Comparative Analysis of the Chemical Indices of Oils Extracted from Local and Imported Banana Peels in Senegal
Ndiak Ndiaye *
Department of Chemistry, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 10700, Senegal.
Maty Diop
Department of Chemistry, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 10700, Senegal.
Sokhna Aminatou Mbaye
Department of Chemistry, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 10700, Senegal.
Emeline Kathieo
Department of Chemistry, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 10700, Senegal.
Ismaila Niang
Department of Chemistry, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 10700, Senegal.
Alioune Fall
Department of Chemistry, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 10700, Senegal.
*Author to whom correspondence should be addressed.
Abstract
Banana peels are widely generated agricultural by-products whose recovery may support waste reduction and the sustainable use of plant-derived resources. This study compared the chemical indices of oils extracted from local and imported banana peels marketed in Senegal. Ripe bananas from the two sources were peeled, washed, cut, shade-dried for 15 days, ground, and stored in airtight containers. For each analysis, 10 g of peel powder was macerated in 50 mL of hexane for 4 h. After filtration and solvent evaporation, the recovered oils were assessed for extraction yield, acid value, saponification value, peroxide value, and iodine value. Imported banana peels produced an oil yield of 12.54%, whereas local banana peels produced 2.30%. The imported-peel oil had a lower acid value (6.89 mg KOH/g) and peroxide value (8.03 mEq O₂/kg) than the local-peel oil, which recorded 19.87 mg KOH/g and 11.65 mEq O₂/kg, respectively. Conversely, the imported-peel oil showed higher saponification and iodine values of 421.89 mg KOH/g and 98 g I₂/100 g, compared with 64.73 mg KOH/g and 63.45 g I₂/100 g for the local-peel oil. Both oils were classified as non-drying oils because their iodine values were below 100. The findings indicate differences between the two peel-derived oils under the experimental conditions, but further replicated analyses and direct fatty-acid profiling are required before specific applications can be established.
Keywords: Banana peels, vegetable oil, oil extraction, acid value, saponification value, peroxide value, iodine value, agricultural by-products, waste valorisation