163.20, 156.40 and 165.50 mgKOHg-1) and iodine value (25.40, 48.60 and 46.50 g/100 g). The mean values of the properties of H. crepitans oil across the 3 solvents respectively were % yield (32.20, 31.50 and 29.00), specific gravity (0.92, 0.93 and 0.94), flash point (271.00, 259.00 and 240.00°C), Acid value (21.00, 21.80 and 22.20 mEqk-1), % free fatty acid (10.50, 10.90 and 11.10), Peroxide value (5.85, 6.26 and 7.10 mEqK-1), Saponification value (172.50, 190.40 and 185.60 mgKOHg-1) and Iodine value (43.60, 34.50 and 26.90 g/100 g). Properties of the I. gabonensis oil were % yield (33.20, 34.00 and 32.50), Specific gravity (0.92, 0.94 and 0.94), flash point (230.00, 236.00 and 260.00°C), Acid value (3.72, 3.70 and 3.90 mEqk-1), % free fatty acid (1.86, 1.85 and 1.95), Peroxide value (2.98, 4.26 and 3.63), Saponification value (239.50, 252.40 and 245.80) and Iodine value (25.30, 11.70 and 44.20). Mean values of P. angollensis oil properties were % yield (34.10, 36.20 and 33.00), Specific gravity (0.92, 0.92 and 0.93), flash point (260.00, 258.00 and 256.00°C), Acid value (23.68, 25.00 and 26.00 mEqk-1), % free fatty acid (11.84, 12.50 and 13.00), Peroxide value (4.25, 5.30 and 5.96), Saponification value (25.30, 52.50 and 57.30) and Iodine value (25.20, 11.68 and 44.40). The odour, colour and physical state of all the oils at room temperature was the same across the 3 solvents. Conclusion: The results indicate that the physicochemical properties of the oils vary with the extracting solvent and its polarity. Their properties revealed that some of them can be used for many domestic and industrial purposes especially for the making of paints, soap, cosmetics, lubricants and varnishes.

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