Chemical characterization of palm kernel (Elaeis guineensis Jackqu) oil

Otache Monday Abel*, Abogunrin-Olafisoye Oladunni Bola, Afitijagun Iyabo Priscilla, Oghale Awenede Clementina and Ajiboluwa Akpomejevwe Justina

This study evaluates the Fatty Acids (FAs) components of Palm Kernel Oil (PKO). The fatty acids were obtained by alkaline hydrolysis of the PKO obtained through soxhlet extraction of the dry ground sample of the seeds using n-hexane. The fatty acids obtained were characterized and identified using Gas Chromatography-Mass Spectrometry (GC-MS). The GC-MS results revealed the presence of Saturated Fatty Acids (SAFAs) and Unsaturated Fatty Acids (UFAs). The results show the presence of abundant lauric acid (42.21%) is vital in the application of the seed oil as an antibacterial agent with the ability to effectively combat acne. The average iodine value of 6.23 indicates that the highly saturated PKO will be less prone to oxidation resulting in better oxidation stability. Furthermore, the acid value of 12.22 as reported in this study unravels the state and edibility of the oil under consideration. This indicates that the PKO has a high possibility to undergo easy hydrolysis. However, its ability to melt at too low a temperature, prompting the need for hydrogenation is a gap in its application for most industrial production that requires thermally induced temperature.

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Published on: Jan 24, 2024 Pages: 1-5

Full Text PDF Full Text HTML DOI: 10.17352/ojps.000058
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