Physical Determination and Extraction of Annona muricata Seed Oil

The physical examination of the fruit of soursop fruit (Annona muricata) selected from different parent trees was investigated. Three-stage modified Soxhlet method was used which includes a percolator (boiler and reflux) which circulates the solvent, a thimble (usually made of thick filter paper) which retains the seed to be extracted, and a siphon mechanism, which periodically empties the condensed solvent from the thimble back into the percolator. The extraction of oil from the seed and the percentage yield was examined. The oil samples were characterized for physico-chemical properties. The maximum values of physical parameters found were fruit weight 3.7 ± 7.09, fruit length 12.2 ± 28.3 cm, with 15.2 ± 20.81 cm and 0.12 ± 18.91 g for pulp weight. The percentage oil yield of 48.5% was obtained due to the environmental factors such as the soil type, planting season and optimal temperature of the region of seed cultivation. The result of chemical properties showed maximum acid value 0.46 mg KOH, FFA of 0.33 mg, saponification of 189.4 mg KOH mg and peroxide value of 4.33 mg/g. The oil physical properties as discovered have a melting point of 32？C, smoke point of 198？C and flash point of 280？C. The results obtained in this study further reveal the potential of oil from seed of soursop as a substitute for conventional vegetable oil due to its high flash point which is an indication of its low flammability and can be used as a good source of food, industrially can be used as an anti-microbial agent and for pest control.