International Journal of Trend in Scientific Research and Development (IJTSRD)

Volume: 3 | Issue: 2 | Jan-Feb 2019 Available Online: www.ijtsrd.com e-ISSN: 2456 - 6470

A Study on Bellier Turbidity Temperature Test (BTTT) as

Tool for Identification of Groundnut Oil from
Different Seed Varieties in India
Dr Shashikant Pardeshi
Food Analyst and scientific officer, District Public Health Laboratory, Jalgaon, Maharastra, India

ABSTRACT
BTT values prescribed for the certain vegetable oils comes under the mandatory food laws in some countries but due to
development towards hybridization in oil seeds, reconsideration in laws is required. In this study an attempt has been made to
investigate the applicability of BTTT to groundnut oils obtained from different varieties of seeds grown in different parts of
India and thereby examine the influence of geographical variations on BTTT. In the present data analysis, low oil yielding
groundnut seed varieties (% oil content: 35-40) such as Shivpuri (Sv) and SB11 exhibited BTT in the range of 39 to 39.5 0C
while High oil yielding varieties (% oil content: 44-45) such as Rajasthan nago RD 1:10(RRD 1:10) and G10 Gujarat (G10g)
displayed BTT in the range of 40-410C. The result have demonstrated the reproducibility through the analyzed data. Hence It is
observed that groundnut oil fulfils BTTT values as per Regulation (Food Products and Standards) 2011 of Food Safety
Standards and Act 2006. The coefficient of variation is in between 0.24-0.43 in case of BTT while in case of percentage of oil
yielding, it is 0.12-0.43.

KEYWORDS: groundnut seed, oil extraction, % oil yield, BTTT

1. Introduction and objective 1.2 Literature review

The quality of fats and oils is dictated by several physical India is the largest producer of groundnut in the world.
such as texture, density, pacific gravity, colour, refractive About 88% of the groundnut area and production in India is
index etc and chemical parameters such as acid value, iodine concentrated in five states: Andhra Pradesh, Gujarat,
value, sapnification value, unsap matter BTT etc are Karnataka, Tamil Nadu, and Maharashtra. Nearly 83% of the
dependent on the source of oil; geographic, climatic, and total area is under rainy-season groundnut and the other
agronomic variables of growth. Thus one must assess 17% is cultivated during the post rainy season [4].
quantitatively the influence of these variables on Groundnut is now grown worldwide in the tropical and
characteristics of oils and fats; in present case on temperate zones primarily as an oil seed crop [3]. India
characteristics of groundnut oil, Bellier Turbidity possesses varying climatic conditions results in cultivation of
Temperature Test (BTTT) (acetic acid method), based on a wide range oil bearing crops trees and nuts. Peanuts make
insolubility of Arachidic acid is used as a qualitative method an important contribution to the diet in many countries.
for identification of pure groundnut oil. Sometimes it is Peanut seeds are a good source of protein, lipid and fatty
observed that groundnut oil fulfils all specifications of acids for human nutrition [10]. The oil content of groundnut
refined oil but fails to pass BTTT. Moreover Groundnut from differs in quantity, the relative proportion of fatty acids,
different geographical locations differs in oil content. The geographical location, seasons and growing conditions [1].
Bellier figure or the temperature at which turbidity appears Groundnut/Peanut seed contains 44 to 56 % oil and 22 to 30
in a specified and neutralised oil sample under specified % protein on a dry seed basis and is a rich source of minerals
conditions was first proposed by Bellier and modified by (phosphorus, calcium. Magnesium and potassium) and
several workers including Franz and Adler. According to vitamins E, K and B group [13]. Barku et al., in 2012 have
Ever in 1912, the addition of sufficient acetic acid used reported changes on the chemical composition as a result of
instated of 1% hydrochloric acid succeeding modifications in processing. However, little information on the effect of
the BTT. This had been adopted by several workers and traditional processing on peanuts quality was reported. The
gives satisfactory results for sufficient to judge the purity of chemical and properties of oils are amongst the most
peanut oil and admixture of oils. In most cases the Bellier important properties that determine the quality and help to
figure increases with the % of peanut oil in the mixture. The describe the present condition of oils [2].
increase is not proportional and there is a steep rise for the
% of peanut oil below 25 % [11]. The solubility of oils in various solvents is a constant,
depending on the nature of the glycerides composing the oil.
The objective of the present studies was to investigate the Fryer and Weston found that a mixture of equal volume of
applicability of BTTT to groundnut oils obtained from 92% ethyl alcohol and pure amyl alcohol used as a solvent
different varieties of seeds grown in different parts of India for turbidity. In Valenta test, acetic acid was used as a
and thereby examine the influence of geographical variations solvent, the results are affected by the presence of moisture
on BTTT as tool for identification of groundnut oil in in the oil and free fatty acid which lower the turbidity
reference to high oil yielding varieties of groundnut from temperature, increasing the solubility of the oils, which
Gujarat as well as low oil yielding varieties from Madhya raises the turbidity temperature [11].
Pradesh, Rajasthan and Maharashtra regions of India.

