Physico-chemical Characterization of Palm Kernel Oil Extracted from the Seeds of Two Varieties of Oil Palm (Elaeis guineensis Jacq.) for Possible Use in Feed or Food

Abstract

This study was carried out in order to assess the quality of the type of palm kernel oil suitable for the alternative in animal oil in feed or food. To reach this objective, oil D and oil T extracted respectively from the seeds of the varieties Dura and Tenera of oil palm (Elaeis guineensis Jacq.) by the Soxhlet method using hexane as a solvent were analyzed for their physicochemical characteristics. The results obtained show that the values for the physical parameters (Oil yield, density and percentage of impurities) of both oils were similar and fell in those of the standards of Codex Alimentarius 2015. However, for the chemical parameters (Acid value, percentage of free fatty acids, peroxide value, saponification value and ester value), the values obtained for oil D were the highest, but for both oils, the values were above those recommended by the standards of Codex Alimentarius 2015, excepted the Saponification values and the Ester values which were below these standards. The determination of fatty acids composition by Gas Chromatography showed that these oils were not significantly different. Indeed, the totals saturated fatty acids were in amounts of 87.92% ± 0.17 and 87.53% ± 0.24, while the totals unsaturated fatty acids were in amounts of 12.08% ± 0.02 and 12.47% ± 0.02 respectively for oil D and oil T. The predominant fatty acid was lauric acid in amounts of 36.87% and 37.84% respectively for oil D and oil T.
 Thus, these palm kernel oils could be used as ingredients and preservatives in feed due to their content in lauric acid which is known to possess antimicrobial properties and also to their content in unsaturated fatty acids (oleic and linoleic acids) which are an indicator of oil quality. However, oil T seems to be more suitable for the alternative in animal oil in feed due to its percentage of free fatty acid which is less than that of oil D.

Antimicrobial and Antioxidant Activities of Palm Kernel Oils Extracted from Varieties Dura and Tenera of Oil Palm (Elaeis guineensis Jacq.) and the Relationship to Their Chemical Composition

“…The extraction of the fat content showed that the palm kernel oil yields obtained for these two varieties were around 50% (Table 2). This value fell in that obtained by Yapi and Kouadio (2019) and also in that indicated by the Codex Alimentarius (2015). It is also noted that the oil yields obtained were similar to that obtained by Pickard (2005), but fell below the range of 75-80% found by Asuquon (2008).…”

“…Oil extraction was carried out by using the Soxhlet (250 mL -Allihn -LENZ) method with hexane as a solvent which gives the best oil yield with solid sample according to Mohd-Setapar et al (2004). For the process of extraction, the method used was that described by Yapi and Kouadio (2019). At the end of this extraction process, the oil was recovered by evaporating off the solvent using rotary evaporator where it was heated at 70 °C until the solvent finally evaporated and leaving behind the extracted oil.…”

“…The oil extracted from the palm kernel is used in folk medicine for the treatment of skin irritations and mycosis. It is also used for seasoning the dishes and as a food preservative in Ivory Coast where this oil is abundant and affordable affordable (Yapi & Kouadio, 2019). This palm kernel oil is an appreciable source of saturated fatty acids but contains also monounsaturated and polyunsaturated fatty acids (Agboola, et al, 2015).…”

Biochemical Characterization by GC-MS of Palm Kernel Oils Produced in Côte d’Ivoire

“…Oil extraction was carried out by using the Soxhlet method described by Yapi and Kouadio (2019). The solvent used was hexane which gives the best oil yield with solid sample according to Mohd-Setapar et al (2004).…”

“…In Côte d'Ivoire and many African countries, oil extracted from the kernel is used for seasoning the dishes and as food preservative (Yapi & Kouadio, 2019). Previously, Agboola et al, (2015) have shown that palm kernel oil contained saturated fatty acids as well as monounsaturated and polyunsaturated fatty acids used in African dishes.…”