Project Abstract

Abstract
The extraction and characterization of vegetable oil from breadfruit seeds in the industrial setting present a novel approach to utilizing this underutilized resource. Breadfruit seeds, which are typically discarded as waste, contain a substantial amount of oil that can be extracted for various applications. This study aims to explore the efficiency of oil extraction from breadfruit seeds using industrial methods and to characterize the extracted oil for its quality and potential uses. The extraction process involves mechanical pressing or solvent extraction methods to obtain the oil from the seeds. The choice of extraction method can significantly impact the yield and quality of the extracted oil. Various parameters such as temperature, pressure, and extraction time will be optimized to achieve the highest oil yield while maintaining oil quality. Characterization of the extracted vegetable oil will be conducted to determine its chemical composition, including fatty acid profile, tocopherol content, and oxidative stability. These parameters are crucial in assessing the nutritional value and shelf life of the oil. Additionally, the physical properties of the oil, such as density, viscosity, and color, will be analyzed to provide insights into its potential applications in the food, pharmaceutical, and cosmetic industries. Furthermore, the potential uses of breadfruit seed oil will be explored, including its application as a cooking oil, biofuel feedstock, or as an ingredient in cosmetic products. The sustainability aspect of utilizing breadfruit seeds for oil extraction will also be investigated, considering the environmental impact and economic feasibility of large-scale production. Overall, this study aims to contribute to the valorization of breadfruit seeds as a potential source of vegetable oil in the industrial sector. By optimizing the extraction process and characterizing the properties of the extracted oil, valuable insights can be gained into the utilization of this renewable resource. The findings from this research can pave the way for the development of new products and industries that leverage breadfruit seed oil, ultimately contributing to sustainable practices and resource efficiency in the food and chemical sectors.

Project Overview

INTRODUCTION

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.