Effect of Storage, Solar and Oven-Drying on the Characteristics of African Pear (Dacryodes edulis) Pulp Oil
Duru. F. C., Uneanya, G. C., Ohaegbulam, P. O. & Ochulor D.O.
Department of Food Technology
Federal Polytechnic Nekede, Owerri
Corresponding author: Duru. F. C
Email: durufaustina@gmail.com
ABSTRACT
African pear pulp oil samples extracted from oven-dried (40°C). Solar-dried (40-45°C) and room temperature-stored (26°C) African pear (Dacryodes edulis) fruits were examined for selected physical and chemical characteristics. The oven-dried pear oil exhibited a normal green colour the solar-dried pear oil had a deep-green colour and the room temperature-stored pear oil was sparkling green. All the oil samples had a liquid physical state at room temperature after extraction. After fourteen (14) days of storage, the oil from the oven-dried African pear solidified, the solar-dried pear oil became semi-liquid while that held at room temperature remained liquid. The chemical analyses of the oil samples indicated that there were significant differences (p<0.05) in the FFA (0.790 – 1.692 as % Oleic acid). Saponification value (437.58-577.83mgKOH/g). Peroxide value (46.40-69.60mEqO2/g). Iodine value (87.59 -96.86g12/100g) and unsaponifiable matter(5-15%). There was no difference in the values obtained for specific gravity.
Keywords: African pear pulp oil, oven-dried, solar-dried.
