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JOURNALS || EIJO Journal of Bio- Technology, Food Technology, Agriculture and Innovative Research (EIJO – JBTFTAIR) [ISSN : 2455 - 992X ]
Quality Parameters and Extraction Percentage of the Seed-oils of Groundnut, Sunflower and Sesame Samples Extracted by Different Solvents

Author Names : Elrasheid E M. Ali; Mutaman A. A. Kehail; Salma A. A. Abdalla; Maha A. I. Hashim and Yasir M. Abdelrahim  Volume 2 Issue 4
Article Overview

Abstract 

Oils and fats are recognized as essential nutrients in both human and animal diets. They carriers fat soluble vitamins, and are present in varying amounts in many foods. The aim of this study is to evaluate the quality parameters (physical and chemical properties) and extraction percentage of the seed-oils of Groundnut, Sunflower and Sesame samples extracted by using centrifugation method and different solvents (Chloroform, Hexane and Petroleum ether). Samples of Sunflower seeds (Helianthus annuus), Groundnut seeds (Arachis hypogaea) and Sesame seeds (Sesamum indicum L.) were brought from Agricultural Research Corporation, Wad Medani, Gezira State, Sudan. Each of the seed samples were extracted using Centrifuge (model; 80-1, made in China). A commercial samples (controls) of oils was also brought from the local market. Some physical and chemical tests were run for the extracted oils in addition to controls samples. The results proved that, the percentage oil content was significantly affected by the solvent used. Petroleum ether solvent was the best solvent for extraction of oils, followed by Hexane solvent and lastly Chloroform solvent. The best solvent to be used to extract oil with good quality from Groundnut seeds, Sesame seeds and Sunflower seeds samples was Hexane solvent. The physical and chemical properties of oil extracted by using centrifuge and different solvents were statistically similar to their standards. The study recommends improving the centrifugation method to be applied at field (oil industries) and at Laboratory level (experimental work).

Acknowledgments: Thanks are extended to all staff members of Food Analysis Laboratory, Faculty of Engineering and Technology, University of Gezira.

Dedication: We dedicate this work to our families.

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