Extraction and Physico-chemical Characterization of Cordia africana Lam Seed Oil

Research Article

Extraction and Physico-chemical Characterization of Cordia africana Lam Seed Oil

Yonathan Dagnachew, Yeshitila Asteraye, Tadesse Mensigitu, Mathewos Anza

Corresponding Author : Mathewos Anza

Department of Chemistry, College of Science, Bahir Dari University, Bahir Dari, Ethiopia.

Email ID : mathewosanza@gmail.com

Received : 2015-09-24 Accepted : 2015-11-11 Published : 2015-11-11

Abstract : C. africana used is used for skin disease, wound, diarrhea, and ascaris infection in human. The present study aimed to extract and characterize the physico-chemical characteristics of the Cordia africana Lam. seed oil. The solvent extraction was used to determining the percentage oil yield. The physical and chemical properties was determine of the extracted oil and showed that the oil was light yellow in colour, liquid with a characteristics smell, had a pH value of 4.10, and refractive index of 1.468. The oil had density of 0.883 g/cm3, saponification value of 182±0.325 mg/KOH/gram, acid value of 6.73, free fatty acid value of 3.365, and peroxide value of 8.16meq/kg. These results suggest that Cordia africana seeds may be a potentials viable source of oil going by its oil yield and also indicate that the Cordia africana seed oil can be used as a potential alternative to nutritional food and an important additive in soap making since its properties lies within the standard values of other oils used for that purposes.

Keywords : Cordia africana, Solvent extraction, physico-chemical property

Citation : Mathewos Anza et al (2015). Extraction and Physico-chemical Characterization of Cordia africana Lam Seed Oil. J. of Advanced Botany and Zoology, V3I4. DOI : 10.5281/zenodo.898804

Copyright : © 2015 Mathewos Anza. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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