Investigatory Project- TALISAY

PALAYAN CITY NATIONAL HIGH SCHOOL
Atate, Palayan City
INVESTIGATION OF SELECTED PHYSICAL PROPERTIES
OF TALISAY (Terminalia catappa L.) SEED OIL
An Investigatory Project Report presented to the Regional Scientific Review
Committee as official entry to the Science and Technology Fair 2011-2012
RAMOS, Maria Elaine F.
CORTEZ, Niña Jemia D.
RIAZA, Rizza Mae A.
JOEL R. GALLARDE
Adult Sponsor
September 2011

Table of Contents
Abstract
Chapter I. Research Plan
Materials
Equipment
Method
Testing
Statistical Analysis
Chapter II. Introduction
Background
Statement of the Problem
Hypothesis
Significance of the Study
Scope and Delimitations
Review of Literature and Studies
Chapter III. Results and Discussion
Chapter IV. Conclusions
Chapter V. Recommendations
Bibliography / References
Acknowledgement

ABSTRACT
This study aims to make use of Talisay nuts as an alternative source of cooking
oil. The Talisay fruits used were from different locations in Palayan City, Nueva Ecija.
The gathered talisay fruits were mature. The talisay fruit pulp were removed using a
hammer. Out of 2kg of mature talisay fruit 200g of nuts were obtained. To produce oil
out of talisay nuts, the researchers directly dried the collected talisay nuts under the sun.
After sun drying the nuts became 175g. The nuts were pressed using G-clamp in 10g
packs. Based on the procedure that the researchers conducted, it yields 42.86 % of oil
from 175 g of dried talisay nuts. Smoke point was measured and found out that talisay
oil reaches a smoke point of 230°C. Viscosity test results showed that the talisay oil have
no significant difference with that of the high and low valued palm oils.
With the use of statistical tools, the researchers then concluded that there were no
significant difference between talisay (Terminalia catappa) nuts, high quality and low
quality cooking oil in terms of color, viscosity and smoke point.

RESEARCH PLAN
Materials
This study was conducted in the Science Laboratory of Palayan City National
High School, Brgy. Atate, Palayan City, for the period of June 20, 2011 to September 1,
2011.
The talisay fruits were collected under the talisay trees in Palayan City. Only
mature fruits were collected since these brown colored fruits have mature nuts
appropriate for the purpose of the study. Two kilograms of mature talisay fruit were
obtained, cleaned and husked. A hammer was used to collect the seeds/nuts from the
mature talisay fruit.
The researcher weighed the obtained nuts from mature talisay fruits. Two
hundred grams of clean nuts were then scattered in a perforated tray and was dried under
direct sunlight for 3 days at 6 hours per day.
Oil Extraction
Oil extraction from nuts can be done using a number of methods: manual press,
expeller, and solvent extraction (practical action, 2011). This study utilized the manual
press system.
In making talisay oil the materials used are 200g of fresh mature talisay nuts, G-clamp,
sterile container, perforated tray, glass funnel, beaker, test tube rack, filter paper,
graduated cylinder and an improvised sample bag made of mosquito net.
Ten grams of dried talisay nuts were placed in an improvised sample bag. Each of

the bags were then subjected to pressure using a G-Clamp. The oil was then collected
using a sterile container as a catch basin. This process was repeated until all samples are
used up.
Oil Filtration
The extracted oil was filtered in a glass funnel using a filter paper No. 102. The
filtration set up was simply composed of a test tube rack, beaker, funnel and filter paper.
The researchers let the oil drip for 24 hours and the resulting filtrate volume was then
measured using a graduated cylinder, and was weighed using a gram scale.
Testing
Visual Evaluation
The color and the clarity of the oils were observed by placing 20mL of the three
oil samples in three test tubes placed in a test tube rack. The treatment labels are as
follows:
T1- talisay cooking oil
T2- low quality cooking oil (palm oil)
T3- high quality cooking oil (pure palm oil)
The qualities observed were ranked by the range of 1-3 with 1 being the highest
and 3 being the lowest.

