Assessment of Some Quality Identities of Crude and Processed Oils Extracted From Snake Tomato (Trichosanthes Cucumerina) Seeds.

Abstract

Analysis of crude and processed oil extracted from Snake tomato (Trichosanthes cucumerina) seeds were carried out to establish the effect of processing on identity and quality characteristics of the oils. The crude oil was subjected to refining processes: Degumming, Neutralization and bleaching. There was no remarkable difference in the specific gravity, refractive index and moisture content of the crude and processed oils. However, there exists slight increase in Smoke point (⁰C): (82.00±0.01 - 87.00±0.33), Flash point (⁰C): (236.00±1.01 - 245.00±1.30), Fire point (⁰C): (285.00±2.41 - 296.00±1.58) and Iodine value (g/100g): (83.26±2.01 - 89.30±2.50) of the oil samples. The qualities of the oils improved by showing gradual decrease in Colour (Lovibond unit): (10.00 - 4.00), Free fatty acid (% Linolenic): (1.21±0.01 - 0.64±0.01), Acid value (mgKOH/g): (2.43±0.04 - 1.26±0.21), Peroxide value (meq peroxide/Kg) :(2.08±0.10 - 0.61±0.01), Saponification value (mgKOH/g Oil): (281.27±2.18 - 277.98±1.90) and increase in the values of Linoleic acid (38.10 – 41.98%), Oleic acid (35.74 – 37.50%), Palmitic  (11.68 – 12.80%) and Stearic acid(3.79 – 4.66%) as the crude oil was processed to bleached oil. The oil's high proportion of unsaturated fatty acids, high iodine value, and low free fatty acid content are all attributes that qualify the oil to be safe for consumption. The oil's quality will be further enhanced if it is processed to the deodorization.