Evaluation of Saponification value, Iodine value and Insoluble impurities in Coconut Oils from Jomoro District of the Western Region of Ghana
Keywords:
Coconut oil, Insoluble impurities, Iodine value, Saponification value,Abstract
The study evaluated saponification value(SV), iodine value (IV) and insoluble impurities of coconut oils produced in the Jomoro District of the Western Region of Ghana. Three samples of coconut oil were collected from each of the four (4) major processing centres (EZN, KAB, NAW and NUB) in Ghana for quality determination. Three replicate titre values of each of the twelve (12) oil samples were obtained and the averages were taken into consideration. The AOCS and Cocks et al methods were used in the analyses and the results compared with two International Standards, namely Asian and Pacific Coconut Community (APCC) and Codex Alimentarius (2005). The result showed that the mean SVs of oil from all the processing centres constituting 100% did not meet the APCC standard; however, 25% (NUB) were within the stipulated limits recommended by Codex. The mean iodine value (IV) of the oils from three centres (EZN, KAB and NAW) constituting 75% fell within the APCC while 25% (NUB) did not. For the Codex, 25% (NAW) met the standard while 75% (EZN, KAB and NUB) did not. Also, the amount of insoluble impurities found in oil from all the processing centres did not meet both the APCC and the Codex standards.  The ANOVA at LSD (0.05) showed  significant differences among the processing centres. The results imply that in general, the quality of coconut oil in terms of the parameters considered fell short of both the Codex and APCC standards. Therefore, further improved processes are required to enhance the quality of oil produced to meet the required international standards.
Â
References
Lawson, H. W., 1985. Standards for Fats and Oils, AVI Publishing Company, Westport,Connecticut.
Kirk, R. and Sawyer R. 1991. Pearson’s composition and analysis of foods.9th edition, Addison Wesley longman ltd. England. pp. 9- 29, 608-640.
Nielson SS. 1994. Introduction to the chemical analysis of foods. Chapman and Hall, New York. 93-207.
Aurand, L.W., Wood, A. E., Wells, M.R. 1987. Food composition and analysis. Van Nostrand Reinhold, New York, pp. 20-33, 181-220.
Abayeh, O.J., Aina, E.A. and Okuonghae, C.O. 1998. Oil content and oil quality characteristics of some Nigerian oil seeds. J. Pure and Applied Sci. 1: 17-23.
Asiedu, J.J. 1989. Processing Tropical Crops. A Technological Approach. MacMillan Publishers, London, pp. 170-172, 226-246.
Kapila, N., Seneviratne and D.M.S., Dissanayake, 2005. Effect of Method of Extraction on the Quality of Coconut oil. J. Sci. Univ., Kelaniya 2: 63-72.
Pomeranz Y and Meloan CE. 1987. Food analysis: Theory and Practice. 2nd ed. Van Nostrand Reinhold Company, New York. 81-765.
Cocks, L. V., Rede Van, C. 1966. Laboratory Handbook for Oil and Fat Analysis. Academic Press Inc., London and New York, pp. 80-129.
Duel, H.J., Tr. 1951. The lipids: their Chemistry and Biochemistry Vol. 1 New York Inter Science Publishers pp: 53-57.
Knothe, 2002; Kyriakidis and Katsiloulis, 2000. In: Atsu Barku, V.Y., Nyarko, H.D. and Dordunu, P., 2012. Studies on the physicochemical characteristics, microbial load and storage stability of oil from Indian almond nut. Food science and quality management, IISTE Journal Vol. 8.
Frederick, W.K. Jr., Fred, E. B., and Fred, S.S., 1954. Impurities in Vegetable oil refining soap stock. Journal of the American Oil Chemist’s Society: pp298-302.
AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOC Press. Washington, DC.
CODEX Alimentarius Commission, 2005 Codex standard for named vegetable oils-‘’Codex stan 210-1999’’.Food and Agricultural Organisation of the United Nations and the World Health Organisation.
Kirschenbauer, H. G. 1965. Fats and Oil: An outline of their Chemistry and Technology. 2nd Edition.
Agbaire P.O., 2012. Quality assessment of palm oil sold in some major markets in Delta State, southern. African Journal of Food Science and Technology 3: 223-226.
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
