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Characterization of Egyptian Jatropha Oil and Its Oxidative Stability

Abstract Jatropha curcas is a multipurpose species with many attributes and potential. It is a new crop in Egypt and grows well under low fertility and moisture conditions. The seed contains 43% oil, 4.7% polyphenol, and 3.93% hydrocarbon. The gross heat values for the meal (after oil removing), oil and hydrocarbons were 4,968.6, 9,665, and 9,700 cal/g, respectively. Egyptian jatropha oil consists of both saturated fatty acids; palmitic acid (15.5%), stearic acid (6.6%), and unsaturated fatty acids; oleic acid (42.7%), and linoleic (35.2%). Physico-chemical analysis of the oil showed that it could be classified as semidrying oils. The effect of storage at room temperature and overheat treatment on the oxidative stability of jatropha oil was studied to obtain more information on the optimal storage requirements and general stability characteristics. The examined properties were % fatty acids, peroxide value, ultraviolet absorption, and viscosity.