Physioc-chemical studies of oil and oil cake extracted from cotton seed variety L3
2002
Waseem, S.
This study was planned to investigate the physicochemical characteristics and variability in twenty samples of newly evolved variety of cotton "L3". The oils were extracted from the twenty samples of this variety "L3" by using the n-hexane as solvent. Average specific gravity was 0.902 plus minus 0.000, average refractive index 1.459 plus-minus 0.000, average acid value was 1.671 plus minus 0.005. Average peroxide value was 0.246 plus minus 0.004, average iodine value was 76.900 plus-minus 0.104 and percentage of free fatty acid was 0.860 plus minus 0.002 %. The oil cakes obtained after the extraction of oil were analyzed and the results obtained for these twenty samples of variety "L3" were percentage of moisture 7.445m plus minus 0.004 %. Percentage of dry matter 92.552 plus minus 0.004 %, percentage of crude fiber of variety "L3" were and percentage of ash 6.183 plus-minus 0.015 % and were 16.449 plus-minus 0.024 % 16.336 plus-minus 0.004 % percentage of protein Low acid value and less percentage of free fate concluded that oil was freshly extracted. Because moisture, high temperature and lipolytica enzymes results in an increase of acid value due to the hydrolysis of glycerides into free fatty acid, oils having higher acid values are more susceptible to get rancid. Low peroxide value means that the odour of oil was good because the unsaturated parts of oil was susceptible to oxidation expressed to light, moisture and heat, oxygen can add to the fatty acids chain to form peroxide aldehydes and ketones so it is a measure of the amount of these products. Higher iodine value is the index of higher un-saturation of oil. So this is semidrying oil and can be used for edible purposes. Whereas the results of oilcakes analysis shows that it is the best protein supplements for cows and beef cattle. But higher hull contents, dust, anti-nutritional factor (ANF) and goosypol, limit the amount that can be use in poultry feed formation.
显示更多 [+] 显示较少 [-]