EXTRACTION AND CHARACTERIZATION OF OIL FROM GROUNDNUT SEED

Groundnut oil is high quality edible oil with its low free fatty acid value. Low FFA value is advantageous in term of storage stability and indicates that the oil is edible and can stay for long time without getting rancid. Low PV value observed shows that oil is fresh and can be preserved for long time. The results of this study indicate a significant decrease in carotenoid and total tocopherol contents at the end of chemical refining process. A significant amount of total tocopherol in the crude oil was removed during the refining process. However, suitable amounts of total tocopherol remain present in refined oil to increase the shelf life of oil.