@ IJTSRD | Unique Reference Paper ID - IJTSRD20282 | Volume – 3 | Issue – 2 | Jan-Feb 2019 Page: 232
 International Journal of Trend in Scientific Research and Development (IJTSRD) @ www.ijtsrd.com eISSN: 2456-6470
The modified BTT test has been used by Ever for judging the 1.3 Material and Experimental procedures
purity of oils and has been found simple, rapid and fairly 1.3.1 Materials
accurate for routine analysis as compared to the results All the chemicals and reagents were analytical grade and
obtained by Valenta test. Moreover, it can be conveniently used as received. Seven varieties of groundnut oilseeds viz.
used in the analysis of soap and commercial fatty acids and Rajasthan nago RD 1:10 (RRD 1:10), G10 Gujrath (G10G),
also for determining the % of two mixed oils. Others workers Shivpuri(Sv) and SB11 were gathered from local market.
have also successfully used the same test for determining Since these seven seed varieties are used often by Oil Millers
adulteration of groundnut oil in some edible oils and also Association of Jalgaon region for expelling and filtration/
suggested its analytical importance. Besides the turbidity refining, the seeds were easily available for procurement.
temperatures obtained with fatty acids by the method of These different groundnut varieties are used in this research
fryer and Weston are different from those for the respective study. The groundnut seeds of different places were assessed
oils, depending on the difference in the solubility of the for extraction of seed oil, moreover these seeds differ in oil
glycerides of the oil and its fatty acids in the same solvent content. Hence when one undertakes investigations on BTTT
[6]. on such seeds, it is easy to investigate the influence of oil
content on BTTT.
Kronshnamurty et al (1985) studied and investigated that
BTT test is useful to check purity of groundnut oil. BTT 1.3.2 Experimental procedures
values for arachis (groundnut) oil depend on the relative 1.3.2.1 Soxhlet Extraction of groundnut seeds
insolubility of arachidic acid (C20:0) in 70% ethyl alcohol From each dried mature and healthy seeds sample, 500g
(1:2). The high BTT values of groundnut oil compared with seeds were weighed and crushed using commercial grinder.
the other vegetable oils is due to the insolubility of arachidic The ground mass was fed to a soxhlet extractor and
acid but due to the lignoceric acid (C24:0) present in the equipped with thimble and fitted with a 2 L round bottomed
groundnut oil. They concluded that there is no direct flask. Hexane was used as the extraction solvent. The
relationship between the added lignoceric acid in groundnut extraction was carried out for a period of 8 hours. At the end
oil which is responsible for the high BTT value. However, of the extraction period, the solvent was recovered by using
