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{{Short description|Edible oil extracted from the seeds of Shorea robusta}}
{{Use dmy dates|date=June 2023}}
{{DISPLAYTITLE:''Shorea robusta'' seed oil}}
[[File:Sal (Shorea robusta)- flowering canopy W Picture 117.jpg|thumb|right|250px|Flowering canopy]]
[[File:Sal (Shorea robusta)- new leaves with flower buds at Jayanti, Duars W Picture 120.jpg|thumb|right|250px|New leaves with flower buds]]
[[File:Tengkawang 070314 0290 utk.jpg|thumb|right|250px|Ripe fruits]]
[[File:Tengkawang 070314 0280 utk.jpg|thumb|right|250px|Seeds]]

'''''Shorea robusta'' seed oil''' is an [[edible oil]] extracted from the seeds of ''[[Shorea robusta]]''. ''Shorea robusta'' is known as the Sal tree in [[India]]. Sal is [[indigenous (ecology)|indigenous]] to India and occurs in two main regions separated by the [[Gangetic Plain]], namely the northern and central Indian regions.<ref>{{cite web|url=https://agritech.tnau.ac.in/forestry/timber_sal.html |title=Forestry :: Shorea robusta |publisher=Agritech.tnau.ac.in |date= |accessdate=2013-11-12}}</ref> The plant belongs to the ''[[Dipterocarpaceae]]'' botanical family.<ref>{{cite web|url=http://www.ecoindia.com/flora/trees/sal-tree.html |title=Sal Tree, Biological name of the Sal Tree, Sal Tree Plantations in India |publisher=Eco India |date= |accessdate=2013-11-12}}</ref>

==Common name in Indian languages==

*Common name: Sal
*[[Hindi language|Hindi]]:( साल) Sal, Salwa, Sakhu, Sakher
*[[Marathi language|Marathi]]: sal, guggilu, rala, sajara
+[[Telugu language |Telugu]]: Guggilamu
*[[Tamil language|Tamil]]: attam, venkungiliyam, kungiliyam
*[[Malayalam language|Malayalam]]: kaimaruthu, kungiliyam, maramaram
*[[Kannada language|Kannada]]: ashvakarna, asina, asu, bile-bhogimara
*[[Bengali language|Bengali]]: Sal
*[[oriya language|Oriya]]: sala
*[[Urdu language|Urdu]]: Ral, Safed dammar
*[[Assamese language|Assamese]]: Sal, Hal
*[[Sanskrit]]: agnivallabha, ashvakarna, ashvakarnika<ref name="flower">{{cite web|url=https://www.flowersofindia.net/catalog/slides/Sal.html |title=Shorea robusta -Sal |publisher=Flowersofindia.net |date= |accessdate=2013-11-12}}</ref>

==Tree==
{{Main|Shorea robusta}}

''S. robusta'' is a [[deciduous tree]] that reaches up to {{convert|50|m|abbr=on}}, with a trunk circumference up to {{convert|5|m|abbr=on}}. Under normal conditions they reach {{convert|18–32|m|abbr=on}} with girths of {{convert|1.5–2|m|abbr=on}}. The trunk is clean, straight and cylindrical, often bearing [[epicormic]] branches. The crown is spreading and spherical. The bark is dark brown and thick, with longitudinal fissures deep in poles, becoming shallow in mature trees, and provides effective fire protection. The tree develops a long [[taproot]] at a young age. The tree grows at {{convert|100–1500|m|abbr=on}} altitude. The mean annual temperature required is between {{convert|22-27|C|abbr=on}} and {{convert|34-47|C|abbr=on}}. The tree requires mean annual rainfall between {{convert|1000-3000|mm|abbr=on}} and maximum of {{convert|6600|mm|abbr=on}}. ''S. robusta'' flourishes best in deep, well-drained, moist, slightly acid, sandy to clayey soils. It does not tolerate waterlogging. The most favourable soil is a moist sandy [[loam]] with good [[subsoil]] drainage. Soil moisture is essential.<ref>{{cite web|url=http://www.worldagroforestrycentre.org/sea/products/afdbases/af/asp/SpeciesInfo.asp?SpID=1525 |archive-url=https://archive.today/20131109203632/http://www.worldagroforestrycentre.org/sea/products/afdbases/af/asp/SpeciesInfo.asp?SpID=1525 |url-status=dead |archive-date=2013-11-09 |title=Species Information |publisher=Worldagroforestrycentre.org |accessdate=2013-11-12 }}</ref>

