Thermal stability ofThevetia peruviana juss seed oil

Abstract

Thevetia peruviana seed showed characteristic changes in physicochemical properties when heated at 180, 200, and 220°C over a period of 15 h. There is no striking significant difference in the five parameters (iodine value, acid value, peroxide value, saponification value, and polar compounds) studied for the three working temperatures. Thevetia seed oil showed good thermal stability and will be a good frying and cooking oil. JAOCS 72, 745-747 (1995).

Effect of Inorganic Fertilizer Application on Growth and Yield of <i>Thevetia peruviana</i> (Pers) Schum. (Yellow Oleander) in the Southern Guinea Savannah of Nigeria

“…Recent research by Ibiyemi et al (1995) revealed that T. peruviana has superior oils in terms of quality and quantity than J. Curcas. The seed contains 60 -65% oil and the cake comprise of 30 -37% protein.…”