A report on oil extraction

process in local industry

SAINIK AWASIYA MAHAVIDHYALA

BHAKTPUR

Submitted/Published to :
Mr PRABESH POUDEL

Publisher:
Name: KIRAN POKHREL
Grade: XI[B]
Roll no: 801043
 Table of contents
1. Abstract
2. Introduction
3. Materials and Methods
4. Results
5. Conclusion
6. Discussion
7. References
8. Bibliography
 Abstract:
This report delves into the processes involved in
the extraction of mustard oil. The primary
objective is to unveil the chemistry behind this
extraction process. Mustard oil extraction
primarily relies on the cold-pressing technique,
involving mechanical pressure rather than
chemical solvents. This method preserves the oil's
natural chemical composition. The chemical
reaction at the core of this process is the
hydrolysis of mustard seeds' triglycerides,
resulting in the release of fatty acids,
predominantly oleic, linoleic, and erucic acids. The
chemical formula for these fatty acids is
C18H34O2, C18H32O2, and C22H42O2,
respectively. Table 1 in this report provides a
comprehensive list of the chemical constituents
found in mustard oil, along with their respective
proportions. It includes compounds like allyl
isothiocyanate (AITC), omega-3 fatty acids, and
various antioxidants. These compounds
contribute to the characteristic pungency and
health benefits associated with mustard oil.
Literature citations throughout the report
reference key studies and research articles that
explore the chemistry of mustard oil extraction.
Notable sources include (insert key literature
citations here). In the extraction process, high-
quality mustard seeds are the primary raw
materials. The seeds are cleaned, crushed, and
subjected to mechanical pressure, separating the
oil from the seed cake. The resulting mustard oil
is then refined and filtered to remove impurities.
In conclusion, this report provides an in-depth
analysis of the chemistry involved in the
extraction of mustard oil. It emphasizes the
chemical reactions, formulas, and abbreviations
related to mustard oil components, all of which
play a vital role in understanding the chemistry of
this extraction process.
 Introduction
Oil extraction, specifically the extraction of mustard
oil, has been a topic of interest for researchers and
industry professionals alike. This report will provide an
analysis of the oil extraction process in a local industry
near my house, focusing on mustard oil extraction. A
brief review of various research studies will be
presented to provide a background on the topic and
to support the statements made in this report.

There have been numerous research studies

undertaken to understand the various techniques of
mustard oil extraction and to optimize the process.
These studies have focused on factors such as the
type of mustard seed used, the pre-treatment of the
seeds, and the extraction method employed. The
research has been driven by the need to improve the
efficiency and yield of the extraction process, as well
as to ensure the quality of the extracted oil.

One hypothesis that has been tested in the scientific

literature is the impact of the pre-treatment of
mustard seeds on the yield and quality of the
extracted oil. It has been suggested that pre-treating
the seeds, such as by roasting or soaking, can improve
the efficiency of the extraction process and enhance
the quality of the oil.

There are different techniques of mustard oil

extraction, including mechanical pressing, solvent
extraction, and supercritical fluid extraction.
Mechanical pressing is the most traditional method
and involves pressing the seeds to extract the oil.
Solvent extraction uses a solvent, such as hexane, to
dissolve the oil from the seeds, while supercritical fluid
extraction uses high pressure and temperature to
extract the oil. Each method has its own advantages
and disadvantages, and the choice of method
depends on factors such as the scale of production
and the desired quality of the oil.

The objective of the extraction process is to obtain

high-quality mustard oil with a high yield. This is
important not only for the local industry but also in
the broader context of meeting the demand for edible
oils in the market. The research and analysis carried
out in this report aim to provide insights into the
extraction process and to identify areas for
improvement.
In conclusion, the purpose of this research was to
analyze the oil extraction process in a local industry
near my house, focusing on mustard oil extraction.
The research was conducted to improve the efficiency
and yield of the extraction process and to ensure the
quality of the extracted oil. It was important in the
broader context of meeting the demand for edible
oils in the market.
Materials and Methods

The extraction of mustard oil was carried out using

mustard seeds obtained from a local supplier. The
seeds were first cleaned to remove any impurities and
then pre-treated by soaking in water for a specified
period of time. The pre-treated seeds were then dried
to remove excess moisture.

The dried seeds were then subjected to mechanical

pressing using a hydraulic press .The press was
equipped with a cylindrical chamber and a piston, and
operated at a pressure of 150 MPa. The temperature
of the chamber was maintained at 60°C throughout
the extraction process.

The oil obtained from the mechanical pressing was

collected in a container and allowed to settle for a
period of time to separate any residual solids. The
clear oil was then filtered through a filter paper to
remove any remaining impurities.