Smoke Point
Twenty millilitres of each oil samples were placed in a 100mL beaker and
subjected to heat using electric hot plate. The highest temperature is taken and recorded.
The treatment labels are as follows:
T2- low quality cooking oil (palm oil)
T3- high quality cooking oil (pure palm oil)
Viscosity
In getting the viscosity of the talisay cooking oil, the researchers used an electric
stove in heating 200 mL of water in a pyrex beaker and they let the water reached its
smoke point.
The researchers poured 10 mL of talisay oil with 11 cm height in a test tube before
heating and dropping the metal ball.
Using test tube holder, the talisay oil was placed in the beaker with boiling water.
Alcohol thermometer was used to measure the temperature of the talisay oil.
When the temperature of the oil reached 100°C, the metal ball metal ball was
released. Using the stopwatch, the time that the metal ball was released and touched the
bottom of the test tube was recorded. The measurement was performed three times. A
tong was used to remove the metal ball. The talisay oil was cooled by placing the test
tube in an ice bath. The talisay oil was stirred to insure uniform temperature. The
temperature of the oil was checked in every ten minutes. The talisay oil was recorded
when it was no longer changed.

In getting the viscosity of the low and high quality cooking oil, the same
procedures were performed.
Statistical Analysis
Data were presented using tables and computing means. Using the means from
the data obtained, the t-test was used to compare if there is a significant difference
between the means.
Hypothesis
There is no significant difference between cooking oil from talisay (Terminalia
catappa) nuts and commercial one on the physical properties being investigated.

INTRODUCTION
Background of the study
Prices of cooking oil for the past years have significantly increased. Price of
cooking oil per liter has been significantly higher than prices of petroleum products.
Cooking oil have been part of our modern day living. The demand for cooking oil
is too high, we used it for our basic necessities such as frying, baking, flavoring, sauces,
and margarine among others. People want to make sure that the cooking oil they are
using has high quality and at the same time economical and low cost.
That's why the researchers desire to produce cooking oil out of talisay (Terminalia
catappa ) nuts.
Statement of the Problem
Due to inevitable increase in the price of commodities, the demand on cooking oil
has been the main concern of the society and it has become a highly visible issue in our
country.
This study was conducted to determine the physical properties of talisay
(Terminalia catappa) nuts for the production of quality cooking oil.
Specifically, it sought to answer the following:
1. How much oil can be extracted from talisay nuts using manual press
system expressed in percent yield?

2. How could cooking oil from talisay (Terminalia catappa) nuts compared
to low quality and high quality palm oils in terms of some physical
properties:
a. Color
b. Clarity
c. Boiling or Smoke Point
d. Viscosity
Significance of the Study
The aim of this study is to produce and to prove the feasibility of talisay
(Terminalia catappa) nuts for the production of cooking oil based on the physical
properties being invesigated. Specifically this study will be significant and helpful to the
following:
Food vendors. They can have good quality of cooking oil at low price.
Households. They can avoid the use of low quality cooking oil and they can assure that
the cooking oil they are using is safe and healthy for their family and also can lessen their
expenses.
Farmers. They can start planting talisay tree as their another source of income.

Environment. Planting talisay trees can help lessen the air pollution and prevent floods
and landslides.
Researcher. It can serve as a basis for further development. This study will enhance their
skill and knowledge in conducting experiments which they can use for personal and even
for income generation.
Students. This may serve as an eye opener and encourage them to undertake product
development.
Scope and Delimitations of the Study
This study using talisay (Terminalia catappa) nuts was conducted to identify a
feasible source of edible oil. Physical properties are limited to the following: color,
clarity, smoke point, and viscosity.
The research was conducted from June 20, 2011 to September 1, 2011.
Preparation of the samples and conduct of different tests were held at the Science
Laboratory Room, Palayan City National High School at Atate, Palayan City.
Operational Definition of Terms
Words which are used extensively in this study have been defined for better
understanding of prospective readers. These terms are as follows:

G-clamp- a simple device used to press the dried talisay nuts in order to get the oil.
Pound- a process of removing the pericarp of the talisay fruits with the use of hammer.
Perforated tray- a container in which the talisay nuts were place during the sundrying
process.
Mature fruit- is the ripe fruit of talisay that had fallen off and was collected in the feet of
the tree.
Smoke point- the highest temperature that the liquid applied with heat at room
temperature.
Review of Related Literature
Cooking Oil
Cooking oil is purified fat of plant origin, which is usually liquid at room
temperature (saturated oils such as coconut and palm are more solid at room temperature
than other oils).

