The Effect of Fermentation on the Quality of Oil Extracted from the Seeds of Annona squamosa

A comparative study was carried out to evaluate the fatty acid profile and physicochemical qualities of oil extracted from the unfermented and fermented seeds of Annona squamosa. A. squamosa powdered, fermented and unfermented seeds were extracted using soxhlet extraction. The fatty acid composition was identified using GC-MS. The physiochemical properties were determined using standard analytical methods. Unfermented oil had a total saturated fatty acid (TSFA) of 37.41%, of which palmitic acid was the most predominant. Total monounsaturated fatty acid (TMUFA) content of the fermented oil sample was 58.48% while total polyunsaturated fatty acid (TPUFA) content was 2.76%. Total amount of unsaturated fatty acids (TUFA) found in the fermented oil was greater than TSFA. The main MUFA identified was oleic acid, which ranged from 49.12 to 55.01% for both oils. The physicochemical properties showed that fermented oil had higher free fatty acid, iodine value and peroxide value of 3.810%, 108.508 mgl2/g and 0.830 mMol/kg respectively while unfermented oil had a higher saponification value of 180.112 mg KOH/g. The results indicated that the two oils from A. squamosa contained high amounts of PUFA and MUFA but the fermented oil showed higher TUFA than SFA, indicating suitability for consumption and industrial usage.