Journal of Chemical and Pharmaceutical Research, 2013, 5(10): Research Article

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1 Available online Journal of Chemial and Pharmaeutial Researh, 2013, 5(10): Researh Artile ISSN : CODEN(USA) : JCPRC5 Comparative studies of the hemial parameters of oil extrated from the seeds of ripe and unripe fruits of Blighia sapida (akee) Adewusi John Adepoju a, Misbaudeen Abdul-Hammed a *, Akintomiwa Olumide Esan a, Muibat Olabisi Bello a and Olutayo Olajide b a Department of Pure and Applied Chemistry, Ladoke Akintola University of Tehnology, Ogbomoso, Nigeria b Chemistry Advaned Laboratory, Sheda Siene and Tehnology Complex, Sheda, Abuja, Nigeria ABSTRACT Apart from other domesti uses, vegetable oils are inreasingly being used in the eletrial industry as insulators sine they are not toxi to the environment, biodegradable if spilled and have high flash and fire points. The present study evaluates and ompared the hemial properties of the seed oil of both ripe and unripe akee (Blighia sapida). The oil parameters for the ripe and unripe seeds are respetively as follows: Moisture s: 4.79 to 7.81 % and 4.39 to 7.62 %; Crude : to % and to %; s: 92.1 to and to mg/g oil; saponifiation s: to and to mg KOH/g; : 8.50 to 9.50 and 8.50 to meq/kg. The oil from ripe seeds have lower unsaponifiable than that from unripe akee seeds thereby making the latter less desirable in soap prodution. The aid s are less than 4.0mgKOH/g. The parameters differ signifiantly from those previously reported for the arils of the fruits. These properties may prove useful in their appliation as pharmaeutis, ooking oils and industrial raw materials. Keywords: Saponifiation, pharmaeutis, ripeness, Akee, toxiity. INTRODUCTION Akee, the natural fruit of Jamaia, is ommon in food of many Jamaia diet. The world akee is from the Twi language. The akee tree is a tropial evergreen tree that an grow as tall as 40 feet. The leaves are broad and pinnate about 10-m wide, 100g fruit may be oloured anywhere from straw to bright red. The fruit splits open while still on the tree to reveal 3 glassy blak seeds surrounded by a thik, oily, yellow aril [1]. The fruit is rih in essential ty aids, vitamin A, zin and protein [2]. The akee tree is indigenous to West Afria, where it is alled ankye or ishin. Jamaia s first botanist, Thomas Clarke, introdued the plant to the Island in However, the akee tree, Blighia sapida, was named after the infamous Captain William Bligh who took the breadfruit to the West indies [3, 4]. Blighia sapida is both known for its food s and it poisonous properties [5]. It is a major food in Jamaia and is noted for its high protein and s [6]. The fruit is also rih in essential ty aid, vitamin A and Zin [2]. The aqueous extrat of the seed is administered as parasites expellant. The rushed new foliage is applied on the forehead as headahe reliever. Also, the leaf juie is employed as various preparation and ombination of the extrat have been made for the treatment of diseases suh as dysentery, epilepsy, yellow fever [7] and diabetis [8]. The plant is well known to be aariidal and insetiidal [9]. The toxiity of the akee was long misunderstood and believed to reside in the membranes attahing the arils to the jaket or only in the overripe and deomposing arils. It is known that the unripe arils ontain hypoglyin A. This toxi property is largely dispelled by light as the jaket opens. When fully ripe, the arils still possess one-twelfth of the amount in the unripe. The seeds are always 386

2 poisonous. They ontain hypoglyin B whih is half as toxi as A [5]. The present study therefore investigated the hemial properties of the oil of both unripe and self-opened ripe akee (Blighia Sapida) seed in order to suggest their various appliation in domesti and industrial usage. EXPERIMENTAL SECTION Sampling Eah olleted sample of both ripped and unripe edible parts of Blighia sapida were identified easily and labeled immediately. Mode of labeling was desribed using T to denote the tree from whih the samples were olleted, E for Edible part of the fruit as well as R and U to denote ripe and unripe edible part of the fruits respetively. For eah of the trees under investigation, the arils were freed from the fruits, leaned and dried in a abinet oven at about 70 0 C for 3 days. The samples were then milled into powder