CHARACTERIZATION OF VEGETABLE OIL AND ITS APPLICATION IN THE PRODUCTION OF HAIR CREAM AND LIP GLOSS

ABSTRACT

The physicochemical characteristics of Cucumeropsis manni seed oil were investigated for a period of 0 to 2months. In the oil analysis, specific gravity, viscosity, volatile matter, appearance, and odor were evaluated as physical parameters, while iodine value, saponification value, percentage free fatty acid (FFA), acid value, and peroxide value were evaluated as chemical parameters. The results showed that the acid value was 1.04 – 1.05mgKOH/g, the saponification value was 212.05- 214.14mgKOH/gm, and the iodine value was 117.42 - 117.28MgI2/100g. It contained 0.45 -0.58mgKOH/g percent free fatty acid. The value of peroxide was 1.14 -1.22 meq/kg. The appearance was golden- yellow and odourless. It had a volatile matter within the range of 0.06 and 0.07. The results showed that the viscosity was between 39.01 – 39.88mm2 /s and the specific gravity was 0.90 – 0.85. The established parameters fell within the worldwide and Nigerian vegetable oil industry standards except the saponification value which is slightly higher than the SON/NIS standard of 195-205. This makes the oil suitable for soap production. Cucumeropsis manni seed oil can serve as an edible vegetable oil which can be consumed even after some period of storage. It is resistant to rancidity if kept in a good condition.