Open AccessEffect of roasting temperature on the physicochemical properties of Jatropha curcas Kernel oil extracted with cold hexane and hot water
Author(s) -
Maria Louis,
Adegbuyiro Adewale
Publication year - 2017
Publication title -
african journal of pure and applied chemistry
Language(s) - English
Resource type - Journals
ISSN - 1996-0840
DOI - 10.5897/ajpac2017.0721
Subject(s) - roasting , chemistry , jatropha curcas , iodine value , peroxide value , saponification value , cetane number , extraction (chemistry) , acid value , hexane , saponification , pulp and paper industry , food science , biodiesel , chromatography , botany , organic chemistry , biology , biochemistry , engineering , catalysis
The industrial application of a vegetable oil is determined by the oil properties. This work was undertaken to alter the properties of Jatropha curcas Kernel oil and possibly find new applications for it. The seed kernels were roasted to different temperatures (140 to 230°C) and the physicochemical properties of the cold hexane and hot water extracted oils were studied. The oil yield, saponification, iodine, acid and peroxide values were affected by roasting temperature and method of extraction and these showed significant difference (p < 0.05). The calculated fuel properties: cetane number and calorific value were improved upon roasting, with cold hexane extracted oils yielding better results. Roasting improved the properties of the oil as diesel substitute but its suitability for use in paints and surface coatings formulation was reduced. The hot water extracted oil showed improved properties for soap production. Key words: Jatropha curcas, roasting temperature, oil extraction, physicochemical properties.
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