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2009 (Vol. 1, Issue: 3)
Article Information:

Characteristics and Composition of Jatropha curcas Oils, Variety Congo-Brazzaville

J.M. Nzikou, L. Matos, F. Mbemba, C.B. Ndangui, N.P.G. Pambou-Tobi, A. Kimbonguila, Th. Silou, M. Linder and S. Desobry
Corresponding Author:  Jean Mathurin N'ZIKOU 

Key words:  Activation energy, DSC, fatty acid, Jatropha curcas seeds, nutritive values, viscosity,
Vol. 1 , (3): Page No: 154-159
Submitted Accepted Published
2009 Sept., 04 2009 Sept., 14
Abstract:

The oil from Jatropha curcas seeds variety "Congo-Brazzaville" was extracted using two oils extraction methods w ith petroleum ether (Soxlhet) and extraction with a mixture of chloroform:methanol (1:1) (Blye and Dyer). The oils were compared of Jatropha curcas other countries. The oil concentration ranged from 50% (Soxlhet) to 47% (Blye & Dyer). The minerals, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, unsaponifiable matter content, peroxide value, activation energy and differential scanning calorimetry were determined. Jatropha curcas seeds have ash content of 4.2% (with the presence of following minerals: Ca, Mg, K and Na). The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 40.10%) and linoleic (up to 37.60%). Jatropha curcas oil can be classified in the oleiclinoleic acid group. The dominant saturated acids were palmitic (up to 15.63%) and stearic (up to 5.78%). Jatropha curcas seeds were also founded to contain high levels of crude protein (25%). The content of insaponifiables is 0.89 %. Taking into account these results, Jatropha curcas can be cultivated for the production of oil of technical interest (biocarburant, soap, painting, lubricants, insecticides, etc).
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  Cite this Reference:
J.M. Nzikou, L. Matos, F. Mbemba, C.B. Ndangui, N.P.G. Pambou-Tobi, A. Kimbonguila, Th. Silou, M. Linder and S. Desobry, 2009. Characteristics and Composition of Jatropha curcas Oils, Variety Congo-Brazzaville.  Research Journal of Applied Sciences, Engineering and Technology, 1(3): Page No: 154-159.
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