The Impact of the Extraction Method on Allanblackia floribunda Butter’s Physicochemical Properties as a Possible Pharmaceutical Excipient

Table 1

The physicochemical parameters assessed on A. floribunda butter extracted by hexane, cold press, and hot water compared to a reference standard (olive oil).

Physicochemical parameter	Extraction methods			Reference oil	Standard ranges for oils
	Hexane	Hot water	Cold press	Olive oil
Refractive index	1.467 ± 0.00	1.465 ± 0.00	1.465 ± 0.00	1.471 ± 0.00	1.468–1.471
Relative density	0.90 ± 0.00	0.89 ± 0.00	0.86 ± 0.00	0.92 ± 0.00	0.92-0.93
pH	5.03 ± 0.08	4.28 ± 0.01	4.84 ± 0.01	0.8 ± 0.01	0.8–2
Acid value (mg KOH/g)	1.16 ± 0.07	3.48 ± 0.06	4.43 ± 0.06	0.48 ± 0.00	0.6–4
Iodine value (100 g/g)	49.88 ± 0.69	49.04 ± 0.76	49.96 ± 0.29	16.37 ± 0.18	75–94
Moisture content (%)	1.93 ± 0.20	2.00 ± 0.51	0.70 ± 0.26	0.10 ± 0.00	0.10–0.12
Saponification value (mg KOH/g)	208.51 ± 8.45	204.67 ± 2.86	192.05 ± 1.56	192 ± 1.60	184–196
Free fatty acid (%)	0.58 ± 0.03	1.75 ± 0.03	2.23 ± 0.03	0.24 ± 0.00	0.30
Percentage yield (%)	50.40 ± 0.00	37.36 ± 0.00	20.48 ± 0.00	—	—
Melting range (°C)	40–43 ± 0.00	41–43 ± 0.00	40–44 ± 0.00	—	—

Data are presented as mean ± SD.