Some of the many different kinds of edible vegetable oils include: olive oil, palm
oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil,
peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil
Early peoples learned to use the sun, a fire, or an oven to heat oily plant products
until the plants exuded oil that could then be collected. The Chinese and Japanese
produced soy oil as early as 2000 B.C. , while southern Europeans had begun to produce
olive oil by 3000 B.C. In Mexico and North America, peanuts and sunflower seeds were
roasted and beaten into a paste before being boiled in water; the oil that rose to the
surface was then skimmed off. Africans also grated and beat palm kernels and coconut
meat and then boiled the resulting pulp, skimming the hot oil off the water. Some oils
have become available only recently, as extraction technology has improved. Corn oil
first became available in the 1960s.
A stamper press that was invented in Holland in the 1600s and used until the
1800s to extract oil, a roll mill invented by English engineer John Smeaton in 1750 to
crush vegetable matter more efficiently, and the hydraulic press, invented by Joseph
Bramah in England. The first improved screw press was invented by V. D. Anderson in
the United States in 1876. His Expeller (a trade name) continuously operated a cage
press. When vegetable matter was placed in Anderson's closed press, the resultant oil
drained out of slots in the side. A screw increased the pressure through the cage toward a
restricted opening.
Enhancements in grinding and pressing plant matter were followed by

improvements in extracting the oil. In 1856, Deiss of England obtained the first patent for
extraction of oil using solvents, following experiments by Jesse Fisher in 1843. At first,
solvents such as benzene were pumped through the material and drained through false
perforated bottoms. Later, Bollman and Hildebrandt of Germany independently
developed continuous systems that sprayed the material with solvent. Both methods were
eventually improved, and today solvent extraction is standard in the vegetable oil
industry.
Related Studies
Oil Extraction
In a study conducted by Haque M.A. and others (2009), oil from the seeds are
extracted through pressure. Before subjecting the seeds to pressure, the seeds were sun-dried
for several hours. It is also noted that in the absence of direct sunlight, the seeds
may be roasted in an oven for 10 minutes.
Likewise, in an article published in practical action, oil extraction process can be
done by using presses or simply by directly applying pressure. Soft nuts and seeds can be
pressed while hard nuts need the use of solvents in the extraction process.

Percent Yield
In a study conducted by Matos and others, in 2009 the yield percentage is
computed to approximate the production efficiency of the nuts in terms of the amount of
oil produced from the nuts. Shown below is the equation in solving the percentage yield:
% yield of oil = weight of extracted oil x 100
weight of seed (dried)
Measurement of Viscosity
Based on an online article published by the Hawaii Space Grant Consortium
(1996) Viscosity of liquids can be measured with a special piece of glassware called
a viscometer. Fluid is drawn up from the cup on the lower left into the tube on the right,
using a suction bulb. The suction is removed, and the time it takes for the fluid to drain
out is measured. The higher the viscosity, the longer it will take the fluid to drain through
the tube. To measure viscosity at different temperatures, the viscometer is placed in a
water bath.
The equation below (Equation 1) shows you how to calculate the viscosity from
your measurements. It may look intimidating at first, because it has some Greek letters in
it, but don't let that scare you. The variable commonly used to represent viscosity is the
Greek letter "eta" (η). The variable commonly used to represent density is the Greek letter
"rho" (ρ). The capital Greek letter "delta" (Δ) is often used as shorthand for taking the
difference of something. The other variables in the equation are g, for the accleration due
to gravity (980 cm/s2), a for the radius of the sphere (in cm), and v for the average
velocity of the sphere as it falls through the fluid (in cm/s). The result is in units
of poise (g/cm·s).

