Effect of Processing Method on Carotenoid Profiles of Oils from Three Varieties of Nigerian Palm Oil (Elaise guinensis)
DOI:
https://doi.org/10.47604/ijns.1745Keywords:
Elaise Guinensis, Carotenoid, Acid Value, Free Fatty Acids, β-Carotene, Palm Oil, NigeriaAbstract
Purpose: This study assessed the effect of processing method on the carotenoid profile of oil from three varieties of the Nigerian oil palm fruits (elaise guinensis). Specific varieties of the elaise guinensis, which are the dura, pesifera and tenera were obtained from National Institute for oil palm research (NIFOR) in Edo state.
Methodology: The samples were divided into two and processed in two different methods as commonly practiced in the East, the hot and cold processes. The oil extracted from each of the process was then analyzed for oil characteristics using standard analytical methods while the carotenoid profile was analyze using HPLC C21 column. The results generated were subjected to one-way analysis of variance (ANOVA).
Findings: The results of carotenoid constituent indentified include: lutein, neurosporene (trans), neurosporene (cis), α-Zeacarotene(cis), α-Zeacarotene(trans), phytoene, phytofluene, β-zeacarotene, 13 and 13’ cis α-carotene, 13 cis β-carotene, trans α-carotene, 9 cis α-carotene, trans β-carotene, αcarotene a(cis), α-carotene b(cis), α-carotene (trans), γ-carotene (trans), γ-carotene b(cis), lycopene (cis) and lycopene (trans). The results of physicochemical characteristics of the oil samples extracted range from 0.9220.004 - 0.9160.001 for specific gravity (SG), 8.100.17 - 4.880.04 mg KOH/g for acid value, 4.290.02 - 2.440.02 % for free fatty acid value (FFA), 6.000.21 to 204.670.98 mgKOH/g for saponification value and 9.530.23 - 5.250.33 mEq/kg; for peroxide value while the carotenoids values were between 53.735±0.10 and 123.389± 0.20 mg/100g.
Unique Contribution to Theory, Practice and Policy: From the result we can observe that the main constituent of the palm oil carotenoid is the β -carotene which makes up to about 80% of the total carotene. Statistical analysis revealed that no significant difference exists between the mean of each of the processing method on the carotenoid profile of the oil sample analyzed.
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