r,.

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TRACTION AND CHARACTERIZA,TION OF MANGO

, '.

SEED OIL FOR SOAP PJ10DUCTION

BY

, IGWE-ABRAHAM UGOCHUKWU

2003/15003EH

A project submitted to the Department of Chemical

Engineering

Federal U'niversity of Technology Minna,

In partial fulfillment of the requirement for the award of Bachelor "

of Engineering (B.Eng) degree in Chemical Engineering.

November; 2008.

DELARA TION.

I Igwe-Abraham Ugochukwu with matric number 2003115003EH declare that this research

project report Extraction and characterization of mango seed oil for soap production is my

original work and has not been presented elsewhere to the best of my knowledge.

Igwe-Abraham U gochukwu.

2003/15003EH.

ii

DELARATION.

I Igwe-Abraham Ugochukwu with matric number 2003115Q03EH declare that this researc;h

project report Extraction and characterization of mango seed oil for soap production is my

original work and has not been presented elsewhere to the best of my knowledge.

Igwe-Abraham U gochukwu.

2003115003EH.

ii

CERTIFICATION.

This research project "Extraction and Characterization of Mango Seed Oil for Soap Production"

by Igwe-Abraham Ugochukwu with matriculation 200311S003EH has been examined and

certified under the careful supervision of Engr.M.A Olutoye, to be adequate in scope and quality

for the partial fulfillment of the award of Bachelor of Engineering (B.Eng) in Chemical

Engineering.

--------~---- -03-- \ t - .. '2.-5J D )?-.

Engr. M.A Olutoye Date

(Project Supervisor)

Dr. M.O Edoga Date

(Head of Department)

Date

(External Supervisor)

iii

DEDICATION.

This project extraction and characterization of mango seed oil for soap production is dedicated

to the good lord God Almighty for his undying and unquantifiable love, protection, provision

and above all success towards the execution of this research work.

iv

ACKNOLEDGEMENT

My appreciable gratitude goes to my lovely parents Mr. and Mrs. A.O Igwe for their endless

parental love and assistance both financially, morally and spiritually towards the successes of

this proj ect.

Also my appreciations go to the head of chemical engineering department minna, Dr Edoga

and my wonderful supervisor Engr. M.A Olutoye for his supervisory assistance. Not forgetting

the entire students of chemica(j3ngineering 2003 class.

I can't forget to acknowledge my very special brothers and sisters Mr. and Mrs. C Igwe, Dr

Chioma, Dr Chinyerem, Engr. Chinemerem, Kelechi, U~dodirim and also Mr. Owo, Dr. Mrs.

Damaris Onwuka and the entire extended Igwe-Abraham family for their prayers and support.

Also to my good friends, baba kayode, Aliyu, Izunna, Eno, fummi, 50cent, Obagi, Chileed,

Musa, kishman etc for their support, eneouragement One way or the other.

\

v

ABSTRACT

The physiochemical properties of oil extracted from mango seed were obtained to be similar to

those of tallow and palm kernel oil. The oils property was investigated properly by analyzing for

the acid value which was gotten as 6.5, iodine value 48.22, ester value 197.78, the peroxide

value 39.20, saponification value 211.80, unsaponification matter content 1.62, the moisture and

volatile matter 0.23, viscosity 21.95, boiling point 160-170 and free fatty acid contents were

determined. Also the boiling point, melting point, specific gravity and viscosity of the oil were

properly investigated. Furthermore, the extracted mango seed oil was used to produce soap. The

soap produced was characterized for formability, colouration, pH, fragrance, and cleanability.

Finally, it was seen that the soap produced with the extracted oil compared favorably well with

that made with tallow and palm kernel oil.

vi

TABLE OF CONTENT

Page

ltle page ............................ , ........................................................................ i

.,,,0:>,,,,,,.. ..•... , ............... I ••••••••••••••••••••••••••••••••••••••••••••••••••••••••• I •••••••••••••••• l~

. fication ..................................................... . ......................................... 111

I",Ull",UllVll ••••••••••••••••••••••••••••••••••••••••••••••••••••••• .......................................... IV

nowledgcn1cnt ...................................................................... ;' ................. v

•.•...•..........•..•.•.••..•...••...••..••.••••.....••..•..•••.••.......•......•...•.......•....... VI

abJe of content. .......................................................................................... vii-x

of tables ................................................................................................. xi