by the use of wooden mortal. Moisture About 3-5 g of eah sample was weighed into a previously weighed foil. The foil ontaining the sample taken was then transferred into the oven set at C to dry to a onstant weight for 24 hours overnight. At the end of the 24 hours, the foil plus sample was removed from the oven and transferred into the desiator to ool for 10 mins and weighed. The moisture was then alulated as reported earlier (AOAC, 1990). Extration of Crude Extration was done in bathes of approximately 2g of eah sample with 250 ml of petroleum ether in a soxhlet extrator. The perentage /oil was then determined [10]. Aid determination 25 ml of diethyl ether and 25 ml of ethanol were first mixed in a onial flask with the addition of 1ml phenolphthalein. The mixture was then neutralized with 0.1 M sodium hydroxide and heated on the water bath. 2g of the was then added into the hot neutralized mixture. The mixture was titrated with 0.1 M potassium hydroxide until a pink olour that persisted for 15 seonds was observed. The aid was alulated [10]. Saponifiation determination 2g of the extrated Oil was weighed into a onial flask and exatly 25ml of 0.5M ethanoli potassium hydroxide was added. The mixture heated on the reflux ondenser for 1hr with onstant shaking, 1ml of 2 % phenolphthalein indiator was then added and the hot solution was titrated against 0.5M hydrohlori aid. The average titre was determined from whih the saponifiation was obtained as earlier reported [10]. determination The titrated liquids for saponifiation for eah of the sample were used for the determination of unsaponifiable. The saponified sample solution was transferred into a separating funnel and 50ml water was used to wash the flask. The solution was then warmed. The warmed solution was extrated by adding three 50 ml portions of diethyl ether in the separating funnel. The ether extrats (upper layer) was poured into another separator. The ombined ether extrats was then washed with three 20 ml portions of water until the wash water is no longer alkaline to phenolphthalein. The ether extrat (golden yellow) was transferred into a weighed beaker and the water was then evaporated off. The dark brown residue was dried to a onstant weight in the oven. The unsaponifiable s were then alulated as previously desribed [10]. s determination 3g of eah sample were weighed into a 250 ml stoppered onial flask. 10 ml of hloroform was added to dissolve the oil and 15 ml glaial aeti aid was also added. Then 1 ml of freshly saturated potassium iodide solution was added and allowed to stand for 5 minutes in a dark plae. 75 ml distilled water was added to the solution and mixed. The mixture was then slowly titrated with 0.01 M Na 2 SO 3 with vigorous shaking until the reddish olour hanges to yellow. At this point 0.5 ml of starh solution was added and the titration is ontinued until blue- blak olour disappears. The blank also performed. The peroxide s were then alulated [10]. number determination 0.2 g of the extrated was weighed into separate stoppered onial flask. 10 ml hloroform was added to dissolve the oil. 30 ml of Hanus iodine solution was then added from a burette kept under the fume upboard. The stopper is 387

3 then inserted and the was mixed thoroughly without any of the solution being touhed by the stopper or the nek of the onial flask and the onial flask was set aside for 30 minutes to omplete the halogenation. The stopper was then removed and 20 ml of 15% potassium iodide was added. 100 ml distilled water was also added. The stopper was inserted and the was mixed by shaking. The solution was then titrated immediately with M standard sodium thiosulphate solution. The solution was added rapidly with stirring until most of the iodine had been titrated as shown by the solution beoming pale yellow. This point was reorded and 2 ml starh indiator was added again and the titration ontinued until the blue - blak disappears and the point was also reorded. Then the blank was also determined. The iodine numbers were then alulated [10]. Statistial analysis All data are represented as means ± SD for five independent determinations. Statistial analyses were performed using the Student's t-test on a software pakage, GraphPad Quik Cals Software (from Graph Pad Software In. USA). RESULTS AND DISCUSSION The hemial parameters of the oil from the seeds of