higher concentrations of lignoceric acid present in oil a rotary vacuum evaporator and the residual oil was dried at
improve the perception of turbidity [9]. 750C for one hour. The extract was transferred to the
desiccators and then stored in air tight container until
Table-1 Shows BTT standards/values for some edible needed for further analysis [12]. The amount of groundnut
vegetable oils under 2.2: Fats, oils and Fat emulsions oil extracted was determined as follows: Oil content (%) =
as per FSSA 2006[7] (weight of oil extracted x100)/ weight of seed.
Sr. Item
Vegetable oil BTT limits
no no 1.3.2.2 Determination of Bellier turbidity
1 2.2.1.2 Cotton seed oil 19.0 -21.00C temperature acetic acid Method
39.0- Pipette out one ml of the filtered sample of oil in a flat-
2 2.2.1.3 Groundnut oil bottom 100 ml round flask, add 5ml of 1.5 N alcoholic potash
41.00C
Rape seed oil Mustard heating over a boiling water bath using an air condenser
3 2.2.1.6 23.0-27.5 0C After complete saponification cooling, neutralised by adding
oil (toria oil)
Rape seed oil or carefully dilute acetic acid and then add an extra amount of
Not more 0.4 ml of accurately measured dilute acetic acid using
4 2.2.1.7 Mustard oil-Low erucic
than 19.00C phenolphthalein indicator. Add 50 ml of 70% alcohol and
acid
Virgin olive oil 17.00C Max mixed well. Heat and allow the flask to cool in air with
5 2.2.1.8 frequent shaking. Note the temperature by using calibrated
Refined olive oil 17.00C Max
Safflower seed oil Not more thermometer at which the first distinct turbidity appears
6 2.2.1.10 which is the turbidity temperature. This turbidity
(barrey ka tel) than 16.00C
Til oil (Gingelly/sesame Not more temperature is confirmed by a little further cooling which
7 2.2.1.12 results in deposition of the precipitate. Dissolve the
oil) than 22.00C
precipitate by heating the contents to 50°C over water bath,
Niger seed oil (sargiya
8 2.2.1.13 25.0-29.00C again cool as desiccated above and make a triplicate
ka tel)
determination of the turbidity temperature [5,7,8].
Not more
9 2.2.1.17 Almond oil
than 60.00C
Table 2: % Oil yield and BTT of different groundnut varieties
High Oil Yielding varieties Low Oil Yielding varieties
Groundnut Variety
RRD 1:10 G10G Sv SB11
% Oil content 44.19 44.9 39.81 36.78
0
B.T.T.*( C) 41.0 40.0 39.0 39.0
* Averages of three measurements
Table 3: Accuracy on % oil content, BTTT values for different varieties of Groundnut
Groundnut Variety %Oil Content* S.D C.V. % BTT*0C S.D C.V. %
RRD 1:10 44.19 0.06 0.12 41.0 0.1 0.24
G10g 44.9 0.09 0.2 40.0 0.17 0.43
Sv 39.81 0.1 0.25 39.0 0.1 0.26
SB11 36.78 0.16 0.43 39.0 0.1 0.26
* Each value is averages of three measurements, SD-standard deviation, CV-coefficient of varinance

