EFFECTS OF REFINING ON QUALITY ATTRIBUTES OF AFRICAN PEAR (DACRYODES EDULIS) OIL

Autor:	N. U. Arisa, O. C. Aworh
Rok vydání:	2008
Předmět:	PEAR biology business.industry General Chemical Engineering General Chemistry biology.organism_classification Pera Biotechnology Crop Hexane chemistry.chemical_compound Horticulture Vegetable oil chemistry Dacryodes edulis Postharvest Environmental science Peroxide value business Food Science
Zdroj:	Journal of Food Processing and Preservation. 32:946-950
ISSN:	1745-4549 0145-8892
DOI:	10.1111/j.1745-4549.2008.00224.x
Popis:	Oil extracted with hexane from dried African pear (Dacryodes edulis) mesocarp was degummed with 1 or 5% NaOH or H3PO4, and bleached with fuller's earth. Degumming and bleaching produced lighter-colored oils with lower specific gravity and free fatty acid content. However, degummed oils had higher peroxide value (PV) (16.50 mEq/kg for 1% H3PO4-degummed oils) than crude oil (8.00 mEq/kg). Bleaching drastically reduced the PV of degummed oils, with oil degummed with 1% NaOH having the lowest value after bleaching (1.50 mEq/kg). PRACTICAL APPLICATIONS The main thrust of the study is industrial utilization and value-added processing of African pear, a lesser-known African crop of considerable horticultural, nutritional and environmental significance, with a view to promoting its cultivation, reducing postharvest fruit losses and enhancing the income of small-scale farmers that cultivate the crop. Practical applications include establishment of small-scale industries for extracting and refining vegetable oil from oil-rich African pear fruits.
Databáze:	OpenAIRE
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