Modification of palm kernel oil structure with fatty acid distillate of rice bran oil in an enzymatic fixed-bed mini-reactor

There is no much information regarding the partial replacement of palm olein with palm kernel oil. Palm olein mixed with palm kernel oil is commonly sold in Nigeria market today without proper blending and without determination of their suitability to consumer also ignorant of what ratio to be blended. Therefore, blends of palm olein (POL) and palm kernel oil (PKO) were formulated to assess their stability under elevated temperature using a fast, simple and reliable CDR palm oil tester photometric technology. The results were then compared with those obtained in POL. The blends studied were to investigate the effects of palm kernel oil partial replacement on the chemical stability of palm olein. the blends as partial replacement were missed in the ratio of PKO:POL(100:0), PKO:POL(80:20), PKO:POL(60:40) and POL:PKO(100:0), POL:PKO(80:20), POL:PKO(60:40). The POL, PKO and its blends were heated at 100, 150 and 200ᵒC. The time of heating were 20, 40 and 60mins respectively, making a total of 1 hour for heating without any frying operations. The physicochemical properties of the oil samples were fatty acid composition, free fatty acid, peroxide value, iodine value, anisidine value, cloud point, colour, melting point, viscosity and totox value were evaluated over heating time. Blending palm olein (POL) unsaturated oils with saturated (PKO) generally improved the parameters comparable to those demonstrated in palm olein (POL) and palm kernel oil alone. The result showed that as PKO was increased the concentration of saturated fatty acid also increased while unsaturated fatty acid decreased. Saturated oils were generally more stable to oxidation and less sensitive to thermal stress. Increase in the amount of PKO lead to reduction in FFA.

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Utilization of unsaponifiable matter from rice bran oil fatty acid distillate for preparing an antioxidant-rich oleogel and evaluation of its properties

Grasas y Aceites ◽

10.3989/gya.0938182 ◽

2020 ◽

Vol 71 (1) ◽

pp. 336

Author(s):

S. Sahu ◽

M. Ghosh ◽

D. K. Bhattacharyya

Keyword(s):

Differential Scanning Calorimetry ◽

Fatty Acid ◽

Light Microscopy ◽

Unsaponifiable Matter ◽

Rice Bran ◽

Rice Bran Oil ◽

Polarized Light ◽

Weight Basis ◽

Scanning Calorimetry ◽

Fatty Acid Distillate

Rice bran oil fatty acid distillate (RBOFAD) is an important by-product obtained from the physical refining process. This fatty acid distillate contains high a amount of Unsaponifiable Matter (γ-oryzanol 3.27 gm/100gm UM; total tocopherol 10.93 mg/100 g UM; total phytosterol 21.81 g/100g UM; squalene 1.15 g/100 g UM and total fatty alcohol 73.34 g/100 g UM) and free fatty acids. Antioxidant-rich Oleogels were obtained from rice bran wax (RBW), rice bran oil fatty acid distillate (RBOFAD) and refined rice bran oil. The main objective of this study was to utilize the antioxidant-rich unsaponifiable matter of RBOFAD (UMRBOFAD) as an organogelator along with rice bran wax, which also acts as a good organogelator. Antioxidant-rich oleogel was prepared using UMRBFAD, ethylcellulose (EC) and RBW at 2%, 2%, 3% on weight basis, respectively, in refined rice bran oil and this antioxidant-rich oleogel was compared with rice bran oil oleogel using RBW at 7% on weight basis of rice bran oil. These oleogels were evaluated using a combination of techniques such as differential scanning calorimetry (DSC), polarized light microscopy (PLM), Viscosity, synchrotron radiation X-ray diffraction (SR-XRD) and FTIR Spectroscopy. The differential scanning calorimetry (DSC) measured the thermal properties of rice bran oil oleogel and high antioxidant-rich oleogel. Polarized light microscopy images revealed needle-like crystals for RBW. SR-XRD measurements were used for clarification of the crystal structures of the building blocks of these oleogels. The antioxidant activities of oleogels were evaluated involving DPPH and ABTS assays.

