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Determination of moisture, oil, and free fatty acids in castor beans

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Journal of the American Oil Chemists Society

Summary

Castor beans may be satisfactorily prepared for analysis by grinding in a food chopper equipped with a 12-tooth blade.

For the determination of moisture and volatile matter a 5-g. sample of ground beans or pomace or a 50-g. sample of whole beans should be dried for 2 and 4 hours, respectively, at 130°C. in a forced-draft oven.

For the determination of oil in castor beans a 5-g. sample of ground beans should be extracted as directed by the A.O.C.S. Official Method Aa 4-38, using carbon tetrachloride for 2 hours, reground with 0.5 g. of 60- to 80-mesh sand, and subsequently extracted for 2 additional hours. For castor pomace similar extraction for 4 hours without regrinding is satisfactory.

The free fatty acid content of castor beans can be determined by extracting the ground beans at room temperature with methyl alcohol and titrating the extracted oil as directed in A.O.C.S. Official Method Aa 6-38 after removal of solvent by heating under reduced pressure.

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References

  1. American Oil Chemists' Society “Official and Tentative Methods.” Ed. 2, rev. to 1951, Chicago, 1946–51.

  2. Bolley, Don S. The Baker Castor Oil Company, private communication.

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  8. Zeleny, Lawrence, U. S. Dept. of Agriculture, Production and Marketing Administration, private communication.

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Author information

Authors and Affiliations

  1. Southern Regional Research Laboratory, New Orleans, Louisiana

    Robert J. Demint, Alva F. Cucullu & Carroll L. Hoffpauir

Authors
  1. Robert J. Demint
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  2. Alva F. Cucullu
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  3. Carroll L. Hoffpauir
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Additional information

One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.

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Demint, R.J., Cucullu, A.F. & Hoffpauir, C.L. Determination of moisture, oil, and free fatty acids in castor beans. J Am Oil Chem Soc 30, 225–227 (1953). https://doi.org/10.1007/BF02638322

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  • DOI: https://doi.org/10.1007/BF02638322

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