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
    2013-02-17
    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: 2013-01-07

    Accepted date: 2013-01-23

    Published date: 2013-02-17