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Penentuan Acid Value pada Fatty Acid dengan Metode Titrasi Alkalimetri dan Kromatografi Gas

REACTOR: Journal of Research on Chemistry and Engineering ◽

10.52759/reactor.v2i1.16 ◽

2021 ◽

Vol 2 (1) ◽

pp. 5

Author(s):

Syafrinal Syafrinal ◽

Renastio Renastio

Keyword(s):

Gas Chromatography ◽

Fatty Acid ◽

Fatty Alcohol ◽

Palm Kernel ◽

Acid Value ◽

Palm Kernel Oil ◽

Kernel Oil

PT X processes crude palm kernel oil (CPKO) into products such as glycerin, fatty acid, and fatty alcohol. The purpose of this study was to determine the acid value of fatty acid using alkalimetry titration methods and gas chromatography and compare the values obtained with the PT X standard. The results showed that the AV 105 E21 and 105 E22 were following the PT X standard, with ranges respectively 355-365 mg KOH/gr and 268-275 mg KOH /gr. This indicates that the fatty acid samples produced can be sold to consumers.

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Isolation and Evaluation of Stearin and Olein Fractions from Rice Bran Oil Fatty Acid Distillate by Detergent Fractionation and Conversion into Neutral Glycerides by Autocatalytic Esterification Reaction

Journal of the American Oil Chemists Society ◽

10.1002/aocs.12320 ◽

2019 ◽

Vol 97 (3) ◽

pp. 301-308

Author(s):

Sudhasri Sahu ◽

Minakshi Ghosh ◽

Dipak K. Bhattacharyya

Keyword(s):

Fatty Acid ◽

Rice Bran ◽

Rice Bran Oil ◽

Esterification Reaction ◽

Fatty Acid Distillate

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NON-Catalytic and glycerol-free biodiesel production from rice bran oil fatty acid distillate in a microreactor

Energy Conversion and Management X ◽

10.1016/j.ecmx.2021.100096 ◽

2021 ◽

pp. 100096

Author(s):

Nattee Akkarawatkhoosith ◽

Tiprawee Tongtummachat ◽

Amaraporn Kaewchada ◽

Attasak Jaree

Keyword(s):

Fatty Acid ◽

Rice Bran ◽

Rice Bran Oil ◽

Biodiesel Production ◽

Fatty Acid Distillate

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Physico-chemical Characterization of Palm Kernel Oil Extracted from the Seeds of Two Varieties of Oil Palm (Elaeis guineensis Jacq.) for Possible Use in Feed or Food

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v9i430081 ◽

2019 ◽

pp. 341-353

Author(s):

Yapi Amin Paulin ◽

Kouadio Ahou Irène

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oil Palm ◽

Lauric Acid ◽

Unsaturated Fatty Acids ◽

Elaeis Guineensis ◽

Palm Kernel ◽

Codex Alimentarius ◽

Palm Kernel Oil ◽

Kernel Oil

This study was carried out in order to assess the quality of the type of palm kernel oil suitable for the alternative in animal oil in feed or food. To reach this objective, oil D and oil T extracted respectively from the seeds of the varieties Dura and Tenera of oil palm (Elaeis guineensis Jacq.) by the Soxhlet method using hexane as a solvent were analyzed for their physicochemical characteristics. The results obtained show that the values for the physical parameters (Oil yield, density and percentage of impurities) of both oils were similar and fell in those of the standards of Codex Alimentarius 2015. However, for the chemical parameters (Acid value, percentage of free fatty acids, peroxide value, saponification value and ester value), the values obtained for oil D were the highest, but for both oils, the values were above those recommended by the standards of Codex Alimentarius 2015, excepted the Saponification values and the Ester values which were below these standards. The determination of fatty acids composition by Gas Chromatography showed that these oils were not significantly different. Indeed, the totals saturated fatty acids were in amounts of 87.92% ± 0.17 and 87.53% ± 0.24, while the totals unsaturated fatty acids were in amounts of 12.08% ± 0.02 and 12.47% ± 0.02 respectively for oil D and oil T. The predominant fatty acid was lauric acid in amounts of 36.87% and 37.84% respectively for oil D and oil T. Thus, these palm kernel oils could be used as ingredients and preservatives in feed due to their content in lauric acid which is known to possess antimicrobial properties and also to their content in unsaturated fatty acids (oleic and linoleic acids) which are an indicator of oil quality. However, oil T seems to be more suitable for the alternative in animal oil in feed due to its percentage of free fatty acid which is less than that of oil D.

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