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Computation of Melting Point from Iodine Value of Heated, Unheated PKO and POL using Correlation and their Fatty Acid Composition
Abstract
Utilization of PKO and POL in Nigeria is on the rise, because PKO is inexpensive and in easy reach. The melting point of fats is used to identify oils and fats related to their physical properties, such as hardness and thermal behaviour. Heated PKO and PO were insistent on iodine values, melting point and fatty acid profiles at temperatures of 100, 150 and 200ᵒC and duration of 20, 40 and 60mins were ascertain. The fatty acid profile of PKO shows that lauric acid and oleic acid were the assertive fatty acids with a total of about 60.13% to the fatty acid pool of the oil. The fatty acid profile for palm olein showed palmitic acid (C16.0) give a total of 36.60% and oleic acid (C18.1) contributing 46.18%, making both palmitic acid and oleic acid the major fatty acids with a total of 84.78% of the total fatty acid profile. PKO was more persistent during heating than POL concerning iodine values. A negative correlation was observed between iodine values and melting point which was statistically not significant at P≤ 0.05 except for oils heated at 100ᵒC for 40mins which was statistically significant at P≤ 0.05. The results indicate that the melting point of heated, unheated PO and PKO can be predicted from the measurement of iodine number with precision similar to experimental methods, on condition that the mechanism used in the determination of iodine value is adequately precise and the estimation meticulously made.
