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EFFECTS OF REFINING ON QUALITY ATTRIBUTES OF AFRICAN PEAR ( DACRYODES EDULIS ) OIL
Author(s) -
ARISA N.U.,
AWORH O.C.
Publication year - 2008
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00224.x
Subject(s) - pear , peroxide value , postharvest , acid value , chemistry , crop , food science , refining (metallurgy) , pulp and paper industry , botany , biology , agronomy , biochemistry , engineering
Oil extracted with hexane from dried African pear ( Dacryodes edulis ) mesocarp was degummed with 1 or 5% NaOH or H 3 PO 4 , and bleached with fuller's earth. Degumming and bleaching produced lighter‐colored oils with lower specific gravity and free fatty acid content. However, degummed oils had higher peroxide value (PV) (16.50 mEq/kg for 1% H 3 PO 4 ‐degummed oils) than crude oil (8.00 mEq/kg). Bleaching drastically reduced the PV of degummed oils, with oil degummed with 1% NaOH having the lowest value after bleaching (1.50 mEq/kg).PRACTICAL APPLICATIONS The main thrust of the study is industrial utilization and value‐added processing of African pear, a lesser‐known African crop of considerable horticultural, nutritional and environmental significance, with a view to promoting its cultivation, reducing postharvest fruit losses and enhancing the income of small‐scale farmers that cultivate the crop. Practical applications include establishment of small‐scale industries for extracting and refining vegetable oil from oil‐rich African pear fruits.