SENIOR HIGH SCHOOL

Science, Technology, Engineering and Mathematics (STEM)

This Research/Capstone Project, entitled ​“TALISAY (​Terminalia Catappa) ​SEED

AS ALTERNATIVE COOKING OIL”, ​prepared and submitted by

KENT VENCENT A. BARREDO

JOHANNA ROSE B. CABIGAS

MARIA KASSANDRA Y. ECOT

This research is approved in partial fulfillment of the requirements of Senior

High School (STEM Strand)

Rhona Mae M. Baldago

Research Adviser

February 2020
 Table of Contents

CHAPTER I: Problem and its Scope

a) Background of the Study……………………………… 1-2

b) Statement of the Problem……………………………... 2

c) Significance of the Study……………………………… 3

d) Scope and Limitation…………………………………... 3

CHAPTER II: Review of Related Literature

a) Review Related Literature…………………………….. 5-8

CHAPTER III: Methodology

a) Methodology……………………………………………..

9-12
 CHAPTER I

INTRODUCTION

Background of the Study

One of the country’s problems nowadays is finding alternatives in people’s

daily needs in a way that people can save more money but that would not be risking

one’s health. In the past few years, prices of the cooking ingredients including the

cooking oil are highly increasing. Cooking oil have been part of our modern day

living. The demand for cooking oil is high, we used it for our basic necessities such

as frying, baking and margarines 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. (Ramos, 2012)

Terminalia ​catappa ​also known as Indian almond or Umbrella Tree, this tree is

salt and drought tolerant. The tree is believed to have originated in Malaysia. The

generic name originates from the Latin ​“terminalis”, r​ eferring to the leaves teeming at

the ends of the shoots. The seeds contained significant amount of important

minerals. Potassium, Calcium, Magnesium and Sodium are the important minerals

inside the seed. The seeds are also edible but no research has focused on the realm

of its use as food. It has a high level of oil content (600 g/kg.) and possesses the

optimum fatty acid balance indicated in fat dietary guidelines (Journal of food and

Drugs Analysis, 2015).

 In this research, the researcher’s will try to find an alternative to the cooking

oil that people use today. As everyone knows the oil process keeps on increasing

and all the economic problem is worsening every year.

Statement of the Problem

This study was conducted to determine the physical properties of Talisay

(Terminalia catappa) seeds for the production of quality cooking oil.

1. How much oil can be extracted from Talisay seeds?

2. How can the researcher use Talisay seeds to create a cooking oil?

3. How could cooking oil from Talisay seeds compared to low quality and high

quality palm oils in terms of the following physical appearance

a) Color

b) Clarity

c) Price

Significance of the Study

This study aims to have a good product and to prove the feasibility of Talisay

seed. In producing the cooking oil with good quality and more efficient. Specifically

this study is significantly helpful in terms of the following:

Household. ​They can assure that the cooking oil they use is in high quality, and

the family’s health is not in danger, they are confident to share their cooking

specialties without hesitating.

Food Vendors. They will have clean and safe foods to display; they will have a

high income and profit. And the costumers will not be sick.

Farmers.​ They can start planting Talisay tree as their source of income.

Environment. Planting trees can help lessen the air pollution and prevent floods

and landslides.
Scope and Limitation

This study using Talisay (Terminalia catappa) seeds was conducted to identify

a feasible source of edible oil. The researchers will collect mature fruits of Talisay

(Terminalia catappa). Each seed contains 51.2 percent fixed oil with 54% olein,

palmitin, and 46% stearin. The seeds are good source of minerals like potassium,

calcium, magnesium, and sodium.

 CHAPTER II

Review Related Literature

​ atappa
Terminalia​ c

Terminalia ​catappa Linn is known for its nutritional fruit and possesses

medicinal benefits as well. This is a comprehensive review of the phytoconstituents

and pharmacological benefits. Terminalia c​ atappa has been recognized for its

medicinally essential phytoconstituents, such as phenol, flavonoid, and carotenoid.

