The effect of solvent type and roasting processes on physico-chemical properties of tigernut (Cyperus esculentus L.) tuber oil

Journal of Oleo Science · Ocak 2018

Makale Bilgileri

DergiJournal of Oleo Science

Yayın TarihiOcak 2018

Cilt / Sayfa67 · 823-828

DOI10.5650/jos.ess17281

Scopus ID2-s2.0-85049447185

Erişim🔓 Açık Erişim

Özet In this study, physico-chemical properties of raw and roasted tigernut oils extracted by two different solvents were determined. Peroxide values of raw and roasted tigernut oils extracted by petroleum ether and n-hexane solvents changed between 0.83 and 0.91 meqO2 /100g to 1.57 and 1.63 meqO2/100g, respectively. While oleic acid contents of raw tigernut oils extracted by petroleum ether and n-hexane are determined as 66.83 and 67.47%, oleic acid contents of roasted tigernut oils extracted by petroleum ether and n-hexane were determined as 67.08 and 68.16%, respectively. The highest δ-tocopherol content was found in raw tigernut oil extracted by petroleum ether (54.91 mg/100g), while the lowest level is determined in roasted tigernut oil by n-hexane (50.77 mg/100g). As a result, the fatty acid profiles of roasted tigernut oil extracted by n-hexane were higher compared to results of raw tigernut oils extracted by petroleum ether (p < 0.05).