1. M. D. M. Munasinghe [B. Sc. (sp), Food Science & Tech.]
Department of Food Science & Technology
Faculty of Applied Sciences
University of Sri Jayewardenepura
Oil Extraction from Madhuca longifolia Seeds and Evaluation of Physico-Chemical Properties, Fatty Acid Profile, Antioxidant Potential and Sensory Characteristics

2. Overview Introduction Objectives Materials & Methods
Results & Discussion
Conclusion
References

3. Introduction Increasing awareness in food consumption
Preference for quality, nutritional composition & health-promoting food
The trend is for plant based foods
Need to identify novel edible plant sources
Edible plant oils also play a significant role
Locally available M. longifolia plant seeds contain high quantity of oil
But, under-utilized for edible purposes
Lack of technical information on properties & potential uses

4. Objectives General……….. Specific………..
To determine the suitability of under-utilized Madhuca longifolia seed oil for cooking purposes
Specific………..
To extract oil using a suitable method
To analyze physico-chemical properties
To determine the fatty acid profile of oil
To compare the antioxidant properties of M. longifolia seed oil with coconut oil
To conduct a sensory analysis for the purpose of identifying organoleptic acceptability of oil

5. Materials & Methods Sample collection Mee seeds dried fallen seeds
from randomly selected single plant
North central province, Sri Lanka
Coconut oil from local market
From sun dried copra by using a commercial scale, mechanical coconut oil expeller for DPPH assay method

6. Determination of physico-chemical properties
Seed oil extraction
Soxhlet extraction with n-Hexane (bp ° C)
Pressing (Mechanical oil expeller)
Combined method (pressing + solvent extraction)
Determination of physico-chemical properties
Saponification value
Iodine value
Peroxide value
Acid value
Melting point
Smoke point
Specific gravity
Refractive index
A. O. C. S methods &
other standard methods

7. Determination of fatty acid profile
FAMEs (Fatty Acid Methyl Esters)
GC/MS (Gas Chromatography/Mass Spectrometry)
DPPH (1, 1-diphenyl-2-picrylhydrazyl) assay method/Regression analysis
2 sensory evaluations for deep-fat frying & stir frying
30 un-trained sensory panelists/5 point hedonic scale/Friedman test
Determination of antioxidant potential
Sensory evaluation

8. Results & Discussion n-Hexane extract contained 52.22±0.63% (w/w)oil
25.95±0.82% (w/w) oil yield from pressing method
Yield of combined method (pressing + solvent extraction)=43.73±0.86%
Solvent extraction resulted the highest yield
Rich source of oil
Exhibits the potentiality to use as a commercial oil seed type

9. Physico-chemical properties of M. longifolia seed oil
Property
Value
Saponification value (mg KOH/g)
182.79±1.49
Iodine value (g I2/100 g)
56.28±0.69
Peroxide value (meq/kg)
2.78±0.01
Acid value (mg KOH/g)
3.55±0.03
Melting point (°C)
33.33±0.24
Smoke point (°C)
169.66±1.25
Specific gravity (at 25 °C)
0.9272±0.00
Refractive index (at 40 °C)
1.4672±0.00

10. total unsaturated fatty acids
Determination of fatty acid profile
Fatty acid
Relative content (%)
Myristic
C14:0
0.08
Palmitic
C16:0
19.12
Palmitoleic
C16:1
Margaric
C17:0
0.21
Stearic
C18:0
24.50
Oleic
C18:1
48.31
Linoleic
C18:2
5.11
Nonadecylic
C19:0
1.60
cis-Gondoic
C20:1
0.36
Behenic
C22:0
0.22
Lignoceric
C24:0
Cerotic
C26:0
0.05
Fatty acids (from highest to least as a %)
Total saturated fatty acids = 46.14%
Total MUFA = 48.75%
Total PUFA = %
S/U =
53.86%
total unsaturated fatty acids

11. RSAMee < RSAcoconut
Antioxidant potential (DPPH Radical-Scavenging Activity)
RSAMee < RSAcoconut

12. Sensory evaluation-deep-fat frying method
Taste was significantly different & preference was for coconut oil
No significant difference for all the other tested sensory attributes

13. Sensory evaluation-stir frying method
No significant difference for all the tested sensory attributes

14. Conclusion
Solvent extraction is the most efficient method for oil extraction
High oil content (>50%) exhibits the potentiality to use as a commercial oil seed type
Most of tested physico-chemical properties were acceptable to use as cooking oil type
Beneficial fatty acid profile
Lesser, but comparable antioxidant potential with coconut oil
Acceptable organoleptic properties in fried foods
53.86% unsaturated fatty acids (48.75% MUFA & 5.11% PUFA)

15. References
Brand-Williams, W.; Cuvelier, M. E. & Berset, C. (1995), Use of a Free Radical Method to Evaluate Antioxidant Activity, Lebensm.-Wiss. u.-Technol., vol. 28, pp
Molyneux, P. (2004), the use of the stable free radical diphenyl picrylhydrazyl (DPPH) for estimating antioxidant activity, Songklanakarin J. Sci. Technol., vol. 26 (2), pp
Ramadan, M. F.; Sharanabasappa, G.; Parmjyothi, S.; Seshagiri, M. & Moersel, Joerg-Thomas (2006), Profile and levels of fatty acids and bioactive constituents in Mahua butter from fruit-seeds of buttercup tree [Madhuca longifolia (Koenig)], Eur Food Res Technol, vol. 222, pp. 710–718
Sikarwar, R. L. S. (2002), Mahua [Madhuca longifolia (Koen.) Macbride] – a paradise tree for the tribal of Madhya Pradesh, Indian journal of traditional knowledge, vol. 1 (1), pp
Yadav, P.; Singh, D.; Mallik, A. & Nayak, S. (2012), Madhuca longifolia (Sapotaceae), a review of its traditional uses, phytochemistry and pharmacology, International Journal of Biomedical Research, vol. 3, (7), pp

16. Thank
you!!!

17. Physico-chemical properties of coconut oil
Property
Virgin coconut oil from wet coconut
Unrefined coconut oil from copra
Refined coconut oil
Saponification value (mg KOH/g)
Iodine value (I2/g)
12-15
10-12
Melting point (°C) 24
Smoke point (°C)
177
232
Flash point (°C)
315 -
Specific gravity (at 25°C)
Refractive index (at 40°C)
1.4483

18. Fatty acid profile of coconut oil
Range
Mean
Caproic
C6:0
0.5
Caprylic
C8:0
7.8
Capric
C10:0
6.7
Lauric
C12:0
47.5
Myristic
C14:0
18.1
Palmitic
C16:0
8.8
Stearic
C18:0
2.6
Oleic
C18:1
6.2
Linoleic
C18:2
1.6
Saturates 92
Monounsaturates 6
Polyunsaturates 2