Effects of roasting and boiling on the yield, quality and oxidative stability of extracted soya bean oil

Samuel Kofi Tulashie, Francis Kotoka, Amponsah Preko Appiah, Philip Awuah, Bright K.A. Baiden

Article ID: 424
Vol 1, Issue 2, 2018

VIEWS - 575 (Abstract) 614 (PDF)

Abstract


In this study, the effect of roasting and boiling on the yield and oxidative stability of soya bean oil was investigated. The oil was soxhlet extracted and the oxidative stability was determined by the free fatty acid value, acid value and peroxide value. The results showed that the oil yield, free fatty acid value, acid value and peroxide value were significantly affected by roasting, boiling, and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%, which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. The corresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and 2.04 meqO2/kg, which increased to 0.82% and 6.60 meqO2/kg by roasting, and 0.47% and 5.62 meqO2/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, and acid value increased with increasing roasting and boiling time.
The results indicate that roasting provides a higher oil yield than boiling, but boiled oil has higher oxidative stability than roasted oil.


Keywords


Roasting; Boiling; Soya bean; Oil Extraction; Oxidative stability.

Full Text:

PDF


References


1. Akinoso R, Igbeka JC, Olayanju TMA and Bankole LK. Modelling of oil expression from palm kernel (Elaeis guineensis Jacq). Agricultural Engineering International - the CIGR Ejournal 2006; (8): 1-8.

2.

3. O’Brien R.D. Fats and oils formulating and processing for application. USA: Inc Lancaster, 2008; 245

4. Soya bean seeds. Avalable at https://www.organicfacts.net/wp-content/uploads/2013/06/Soyabean.jpg/ (Accessed 16/12/2016)

5. Bargale PC. Mechanical oil expression from Selected Oilseeds under Uniaxial Compression. Ph.D thesis, Canada: University of Saskatechewan 1997.

6. Liauw MY, Natan FA, Widiyanti P, et al. Extraction of Neem oil(Azachirachta indica A. Juss) using n-hexane and ethanol:studies on oil quality, kinetic and thermodynamic. ARPN Journal of Engineering and Applied Sciences 2008; 3(3): 49-54.

7. Biswas A, Sharma BK, Willett JL, et al. Soybean oil as a renewable feedstock for nitrogen-containing derivatives. Energy Environ. Sci. 2008; 1(6): 639-644.

8. Ozdemir M, Yusuf D. Analysis of color development during roasting of hazelnuts using response surface methodology. Journal of Food Engineering 2000; 45(1): 17–24

9. Lee YC, Kim IH, Chang J, et al. Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures. Food Chemistry 2004; 69(1): 1–6

10. Obikili CM. Evaluation Of The Effect of Methods of Oil Extraction On Physico-Chemical Properties of Oil From African Breadfruit Seeds, (Treculia africana) And Cashew Nuts (Anarcardium Occidentale) Unpublished Undergraduate Project. Department Of Agricultural And Bioresources Engineering, Federal University Of Technology, Minna, Niger State 2010; 12-18.

11. Oluwaniyi OO, Dosumu OO, Awolola GV. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry 2010; 123: 1000–1006.

12. Sirisomboon P, Kitchaiya P. Physical Properties of Jatropha Curcus L. Kernels after Heat Treatments. Journal of Biosystem Engineering 2008; 102: 244-25.

13. Mariod AA , Ahmed SY, Abdelwahab SI, et al. Effect of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds. International Journal Of Food Science And Technology 2012;47(8): 1737-1743

14. Akpan EJ, Etim OE, Akpan HD, et al. Fatty acid profile and oil yield in different varieties of fresh and dried samples of coconut (cocus nusifera).Pak. J.Nut. 2006; 5: 106 -109.

15. Farag RS, Hewedi FM, Abu-Raiia SH,et al. Comparative study on the deterioration of oils by microwave and conventional heating. J. Food Port. 1992; 55: 722-727.

16. Yoshida H, Hirooka N, Kajimoto G. Microwave energy effects on quality of some seed oils, J. Food Sci. 1990; 55: 1412-1416.

17. Farooq A, Syeda NZ, Umer R. Characterization of Moringa Oleifera Seed Oil From Drought and Irrigated Regions of Punjab, Pakistan. Department of Chemistry,University of Agriculture, Faisalabad-38040, Pakistan 2006; 57(20): 160-168.

18. Adegoke GO, Falade KO, Babalola OC. Control of lipid oxidation and fungal spoilage of roasted peanut (Arachis hypogaea) using the spice Aframomum danielli. Journal of Food Agriculture and Environment 2004; 2: 128–131

19. Megahed MG. Microwave roasting of peanuts. Effects on oil characteristics and Composition. Nahrung 2001; 45: 225-257

20. Buckholz, Daun JH, Stier E, Trout R. Influence of roasting time on sensory attributes of fresh roasted peanuts. J. Food Sci. 1980; 45: 547-554




DOI: https://doi.org/10.24294/tse.v1i2.424

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Samuel Kofi Tulashie, Francis Kotoka, Amponsah Preko Appiah, Philip Awuah, Bright K.A. Baiden

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

This site is licensed under a Creative Commons Attribution 4.0 International License.