So the equation tells you to take the density of the sphere minus the density of the
fluid (Δρ), multiply this by 2ga2, and then divide the result by 9v. If the sphere falls more
quickly (i.e. with greater velocity), v is greater and η, the viscosity, is smaller, as we
would expect. Conversely, if the sphere falls more slowly, the viscosity is greater. You
would also expect a sphere that has higher density (i.e., is less buoyant) would fall faster
than a sphere with lower density (i.e., is more buoyant). The density factor in the equation
accounts for this. The amount of friction that the sphere experiences as it falls will be
related to its surface area, which is proportional to the square of the sphere's radius.
A water bath can be used to heat or cool the oil to different temperatures in order
to see how its viscosity changes with temperature.
Smoke Point
The smoke point generally refers to the temperature at which a cooking fat or
oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The
glycerol is then further broken down to acrolein which is a component of the smoke. It is
the presence of the acrolein that causes the smoke to be extremely irritating to the eyes
and throat. The smoke point also marks the beginning of both flavor and nutritional
degradation. Therefore, it is a key consideration when selecting a fat for frying, with the
smoke point of the specific oil dictating its maximum usable temperature and therefore its
possible applications. For instance, since deep frying is a very high temperature process,
it requires a fat with a high smoke point.

Hence, smoke point is one of the important characteristics to consider an edible
oil suitable for cooking.
Talisay
In a study conducted by Matos(2007) as published in Advance Journal of Food
Science and Technology(2009). Proximate analyses showed that the seed contained
4.13% moisture, 23.78% crude protein, 4.27% ash, 4.94% crude fiber, 51.80% fat,
16.02% carbohydrate and 548.78 Kcal Calorific value.The seeds were found to be good
sources of minerals. Potassium (9280 ± 0.14 mg/100g) was the highest, followed in
descending order by Calcium (827.20±2.18 mg/100g), Magnesium (798.6 ± 0.32
mg/100g) and Sodium (27.89± 0.42 mg/100g).
The physical properties of the oil extracts showed the state to be liquid at room
temperature. The oil was found to contain high levels of unsaturated fatty acids,
especially oleic (up to 31. 48%) and linoleic (up to 28.93%).
Terminalia catappa oil can be classified in the oleic-linoleic acid group. The
dominant saturated acids were palmitic (up to 35.96%) and stearic (up to 4.13%). The oil
extracts exhibited good physical properties and could be useful as edible oils and for
industrial applications.
Likewise, in a study conducted by Ibironke and others (2007), proves that talisay
nuts and oil is not toxic in any amounts as compared to other oils being investigated.
Fatty acid analysis of the oils showed that they have high amounts of unsaturated fatty
acids with linoleic and oleic acids as the major ones.

VI. RESULTS AND DISCUSSION
This part presents analyses, and interprets data gathered in an organized manner
regarding testing of the experimental variable and control variables.
Weight of Samples
Table 1. Weight of Samples
Weight (g)
Collected
Mature Fruits
Nuts Nuts After
Drying
Nuts after
pressing
Crude oil
extract
Talisay 2000 200 175 89 75
Percent Yield
Using the equation presented in the study conducted by Matos and others, the
percent yield computed amounted to 42.86%, this means that in every kilo of dried nuts,
428.6 g of crude oil extract can be obtained.
Recorded Data Time of Speed of the Ball Bearing
T2- low quality cooking oil
T3- high quality cooking oil

