Fatty Acid Composition and Physicochemical Characteristics of Tartar (Sterculia stigera) Oil as Affected by the Extraction Method

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Date
2004
Authors
Eljack, M. Y.
Elfadil, E. Babiker
Abdullahi, H. El Tinay
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Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Abstract
Fatty acid content and physicochemical characteristics of oil extracted from tartar seeds, using two extraction methods, were studied. The results revealed that saturated fatty acid content varied from 0.2% to 33.4%, while unsaturated fatty acid content varied from 0.1% to 24.2%, with no significant difference between the extraction methods. Sterols content varied from 0.3% to 66.0%. Cyclopropenoid fatty acids ranged from 3.4% to 5.3% but were significantly reduced after refining. Glycerides content varied with maximum values of 78.03%, 4.58% and 2.82% for tri-, di- and mono-glycerides, respectively. Physicochemical investigation of the oil showed that the colour, refractive index, free fatty acids, peroxide value, saponification value, relative viscosity, iodine value, acid value and unsaponifiable matter were similar for both methods of extraction with minor exceptions.
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Page(s):12 (2),185-195, 15 Ref.
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