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Vol. 32 No. 5 (2020): Vol 32 Issue 5

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Citrus sinensis Seed as a Potential Source of Quality Edible and Industrial Oil

Victor Y.A. Barku
Department of Chemistry, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
https://orcid.org/0000-0002-1619-2583
Yaw Opoku-Boahen
Department of Chemistry, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
Vida Ackon
Department of Chemistry, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana

Corresponding Author(s) : Victor Y.A. Barku

vbarku@ucc.edu.gh

Asian Journal of Chemistry, Vol. 32 No. 5 (2020): Vol 32 Issue 5

Abstract

Seeds of sweet oranges (Citrus sinensis) were analyzed for oil and fatty acid composition. The crude oil was extracted by the use of soxhlet extraction. The results showed that oil content is as high as 71 %. The physico-chemical assessment gave the following results: refractive index (1.457), peroxide value (4.12 meq/kg) and iodine value (34.06 Wijs). The ATR-IR spectrum of oil showed prominent bands at 3008.6, 2921.73, 2852.7, 1742.86, 1709.23, 1460, 1167.66, 1117.39 and 1051.16 cm-1 that identified fatty acid composition. The percentage compositions of various classes of fatty acids present in the oil were polyunsaturated fatty acids (PUFAs, 39.82 %), monounsaturated fatty acids (MUFAs, 57.08 %) and saturated fatty acids (SFAs, 3.09 %). The oil has linoleic acid (18:2, n-6) as the only PUFA and the second highest fatty acid composition (25.63 %). Palmitoleic acid is the highest MUFA (56.30 %) as well as the highest fatty acid composition while capric acid (C10:0) is the lowest fatty acid (0.02 %). These results and in addition to the low compositions of erucic acid, behenic acid and lignoceric acid indicated that the seed oil of sweet orange is possible suitable for both human consumption and industrial purposes.

Keywords

Polyunsaturated fatty acids Monounsaturated fatty acids Rancidity Essential fatty acids
Barku, V. Y., Opoku-Boahen, Y., & Ackon, V. (2020). Citrus sinensis Seed as a Potential Source of Quality Edible and Industrial Oil. Asian Journal of Chemistry, 32(5), 1207–1211. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/2484
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