Table 2. Time it takes for the ball bearing to reach the bottom of the test tube at room
temperature.
Treatment Replication (s) Total Average
1 2 3
T1 19.88 20.17 19.31 59.36 19.79
T2 21.56 20.97 21.24 63.77 21.26
T3 20.04 19.26 18.13 57.43 19.14
At room temperature the oil remains in liquid state. During the tests conducted,
the metal ball at treatment 3 reached the bottom of the test tube in the fastest time with an
average of 19.14s. While, treatment 2 showed the slowest time to reach the bottom of the
test tube with an average of 21.26s.
Table 3. Time it takes for the ball bearing to reach the bottom of the test tube at 100°C.
1 2 3
T1 5.94 4.79 5.08 15.81 5.27
T2 6.24 6.68 5.21 18.13 6.04
T3 3.36 5.16 4.27 12.79 4.26
At 100°C, Treatment 3 reached the bottom of the test tube in the fastest time with
an average of 4.26 s. While treatment 2 had the slowest average time of 6.04 s.
Table 4. Time it takes for the ball bearing to reach the bottom of the test tube in the ice
bath.
1 2 3
T1 23.26 24.87 23.32 71.45 23.82
T2 23.89 26.65 25.40 75.66 25.22

T3 23.62 24.10 23.54 71.26 23.75
In the ice water bath, all tree treatments went from liquid to semisolid state. The
metal ball at treatment 3 reached the bottom of the test tube in the fastest time with an
average of 23.75 s. While, treatment 2 showed the slowest time to reach the bottom of
the test tube with an average of 25.22 s.
Table 5. Computed viscosity of the three treatments at 100°C.
Treatment Replication (kg/m.s) Total Average
1 2 3
T1 0.208 0.167 0.130 0.505 0.168*
T2 0.204 0.218 0.170 0.592 0.197
T3 0.123 0.188 0.156 0.467 0.156**
*Mean ± SE, T1 and T2 means are not significantly different at P>0.05
**Mean ± SE, T3 and T1 means are not significantly different at P>0.05
The high quality oil sample had the lowest computed viscosity value of 0.156
kg/m.s. While the low quality oil sample had the highest computed viscosity value of
0.197 kg/m.s. Statistical computations show that the three-treatment computed
viscosities are not significantly different from one another. This means that talisay
cooking oil is both comparable on the quality of the high quality and low quality cooking
oil in terms of viscosity at hot temperatures.
Table 6. Computed viscosity of the three treatments at room temperature.
1 2 3
T1 0.695 0.706 0.675 2.076 0.692*
T2 0.703 0.684 0.693 2.080 0.693
T3 0.732 0.704 0.662 2.098 0.699**

The talisay or experimental oil sample had the lowest computed viscosity value of
0.692 kg/m.s. While the low quality oil sample had the highest computed viscosity value
of 0.699 kg/m.s. Statistical computations show that the three-treatment computed
viscosities are not significantly different from one another. This means that talisay
cooking oil is both comparable on the quality of the high quality and low quality cooking
oil in terms of viscosity at room temperature.
Table 7. Computed viscosity of the three treatments at cold temperature (ice bath).
1 2 3
T1 0.813 0.870 0.815 2.498 0.833*
T2 0.779 0.869 0.819 2.467 0.822
T3 0.863 0880 0.860 2.603 0.868**
Table 6 shows that the high quality oil sample had the highest computed viscosity
value of 0.868 kg/m.s. While the low quality oil sample had the lowest computed
viscosity value of 0.822 kg/m.s. Statistical computations show that the three-treatment
computed viscosities are not significantly different from one another even in cold
temperatures.
Table 8. Smoke point of the oil samples

Treatment Replication (°C) Total Average
1 2 3
T1 230 230 230 690 230
T2 235 235 235 705 235
T3 235 235 235 705 235
High quality and low quality oils which are both palm oils share the same value of
smoke point or smoke point. Oil produced from talisay nuts showed a slightly lower
smoke point of 230°C which is near the value of other forms of oils obtained from nuts.
Table 9. Visual Evaluation of the different oil samples.
Treatment Qualities Total Average
Color
(before
cooking)
Color
(after
cooking)
Clarity
T1 2 2 2 6 2
T2 3 3 3 9 3
T3 1 1 1 3 1
Based on the qualities observed and perceptions of the observers, the high quality
oil topped the rating, seconded by talisay oil and lastly by the low quality oil.

