The Effect of Temperature, Moisture Content and Contact Time on the Time Extract from Bitter Kola (garcinia kola)

Abstract

The effects of temperature, moisture content and contact time on the extract from garcinia kola were studied. From the results obtained, the yield increases as the temperature were being raised. At the temperature of 75°C,85°C,95°C  and 105°C, the yield were 2.2g, 2.7g, 2.9g, and 3g respectively. Moisture decreases with an increase in the oil yield. Sun dry the maximum yield of 2.5g with the lowest moisture content of 9%. The yield increased with an increase in contact time but leveled out as the maximum contact time required for the extraction was exceed. Analysis on the oil such as free fatty acid, refractive index, viscosity, yield capacity, density, specific gravity, pH boiling point, flash point,iodine value and saponification value were carried