Variation in the chemical parameters of oil extracted from arils of Blighia sapida (ackee) with the degree of fruit ripeness

Abstract

The chemical properties of oil from arils of both ripe and unripe ackee (Blighia sapida) were evaluated with a view to investigating the variations in their domestic and industrial applications. The chemical analyses of ripe and unripe aril oils respectively in different locations showed the percentage yield of oil from 54.91±2.75 to 78.25±3.91; 37.78±1.51 to 54.61 ± 2.18, iodine values of 90.0 ± 2.70 to 94.5 ± 2.84; 119.71 ± 5.99 to 131.71 ± 6.39 mg/g oil, saponification values of 190.68 ± 5.72 to 201.73 ± 6.05; 176.17 ± 7.05 to 198.15 ± 7.9 mg KOH/g. Both ripe and unripe ackee arils have peroxide value less than 10mEq/kg and acid value less than 4.0mgKOH/g. The variations between ripe and unripe ackee arils oil may prove useful in their application as cooking oils and industrial raw materials.