Numerous pharmacological investigations have confirmed this plant's ability to

exhibit antimicrobial, anti-inflammatory, ant diabetic, antioxidant, hepatoprotective,

and anticancer activities, all of which support its traditional uses. Terminalia catappa

Linn (Combretaceae) is native to Southeast Asia. This tree is grown for its

ornamental purposes and its edible nuts. It is a well-recognized herb in Ayurveda.

(Pharmacogn Rev., 2015)

Terminalia catappa Linn is an ornamental tree planted extensively in many

countries. It has been known for a long time that the seeds are edible but no

research has focused on the realm of its use as food. Our previous data showed that

the seed contains high levels of oil content (600 g/kg) and possesses the optimum

fatty acid balance indicated in fat dietary guidelines. This study aims to investigate
the physical and chemical properties and the possibility of using Terminalia catappa

seed oil as a new dietary lipid. The effects of extraction conditions, partial refining

process, and storage stability on Terminalia catappa oil properties were conducted

compared with soybean oil. The results showed that physicochemical properties

including the density, refractive index, melting point, acidity, free fatty acid,

saponification value, peroxide, and fatty acid composition of the extracted oil were

comparable with soybean oil and their values followed the dietary standard of edible

oil (J Food Drug Anal, 2015​)

Proximate analysis showed that the seed contained 4.13% moisture, 23.78%

crude protein, 4.27% ash, 4.94% crude fiber, 51.80% fat, 16.02 carbohydrates and

548.78 Keal Calorifc value. The seeds were found to be good sources of minerals.

Potassium (9280 + 0.14mg/100g) was the highest, followed in descending order by

Calcium (827.20 + 2.18mg/100g), Magnesium (798.6 +0.32mg/100g) and Sodium

(27.89 + 0.42mg/100g). (Matos, 2007)

The tree grows to a height of 35m with an upright, symmetrical crown and

horizontal branches. Its bran ches are characteristically arranged in tiers. The leaves

are large, 15-25cm long and 10-14cm broad, ovoid, glossy dark green, and leathery.

The trees are monoecious, with distinct male and female flowers on the same tree.

Both are 1cm in diameter, white to greenish and inconspicuous with no petals. The

fruit is a drupe 5-7cm long and 3-5.5cm broad, green at first, then yellow, and finally

red when ripe, containing a single seed. The seed within the fruit is edible when fully

ripe. (Ko et al., 2010)

 Terminalia catappa Linn are edible fruits used in foods, especially for children

and birds and other animals. Its kernels, which are also edible, are source of proteins

and lipids (Cavalcante et al., 2008)

Terminalia catappa is a drupe with a fleshy pulp. During maturation, it

changes color from green to dark purplish-red; it has an oleaginous kernel coated

with a thin film. (Thomson, 2006)

The seeds of Terminalia studies were also conducted on amino acid profile

and free fatty acid composition of the seed oil. Results revealed that glutamic acid

was the major essential amino acid while methionine and lysine were the limiting

amino acids. In addition, the seed was rich in sucrose and had trace amount of

glucose and fructose. Briefly, the seed was high in proteins and lipids which are

beneficial to humans. (J Food Sci. Technol., 2015)

Despite the small size of Terminalia catappa seeds, their amino acid contents

are comparable with the nuts based on 100g protein levels. Like the amino acid

profile of almonds, peanuts and cashews, the predominant amino acids in Terminalia

catappa seeds are glutamic acid (20.5g/100g protein) followed by arginine

(15.8g/100g protein). L-arginine is a semi-essential amino acid that promotes a

healthy cardiovascular system since it is a precursor of nitric oxide (NO) which plays

an important role in many bio activities including vasodilatation, antiplatelet effect

and antioxidant activities. (Wells et al.,2005)

Terminalia catappa seeds 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.

(Ibironke, 2007)
Cooking Oil

Cooking oil fumes contain a mixture of chemicals. Of all chemicals, aldehydes

draw a great attention since several of them are considered carcinogenic and

formation of long-chain aldehydes is related to fatty acids in cooking oils.

