Extraction and Characterization of rapeseed oil (Brassca campestris ) and it's Effected on Microorganisms

Abstract

Oil from Brassca campestris (local variety) was extracted with hexane using Soxhlet. The extracted oil was characterized and its antimicrobial activity was determined as well.
The content of extracted oil was 40% with 0.5% of volatile oil .Oil was immiscible with polar solvent such as ethanol, acetone and water, while it was easily miscible with chloroform due to its hydrophobicity.
The result of organoleptic tests revealed that the oil is clear yellow in color and odorless with acceptable taste.
The oil was stable at 4 -25 C? for a month. Refractive index (RI) of oil was 1.4723 with density of 0.914, [both at 4-25 C?]. Boiling point 386 C?. Infra red spectroscopy (IR) indicated the presence of different chemical groups (C=C , C=O ? C-H) with different characters .Oil exhibited antimicrobial activity against Gram positive and negative bacteripa in addition to its activity against Candida albicans .