Analysis Of Mustard And Ghee

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Rationale of study The review of essential oil and the detailed information about the acid value, saponification, antioxidant and antimicrobial study of essential oils of clove, mustard and ghee.

Aims and objectives we have to find out the activity of these oils against some bacteria and fungi and the compounds responsible for the antimicrobial and antioxidant properties of oils and also check the acid value, saponification value of these oils.

Research methodology Isolation of essential oil with the help of Clevenger apparatus and determine the acid, saponification value antimicrobial activity and antioxidant property.

Syzygium aromaticum
Clove oil was extracted from the buds of syzygium aromaticum by using hot extraction method with the help of Clevenger apparatus . clove was purchased from the market in jalndhar (Punjab). And the clove was then filled inside round bottom flask and this flask was fitted with Clevenger then putted it on heating mantle. We use water as solvent and heatd for 1.5 to 2.5 hours at a temperature around 60 degree celcius and clove oil comes in the narrow tube of the apparatus from there we collected it through tap. We dry the extract with the help of sodium sulphate (Na2so4).
Mustard oil we purchase mustard oil from the market and further testing that is acid value,saponication value ,antimicrobial test and antioxidants properties were done in lpu labs.

Test for the antioxidant activities of essential oils

Method we took the samples of clove,mustard and ghee and tested them for antioxidant capabilities.

DPPH (2,2 diphenylpicryl hydrazyl)
This test was carried by mixing 1.5 ml ethanolic solution of each oil with 2 ml of a 0.2mM ethanolic solution. We will take ...

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... oil/fat taken.

Saponification value = 56.1(31 – 29.5)0.5
= 42.075 /1000
= 0.0420 g of koh per g of oil

Saponification value test for Ghee

Take 0.1g of mustard oil in a conical flask and add 25 ml of 0.5M alcoholic KOH to it. Boil the mixture on water bath until the clear solution appears. Cool the mixture and add 2-3 drops of phenolphthalein indicator. Then titrate it with 0.5N HCL solution. Conducts the blank titration along with the sample add all the reagents except the sample.

Saponification value = 56.1(B-S) N/W
Where
B = Volume of HCL require for blank
S = Volume of HCL require for sample.
N = normality of HCL
W = Weight in gm of the oil/fat taken.

Sap = 56.1(31 – 27)0.5
= 112.2/1000
= 0.112 g of koh per g of oil

Acid valueTest for mustard o

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