Physicochemical properties of Roselle seed oil

Abstract

Purpose

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

Design/methodology/approach

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

Findings

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.

Originality/value

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

Citation

Isaac Bamgboye, A. and Adejumo, O.I. (2010), "Physicochemical properties of Roselle seed oil", Nutrition & Food Science, Vol. 40 No. 2, pp. 186-192. https://doi.org/10.1108/00346651011029219