@ IJTSRD | Unique Reference Paper ID - IJTSRD20282 | Volume – 3 | Issue – 2 | Jan-Feb 2019 Page: 233
 International Journal of Trend in Scientific Research and Development (IJTSRD) @ www.ijtsrd.com eISSN: 2456-6470

Fig.1 shows the BTTT values for different groundnut varieties

Fig.2 shows the % oil yield of different groundnut varieties

1.4 Result and discussion and HPLC analysis, which provide the quantitative data on
The results obtained for the % oil content and BTTT for the presence of high molecular weight fatty acids in groundnut
groundnut oils obtained from seven different seed varieties oils.
are shown in Table2, Fig 1 and fig 2. Low oil yielding
groundnut seed varieties (% oil content: 35-40%) such as SV 2. References:-
and SB11 exhibited BTT in the range of 39°C. High oil [1] Adeyeye et al (1992)., Adeyeye A. and Ajewole K..
yielding groundnut seed varieties (% oil content: 44-45%) Chemical Composition and Fatty acid profiles of cereals
such as RRD 1:10 and G10g displayed BTT in the range of 40 in Nigeria. Food Chem. 44: 41-44.
to 41°C. As all the reported BTTT values are average of three
[2] Barku et al (2012), Barku V. Y., Nyarko, H. D., &
readings, the results have demonstrated the reproducibility
Dordunu, P., Studies on the Physicochemical
of the analysis data. Thus the present investigations prove
Characteristics, Microbial Load and Storage Stability of
with due certainty the applicability of BTTT to all seven
Oil from Indian Almond Nut (Terminalia Catappal.),
groundnut seed varieties. In particular, high oil yielding
Food Science & Quality Management, 8. 9-17.
varieties were also observed to follow BTTT. Further
investigations may be required to analyse the influence of [3] Bansal et al (1993).,Bansal UK,Satija DR, Ahuja KL.,Oil
seasonal variations on BTTT. Table 3 shows the accuracy, In composition of diverse groundnut (Arachis hypogaea
case of G10G and SB11, the standard deviation and L). Genotypes in relation to different environment. J.
coefficient is high as 0.16 and 0.43.while in case of others it Sci. Food Agric., 63: 17-19.
is as low as 0.1 and 0.26.
[4] CMIE (2000), India’s agricultural sector: A
Compendium of statistics, Bombay, India: Center for
1.5 Conclusion
Monitoring Indian Economy Pvt. Ltd.
The BTTT method is cheaper, easier, requires little
laboratory infrastructure and recognised as a convenient [5] DGHS, (2012)., Directorate General of Health Services,
qualitative tool for identification of different variety of oils. Manual of methods of analysis of foods (Oils and Fats)
In this study BTTT is applied on groundnut oils and found Food Safety and Standards Authority of India (FSSAI),
that BTTT can be easily used as qualitative tool for Ministry of health and family Welfare, Government of
identification of purity of groundnut oil from different seed India, New Delhi.
varieties. The present investigations prove with due
[6] Desai (1947), Desai C. M.., Turbidity Temperature of
certainty about applicability of BTTT to all seven groundnut
oils as determines by Bellier”s Test and Its
seed varieties. In particular, high oil yielding varieties were
singnificance as an Analytical constant., Current
also observed to follow BTTT. This study also confirms
science 16(3),92-94.
reliability, reproducibility and diverse applicability of BTTT.
https://docslide.com.br/category/documents/influenc
Further investigations may be required to analyse the
e-of-diets-enriched-with-different-vegetable-oils-on-
influence of seasonal variations on BTTT. Wherever
the -fatty-acid.html
required, BTTT analysis can be easily supplemented with GC

@ IJTSRD | Unique Reference Paper ID - IJTSRD20282 | Volume – 3 | Issue – 2 | Jan-Feb 2019 Page: 234
 International Journal of Trend in Scientific Research and Development (IJTSRD) @ www.ijtsrd.com eISSN: 2456-6470
[7] FSSA 2006 (2014).,Food safety and standards Act composition of peanut, peanut oil and peanut butter
2006, Rules 2008, Regulations 2011, 8th edition , from ÇOM and NC-7 cultivars, Grasas y Aceites ,Vol. 54.
Professional book publishers, New Delhi, India.. Fasc. 1,12-18
[8] I.S.I. (1984)., Indian Institution of standards, Bellier [11] Norman (1936), Norman Evers., The detection of
Turbidity Test, Handbook of food analysis and (part archis oil in olive and almond oil, Analyst 62:96.
XIII)90.
[12] Pearson (1981)., Pearson D.., The Chemical Analysis
[9] Krinshnamurty et al (1985)., M. N. Krinshnamurty ,S. of Food. (8thedition). Longman Group Ltd: 535.
Rajlaxshmi ,O.P. Kapur Influence of higher saturated
[13] Savage et al (1994)., Savage GP, Keenan JI., The
fatty aicds on the the BTTT values of vegetable oils
composition and nutritive value of groundnut kernels.
.,Journal of American oil chemists socoity,62(11),1606.
In: Smart J. (ed). The Groundnut Crop: Scientific basis
[10] Musa et al(2003).,Musa Özcan and Serap Seven., for improvement, London: Chapman and Hall, 173-
Physical and chemical analysis and fatty acid 213. Springer, Netherlands.

@ IJTSRD | Unique Reference Paper ID - IJTSRD20282 | Volume – 3 | Issue – 2 | Jan-Feb 2019 Page: 235