Extraction Of Oil From Local Seed (Groundnut Seed) And Characterization
The extraction of oil from local seeds, particularly groundnut seeds, is a process of great significance in various industries. This procedure involves the separation of oil from groundnut seeds through mechanical or chemical means, yielding a valuable product widely utilized in culinary, industrial, and cosmetic applications. The characterization of the extracted oil involves a comprehensive analysis of its physical and chemical properties, such as color, viscosity, fatty acid composition, and antioxidant content. Understanding these characteristics is crucial for determining the oil’s quality, suitability for specific purposes, and potential health benefits. Groundnut seed oil extraction and characterization play an integral role in both the agricultural and industrial sectors, contributing to the production of diverse products that cater to the demands of different markets and applications.
This project “Extraction of oil from a local seed (groundnut oil) and Characterization” was carried out using ten cups of groundnut seeds that was purchased from a local market in Enugu metropolis. The oil these seeds were in Enugu using solvent extraction method. Two different solvents were used in the extraction namely: Ethane and order to compare their yield, physical and chemical properties.
The extraction was carried out using 32og of size-reduced groundnut with 100ml of 17-hexane while 1.5litres a 15ooml of ethanol was used on 480g of size reduced groundnut seeds. Ta the end of the extraction operation, the amount of oil-extracted using17-hexane was observed to be far greater than the amount of oil extracted using ethanol.
The chemical and physical properties of the oil were determined by analysis of the oil. The physical appearance of 17- hexane extract is light yellow in colour this; true colour of groundnut oil while that the ethanol extract has a light bown colour. The colour of ethanol on pigments in the size-reduced groundnut seed.
From the result obtained, it was deduced that 17-hexane remains the best solvent for oil extraction while ethanol is not a good solvent for oil extraction.
The physical and chemical constants/ properties determined were:
PHYSICAL PROPERTIES:
a) Solidification point.
b) Melting point
c) Specific gravity
d) Moisture content.
CHEMICAL PROPERTIES
a) Acid value
b) Specifications value
c) Peroxide value
d) Iodine value
Form the analysis camied out on the extracted oil, the results obtained shows that the extracted oil is a pure groundnut oil because the iodine value which shows the purity of an oil is close to literature value. The iodine value of he oil extracted is 79.95 while the literature value (standard value) rangers from 94-102.
Title page
Approval page
Letter of transmittal
Dedication
Acknowledgement
Abstract
Table of contents
CHAPTER ONE.
1.1 Introduction
1.2 Scope / objectives of the project.
CHAPTER TWO
2.0 Literature Review
2.1 Groundnut Seed
2.2 Adaptation
2.3 Diseases Of Groundnut
2.4 Extraction
2.5 Methods Of Oil Extraction
2.6 Rendering
2.7 Mechanical Expression
2.8 Solvent Extraction
2.9 Groundnut Oil Extraction
2.9.1 Factors Affecting Rate Of Leaching
2.9.2 Factors Governing Choice Of Solvent
2.9.3 Leaching Of Vegetable Seeds
2.9.4 Theories Of Solvet Extractions
2.9.5 Undissolved Oil Theory
2.9.6 Physical Properties Of Vegetable Oil
2.9.7 Characterization Of Oils
2.9.8 Saponification Value
2.9.9 Iodine Value
CHAPTER THREE
3.0 Experimental Methods
3.1 Preparation Of The Seeds
3.2 Particle Size Reduction
3.3 Extraction And Distillation
3.4 Uses Of Soxlilet Extractor
3.5 Distillation
3.6 Solidification Point
3.7 Melting Point
3.8 Specific Gravity
3.9 Determination Of Moisture Content
3.10 Determination Of Chemical Properties
3.11 Determination Of Acid Value
3.12 Specification Value
3.13 Peroxide Value
3.14 Iodine Value
CHAPTER FOUR
4.0 Experimental Results
CHAPTER FIVE
5.0 Discussion
CHAPTER SIX
6.1 Conclusion / Recommendation
6.2 References
6.3 Appendices.
INTRODUCTION
Extraction other-wise called leaching is the preferential solution of one or more constituents of a solid mixture by contact with a liquid solvent. This unit operation, one of the oldest in the chemical industries, here been given many names, depending to some extent upon the technique used for carrying it out extraction of oil form groundnut seeds can be carried out using any of the two solid-liquid extraction methods namely: mechanical extraction method or the used of solvent other- wise called mass-transfer method. The yield of the second method is higher but contains more impurities than the first method and it requires another unit operation (distillation) in purity it better.
The success of an extraction and the technique to be used will vary frequently depending upon any prior treatment which may be given to he solid. In some instance small particles of the soluble material are completely surrounded by a matrix of insoluble matter. The solvent must then diffuse into the mass, and the resulting solution must diffuse out before a separation can result. Crushing and grinding of such solids will greatly alliterate the leaching action, since then the soluble portions are made more accessible to the solvent.