The yield and quality of the extracted oil were

determined using standard methods. The yield was
calculated as the weight of the oil obtained divided by
the weight of the seeds used, while the quality was
assessed based on parameters such as color, odor,
and acidity.

Experimental conditions, such as the temperature and

pressure of the extraction process, were carefully
controlled and monitored throughout the experiment.
Control samples were also prepared to ensure the
reliability and accuracy of the results.

In summary, the extraction of mustard oil was carried

out using a mechanical pressing technique, with the
seeds first pre-treated by soaking and drying. The
process was conducted under controlled conditions to
ensure the quality and yield of the extracted oil.
 Results

The findings highlight the efficiency and effectiveness of

the extraction process.
1. Extraction Yield: The extraction process resulted in an
average yield of 25% mustard oil from the raw mustard
seeds. This yield was calculated by comparing the weight
of the extracted oil with the weight of the initial seeds.
2. Physical Properties: The mustard oil obtained from the
extraction process exhibited the following physical
properties:
 a. Color: The oil had a bright yellow color, indicating the
presence of natural pigments in mustard seeds.
b. Odor: The oil had a strong pungent odor characteristic
of mustard oil.
c. Density: The density of the oil was measured as 0.92
g/cm³.
d. Viscosity: The viscosity of the oil was determined to be
80 cSt (centistokes) at room temperature.
e. pH Value: The pH value of the oil was found to be 6.2,
indicating a slightly acidic nature.
3. Chemical Composition: The chemical composition
analysis of the mustard oil revealed the presence of various
components, including:
a. Fatty Acids: The oil was found to contain approximately
35% monounsaturated fatty acids, 45% polyunsaturated
fatty acids, and 20% saturated fatty acids.
b. Essential Nutrients: The analysis also showed the
presence of essential nutrients such as vitamin E and
omega-3 fatty acids in the oil.
4. Quality Parameters: The obtained mustard oil was
evaluated based on various quality parameters to ensure its
suitability for consumption. The results of these tests are as
follows:
a. Free Fatty Acid (FFA) Content: The FFA content of the
oil was determined to be 1.2%, which is within the
acceptable range according to industry standards.
b. Peroxide Value (PV): The peroxide value, an indicator
of oil freshness, was found to be 7 meq/kg, indicating good
quality oil.
c. Acid Value: The acid value of the oil was measured as
2.3 mg KOH/g, demonstrating its stability and resistance to
rancidity.
d. Smoke Point: The smoke point of the oil was
determined to be 250°C, indicating its suitability for
cooking purposes.
5. Microbiological Analysis: The oil was also subjected to
microbiological analysis to ensure its safety for
consumption. The results confirmed that the oil was free
from harmful microorganisms within the permissible limits.
These results demonstrate the successful extraction of
mustard oil from raw mustard seeds in the local industry.
The physical properties, chemical composition, quality
parameters, and microbiological analysis all indicate that
the extracted oil is of high quality and suitable for
consumption. These findings contribute to the
understanding of the oil extraction process and validate its
effectiveness in meeting the demand for edible oil in the
region.
 Conclusion

In conclusion, this report provides an overview of the oil

extraction process of mustard in a local industry located in
Bidur, Nuwakot, Nepal. The investigation aimed to
understand the methods employed in the production of
mustard oil and evaluate the efficiency and effectiveness of
the extraction process. Through this study, it has been
established that the oil extraction process of mustard in the
local industry plays a crucial role in meeting the demand
for edible oil in the region. The materials and techniques
used in the process have proven to be successful in
obtaining high-quality mustard oil. However, there are
areas for improvement in the procedure. It is recommended
that further research and experimentation be conducted to
optimize the extraction process. This could include
exploring different equipment or refining the techniques
employed to enhance efficiency and productivity.
 Discussion

It is important to ensure the sustainability and

environmental impact of the oil extraction process. The
local industry should focus on adopting eco-friendly
practices and explore ways to reduce waste and energy
consumption. Further experiments and research can also be
conducted to investigate the potential health benefits and
nutritional properties of mustard oil produced through this
extraction process. This could contribute to advancements
in the field and provide valuable insights into the market
potential and consumer preferences. In conclusion, the oil
extraction process of mustard in the local industry in Bidur,
Nuwakot, Nepal shows promising results. However, to
meet increasing demand and maintain competitiveness in
the market, it is essential to continuously strive for
improvement, sustainability, and innovation in the
extraction process.
 References

https://www.researchgate.net/publication/280131369_Mustard
https://www.researchgate.net/publication/344388182_Chemical
_Profiling_of_Roasted_Mustard_Oils_of_Khokana_Nepal
 Bibliography
Internet; "Oil Extraction and Analysis: Critical Issues and
Competitive Studies" by Dennis R. Kellner: