Extraction and Physicochemical Characterization of Pork Oil

Description

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Abstract

Pork oil was extracted through dry rendering from pork obtained from a local slaughter house in Samaru, Zaria. The physicochemical properties  were assessed using standard procedures.

The result obtained compare favourably with recommended physicochemical properties of edible oils, the fatty acid composition of the oil determine by Gas Chromatography-Mass spectrometry (GC-MS) shows the major constituent to be oleic acid (46.49%), palmitic acid (28.19%) and stearic acid (19.45%).

The thermal degradation of the oil was studied using Fourier Transform Infrared Spectroscopy (FTIR). These were carried out by heating oil at different temperatures) for duration of one hour each. Spectra were recorded from a film of each oil sample between two disks of NaCl.

Changes in the value of the frequency of most of the bands of the spectra were observed. The shifts of the frequency value of specific bands allowed for distinction between the different stages of the oxidation process and to establish the degree of oxidation each oil sample.

The elemental analysis of the oil ash using Neutron Activation Analysis (NAA) shows the presence of Al 2136 ± 175ppm, Ca 4005± 62ppm, Ti 155± 40ppm, V 1.9± 0.3ppm. Mn 87± 9ppm, Na 2022± I13ppm, K 1986 201ppm, As 0.15± 0.01ppm, Br 1.8± 0.1ppm, La 0.46± 0.05ppm, Tb 0.5± 0.1ppm, Sc 0.16± 0.02ppm, Cr 7± 2ppm.

Introduction

The word oil has little specific meaning as it is applied to wide range of substances that are quite different in chemical nature. They are derived mainly from two main source, plants and animals. In Animals, they occur mainly in form of adipose tissue and as component of cells while in plants they are mostly found in storage organ like seed (Deuel Jr., 1954).

Fats and fatty oil are water insoluble substances of plants and animal Origin which consist mainly of glycerol esters of long chain fatty acids (Kirschenbauer, 1960).

As a matter of fact, there is no scientific differentiation between edible oils and fats and the two terms may be used interchangeable. The common distinction between them is to consider solid product as fats and liquid ones as oils.

This difference is temperature dependent at high temperature all edible oils and fats are liquid and at low temperature they appear to be solid. Even this latter statement is only apparently true.

As most natural fats while appearing solid at ambient temperature are strictly blends of solid and liquid component (Hopkins, 1973). The products which form this subject could equally well be referred to either as fatty oil or simply fats, irrespective of consistency at ambient temperature.

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