Physicochemical properties of Roselle seed oil

Adeleke Isaac Bamgboye (Department of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria)
Oyebola I. Adejumo (Department of Agricultural Engineering, Federal Polytechnic Bida, Bida, Nigeria)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 30 March 2010



The purpose of this paper is to determine the physicochemical properties of oil produced from Roselle seeds.


The oil was produced from the seeds by mechanical expression and the physicochemical properties of the oil determined using the AOAC methods.


The values of the physicochemical properties of oil from Roselle seed are saponification value 126.2, iodine value 111.2, viscosity 22.5 cp, refractive index 1.4472 and specific gravity 0.9558. The peroxide value varied between 6.0‐9.3 and 5.9‐9.0; and free fatty acid, 0.435‐2.300 and 0.510‐3.311 for fine and coarse samples, respectively. These values compared favourably with standard values, indicating that the oil extracted is edible.


The properties are useful in determining the suitability of the oil from the Roselle seeds as edible oil or for other industrial purposes.



Isaac Bamgboye, A. and Adejumo, O. (2010), "Physicochemical properties of Roselle seed oil", Nutrition & Food Science, Vol. 40 No. 2, pp. 186-192.

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