Cooking oil waste leads to well-known environmental impacts and its bioremediation

by lipase-based enzymatic activity can minimize the high cytotoxic potential. In

addition, they are among the biocatalysts most commercialized worldwide due to the

versatility of reactions and substrates. (Peng, 2017)

People in many regions began to process vegetable oils thousands of years

ago, utilizing whatever food stuffs they had on hand to obtain oils for a variety of

cooking purposes. 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. Cotton oil, watermelon seed oil, grape seed oil, and others are now being

considered as ways to make use of seeds that were, until recently, considered

waste​.​ (Hoffman, 2009) 

 When cooking oils are exposed to heat, oil degradation occurs, and

by-products are produced (free fatty acids, secondary products of oxidation, polar

compounds. Some by-products of oil degradation have adverse effects on health.

The smoke point of oil is believed to be correlated with the safety and stability under

heat, although technical evidence to support this limited. Frying oil at high

temperatures (approximately 180 degrees C) is a very common processing method

used to prepare foods of vegetable and animal origin. Wheaton residents can now

recycle their cooking oil monthly. City officials had a trial run in November, asking

residents to turn in cooking oil to be converted into bio-fuel. That means residents

can drop off the cooking oil in a milk jug, bucket or container at the Public Works

Storage Yard, 820 W. Liberty Drive, near the police station, between 9 a.m. and

noon. (Mark, 2014)

In the last few years, biodiesel has emerged as one of the most potential

renewable energy to replace current petrol-derived diesel. It is a renewable,

biodegradable and non-toxic fuel which can be easily produced. However,

current commercial usage of refined vegetable oils for biodiesel production is

impractical and uneconomical due to high feedstock cost and priority as food

resources. Low-grade oil, typically waste cooking oil can be a better alternative;

however, the high free fatty acids (FFA) content in waste cooking oil has become the

main drawback for this potential feedstock. (Lee, 2010)

Tucked away in the back corner of a vacant office in an empty classroom,

seven students and a physics teacher have cooked up a concoction they hope can

make the world a better place. It smells a little like French fries. Using almost every
free moment after school and during holiday breaks; students at Thorn ridge High

School in Dolton have built the equivalent of a small refinery. In their lab, they turn

used cooking oil into biodiesel are more natural fuel. (Bowean, 2009).

Chapter III

Methodology

Materials

Procedure
1. Gather all the mature fruits from the Talisay tree, make sure that the fruits

were detained, cleaned, and husked.

2. Gather all the materials that are needed in extracting the seeds to get oil in it.

3. After gathering the materials, keep it under the sun for 3 to 6 days.

4. Now if the seeds are dried, start to smash the nuts using the hummer to get

the seed.

5. In getting the oil, use the manual press system.

6. The extracted oil is going to be filtered in a funnel using a filter paper.

7. Then the oil that is extracted will be drip for 24 hours and the volume is

measured using a beaker, and weighed using a gram scale.

Sampling and Locale

In order to determine the significant difference between cooking oil from Talisay

(Terminalia catappa) seeds and cooking oil in terms of physical properties, a total of

50 people will be asked to participate. The respondents will be randomly selected.

Out of the 50 people, only 39 responded and assessed the oils.

The study will be conducted in Lala National High School which is a public school

located in Purok Apitong Maranding Lala, Lanao del Norte. Lala National High

School is among the oldest national secondary schools.

Research design

This study made use of mixed method design form of research that will study

Talisay ​(Terminalia catappa) seeds as an alternative cooking oil. Mixed method type

of research involves collecting, analyzing and integrating quantitative such as

experiments and surveys. In addition, qualitative research was also involved.

A survey is a structured method for obtaining quantitative information from a

representative sample of a particular group of people. The questions that were asked

will allow considerable information to the analysis. Random sampling method was

done for selecting the samples. A random sampling refers on the members of the

subset having an equal probability of being chosen. In relation, the researchers

identified the difference between cooking oil from Talisay (Terminalia catappa) seeds

and cooking oil in terms of physical properties.

