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3.58%[21], indicates that the oil can be kept for a very long
Determination of acid value period of time[21].
25cm3 of 5% ethanol was boiled on a water bath the heating is to
ensure the removal of dissolved gases. 2.5g of garlic oil was addedAcid
to value: The acid value 4.18 0.01mgKOH/g obtained
25cm3 of hot ethanol and the mixture was heated to boil. Then few from the oil is low when compared to Sheanut butter oil
drops of 1% phenolphthalein indicator was added and titrated against
10.3mgKOH/g[22] and high when compared to 2.39
0.1M KOH with constantly shaking until a permanent pink colour 0.065mgKOH/g, 1.20 0.065mgKOH/g and 0.81
was obtained, the acid value is expressed as[17]. 0.01mgKOH/g for castor seed oil, jatropha oil and cotton seed
Acid value = 56.1X M X V oil respectively[12]. Thus the higher the acid value of an oil,
W the lower its storage quality and vice-versa[15], this shows that
Where M = Concentration of KOH the garlic oil have an excellent storage quality when compared
V = Titre value to that of Sheanut butter oil[22].
56.1 = Molecular weight of KOH
W = weight of oil sample Free fatty acid: - Free fatty acid (oleic acid), determine the
suitability of the oil for edibility or industrial uses. The free
III. RESULTS AND DISCUSSION fatty acid value is 2.10 0.05% which is low when compared
The results of the physicochemical analyses conducted on the to the Hyptus spicigera seed oil 3.50%. This shows that it is
garlic oil sample are presented in Tables 1and 2. suitable for eating[23].
Chemical properties [2] G.Simonetti. Simon and schusters. Guide to herbs and
Peroxide value: This measured deterioration of oil from species simon and Schuster Inc. 1ST Ed. Pp. 67, 1990.
oxidation[16]. Therefore, the low peroxide value 2.50 0.50%
obtained from oil when compared to palm kernel oil
INTERNATIONAL JOURNAL OF FOOD AND NUTRITION SCIENCE VOL1 NO2 MARCH 2012 7
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Angewandte Chemie International Edition vol. 140,pp.1158- (Pentaclethra marcrophylla). Pakistan Journal of Nutrition
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American. Vol. 252. Pp.114-119, 1985. extracts on the rancidity of palm and palmKernel Oils. Journal
Chemistry Society of Nigeria, vol. 33 no. 1, Pp 43-44, 2008.
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Journal of nutrition. Vol. 131, pp. 955 962,2001. Production from Shea nut Butter. International Journal of
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agriculture research 6th Edition New Delhi ,pp.78, 2001. [23] Z. Ladan, E.M. Okonkwo, J.O. Amupitan, E.O. Ladan,
and B. Aina. Physicochemical Properties and Fatty Acid
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Extraction of garlic oil with Quasi-Critical Solvents. Applied Sciences vol.5, no. 2, pp. 123-125, 2010.
ENPROMA, Argentina. Pp 1-.9, 2005.
[24] C. I. O. Kamalu. And P. Oghome. Extration and
[11] J.Turner . Spices The History of a Temptation of Characterization of Tiger Nut oil. Journal of chemistry Society
Vintage Books .1st Ed. Pp.16, 2004. of Nigeria. Vol. 33, no1, pp. 79-87, 2008.