Leaves are simple, shiny, about {{convert|10–25|cm|abbr=on}} long and broadly oval at the base, with the apex tapering into a long point. New leaves are reddish, soon becoming delicate green.

Flowers are yellowish-white, arranged in large terminal or axillary racemose panicles.

Fruit at full size is about {{convert|1.3-1.5|cm|abbr=on}} long and {{convert|1|cm|abbr=on}} in diameter; it is surrounded by segments of the [[calyx (flower)|calyx]] enlarged into 5 rather unequal wings about {{convert|5-7.5|cm|abbr=on}} long.<ref>{{cite web|url=http://www.forestrynepal.org/resources/trees/shorea-robusta|title=Shorea robusta - forestrynepal|work=forestrynepal.org}}</ref> Fruit content is 66.4% [[Seed|kernel]] and pod, 33.6% is shell and calyx. The fruits generally ripen in May.

The seed contains 14-15% fat. It has calyx and wings. The de-winged seeds contain a thin, brittle [[seed pod]]. The kernel has 5 segments covering the [[embryo]]. {{convert|2|kg|abbr=on}} of seeds give {{convert|1|kg|abbr=on}} of kernel. The seeds are 10.8% water, 8% protein, 62.7% carbohydrate, 14.8% oil, 1.4% fiber and 2.3% ash.<ref>{{cite web |url=http://www.worldagroforestry.org/treedb2/AFTPDFS/Shorea_robusta.pdf |archive-url=https://web.archive.org/web/20131109205555/http://www.worldagroforestry.org/treedb2/AFTPDFS/Shorea_robusta.pdf |title=Shorea robusta |archive-date=November 9, 2013 |accessdate=2023-06-24 |lang=en |date=15 Jan 2010 |url-status=live}}</ref>

===Habitat===
This species ranges south of the [[Himalaya]], from [[Myanmar]] in the east to [[Nepal]], [[India]] and [[Bangladesh]].<ref>{{cite web|url=http://www.nativeplanet.com/videos/watch/84504/sal-tree-forest-shantiniketan.html |title=Sal tree forest- Shantiniketan | Nativeplanet Video |publisher=Nativeplanet.com |date= |accessdate=2013-11-12}}</ref> The tree is widely distributed in tropical regions and covers about 13.3% of the forested area in the country. Sal (''Shorea robusta'') tree occurs either gregariously or mixed with other trees in Himalayan foot hills and central India. In the Himalayan foothill belt it extends up to [[Assam]] valley (including Meghalaya and Tripura) in the east to foothills of north-west [[Bengal]], [[Uttar Pradesh]], [[Uttaranchal]], [[Kangra District|Kangra]] region of [[Himachala Pradesh]]. The [[Gangetic Plains|Gangetic Plain]] separate the Himalayan foothill from the central Indian belt.<ref>[http://www.iisc.ernet.in/currsci/aug252005/594.pdf Shorea robusta – an excellent host tree for lichen growth in India]</ref>

==Seed collection-oil extraction==
Sal is a major means of survival for forest dwellers in the Central Indian states of [[Orissa, India|Orissa]], [[Chhattisgarh]] and [[Madhya Pradesh]]. These three states include the country's largest sal belt. Sal forest covers about 45% of their forested areas. Orissa has the largest sal forest, covering {{Convert|38300 |km2|abbr=on}} followed by Madhya Pradesh with {{convert|27800|km2|abbr=on}} and Chhattisgarh with {{convert|24245|km2|abbr=on}}. Across these three states some 20-30 million forest dwellers depend on collection of sal seeds, leaves and [[resins]].<ref>[https://pubs.iied.org/pdfs/G02282.pdf Sal Seed]</ref> The proper storage of seeds before processing is crucial. Excess moisture (>6-8%) damages oil quality via [[hydrolysis]] in the seed fat, with resulting high [[free fatty acid]] oil output.

