Influence of Extraction Temperature on the Quality of Neem Seed Oil: Preliminary Investigation

Abstract

The storage of neem oil for a long time before usage comes along with challenge of quality retain ability of the oil; and the extraction  methods can affect the quality of neem seed oil. This research work compared the mechanical expression method to the solvent  extraction method to find a better method that will give high-grade neem oil for long-term storage. A plant with a capacity of 50 kg/day  of neem seed kernel was used to extract oil from neem seed using ethanol as extraction solvent. The increase of extraction temperature  from 20 oC (mechanically expressed) to 78 ^oC leads to decrease of iodine value from 62.70 to 60.10 gI2/100 g; increase of acid value from  3.4 to 4.2 mg KOH/g and increase of saponification value from 158.74 to 210.18 mgKOH/g. The Fames standard method was used for the  GC – MS analysis and the percentage composition of the polyunsaturated components in the 20 oC (mechanically expressed), 50^oC, 55^oC, 60^oC and 78 oC oils were 21.58, 6.33, 3.09, 1.83 and 0.21% respectively. The changed of extraction temperature from 20^oC to 78^oC  brings about reduction of polyunsaturated components from 21.58% to 0.21%. The increase of extraction temperature leads to  conversion of unsaturated components to saturated components due to auto – oxidation process. This is clearly seen as the extraction  temperature increased from 20^oC to 78 ^oC, the percentage composition of the saturated components increased from 22.40% to 43.70%  and the polyunsaturated component decreased from 20.47% to 0%. The fatty acid composition associated with the 78 ^oC oil are: Oleic  acid, 46.61%; Stearic acid, 11.83%; Palmitic acid, 16.54%; 11 – Octadecenoic acid, 3.58%; Cis – Vaccenic acid, 5.90%; Cyclopropaneoctanal,  11.19%; Squalene, 0.21% and Trimethylsilyl – di(timethylsiloxy) – silane, 4.14%. The functional groups identified in the 78^oC oil were C – H,  C = O, C – C and C – O. Based on the lowest iodine value, lowest percentage composition of the polyunsaturated component value and  high percentage composition of saturated component, the neem oil obtained at 78^oC from the miscella is considered as the high grade  neem oil because it is less reactive due to lowest percentage composition of polyunsaturated and can be stored for long time before  usage. Furthermore, the results from this work will assist manufacturers in selecting the extraction temperature for particular application  of the neem seed oil. The extracted oil is recommended for soap production due to its high saponification value.