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The aim of present study was to extract the guava seed oil for its quantitative determination and to evaluate chemical characteristics including fatty acid composition and to compare with reported literature. Average oil content of guava seeds was found to be 11.12 g oil /100g seed. The iodine value, acid value, free fatty acid, peroxide value and saponification value were found to be 120.55 g of I2/100 g oil, 3.74 g/100g of oil, 1.86 g/100 g oil, 4.13 mEq/kg of oil and 190.74 mg/100 g of oil, respectively. Fatty acid composition was evaluated by gas chromatography-mass spectrometry and Fourier transform infrared spectroscopy. By GC-MS, a total of eighteen fatty acids were identified from which twelve were saturated fatty acids (SFAs) and six were unsaturated fatty acids (USFAs). Among SFAs, palmitic acid, stearic acid and arachidic acid were dominant, while linoleic and oleic acids were main USFAs found in guava seed oil. GC-MS results indicated that guava seed oil is a good source of essential f...

Modified rice bran oil (RBO) and modified mustard oil (MO) were prepared by adding oleic acid and oxidized oil separately. The physical and chemical indices like dielectric constant, viscosity, per...

Estimating oxidative stability with successive heating temperatures provides a qualitative assessment of oil in the food industry. As one of the prime factors contributing to oil characteristics, the flow behavior of highly refined sesame oil and mustard oil were determined experimentally between the temperatures 25 and 85°C. The variation of viscosity with temperature was fitted in two variable empirical equations and the mathematical models were compared. Various physicochemical parameters of the oils like conductivity, density, viscosity, ultrasonic velocity, saponification value, iodine value, and free fatty acid content were observed to estimate their characteristics and stability on heating to cooking temperature. The physical and chemical parameters were compared and correlated between the oils to analyze the oxidative stability at different times of heating. A novel relation was demarcated between ultrasonic velocity and the chemical parameters. The study helped in the identification of the best o...

Seeds of Cucumeropsis edulis, Hevea brasiliensis, Hura crepitans, Jatropha curcas, Khaya ivorensis and Citrus sinensis were evaluated for their proximate composition, chemical properties and fatty acid profiles. The moisture contents of the seeds ranged from 5.3 to 9.0% while the oil content was between 32.5% for Cucumeropsis edulis and 48.3% for Khaya ivorensis. The ash content ranged between 3.6 and 5.0%. Protein content ranged from 15.8 to 45.9% while the fibre value was in the 8.2–20.5% range. Carbohydrate content varied between 2.4 and 15.4%. The seeds were rich in potassium (349.0–468.6 μg/g of seed) and magnesium (83.7–150.19 μg/g of seed). The extracted oils had saponification value between 202.0 and 210.4; iodine value, 75.6 to 148.2; peroxide value, 4.7 to 13.3; and unsaponifiable matter content, 0.7 to 1.7%. The major fatty acids identified were oleic (14.6–72.1%) and linoleic (10.6–96.3%). Hura crepitans oil was characterized by a high content of linoleic acid (96.3%). The fuel value (Hμ) of t...