CONCLUSION
As based on the results of the experimentation and the computed t-value in the
statistical analysis, it can be therefore concluded that there is no significant difference
between the high and low quality palm oils and the oil produced from talisay nuts.
Also the following conclusions were reached:
1. The percentage yield of talisay oil is relatively high compared to other
sources of seed oils.
2. a. In color and clarity, oil produced from talisay nuts are almost
similar with the high quality oil.
b. The smoke point of the talisay cooking oil is within the acceptable
range of smoke points for cooking oils which is 121°C -252°C.
c. The viscosity of the oil produced from talisay nuts have no
significant difference from the viscosities of the high quality and low
quality cooking oils.
Therefore it can be inferred that oils produced from talisay nuts can be used as
good quality cooking oil as based on the tests conducted in this study.

RECOMMENDATION
Similar researches can be conducted on other potential sources of edible oils that
can be used for cooking. It can also be a possibility that further investigation on the
health benefits of talisay nuts and its oil be explored. Different methods of oil extraction
may be tested to increase the percent yield. Different methods of filtration are also
advised to improve the quality of oil. The use of other refinement techniques can also
increase the oil quality. The possibility of making use of experimental oils as lubricating
agent in machines can also be investigated.

BIBLIOGRAPHY
Acta, Chim S. 1998. The Temperature Dependence of Dynamic Viscosity
for some Vegetable Oils. Department of Food Technology, Biotechnical Faculty,
University of Ljubljana, 1000 Ljubljana, Jamnikarjeva 101, Slovenia
Amit K. Das, et al, http://www.slideshare.net/amitkdas12/study-of-oil-deterioration-during-
continuous-and-intermittent-frying
M.A. Haque, M. P. Islam, M.D. Hussain, F. Khan. “Physical, Mechanical Properties and
Oil Content of Selected Indigenous Seeds Available for Biodiesel Production in
Bangladesh”. Agricultural Engineering International: the CIGR Ejournal.
Manuscript 1419, Vol. XI, 2009.
Hawai'i Space Grant Consortium, Hawai'i Institute of Geophysics and Planetology,
University of Hawai'i, 1996
http://www.spacegrant.hawaii.edu/class_acts/ViscosityTe.html
Ibironke A. And others (2007). Short-term toxicological evaluation of Terminalia
catappa, Pentaclethra macrophylla andCalophyllum inophyllum seed oils in rats.
Accessed online August 23, 2011.
L. Matos and others. (2007). Composition and Nutritional Properties of Seeds and Oil
From Terminalia catappa L. Advance Journal of Food Science and Technology
1(1): 72-77, 2009
Morton, J.F., 1985. Indian almond (Terminalia catappa),salt-tolerant, useful, tropical tree
with "nut" worthy of improvement.
Practical Action. 2011. Technical Brief: Oil Extraction. Accessed online:
www.practicalaction.com

Vles, R.O. And J.J. Gottenbos, 1989. Nutritional Characteristics and Food Uses of
Vegetable Oils. In:Oil crops of the world. G. Robblen, R.K. Downeyand A. Ashri,
(Eds.). Accessed Online: August 23, 2011.
ACKNOWLEDGEMENT
It is the researcher’s honor to acknowledge the persons who joined their hands
and exerted their efforts in making this study successful one.
To their research teacher, Joel R. Gallarde, for his full supervision and
guidance just to make this research study a very successful one.
The researchers would also like to express their deepest gratitude to Madam
Paula A. Panggalangan, school principal, Ma’am Gloria N. Lising, Head teacher in
Science.
The Science Laboratory Manager, Mrs. Vergie A. Nueda, who allowed the
researchers to use the facilities and equipments in the laboratory. Also thank Mrs. Fermin,
Mrs. Ronalyn Paulino and Mrs. Cristine Umali for pieces of advice and assistance.
To their beloved and ever supportive parents for providing them moral and
financial supports, whose undying love and sacrifices serve as an inspiration in all their
undertakings.

Most of all, to the creator of heaven and earth who united the researchers and
gave them enough strength, courage and wisdom to finish this study.
To God be the glory.

Investigatory Project- TALISAY

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