PHYSICOCHEMICAL PROPERTIES OF PALM KERNEL OIL

Abstract

ABSTRACT The objective of this study was to determine the physicochemical properties of palm kernel oil obtained by extraction of the oil using n- hexane. The potential of palm kernel oil was also identified. The physiochemical properties analyzed percent yield (22%), fatty acid composition (9.12), iodine value (6.09), peroxide value (3.75 ) and saponification value (78.89). Results were compared with standard value of these parameters. It was found that the saponification value is lower than the standard which gives the advantage of its utilization in manufacturing of soap. The iodine value falls below the normal range which justifies its edibility. The free fatty acid and peroxide values reduction imply that there is an improvement in the quality of the oilp, as it reduces the susceptibility of the oil to rancidity and improve stability. The properties of this oil were quite comparable to those of previously standard seeds oil, suggesting their potential use as good table and cooking oils. With a high yield of oil and physicochemical characteristics similar to those of the other commercial edible oils, the palm kernel seed oil can be considered as a new and valuable source of edible oil. This study also showed potential for palm kernel seed oil to have relatively high oxidative stability that would be suitable for food and industrial application