抽象的

Synthesis of Soap from Non-Edible Oils and a Comparative Study of Quality Parameters

Geetha Sarasan and Juzer Ali Rangwala

Samples of soap were prepared by mixing various non-edible oils such as Jatropha oil, Castor oil and Mahua oil by mixing with warm lye. In order to improve quality and market value, controlled quantity of fillers, permissible colors and fragrances were added in these samples. Soaps prepared from non-edible oils were compared with popular soaps in terms of several parameters such as % yield, TFM value, total alkali content, free caustic alkali content, pH and antimicrobial activity. It was found that TFM value of non-edible oil soap is more than 65%. According to BIS norms, such soap can be categorized as Grade II soap and it can be used for general bathing purpose. Also, total alkali content, free caustic alkali content, pH value etc. were found within prescribed value of BIS. S. aureus was chosen for study of antimicrobial activity. It was observed that soap from non-edible oil has more potential of inhibiting bacterial growth as compared to commercial antiseptic soap, which shows that production of soap from non-edible oil could be of great importance in agriculture as well as pharmaceutical sector.