the akee trees from from different loations in Ogbomoso, Oyo State, Nigeria are as shown in Tables 1 to 4. Table 1: Chemial analysis of the oil from ripe and unripe seed of Akee tree from Ahoyaya area in Ogbomoso South Loal Government Area, Nigeria (T 1) Saponifiation Aid T 1SR 7.81 ± ± ± ± ± ± ± 1 T 1SU Mean differenes P s for mean differenes 6.85 ± ± ± ± b 10.30± ± ± a This indiates the mean s of parameters for ripe seed minus the mean s of unripe ones. Negative s indiate higher mean s for unripe seeds. Table 2: Chemial analysis of the oil from ripe and unripe seed of Akee tree from General area in Ogbomoso North Loal Government Area, Nigeria (T 2) Saponifiation Aid T 2SR 6.52± ± ± ± ± ± ± 1 T 2SU Mean differenes P s for mean differenes 7.62± ± ± ± ± b 3.09± ± a This indiates the mean s of parameters for ripe seed minus the mean s of unripe ones. Negative s indiate higher mean s for unripe seeds. Table 3: Chemial analysis of the oil from ripe and unripe seed of Akee tree from Iresaadu Village in Surulere Loal Government Area, Nigeria (T 3) Saponifiation Aid T 3SR 7.25± ± ± ± ± ± ± 1 T 3SU Mean differenes P s for mean differenes 5.58± ± ± ± ± b 3.51± ± a This indiates the mean s of parameters for ripe seed minus the mean s of unripe ones. Negative s indiate higher mean s for unripe seeds. The perentage moisture s ranged from 4.79 to 7.81 % for ripe seeds and 4.39 to 7.62 % for unripe seeds. The perentage moisture s obtained in this study were in agreement with 6.84 ± 1.13 for sundried akee aril obtained from Cote d ivoire [11]. The differenes in the mean moisture of ripe and unripe seeds differ signifiantly (P< 0.01) in all the trees but unripe seeds are with higher s in T 2. The differenes that exist among the akee trees may be as a result of the soil onditions at different geographial loations [11]. The low 388

4 moisture obtained is an indiation that these oils may have high shelf life against external onditions when properly pakaged. Table 4: Chemial analysis of the oil from ripe and unripe seed of Akee tree from Iluju Village in Oriire Loal Government Area, Nigeria (T 4) Saponifiation Aid T 4SR 4.79± ± ± ± ± ± ± 1 T 4SU Mean differenes P s for mean differenes 4.39± ± ± ± b 8.50± ± ± b a This indiates the mean s of parameters for ripe seed minus the mean s of unripe ones. Negative s indiate higher mean s for unripe seeds. Crude The rude s of the ripe and unripe seeds ranged between and % and and 14.87% respetively. The mean rude of the ripe seeds are signifiantly different (P < 0.01) from that obtained with unripe seed of the fruit with the s of the ripe being higher than that of unripe part. The high reported in this work for the ripe seeds is not as high as those of edible part of akee [12]. Also, the is lower than the oil of Arahis hypogaea, (groundnut, 45 %) and Moringa oleifera (moringa, %) [13, 14]. The iodine s of oils of ripe seed from the four trees are lower than oils obtained from unripe seeds with the highest s of and respetively. The s obtained fall within the range of earlier reported [15]. The means iodine s of the ripe seeds are signifiantly different (P < 0.01) from the that obtained with unripe seed part of the fruits. s for the range above indiate higher degree of unsaturation of the extrated oil of unripe fruits. The high s of iodine s is as a result of low moisture reorded. Blighia sapida seeds iodine is omparable to iodine of groundnut oil (80-106), otton seed (99-119), maize ( ), sesame ( ) and sun flower seed ( ) [15]. Thus, Blighia sapida seeds oils an only be lassified amongst the semi-drying oils [15]. is a measure of the degree of unsaturation in oil and ould be used to quantify the amount of double bonds present in the oil whih shows the suseptibility of oil to oxidation and the extent of ontamination in any speifi oil. In loation T 1 and T 4, the ripe seeds oil had iodine s of and 92.1 respetively whih is less than 100. These have been lassified as non-drying oils, whih ould find appliation as lubriant, beause oils with low iodine s would not deteriorate to any appreiable extent due to oxidation and polymerization [16]. The differenes in iodine s may also be related to the soil onditions at that partiular geographial loation. The unripe seeds oils had iodine s above 100 and in the range of to These oils are semi-drying oils and might be suitable for the manuure