Extraction, Chemical Analysis, and Smoke Point Determination of Terminalia catappa Linn Seed Oil

Terminalia catappa Linn fruit, also known as tropical almond, is under-utilized. This study on food product development aimed to produce cooking oil out of the Terminalia catappa Linn seeds and determine its properties. The fruits were gathered and dehydrated for 16 hours using the Multi-Commodity Heat Pump Dryer. Each dehydrated Terminalia catappa Linn fruit was crushed to get the seed inside. The seeds were roasted and pulverized. Seeds were then subjected to oil extraction and chemical analysis. The smoke point of the oil extracted was tested in the chemistry laboratory. Based on the results, Terminalia catappa Linn seed yields 53.4% of fat. The distribution of the fatty acids in Terminalia catappa Linn oil is close to the optimum fatty acid balance ratio of saturated fatty acid (38%), monounsaturated fatty acid (MUFA 29%), polyunsaturated fatty acid (33%) of 1:1:1. The smoke point of the Terminalia catappa Linn oil is 392 °F or 200 °C, which is comparable to the smoke points of other common cooking oils. Therefore, Terminalia catappa Linn seed oil can be a healthy and practical option for cooking. Market studies and microbiological tests of the Terminalia catappa Linn oil are recommended.Keywords: chemical analysis, cooking oil, extraction, smoke point, Terminalia catappa Linn see