Canarium ovatum oil Engl. (pili nut oil) was extracted by using cold press method and then the
physico-chemical properties of the oil samples, roasted pili nut oil (RPNO) and unroasted pili
nut oil (UPNO) such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat
content (SFC), fatty acid composition and triacylglycerol (TAG) composition were determined.
The percentage of oil yield and iodine value for RPNO and UPNO were showed no significant
different, wheareas there were significantly different for the peroxide value and percentage of
free fatty acid. The solid fat content for RPNO and UPNO were similar to the palm olein oil
and both completely melt at 25°C. Both samples, RPNO and UPNO were contained 50.70%
and 52.59% of oleic acid and were found not contain the trisaturated TAGs.