Extraction of Jathropa Curcas Seed Fats and Oil and Identification and Characterization of Unknown Oil
Extraction of Jathropa curcas Seed Fats and Oil and Identification and Characterization of Unknown Oil
Jose G. Intano, Jr. and Niescee Eiscene Talaman
University of the Philippines Visayas
Miagao, Iloilo xdvm_apollo469@yahoo.com, messyisnessy@gmail.com
Abstract
The experiment had the objectives of extracting fats and oil from plant sample using 3:2 hexane-isopropanol solvent through Soxhlet method and of identifying and characterizing unknown oil sample using different chemical analyses. It was divided into two major parts: (1) Extraction of Jathropa curcas seed fats and oil, and (2) Identification and characterization of unknown oil. After the fats and oil was extracted from seeds of Jathropa curcas, the percent yield was reported as 40-41%. The specific gravity, refractive index, acid value, iodine value, peroxide value, and the saponification value of the unknown oil sample were determined. The computed values were 1.05, 1.5765 ± 5.7735 x 10-5, 0.328 ± 2.31 x 10-3 mg acid / g oil, 10. g I2 / 100 g oil, 22 ± 2 ml / g oil, and 208 ± 8.49 mg KOH / g oil, respectively. Comparing the experimental results with the theoretical values, the unknown oil sample was identified as Cinnamon oil. 1. Introduction
Oils have been extracted throughout the ages and were regularly used in practical things like wines, creams and perfumes. When the distillation process was developed, more concentrated essences can now be made and various kinds of individual oils have been created and are now available. With better distilling technology available today, complex chemical compounds can now be separated and it’s easier to manipulate the characteristics of oils. (Rangahau, 2001)
The fats and oil, in the first part of the experiment, was extracted from Jathropa curcas seeds taken from the town of Guimbal. Jathropa curcas or Physic Nut (locally known as Tuba-tuba or Kasla) is processed for the high-quality biodiesel production. Its seeds are also a source of the highly
Jose G. Intano, Jr. and Niescee Eiscene Talaman
University of the Philippines Visayas
Miagao, Iloilo xdvm_apollo469@yahoo.com, messyisnessy@gmail.com
Abstract
The experiment had the objectives of extracting fats and oil from plant sample using 3:2 hexane-isopropanol solvent through Soxhlet method and of identifying and characterizing unknown oil sample using different chemical analyses. It was divided into two major parts: (1) Extraction of Jathropa curcas seed fats and oil, and (2) Identification and characterization of unknown oil. After the fats and oil was extracted from seeds of Jathropa curcas, the percent yield was reported as 40-41%. The specific gravity, refractive index, acid value, iodine value, peroxide value, and the saponification value of the unknown oil sample were determined. The computed values were 1.05, 1.5765 ± 5.7735 x 10-5, 0.328 ± 2.31 x 10-3 mg acid / g oil, 10. g I2 / 100 g oil, 22 ± 2 ml / g oil, and 208 ± 8.49 mg KOH / g oil, respectively. Comparing the experimental results with the theoretical values, the unknown oil sample was identified as Cinnamon oil. 1. Introduction
Oils have been extracted throughout the ages and were regularly used in practical things like wines, creams and perfumes. When the distillation process was developed, more concentrated essences can now be made and various kinds of individual oils have been created and are now available. With better distilling technology available today, complex chemical compounds can now be separated and it’s easier to manipulate the characteristics of oils. (Rangahau, 2001)
The fats and oil, in the first part of the experiment, was extracted from Jathropa curcas seeds taken from the town of Guimbal. Jathropa curcas or Physic Nut (locally known as Tuba-tuba or Kasla) is processed for the high-quality biodiesel production. Its seeds are also a source of the highly
References: [1] Rangahau, M.K. (2001) Essential oils and their production. Crop and Food Research, New Zealand. [2] Kyari, M.Z. (2008) Extraction and characterization of seed oils. Department of Science Laboratory Technology, Ramat Polytechnic, Maiduguri, Nigeria [3] Edwards, H.G.M chemical extracts. Retrieved Date: January 11, 2011. Retrieved From: http://www.worldcocoafoundation.org/scientific-research/research-library/pdf/Edwards05 (1bzPhysiologySeedExtracts(172KB.pdf [4] AOAC Official Methods of Analysis (2005) Oils and Fats [5] A.O.A.C. 17th ed., 2000, Official method 920. 159 – Iodine absorption number of oils and fats / I.S.I. Handbook of Food Analysis (Part XIII – 1984 page 76). [6] A.O.A.C. 17th ed., 2000, Official method 920. 212 – Specific gravity (Apparent) of Oils, Pycnometer method / I.S.I. Handbook of Food Analysis (Part XIII – 1984 page 72) Appendix