JACKFRUIT(Artocarpus heterophyllus) SEED OIL AS AN ALTERNATIVE

COOKING OIL

Proponents:

DAVID, ALEC JOHN M.

FISCO, KEIZER S.
 TABLE OF CONTENTS

I. Introduction

Background of the study……………………………………………………………………………..3

Statement of the Problem…………………………………………………………………………....5

Scope and Limitations………………………………………………………………………………..7

Significance of the Study…………………………………………………………………………….7

II.Review of Related Literature……………………………………………………………………8

III.Methodology …………………………………………………………………………………….11

Research Design…………………………………………………………………………………….11

Materials and Equipments………………………………………………………………………….11

Detailed Procedure………………………………………………………………………………….12

IV.Reference List…………………………………………………………………………………...15
 INTRODUCTION

Background of the Study

Cooking oil is the first and most fundamental component in cooking, and it plays a vital role in

our daily life. Every household utilizes cooking oil to prepare their meals on a daily basis. It aids in the

passage of heat during cooking, resulting in crispier baked goods, enhanced flavor, and added texture

to dishes. It also has an impact on our health depending on the type of cooking oil we use, thus it's

critical to select the right cooking oil for our overall health.

The Jacktree (Artocarpus heterophyllus L.) belongs to the family Moraceae (Bhattacherjee,

1986; Bose, 1985) that is native to tropical Asia and widely planted for its enormous fruits and durable

wood throughout the wetland tropics. Jackfruit is the principal fruit tree in the eastern and southern

parts of India and also known as poor man’s fruit..Jackfruit has been cultivated since prehistoric times

and has naturalized in many parts of the tropics, particularly in Southeast Asia, where it is today an

important crop of India, China, Sri Lanka, Malaysia, Indonesia, Thailand, and the Philippines. It is also

grown in part of Africa, Brazil, Suriname, the Caribbean, Florida, and Australia. It has been introduced

to many Pacific islands since post-European contact and is of particular importance in Fiji, where

there is a large population of Indian descent.In Hawai'i, it is occasionally found in homegardens, and it

is sold in farmer's markets, although commercial production is minor. Jackfruit is occasionally planted

in backyard gardens in Guam. The species is also reported to have been introduced to Palau, Yap,

Pohnpei, Nauru, Tabiteuea in Kiribati, Samoa, and other islands. At maturity, the jackfruit tree grows to

be 15 to 20 meters (50 to 70 feet) tall, with huge stiff glossy green leaves measuring 15 to 20

centimeters (6 to 8 inches) long (Britannica, 2021). In India, it has wide distribution in Assam, Tripura,

Bihar, Uttar Pradesh, the foothills of the Himalayas and South Indian States of Kerala, Tamil Nadu and

Karnataka (APAARI, 2012) According to a study published by Ranasinghe, R. A. S. N. et al (2019),

jackfruit is a good source of carbohydrates, proteins, vitamins, minerals, dietary fiber, and

phytochemicals. Despite its high nutritional content and numerous health benefits, the jackfruit is
underutilized and is rarely grown on a regular plantation scale due to its short shelf life and lack of

processing facilities in the locations where it is grown (Reddy, B. M. C. et al., 2004).

To determine if a cooking oil is suitable for usage, certain testing characteristics must be

considered, including the acid value, iodine value, free fatty acid content, smoke point, peroxide value,

and saponification value.The acid value, which neutralizes free fatty acids in 1 g of oil, is an important

measure of cooking oil quality. Because it is an index of unsaturation, which is the most important

analytical property of oil, the iodine value is an important element in oil measurement (Otunola et al.,

2009).The content of free fatty acids (FFA) is also crucial to know, although it is not ideal in cooking

oils because when oils with high FFA content are used in foods, they reduce the product's oxidative

stability, raise acidity, and cause off-flavor development.The temperature at which the oil begins to

burn and deteriorate is known as the smoke point. The greater the smoking point, the better the food

will fry. The peroxide value must also be determined in order to establish if the oil has a high degree of

unsaturation; oils with a high degree of unsaturation are more prone to autoxidation.Finally, the

saponification value has an impact on the quality of cooking oil. The lower the average length of fatty

acids, the greater the saponification value.