Research Instrument

A survey questionnaire was used as the main-gathering instrument for the

study. The questionnaire is composed of the physical properties that the

respondents will evaluate. Likert type scale was used to rate the properties and have

a range of 1 to 5: strongly agree, agree, neither agree nor disagree, disagree and

strongly disagree. Three physical qualities were evaluated by the respondents.

These are: clarity, color and price.

Moreover, the researchers administered the questionnaire to fifty respondents

to determine the necessary information needed to quantify the hypothesis. The

respondents together with their answers were only used for the evaluation of the

created oil and data gathering.

Data Gathering Procedure

The data will be collected through survey questionnaire that comprises of the

physical properties cooking oil and the Talisay ​(Terminalia catappa) seeds

alternative cooking oil.

Statistical Tool

Weight (g)

Collected Nuts Nuts after Nuts after Oil extracted

Talisay
matured (g) drying (g) pressing (mL)
fruit
200 200 g 175 g 89 20 mL
Percent Yield

To determine the production efficiency of the seeds in terms of the amount

produced, the equation below was used in solving the percentage yield:

weight of extracted oil x 100

% yield of oil = weight of seed (dried)

The oil collected from the talisay seeds produced only one drop of talisay oil

for the gathered fruits are only 1096 grams and the weight decreased throughout the

process.
 Chapter lV

Results and Discussions

The difference between the alternative cooking oil and commercial

cooking oil is determined by the results in their color, odor, viscosity, clarity and

smoking point. The researchers determined that the oil from the talisay seed has a

light color compared to the commercial cooking oil. The commercial cooking oil has a

dark yellow color while the oil extracted have a light yellow color. The researchers

also determined that the odor of the oil extracted from the talisay seed is odorless

compared to other cooking oil. The commercial cooking oil is more viscous than the

oil extracted from the talisay seed, but the oil extracted from the talisay seed can

cook food like how the commercial cooking oil used in cooking. The commercial

cooking oil is clearer compared to the oil from talisay seed, unlike to commercial

cooking oil the oil from the seed can be use once. The researchers determined that

the oil extracted from the talisay seed produces more smoke in cooking compare to

the commercial cooking oil.

Statistical Tool

Percent Yield
 Using the formula, weight of extracted oil multiplied by 100 divided by the

weight of the dried seed. The percent yield computed amount to 42.86%.
 Chapter V

Conclusion and Recommendation

Conclusion

According to the people that have tried our product is that the oil extracted

from the talisay seed can pass as alternative cooking oil but it has to improve in

order to reach the level of the commercial cooking oil. They are afraid to use our

product because it is new to them. Some said that after cooking, the oil from the

talisay seed gets darker and they are afraid to use it again. The slight success of the

study could be attributed from the dedication and hard work of the researchers.

People might be thankful for this product in producing an alternative cooking oil to

reduce their problem for their financial needs.

RECOMMENDATIONS FOR THE IMPROVEMENT OF THE DIRECTLY

OBSERVED TREATMENT SHORT COURSE STRATEGY

● The researcher should continue to improve their study as it appeared as

slightly successful.

● The community should know the side effects of this study which can be a

cause of defaulting.

● If the community is informed about this study as an alternative cooking oil,

they might try to use this as an alternative cooking oil.

RECOMMENDATIONS FOR FURTHER RESEARCH

Further research is recommended

● Knowing the places that have a large population that are struggling with

their financial needs.

● Adding some tools in order to improve the study to reach the level of the

commercial cooking oil.

● We recommend as a researcher that our study is effective as alternative

cooking oil, by comparing to other commercial products.

● This study only focused on providing alternative cooking oil to the people

who are struggling and to reduce their problem with their financial needs.
REFERENCES

Pharmacognosy Review ​https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4557241/

PubMed ​https://www.ncbi.nlm.nih.gov/pubmed/28911374

PubMed ​https://www.ncbi.nlm.nih.gov/pubmed/26396409

Acknowledgement

We would like to thank to all the people who had helped us throughout the

process of making our study. And to the teachers who guided us.
BIOGRAPHY