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Journal of Food Technology in Africa

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Characterization of Marula (Sclerocarya caffra) Kernel Oil and Assessment of its potential use in Zimbabwe

P. Zharare, N. Dhlamini

Abstract




To investigate the potential use of marula (Sclerocarya caffra) oil, dried marula seeds were crushed to release the kernels and oil was extracted using Soxhlet apparatus and the characteristics of oil determined. The average oil content was found to be 55.9 %. The saponification value of the oil was in the range 180- 189mgKOH/g oil whilst the iodine value was in the range 66- 70 and the average acid value was 3.6 %. The fatty acid profile of the marula oil was determined using Gas Liquid Chromatography. Oleic acid was found to be the predominant fatty acid. The oil was also low in saturates. It is apparent from the determined characteristics that marula oil has potential use in salad and cooking oils.



The Journal of Food Technology in Africa Volume 5 Number 4 (October - December 2000), pp. 126-128



http://dx.doi.org/10.4314/jfta.v5i4.19268
AJOL African Journals Online