Physicochemical Study of Palm Kernel Oil Extracts from Traditional Varieties in the West Region of Côte d'Ivoire

Abstract

Aims: This study aims to evaluate the physicochemical properties of palm kernel oil extracted from traditional varieties in the Mountain district, West region of Côte d’Ivoire.

Study Design: Palm kernels were collected from women crude palm oil producers in three departments of the western part of Cote d'Ivoire. In each department, 50 kg of palm kernel were purchased per supplier.

Place and Duration of Study: This study was carried out June to September 2017. The collected almonds of palm kernels were carried out at the Biochemistry and Food Sciences Laboratory of the Félix Houphouët-Boigny University, Abidjan.

Methodology: The palm kernel oils were extracted by maceration and their physicochemical properties were determinate using standard methods.

Results: The results obtained show that the values for the physicochemical parameters of palm kernel oils from the three departments were similar and fell in those of the standards of Codex Alimentarius 2019. However, physicochemical parameters statistically vary (P<0.05) between the departments. The yields of oils extracted fluctuated between 39.64 ± 2.14% and 52.26 ± 1.16%. The refractive index ranges between 1.453 ± 0.01 and 1.454 ± 0.002. The relative density varies between 0.90 and 0.91. The level of insoluble impurities ranged from 0.06 to 0.09%. The moisture and volatile matter content varied between 0.62 ± 0.05 to 1.94 ± 0.07%. The acid value and free fat acid percentage varies from 6.37 ± 0.65 to 8.54 ± 0.57 mg KOH/g and 3.20 ± 0.31 to 4.29 ± 0.28%, the saponification value ranges between 216.02 ± 8.96 mg KOH/g and 248.16 ± 2.40 mgKOH/g, iodine value varies from 17.52 ± 0.43and 19.05 ± 0.95 g of iodine per 100 g of fat and peroxide value range between 6.02 ± 1.13 to 8.38 ± 1.00meq O₂ kg of fat. The study of the lipid composition of these fats showed significant presence of fatty acid and unsaponifiable. The major fatty acids are lauric acid (50.50 - 51.00%), myristic acid (18.35 - 18.80%) and oleic acid (12.80 - 13.92%). The high presence of water and volatile matter could promote enzymatic activity. This suggests that oils of this study are more likely to suffer the hydrolytic or enzymatic alteration that leads to the formation of secondary products such as monoglycerides and diglycerides.

Conclusion: It is concluded that palm kernel oils from the three departments exhibited good physicochemical properties, a clear indication that palm kernel oil could be used as edible and non-edible products in many homes and at various levels of industries in Côte d'Ivoire. There is limited information available about palm kernel oil from the western region of Côte d'Ivoire now and this study systematically researched on it, which can provide useful information for Ivorian oil palm industry.