Because of their high fiber content, the seeds can lessen the risk of heart disease, prevent

constipation, and encourage weight loss. It also contains resistant starch, which helps to regulate

blood sugar levels and maintain digestive health (Maurya & Mogra, 2016). Additionally, they are

abundant in highly soluble protein, which helps to prevent and alleviate mental stress and anxiety. The

seeds are consumed by boiling or roasting them in certain parts of India, or they are used to augment

potato (Banerjee & Datta, 2015). The seeds are known to help overcome the toxicity caused by

alcohol in China, and they are also a key component of an antidote made for heavy drinkers in India

(Butool & Butool, 2015). In many parts of South India, the seeds are also harvested from mature fruit,

dried in the sun, and kept for use during the rainy season. Due to the challenges experienced during

processing and preservation, they are underutilized and underappreciated by humans despite their

significant nutritional benefits and uses.

utilized as a cooking oil substitute. Because of the many benefits of jackfruit seeds and the potential in

its by-products, the researchers chose to use them. It may also benefit the community by providing

affordable cooking oil, as well as the commercial market, health, and future researchers.

STATEMENT OF THE PROBLEM

This study seeks to test and evaluate if Jackfruit (Artocarpus Heteropyllus) seed oil is

compatible to be an alternative oil for cooking.

Specifically, the study attempted to answer the following:

1. How may the jackfruit seed oil be described in terms of:

a. acid value,

b. iodine value,

c. smoke point,

d. peroxide value, and

e. saponification value?

2. How may the jackfruit oil be compared with commercial cooking oils in terms of:

a. acid value,

b. iodine value,

c. smoke point,

d. peroxide value, and

e. saponification value?

3. Is there a significant difference between the jackfruit seed oil and commercial

cooking oils in terms of:

b. iodine value,

c. smoke point,

d. peroxide value, and

e. saponification value?

Hypothesis

Ho: There is no significant difference between the jackfruit seed oil and commercial cooking

oils in terms of acid value, iodine value, smoke point, peroxide value, and saponification

value.

Ha: There is a significant difference between the jackfruit seed oil and commercial cooking

oils in terms of acid value, iodine value, smoke point, peroxide value, and saponification

value.
Scope and Limitations

This study entitled “Jackfruit (Artocarpus heterophyllus) seed oil as an alternative for

cooking oil” focuses on the creation of jackfruit seeds as an alternate supply of cooking oil.

The researchers aim to create a cheap, healthy, and possibly a high quality oil made from

the extracts of jackfruit seeds which can be efficiently found and bought in the Philippines.

This study limits itself by only comparing the jackfruit seed oil to local and affordable cooking

oils.

Significance of the Study

The result of the research study shall be beneficial of the following:

Community. This study may highly benefit the community as it offers a product that is going

to help with people's health but also a product that can be sold at a lesser price because the

materials used can be conveniently sold in the country. Furthermore, it will make use of the

usually discarded/wasted seeds into a healthy everyday cooking oil.

Commercial Market. There is a possibility that it is cheaper than the old product depending

on the current economy. It can also be used longer than other commercial oils which can be

more worth buying.

Health Researchers. The people may have an alternate supply of cooking oil that’s

healthier to use. Jackfruit seeds are rich in dietary fiber and B-complex vitamins and due to

their high fiber content, they help lower the risk of heart disease, prevent constipation and

promote weight loss.

this will contribute more knowledge and ideas to others to help and improve the current oil

industry. It may encourage other researchers and readers to continue, develop and improve

the concepts of the study.

REVIEW OF RELATED LITERATURE AND STUDIES

Cooking Oil

Cooking oil is purified fat of plant origin used in frying, baking, and other types of

cooking. It is also used in food preparation and flavoring not involving heat, such as salad

dressings and bread dippings like bread dips, and may be called edible oil. Some of the

many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola

oil, pumpkin seed oil, sunflower oil, peanut oil, sesame oil and rice bran oil.

Early peoples learned to use the sun, a fire, or an oven to heat oily plant products

until the plants exuded oil that could then be collected. The Chinese and Japanese produced

soy oil as early as 2000 b.c., while southern Europeans had begun to produce olive oil by

3000 b.c. In Mexico and North America, peanuts and sunflower seeds were roasted and

beaten into a paste before being boiled in water; the oil that rose to the surface was then

skimmed off. Africans also grated and beat palm kernels and coconut meat and then boiled

the resulting pulp, skimming the hot oil off the water. Some oils have become available only

recently, as extraction technology has improved. Corn oil first became available in the 1960s.

Over time extracting vegetable oils has become more and more efficient. The very earliest

methods of pressing the vegetable matter probably obtained, at best, 10 percent of the oil

available. On the other hand, more modern methods involving solvent extraction can extract

all but. 5 to 2 percent of the oil.

