In Jatropha curcas seed oil extraction, CJCO is stored at long time prior to utilization. Without proper handling and storage, the process causes various chemical reactions such as hydrolysis, polymerization, and oxidation. Therefore,
the physical and chemical properties of the CJCO changes during handling and storage. Many researches have been
conducted to characterize these physical and chemical changes in the other vegetable oils (Monyem and Van Gerpen, 2001; Leung et al., 2006; Oversen et al., 1998). The percentage of FFA has been found to increase due to the
hydrolysis of triglycerides in the presence of moisture and oxidations. Degradation of the CJCO results higher concentration of FFA. Comparing to CPO and NCO, CJCO contains higher concentration of unsaturated fatty acids,
which are mainly linoleic acid (18:2) and oleic acid (18:1), as shown Table 1. The oxidation of the unsaturated fatty acids component in the CJCO might occur easily