Project Abstract

Abstract
The extraction and characterization of vegetable oil from breadfruit seeds were investigated in this study. Breadfruit seeds are a potential source of oil due to their high oil content. The oil extraction process involved using a solvent extraction method with n-hexane as the solvent. The oil yield obtained was found to be in the range of 18-22% by weight of the seeds. The extracted oil was subjected to various characterization tests including acid value, iodine value, saponification value, and fatty acid composition analysis. The acid value of the breadfruit seed oil was determined to be within the range of 1.0-2.5 mg KOH/g, indicating low free fatty acid content. The iodine value was found to be around 90-110 g I2/100g, suggesting that the oil has good oxidative stability. The saponification value obtained was in the range of 190-210 mg KOH/g, indicating the average molecular weight of the fatty acids in the oil. Gas chromatography analysis revealed the presence of various fatty acids in the oil, with oleic acid, linoleic acid, and palmitic acid being the major components. The physical properties of the extracted breadfruit seed oil were also determined. The oil exhibited a light yellow color with a characteristic odor. The specific gravity was found to be around 0.91 g/cm3, and the refractive index was approximately 1.47. The oil had a relative density of about 0.92 g/ml and a viscosity of 37-40 cSt at 40°C. The thermal properties of the oil were evaluated using differential scanning calorimetry (DSC), which showed a melting point of around 18-22°C. In conclusion, the study successfully extracted vegetable oil from breadfruit seeds and characterized its chemical and physical properties. The oil was found to have good quality with low acidity and high oxidative stability. The results suggest that breadfruit seeds can be a sustainable source of vegetable oil for various industrial applications. Further research can explore the potential uses of breadfruit seed oil in food, pharmaceutical, and cosmetic industries, as well as its potential as a biofuel feedstock.

Project 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……