In a study conducted by Haque M.A. and others (2009), oil from the seeds are

extracted through pressure. Before subjecting the seeds to pressure, the seeds were

sun-dried for several hours. It is also noted that in the absence of direct sunlight, the seeds

may be roasted in an oven for 10 minutes.

Likewise, in an article published by Kemper, T. G. (2005), oil extraction process can

be done by using presses or directly applying pressure such as palm fruit pressing, full

pressing, and prepressing. But solvent extraction is the most common process used to

extract oil today.

Jackfruit Seeds

Jackfruit seeds are underutilized and less acknowledged by people, but they have

considerable nutritional benefits and constitute about 10% to 15% of the fruit weight

(Hossain, 2014). In many parts of South India, the seeds are collected from the ripe fruit,

dried in sunlight and stored adequately for use in the rainy season. Due to the difficulties

encountered during processing and storage, massive amounts of seeds are annually

wasted.

Due to their perishable nature, the seeds are usually discarded as waste, but when

stored in a cool, moist environment, they have a shell-life of about a month. To extend the

shell-life, the roasted seeds can be made into powders and used to add value to different

products.Jackfruit seed powder is used as an alternative flour in bakery and confectionary

products by blending it with wheat flour and other low-cost flours (Hossain, 2014). In certain

parts of India, the seeds are consumed by boiling or roasting them or used to supplement

potato (Banerjee & Datta, 2015).

Malnutrition is one of the major problems in India due to inadequate protein intake.

Jackfruit seeds could be used as an economic alternative protein source to tackle

malnutrition (Roy Chowdhury et al., 2012). The demand for jackfruit seeds has been
increased due to increased consumer awareness regarding the diet-disease relationship. It

is believed to be a potent functional food ingredient since it imparts additional physiological

benefits in addition to basic nutrition.

The seeds of the ripe jackfruit are encased in ‘bulbs’ of yellow, banana- flavored

flesh. The shape of the seeds varies from oval to oblong, ellipsoidal to round. The seeds are

light brown in color and generally 2-3 cm in length and 1-1.5 cm in diameter(Morton,

1987).The seeds have an appreciable amount of phenolic content and antioxidant activity.

The seed contains about 2.78 % moisture. The seeds are a rich source of protein. The

protein content of jackfruit seed is 20.19%. The protein contents are higher than those from

high protein animal sources such as beef and marine fishes. The predominant nutrient in

jackfruit seed is carbohydrate. The carbohydrate content of these seeds is 51.82%. The

starch composition of these seeds is relatively high.

Jackfruit Seed Oil

The jackfruit seed oil is rich in Essential Fatty Acids (EFA). EFA like linoleic acid and

alpha-linolenic acid cannot be synthesized by the body and must be obtained from food.

These fatty acids aid in the formation of healthy cell membranes, proper development and

functioning of the brain and nervous system, proper thyroid and adrenal activity, production

of hormones, regulation of blood circulation and promote healthy hair and skin. The oil

exhibits remarkable antioxidant properties. Several reactions occur continually inside the

body giving rise to formation of free radicals. Free radicals can cause oxidative stress

leading to deterioration of normal cell functions and even cell death. The antioxidant

properties of jackfruit seed oil prevents the occurrence of free radicals. It is supportive in the

maintenance of health and in the prevention of chronic diseases./// Some of the most

important properties, uses and benefits of Jackfruit seed oil include remarkable antioxidant

properties of this oil helps in the maintenance of overall wellness and in the prevention of
chronic diseases, helps in the proper development and functioning of the nervous system,

facilitates healthy thyroid gland and suprarenal gland activity, promotes hormone production,

regularizes blood circulation and boosts healthy skin and hair and so on.

METHODOLOGY

Research Design

In this study, the researchers will conduct an experimental research design wherein

the jackfruit seeds will be used to create a healthy edible cooking oil. Randomized Complete

Block Design (RCBD) will be used because the treatments are assigned to the experimental

units within a block.

This design is chosen because the researchers will be using blocks to compare the 3

treatments in different manners in order to find the average terms by each. Each treatment

will be tested accordingly in terms of acid value, iodine value, smoke point, peroxide value,

and saponification value. The different variables can be seen in the experiment, specifically,

the; independent variable which will be the jackfruit seeds, the dependent variable will be the

quality of the oil, and the controlled variable will be the amount of jackfruit seed and

commercial oils. The researchers chose the hand pressing method as the extraction method

because it is one of the simplest to do.

