Abstract
Kenaf seed oil has been suggested to be used as edible oil due to its high nutritional value. Optimal parameters in the refining process for kenaf seed oil are still limited in order to produce edible kenaf seed oil with high quality attributes. Response surface methodology with central composite design was used to study the effect of the parameters in the neutralization stage of chemical refining process, namely the excess level of sodium hydroxide (0–5%), temperature (25–85°C) and time (10–50min). The experimental data obtained from the twenty experimental runs were fitted to a second-order polynomial equation using multiple regression analysis. Well-fitting models were successfully generated for the responses of free fatty acids (R2=0.9954) and peroxide value (R2=0.9365) with the probability value less than 0.0001, which demonstrated a high significance for the regression models. The optimum parameters were recommended at an excess level of sodium hydroxide of 3.75%, temperature of 40°C and time of 20min to provide the neutralized kenaf seed oil with minimizing free fatty acids and peroxide value. Under these parameters, free fatty acids of 0.12% and peroxide value of 1.57meq/kg were obtained in the neutralized kenaf seed oil.
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