Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

Syamsul  RAHMAN; Salengke Salengke; Abu Bakar  TAWALI; Meta  MAHENDRADATTA

doi:10.48048/wjst.2021.10587

Authors

Syamsul RAHMAN Agribusiness Study Program, Faculty of Agriculture, Universitas Islam Makassar, Indonesia
Salengke Department of Engineering Agricultural, Faculty of Agriculture, Hasanuddin University, Indonesia
Abu Bakar TAWALI Departement of Food Science and Technology, Faculty of Agriculture Hasanuddin University, Indonesia
Meta MAHENDRADATTA Departement of Food Science and Technology, Faculty of Agriculture Hasanuddin University, Indonesia

DOI:

https://doi.org/10.48048/wjst.2021.10587

Keywords:

Chemical properties, Extracted in chloroform solvent, Fatty acid composition, Palado seed oil

Abstract

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

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