June 2017

Effect of roasting temperature on the physicochemical properties of Jatropha curcas Kernel oil extracted with cold hexane and hot water

The industrial application of a vegetable oil is determined by the oil properties. This work was undertaken to alter the properties of Jatropha curcas Kernel oil and possibly find new applications for it. The seed kernels were roasted to different temperatures (140 to 230°C) and the physicochemical properties of the cold hexane and hot water extracted oils were studied. The oil yield, saponification, iodine, acid...

Author(s): Louis M. Nwokocha and Adewale Adegbuyiro