Sal fat is extracted via three methods. Traditionally fat is extracted by water rendering. The second, mechanical system is extraction by [[oil expeller]] and rotary mills. The third method is via [[solvent extraction]] in which the seed is pressed as flakes first in a flaker mill and exposed to solvent extraction.<ref>{{cite web|url=https://www.oilmillmachinery.net/Sal-Seed-Solvent-Extraction-Plant.html |title=Sal Seed Solvent Extraction Plant - Supplied Oil Mill Machinery |publisher=Oilmillmachinery.net |date= |accessdate=2013-11-12}}</ref>

==Characteristics==
The extracted crude sal oil/fat is greenish-brown and has a characteristic odour. Due to the presence of more [[saturated fatty acids]], it is solid at room temperature. Because of this, it is known as sal fat or sal butter. The oil is used as [[cooking oil]] after refining. The oil contains 35-45% [[stearic acid]], an 18-carbon [[saturated fatty acid]], and 40-45% [[oleic acid]], which is a mono [[unsaturated fatty acid]], with 18 carbon atoms. The refined oil is used as substitute for [[cocoa butter]] in [[chocolate]] manufacturing.
{| class="wikitable"
|+Physical and chemical properties of oil<ref name="herbal">{{cite web|url=http://www.pioneerherbal.com/food-additives/sal-butter.html |title=Sal Fat - Shorea Robusta Fat, Cocoa Butter Equivalent, Food and Chocolates |work=pioneerherbal.com |url-status=dead |archiveurl=https://web.archive.org/web/20131109205317/http://www.pioneerherbal.com/food-additives/sal-butter.html |archivedate=2013-11-09 }}</ref>
!Property !!Range/limit
|-
|Appearance||white color solid
|-
|Odor||characteristic odor
|-
|Taste||Typical taste
|-
|[[Specific gravity]]||.88-0.914
|-
|Slip [[melting point]]||30-35 °C
|-
|[[Peroxide value]]||4.0
|-
|[[Iodine value]]||38-42
|-
|[[Saponification value]]||187-193
|-
|[[Unsaponifiable matter]]||1.2% max
|-
|[[Refractive Index]] at 40 °C||1.4500-1.4600<ref name="sea">SEAHandBook=2009,By The Solvent Extractors' Association of India</ref>
|-
|Titer °C||46-53<ref name="sea"/>
|}

{| class="wikitable"
|+'''Fatty acid composition of oil'''<ref name="herbal"/>
!Fatty acid!!Percentage
|-
|[[Palmitic acid]] (C16:0)||4-8
|-
|[[Stearic acid]] (C18:0)||40-50
|-
|[[Arachidic acid]] (C20:0)||5-8
|-
|[[Oleic acid]] (C18:1)||35-45
|-
|[[Linoleic]] (C18:2)||1-4
|}

== Applications ==

Sal oil or butter is used for cooking locally and used for [[soap]] up to 30%. Refined, modified fat is a substitute for [[cocoa butter]] and used in confectionery industry.<ref>{{cite web|url=http://www.crirec.com/2011/01/salseed/ |title=Salseed |publisher=Crirec.com |date=2011-01-19 |accessdate=2013-11-12}}</ref> Sal butter is used in the manufacturing of edible [[ghee]] (''vanaspati''), [[paints]] and [[pigments]], [[lubricants]], auto oil, etc.{{citation needed|date=November 2013}}

==See also==
*''[[Shorea robusta]]''

==References==
{{reflist|30em}}

==External links==
*https://web.archive.org/web/20130211065905/http://jhamfcofed.com/resources/sal_seed.htm
*http://upscguide.com/content/timber-trees-india.

{{Non-timber forest products}}

[[Category:Cooking oils]]
[[Category:Vegetable oils]]

Shorea robusta seed oil - Revision history

Itssuvam: Made a article.