Physico-chemical characterization and antibacterial properties of mechanically-pressed yellow passion fruit (Passiflora edulis Sims. f. flavicarpa Deg.) seed oil

Date

4-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Erlinda I. Dizon

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The seed of passion fruit is taking 4% of the fruit mass and one of the by-products of wine and juice processing. Oil from seeds of yellow passion fruit (Passiflora edulis Sims. f. flavicarpa Deg.) was extracted using mechanical pressing. The oil yield was 4.67 +/- 0.40 which is characterized by yellowish-brown in colour, semi-viscous and slightly turbid. The physic-chemical properties of the oil were analysed and results showed to have specific gravity of 0.92031 +/- 0.01997 moist and volatile matter, 0.20 +/- 10% iodine value, 208.21 +/- 6.08 g I2/100 g oil saponification number, 145.56 +/- 18.14mg KOH/g oil peroxide value, 0 free fatty acid, 0.5479 +/- 0.3314% oleic acid acid value, 1.1288 +/- 0.6828mg KOH/ g oil refractive index, 1.472 and total phenolic content, 145.48 +/- 1.71 mg GAE/ kg. The fatty acid profile was determined using gas chromatography which revealed that the oil is high in essential fatty acids mainly linoleic (62.08%). Thus, it can be used as an alternative to high value oil in the market. Antibacterial property of oil using disk diffusion assay showed inhibiting effect against Bacillus coagulans and Bacillus subtilis when in direct contact with the oil.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 /A38

Document Type

Thesis

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