NDLI: Physico-chemical and oxidative stability characteristics of roselle ( Hibiscus sabdariffa L . ) seed oil as by-product

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Physico-chemical and oxidative stability characteristics of roselle ( Hibiscus sabdariffa L . ) seed oil as by-product

Content Provider	Semantic Scholar
Author	Mahmoud, A. A. Selim, Khaled A. Abdel-Baki, Magda R.
Copyright Year	2008
Abstract	Certain density characteristics of roselle (Hibiscus sabdariffa L.) seeds including 1000-seed and hectoliter weights were determined; average of each determination was 32.2 g and 68.55 kg, respectively. The proximate composition of whole roselle seeds indicated that, seeds contained relatively high fat and protein contents (20.97% and 29.61 %, respectively). The physico-chemical parameters of crude oil extracted from roselle seed by soaking at room temperature (cold extraction) indicated that the oil had refractive index, 1.4674; yellow-greenish color, 0.078 (at 420nm); acidity, 0.78 %; saponification value, 196.82; iodine value, 97.62 (g of I2/100 g oil); unsaponifiable matter, 1.52 %; peroxide value, 4.82 (meq O2//kg oil); panisidine value, 6.21; and Totox number, 15.85. Gas liquid chromatography technique has been developed for identification and quantitative determination of total unsaturated and saturated fatty acids shows that the crude oil had 73.40 % and 26.57 % respectively. Major fatty acid found was Oleic acid (38.46 %) followed by linoleic (33.25 %), palmetic (20.52 %) and stearic (5.79 %). Stability of crude roselle seed oil against oxidation during the accelerated storage of oil indicated that the crude oil had induction period 10 days at 65oC. The relatively high fat content of seeds, high protein content of resulted meal for animal feeding and/or possible human use beside, the relatively high oxidation stability of tested oil. Suggest that the roselle seeds could be novel and economic source of healthy edible fat and other food industry applications.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.fayoum.edu.eg/Agriculture/FoodSciences/pdf/DrKhaled03.pdf
Alternate Webpage(s)	http://www.fayoum.edu.eg/Agriculture/FoodSciences/pdf/DrKhaled3.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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