Effect of roasting temperature on the physicochemical properties of Jatropha curcas Kernel oil extracted with cold hexane and hot water

The industrial application of a vegetable oil is determined by the oil properties. This work was undertaken to alter the properties of Jatropha curcas Kernel oil and possibly find new applications for it. The seed kernels were roasted to different temperatures (140 to 230°C) and the physicochemical properties of the cold hexane and hot water extracted oils were studied. The oil yield, saponification, iodine, acid and peroxide values were affected by roasting temperature and method of extraction and these showed significant difference (p < 0.05). The calculated fuel properties: cetane number and calorific value were improved upon roasting, with cold hexane extracted oils yielding better results. Roasting improved the properties of the oil as diesel substitute but its suitability for use in paints and surface coatings formulation was reduced. The hot water extracted oil showed improved properties for soap production. Key words: Jatropha curcas, roasting temperature, oil extraction, physicochemical properties.

• Publication year

  2017

• Venue

  African Journal of Pure and Applied Chemistry

• Publication date

  2017-06-30

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.5897/AJPAC2017.0721
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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