Material and Equipments

The researchers will gather the following materials and equipment : jackfruit seeds,

commercial oils, mortar and pestle, blender, fine cloth, basin, beaker. These materials and

equipment would be obtained by buying from local markets. The equipment utilized would be

provided by the school, if possible and available.

1) Gathering and Preparation of Materials

The main raw material in this research is the jackfruit seed for the extraction of the oil

which we’ll buy from a public market where the price and time are favorable as well as the

commercial cooking oils.

2) Oil Extraction Procedure

The researchers will use the hand pressing extraction method because it is easier

and one of the simplest methods to do so. Firstly , the jackfruit seeds will be softened by

crushing them using the mortar and pestle. When it is soft enough, the seeds will be placed

inside the blender for further crushing until to the point where it becomes a mold like paste.

Lastly, the paste will be put inside the cloth for extraction, the cloth will then be pressed

repeatedly for the oil to get out.

3) Product Analysis

3.1) Acid Value

The Acid Value is the number of milligrams of potassium hydroxide (KOH) necessary

to neutralize the fatty acids in 1 gram of sample.(Onu & Mbohwa, 2021). The acid value of

an oil is determined by titrating a solution of the oil in diethyl ether with an alcoholic solution

of sodium or potassium hydroxide. It is expressed as the amount of KOH (in mg) to

neutralize 1 g of oil.

Often, the acid value is converted to an FFA content by multiplying the acid value

with a factor that equals the molecular weight of the fatty acid concerned (usually oleic acid,

MW = 282.4) divided by ten times the molecular weight of the potassium hydroxide (56.1).

This factor ten stems from the fact that the acid value is expressed as mg/g, whereas the

FFA content is expressed as a percentage. When the FFA content is expressed as ‘wt%

oleic acid,’ this factor therefore equals 0.50.(Dijkstra,2016)

IV is perhaps the most often quoted value of an oil. It is a measure of the degree of

unsaturation, which is the most important analytical characteristic of oil (Otunola et al.,

2009). It is determined by weighing an amount of sample, the mass of which depends on the

expected IV. When this value is low (0–5 g I2/100 g oil), a sample mass of about 3 g is

appropriate, whereas when the IV > 130, a smaller amount of 0.10 g suffices. The sample is

dissolved in 25 ml tetrachloromethane, and then, 25 ml of Wijs solution is added. This

solution of iodine monochloride (ICl) in glacial acetic acid is commercially available as such.

After mixing, the reaction mixture is allowed to stand in the dark for 1 or 2 h for the addition

of the ICl to the double bonds to take place. After standing, an amount of 20 ml of an

aqueous 10% potassium iodide solution is added with some (150 ml) additional water after

which the iodine content of the mixture is determined by titration with sodium thiosulfate. By

carrying out a blank determination with the same amounts of reagents, the amount of iodine

added to the double bonds in the sample can be calculated by difference.

3.3) Smoke point

The smoke point, also referred to as the burning point, is the temperature at which an oil

or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon

specific and defined conditions. This can be measured by inserting a thermometer into the oil at

the time when fumes start appearing.

3.4) Peroxide value

Defined as the amount of peroxide oxygen per one kilogram of fat or oil. The oil sample is

treated in a solution with a mixture of acetic acid and an organic solvent and then with a

solution of potassium iodide. The liberated iodine is titrated against a standard solution of

sodium thiosulphate.
Peroxide value = S x N x 1000/Weight of sample (g)

3.5) Saponification value

It is the amount of potassium hydroxide required in mg to saponify one gram of fat. It is done

by dissolving 1mL of fat in 3mL of ethanol. To this add 25mL of KOH. Set up another beaker

with blanks and boil both mixtures for 30 min and allow them to cool. Add phenolphthalein

indicator and titrate against 0.5N HCl. Calculate saponification value by using the formula.

(1)Saponification value or number of fat = mg of KOH consumed by 1g of fat.

(2)Weight of KOH = Normality of KOH * Equivalent weight* volume of KOH in liters

(3)Volume of KOH consumed by 1g fat = [Blank – test]ml

4) Data Analysis

For the analysis of data, the data will first be gathered by recording the testing

parameters of each oil. After gathering them, the researchers will then put the results in a

table, where comparisons will be drawn in order to determine the significant differences

between each application.

5) Risk and Safety

To ensure safety during this time of the pandemic, the researchers will equip the

necessary PPE including face masks,lab gown,gloves, etc. If needed, the researchers will be

accompanied by an adult. By following these safety rules, the probability of having an

accident is slim.
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