': " " (

CHAPTER ONE

1.1 Introduction ............................................................................... ~ .............. 1-4

1.2 Ainls and objectives .................................................................................... 4

1.3 Scope of project. .............................. : ......................................................... 4

1.4 Reasons for using normal h~xane as solvent.. .................................................. : .. .4

1.5 Lin1itations .............................................................................................. 5

1.6 Justification ............................................................................................. 5

CHAPTER TWO

2.1 Literature review .............................................................................. ' ......... 6

2.2 Mango seed ............... '" ........................................................................... 6-8

2.3 Oil extraction ......................................................................................... 8-11

vii

" '"'' ,

3.2.6 Peroxide value ..................................... ~ .............................................. 23-24

3.2.7 Moisture and volatile matter .......................... , ........................................ 24

3.2.8 Unsaponifiable mattt:;r. ......................................................................... .24

3.2.9 The ester value .................................................... ; ............................... 25

3.2.10 Free fatty acid .......................................................... , ......................... 25

3.2.11Refractive index .................................................................................. 25

3.2.12 Light. ............................................................................................ 25

3 .2.11 Viscosity ......................................................................................... 26

3.2.12 Boiling and melting points .................................... ;: ............................ .26

3.2.13 Specific gravity ................................................................................. 26

3.3 Soap Inaking ...................................................................................... 26

3.4 Characterizing of soap produced ..................... , ......................................... .26

3.4.1 pH ........................... : ........................................................................ 26

3.4.2 Clean ability ................................................... : ................................... 26

.3.4.3 Fragrance ................................................................. : ......................... 27

3.4.4 Colouration .................................................... : ..................................... 27

3.4.5 Formability .......................................... : .................................................. 27

CHAPTER FOUR

4. 1 Results and discussion ............................................................................... 29

4.2 Table of results ..................................................... , ............................... : ... 29

CHAPTER FIVE

5.1 Conclusion .......................................................... :. I ................................. 32

. References ...................................... , ............................ : ............................ : ...... 33 "'. "

Appendix ................................................................................................ 34-36

ix

LIST OF TABLE

Page

Table 1

Comparison of fatty acid in mango seed oil, Palm kernel oil (P.K.O) and coconut oil.. ......... 3

Table 2

Comparison of oil content literature value ............................................................. 7

Table 3

Comparison of the physiochemical properties of mango seed oil with tallow and P.K.O ....... 7

Table 4

Table of results ............................................................................................. 29

Table 5

Free fatty acid content of mango seed oil.. ...................... , ............. , ........................ 30

x

CHARTER ONE

1.0 INTRODUCTION

The increase in demand for fats and oil as a result of growing world population and rising

living standard has been met overwhelmingly by a growing output of vegetable oil. A

comparison of production statistics of the period of 1970 - 1980 shows an increase of greater

than 60% in vegetable oil output. Every living thing contains to some extent carbohydrate,

protein and fats. Fats and oil makes up one of the three classes of organic matters, which are the

main building materials for living organisms. Fats and oil are often referred to as natural lipids;

lipids are water insoluble organic bimolecule that can be extracted from cells and tissues of

plants and animals using non-polar solvents. They are found in exceptionally high concentrations

of oil containing seeds. This type of oil differs fundamentally from various other liquids that are

also oils and it is sometimes called fatty oils to distinguish it from entirely different substance

such as mineral oil and essential oil. (Merit Students Encyclopedia 1982).

Fats and fatty oils are not the only essential part of the diet of men and animals but also play

an important role in many industries. They are used extensively as food cleansers and lubricants.

One of the most interesting resent developments is the growing realization that vegetable oils

present a practical alternative to fuel and lubricants derived from liquid fossil fuel. It is in this

field that substitution by vegetable oils becomes possible and practical. They main limiting

factors are the availability and price. However, price may not be the most critical in developing

of oil seeds with the rising price of liquid fossil fuel and increasing difficulty of paying for them,

price differential would be best ignored.

A study of the physiochemical properties of vegetable oil is important not only with regards

to the commercial importance of establishing edible oils authenticity but also with regard to the

need for food stuff labeling legislation in many countries. More resent work on oil authenticity as

concentrated on the determination of fatty acid composition using GLC (Gas Liquid

Chromatography) in classifying fats and oils. They include:

1. Classification into animals, vegetable and marine oils.

1