Peer-Reviewed Article August 30, 2009
Effect of refining on the quality and composition of groundnut oil
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Published in: African Journal of Food Science Research
Publisher: African Academic Publisher • South Africa • 2375-0723
Abstract
Crude groundnut oil was obtained by solvent extraction from groundnut seeds and refined. The crude andrefined oils were then analyzed. The results obtained show that the acid value decreased from 2.890 to 0.420mg/KOH. Free fatty acid decrease after refining from 2.82 to 2.02%; phospholipids decreased from 23.11 to5.53%; copper content decreased from 0.37 to 0.0361% and iron decreased from 3.98 to 0.31%. These can beviewed as an improvement in the quality of the oil after refining. Refining did not have much effect on the fattyacids composition except for slight inconsistent decrease in saturated and unsaturated fatty acids.