Studies on the physicochemical properties and fatty acid composition of the oil from ripe plantain peel (Musa paradisiaca)

Oil extracted from ripe peel of Musa paradisiaca (plantain) was analyzed for physicochemical properties and fatty acid constituents using standard methods. The results revealed that the acid value, peroxide value and specific gravity were significantly (p<0.05) higher than those of soybean oil whereas saponification value, iodine value, ester value, boiling, smoke, flash and fire points were significantly lower than in soybean oil. The percentage yield of the oil from the peel of M. parasidiaca fruit was 6%. The component phospholipids of the peel oil included phosphatidyl glycerol and diphosphoglycerol while the neutral lipids were free fatty acids and cholesterol esters. Myristic, lauric and α-Linolenic acids were higher in the peel oil than in the soybean oil whereas palmitic, stearic, oleic and linoleic and acids were lower in the peel oil when compared with the soybean oil. Overall, the results suggest that the oil from the ripe peel of Musa parasidiaca may not be a good candidate for conventional oil and may not be a good raw material for soap, paint and food industries.