Table 2 The extracted oil has been analyzed by measuring the Iodine value (IV), peroxide number, oxidation stability and free fatty acidity (FFA) and by evaluating the fatty acid profile by gas chromatography
Fatty acid composition (%) | Pour point (°C) | IV (gI2/100 g) | Peroxide N° (meqO2/Kg) | Oxidation stability (h) | FFAs (%) | ||||
|---|---|---|---|---|---|---|---|---|---|
C16:0 | C18:0 | C18:1 | C18:2 | C18:3 | −15 | 110 | 0.94 | 16.9 | 84.2 |
16.8 | 1.6 | 40.2 | 39.5 | 1.9 | |||||