of paint and varnishes. For edibility purpose, oil with higher level of unsaturation is desirable beause onsumption of too muh saturated ones might lead to or aggravate heart disease inidenes. Saponifiation The saponifiation of Blighia sapida (akee) oil ranged between and mgkoh/g as well as and mgkoh/g for ripe seeds and unripe seeds of akee oil respetively. These saponifiation s are very high and are omparable to the saponifiation s of palm oil ( ), olive oil ( ), soy bean oil ( ), otton seed oil ( ) whih are ommonly used for soap making [14]. The mean differenes between the saponifiation s of ripe and unripe akee seeds are insignifiant (P>0.05) for T 1 and T 4 but signifiant (P<0.01) in T 2 and T 3. High saponifiation s signifies high ty aid [17]. Hene, the akee oil ould have higher ty aid and might find appliation in soft soap manuuring. s The peroxide of the akee seed oil extrated ranged from 8.50 to 9.50 meq/kg and 8.50 to meq/kg for both ripe and unripe akee seed respetively. The mean differene in peroxide of ripe and unripe seed differ signifiantly (P<0.01) in T 1 and T 4 but insignifiant (P<0.05) in T 2 and T 3 with higher s reorded in the ripe seeds. All these s obtained for akee oils was lower than 10.9 meq/kg peroxide reported fpr groundnut oil [18] but it is in agreement with 8.98 meq/kg peroxide reported for guinea peanut oil [16]. The peroxide 389

5 is an indiation of level of ranidity of oil, but if the peroxide of any oil is very high, it does not neessarily mean that the oil has gone ranid but it is an indiation that it will soon go ranid. Aid The aid s are used to express the quality of free ty aid present in the oil and the determination is often used as a general indiation of the ondition and edibility of oil. The aid obtained ranged from 3.65 to 3.96 mgkoh/g for ripe akee seed and 3.09 to 3.96 mgkoh/g unripe akee seed. These s are lower than the minimum safe limit of 4mgKOH/g set by the reommendation odex standard for edible groundnut, otton seed, maize, rapeseed and sesame seed oils [19]. The obtained for aid shows that the oils are still fresh and has a low deteriorating rate and ould be suitable for ooking [20]. The s of unsaponifiable s range from 10 to 15 g/kg. These s indiates the unsaponified portion of the oil, the material present in oils and s whih after saponifiation of oils or s by austi alkali and extration by a suitable organi solvent remain non volatile on drying. is used to test for the oil purity. CONCLUSION Blighia sapida oils are partly semi-drying oils and might be suitable for the manuure of paint and varnishes. The hemial properties of both oils are omparable to that of some onventional oils and thus ould omplement these oils in both domesti and industrial appliation. REFERENCES [1] ET Akintayo; EA Adebayo; LA Arogunde. Jam. Food Res. Int., 2002, 37, [2] S Sharma; MM Yaavone; X Cao; PM Samuda; J Cade, K. Cruikshank. Int. J. Food Si. Nutri., 2009, 60(7), [3] RJ Lanashire. 2004, Retrieved from on 12 Otober [4] CB Lewis. Information Bulletin of the Si. Res. Coun., 1965, 1, [5] JF Morton. In: Fruits of warm limates. ed. F Julia, FL Morton, 1987, [6] PR Ashurst. Review. J. Si. Res. Coun., Jam., 1971, 2, [7] EA Kean;ER Hare. Phytohem., 1980, 19: [8] AA Gbolade. Nigeria J. Ethopharm., 2009, 121: [9] SA Mithell; MH Ahmad. A review of mediinal plant Researh at the University of the West Indies, Jamaia, 2001, 254. [10] AOAC. Offiial Methods of Analysis. 15th Ed. Assoiation of Offiial Analytial Chemists, Arlington VA., 1990 [11] H. Ouattara; B Niamke; T Dally; CS Kati. J. Appl. Biosi. 2010, 32, [12] AJ Adepoju; M Abdul-Hammed; AO Esan MO Bello.. International J. Basi Appl. Si., 2013, 2(1), [13] FAO. Legumineuses, noix et graines oleagineuses. La nutrition dan less pays en development, 2000 [14] BA Anhwanye; VO Ajibola; SJ Oniye. J. Biol. Si., 2004, 4(6), [15] D Pearson. Chemial analysis of food, 8 th edition, Medial division of Longman group Ltd., London, 1981, [16] MO Bello; NO Olawore; OO Fapojuwo; OS Falade; SRA Adewusi. Adv. Food Energy Se., 2011, 1, 1-7. [17] SA Amusa; EN Anderson-foster; J Nilza. Afri. J. Pharm. Pharmaol., 2012, 6(3), [18] OS Falade; SA Adekunle; MA Aderogba; OS Atanda; C Harwood; SRA Adewusi. J. Si. Food Agri., 2008, 88, [19] OJ Abayeh; EA Aina; CO Okounghae. J. Pure Appl. Si., 1998, 1, [20] OD Ekpa; UJ Ekpa. Nigerian J. Chem. Res., 1996, 1,