Physiochemical Analysis Of Palm Oil In Aba

Project and Seminar Material for Science Laboratory Technology (SLT)

Physiochemical Analysis Of Palm Oil In Aba


Palm oil obtained from Aba was analyzed on the physiochemical properties. The result of the analysis revealed the saponification value, iodine value, peroxide value, acid value, free fatty acid and refractive index to be 190.74, 49.84, 9.60, 2.10, 1.05 and 1.4629 respectively. This study shows that palm oil from Aba has good quality and can be used for cooking and industrial purposes.

Table Of Content

Preliminary Page(s)

  • Title page
  • Approval page
  • Certification page
  • Dedication
  • Acknowledgement
  • Abstract
  • Table of content

Chapter One

1.0 Introduction

  • 1.1 Statement of problem
  • 1.2 Aim
  • 1.3 Scope of the study
  • 1.4 The objective of the study
  • 1.5 The significance of study

Chapter Two

2.0 Literature Review

  • 2.1 History
  • 2.2 Composition
  • 2.2.1 fatty acid
  • 2.2.2 Carotene
  • 2.3 Processing and uses
  • 2.3.1 Refining
  • 2.3.2 Biomass and bioenergy
  • 2.3.3 Butter and trans-fat substitute
  • 2.3.4 in wound care
  • 2.4 Nutrition and health
  • 2.4.1 Cardiovascular disease
  • 2.4.2 Acfolein
  • 2.5 Physiochemical analysis of palm oil
  • 2.5.1 Saponification value
  • 2.5.2 Acid value
  • 2.5.3 Peroxide value
  • 2.5.4 Iodine value

Chapter Three

3.0 Materials and Methods

  • 3.1 Materials
  • 3.1.1 Sample collection
  • 3.1.2 Chemicals
  • 3.1.3 Equipments
  • 3.2 Methods
  • 3.2.1 Determination of saponification value
  • 3.2.2 Determination of iodine value
  • 3.2.3 Determination of acid value
  • 3.2.4 Determination of free fatty acid
  • 3.2.5 Determination of ester value
  • 3.2.6 Determination of peroxide value
  • 3.2.7 Determination of refractive index
  • 3.2.8 Determination of viscosity
  • 3.2.9 Determination of fatty acid content

Chapter Four

4.0 Results and Discussion

  • 4.1 Results
  • 4.2 Discussion

Chapter Five

5.0 Conclusion and Recommendation

  • 5.1 Conclusion
  • 5.2 Recommendation
  • 5.3 Appendix
  • 5.4 References

Chapter One

1.0 Introduction

Palm oil is an edible vegetable oil derived from the mesocap (redish pulp) of the fruit of the oil palms, primary the African oil palm Elaesis Guineenis (Reeves et al 1979). Palm oil is naturally reddish in colour because of high beta carotene content. It is one of the few highly saturated vegetable fats and is semi- solid at room temperature. Like most plant based product, palm oil contains very little cholesterol (Behrman etal, 2005).

Paul oil is a common cooking ingredient in the tropical belt of Africa, Southeast Asia and parts of Brazil. Its use in the commercial food industry in other parts of the world is wide spread because of its lower cost and the oxidative stability (saturation) of refined product when used for frying (che man etal, 1999).

he application of palm oil is very limited in original form due to its specific chemical composition. Blending techniques is the simplest and cheapest way to modity oils. However, blending does not result in chemical modification of the triancylglycerols composition ( shen etal 2007)

The use of palm oil in food products has attracted the concern of environmental activist group: the high oil yield of the trees has encourage wider cultivation, leading to the clearing of forest in order to make space for oil- palm mono culture. This has resulted in significant acreage losses of the natural habitat of the orangutation of which both species are endangered,(Natasha, 2012)

1.1 Statement Of Problems

Aba is one of the major oil producing area in Nigeria recently some other ones have sprang up and Aba is noted as the largest producers of palm oil and kernels in Nigeria.

Therefore it is important to know the quality and stability of the palm oil produce in Aba

1.2 Aim

The main aim of this study is to analyze the physiochemical properties of palm oil obtained from Aba.

1.3 Scope Of The Study

This study on the physiochemical analysis of palm oil was delimited to the component of palm oil such as saponification value, iodine value, acid value, peroxide value, viscosity, specific gravity and refractive index.

1.4 Objectives Of The Study

The objective of the study are:

  1. To determine the level of unsaturated of palm oil produce in Aba using the iodine value.
  2. To determine the degree of spoilage using peroxide value
  3. To indicate the quality and edibility of palm oil produced in Aba

1.5 Significance Of The Study

The significance of the study is for the knowledge of all the basic composition of different palm oil samples it provides information on economic importance of palm oil for the developing countries as well as provided employment opportunities.

It is important to embrace on modern of a complete, better and nutrition’s palm oil in the society which can complete favorably either existing one’s in the society.

Chapter Five

5.0 Conclusion and Recommendation

5.1 Conclusion

This study showed that palm oil produced at Aba displayed physiochemical properties which tends to reflect the stability and quality of the palm oil. The various parameters such as saponification value acidic value, free fatty acid, iodine value, peroxide value, specific gravity and refractive index were analyzed and the analysis on fatty acid composition showed what palm oil from Aba contains palmitic acid, hysteric acid and oteic acid.

5.2 Recommendation

This study is limited to the physiochemical properties and fatty acid composition of palm oil from Aba and did not consider the effect of storage time and heating on the sample.

Further studies that will investigate the effect of storage time, heating and processing procedure on the component of palm oil are recommended.

Physiochemical Analysis Of Palm Oil In Aba

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