Comparism of the Quality Parameters of the Seed and Condiment Oil of Adansonia Digitata

Abstract

The oil quality parameters of the seed and condiment oil of Adansonia digitata were evaluated. The Iodine value, Peroxide value, Saponification value and percentage Free Fatty Acid (FFA) were 98.07g/100g, 1.4mEq/Kg, 122.60mg/g and 0.21% respectively for seed oil and 71.06g/100g, 10.20mEq/Kg, 142.80mg/g and 6.37% respectively for the condiment oil. The variation in the parameters from seed oil to condiment oil observed include increased in peroxide value, FFA and Saponification value and decreased in Iodine value. The changes have been interpreted to be due to some structural changes in the Triglyceride leading to the formation of new chemical properties and products. The Infra Red (IR) spectra have also given an identification of Rancidity of the condiment oil due to bands observed at 3400- 2700 and 1705 cm-1 indicating the possible formation or absence of acid and aldehyde respectively; which are products of oxidative Rancidity.