Seeds like groundnut seeds and other vegetable seeds are cellular in structure, and the natural products to be leached form this material are usually found inside the cells. if the cell walls remain intact upon exposure to a suitable solvent, the leaching involves osmotic passage of the solute through the cell walls. This may be slow, but in is impractical and sometime undesirable to grind the material small enough to release the contents of individual cells.
Oil constitutes a well-defined class of neutral organic substance, which are essential constituents of all forms of plant and animal life. They are soluble in other and organic solvents but not in water. Commercial oils are however from a relatively few member of the plant and animal kingdom available forms. They are primary a product of agriculture although these is also a considerably production from uncultivated tropical plants and from mature animals. Oil can be grouped into edible and non-edible depending on the amount of unspecified matters and impurities. Owing to the fact that the use of oil from crop seed as a major raw materials has increased in recent yeses their has been the need for extended and numerous research works based on the extraction of these oil. Form its seeds as economically efficiently as possible.
The only possible way of obtaining large quality of oil from oil being vegetable or plant materials is by extraction and this could best be achieve using leading process. This process can be accomplished by a variety of ways but as might be expected its efficiency depends to an extant an obtaining intimate contact between the liquid solvent and the solid containing he solute. Leaching reduces the oil content in the residue to about 0.5-1.5 percent as compared.
With about 5-9 percent by mechanical process. The types of solvent available for leaching include 17-hexane, petroleum ether benzene ethyl ether etc which are high petroleum fractions. The choice of a solvent for extraction is a function of its volatility and relative volatility for easy separation by distillation.
Groundnut oil is used primary in homes for cooking and also as an industrial raw material for other usefully products.
1.2 SCOPE AIMS/ OBJECTIVES FO THE PROJECT
The scope of this research project is to extract oil from groundnut seeds and compare the yields obtained using different solvents and to standard.
Also the project is aimed at characterizing the extracted oil by determining the physical and chemical properties of the oil.
Extraction Of Oil From Local Seed (Groundnut Seed) And Characterization:
Extracting oil from local seeds, such as groundnut seeds (also known as peanuts), and characterizing the extracted oil involves several steps. Here’s a simplified outline of the process:
1. Seed Selection: Choose high-quality, clean groundnut seeds for oil extraction. Ensure they are free from mold, debris, and contaminants.
2. Cleaning: Remove any foreign materials or debris from the seeds, such as stones, dirt, or twigs.
3. Roasting (Optional): Roasting the seeds can enhance the flavor and aroma of the extracted oil. You can do this by heating the seeds in an oven or on a stovetop until they turn golden brown.
4. Crushing/Pressing: There are two common methods for extracting oil from groundnut seeds: mechanical pressing and solvent extraction.
Mechanical Pressing: This method involves using a hydraulic press or an expeller to crush the seeds and extract the oil. The crushed seeds are loaded into the press, and pressure is applied to squeeze out the oil.
Solvent Extraction (Optional): In this method, a solvent like hexane is used to dissolve the oil from the seeds. The solvent is then evaporated to leave behind the oil.
5. Filtering: Regardless of the extraction method used, you’ll need to filter the oil to remove any remaining solid particles or impurities. You can use filter paper or a fine mesh filter for this purpose.
6. Settling and Separation: Allow the oil to settle in a container. Over time, any remaining water or impurities will separate from the oil. Carefully decant the clear oil from the top.
7. Characterization of Extracted Oil:
Once you have extracted the oil, you can characterize it to understand its properties and quality. Here are some common characterizations:
1. Appearance: Observe the color and clarity of the oil. Groundnut oil is typically pale yellow to golden in color and should be clear.
2. Odor and Taste: Assess the aroma and flavor of the oil. Groundnut oil should have a mild, nutty aroma and a pleasant, slightly nutty taste.
3. Acidity: Measure the acidity of the oil using a pH meter or titration method. Lower acidity indicates better oil quality.
4. Free Fatty Acid (FFA) Content: Determine the FFA content, which is an indicator of oil quality. Lower FFA levels are desirable.
5. Peroxide Value: Assess the peroxide value, which indicates the oil’s freshness and oxidative stability. Lower peroxide values are preferred.
6. Smoke Point: Determine the smoke point, which is the temperature at which the oil starts to smoke. Groundnut oil has a relatively high smoke point, making it suitable for cooking at high temperatures.
7. Fatty Acid Composition: Analyze the fatty acid composition of the oil, which can provide insights into its nutritional profile.
8. Iodine Value: Calculate the iodine value to understand the oil’s degree of unsaturation.
These characterizations can be performed using various laboratory techniques and equipment. Keep in mind that the specific tests and methods may vary depending on the equipment and resources available to you. Additionally, some of these characterizations may require specialized equipment or the assistance of a laboratory.