scholarly journals Stabilitas Oksidasi Lipida Terstruktur Berbasis Minyak Kelapa dan Minyak Kelapa Sawit [Oxidative Stability of Structured Lipid Based on Coconut Oil and Palm Oil]

Buletin Palma ◽  
2018 ◽  
Vol 18 (2) ◽  
pp. 53
Author(s):  
Siti Nurhasanah ◽  
Nur Wulandari ◽  
S. Joni Munarso ◽  
Purwiyatno Hariyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oxidative Stability ◽  
Palm Oil ◽  
Peroxide Value ◽  
Coconut Oil ◽  
Structured Lipid ◽  
Total Oxidation ◽  
Anisidine Value ◽  
Novozyme 435

<p>Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) from coconut oil and palm oil. SL is a modified lipid (triacylglycerols; TAG) with replacement and/or arrangement of fatty acid positions to change the fatty acid composition and/or their positional distribution in glycerol backbone. In this research, modification was conducted by enzymatic process, to produced SLs with some beneficial changes in chemical and physical properties.  Sepecifically, objective of this research was to study the oxidative stability of SL obtained from enzymatic interesterification of coconut oil and palm oil. Stability was studied using schaal oven test method and parameters tested were free fatty acid, peroxide value, anisidine value, total oxidation, and thio barbituric acid (TBA) value. Results showed that the type of lipase used and length of interesterification resulted in SL with different oxidative stability. Among SLs evaluated, SL produced with esterification process using lipase of Novozyme 435 for 5 hours has high oxidative stability. At the end of the observation, product that was stored for 4 weeks at 50 <sup>o</sup>C, contained free fatty acid value of 4.21 %, peroxide value of 2.88 meq O<sub>2</sub>⁄kg, anisidine value of 5.16, TBA value of 2.01 mg malonaldehyde/kg sample, and total oxidation of 10.92. Those result shows that oxidation stability parameter of structured lipid still meet the standard of palm oil  product and its derivatives</p><p> </p><p><strong>Abstrak</strong></p><p>Interesterifikasi enzimatik dengan lipase digunakan untuk mensintesis lipida terstruktur (<em>structured lipid</em>/SL) dari bahan baku minyak kelapa dan kelapa sawit. SL adalah lipida (trigliserida) termodifikasi melalui penggantian dan/atau pengaturan posisi asam-asam lemak pada kerangka gliserolnya.  Pada penelitian ini modifikasi secara enzimatik untuk dilakukan untuk menghasilkan produk SL dengan sifat kimia dan fisika tertentu yang memiliki nilai tambah. Penelitian ini bertujuan untuk mempelajari stabilitas oksidasi produk SL hasil interesterifikasi enzimatik minyak kelapa dan minyak kelapa sawit. Stabilitas oksidasi diukur dengan menggunakan metode uji <em>oven schaal</em> dengan  parameter uji adalah asam lemak bebas, bilangan peroksida, bilangan anisidin, total oksidasi, dan nilai asam tio barbiturat (TBA). Hasil penelitian menunjukkan bahwa jenis lipase yang digunakan dan lama interesterifikasi menghasilkan SL dengan stabilitas yang berbeda. Diantara produk SL yang dievaluasi, SL yang diperoleh dari proses interesterifikasi menggunakan lipase Novozyme 435 selama 5 jam mempunyai stabilitas oksidasi tinggi.  Pada akhir pengamatan, produk yang disimpan selama 4 minggu pada suhu 50 <sup>o</sup>C memiliki nilai asam lemak bebas 4,21%, bilangan peroksida 2,88 meq O<sub>2</sub>/kg, bilangan anisidin 5,16, bilangan TBA 2,01 mg malonaldehid/kg sampel, dan nilai total oksidasi 10,92. Hasil tersebut menunjukkan bahwa stabilitas oksidasi lipid terstruktur yang dihasilkan mampu memenuhi standar sebagai produk minyak sawit dan turunannya.</p><p> </p>

Influence of free fatty acid content on the oxidative stability of red palm oil

RSC Advances ◽  
2016 ◽  
Vol 6 (103) ◽  
pp. 101098-101104 ◽  
Author(s):  
Antonella De Leonardis ◽  
Francesca Cuomo ◽  
Vincenzo Macciola ◽  
Francesco Lopez
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oxidative Stability ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Red Palm Oil

A multi-technique approach used for the characterization of the oxidative stability of red palm.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida

2020 ◽  
Vol 11 (1) ◽  
pp. 1-8
Author(s):  
Asyti Febliza ◽  
Oktariani Okatariani ◽  
Aisyah Meisya Putri
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Coconut Oil ◽  
Edible Oil

This research examined the quality of edible oil from Crude Coconut Oil (CCO) and Palm Coconut Oil (PCO) and their blends with CCO : PCO proportional was about 40:60 and 60:40, respectively. The quality of these samples was based on water proportion, free fatty acid (FFA) and peroxide value (PV) contained. This study was conducted to improve the quality of edible oil. SNI 3741-2013 was used as method of this research, which the result compared with the SNI standard for edible oil. Results of this research for water proportion in oil samples PCO, CCO, CCO (40) : PCO (60) and CCO (60):PCO  (40)  in  order  were  0.000122; 0.010905; 0.001878; 0.030996. The FFA proportions for them were 0.02; 0.01; 0.02; 0.02 and PV values were 7.10; 3.00; 6.10; 5.10, respectively. From this result, we can conclude that all samples had good quality for water proportion and FFA, except for peroxide value (PV) mark which had the higher mark compared to the SNI standard. We also concluded that CCO became the best quality of edible oil compared to others. 

scholarly journals Effects of roasting and boiling on the yield, quality and oxidative stability of extracted soya bean oil

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Samuel Kofi Tulashie 1 ◽  
Francis Kotoka ◽  
Amponsah Preko Appiah 1 ◽  
Philip Awuah 2 ◽  
Bright K.A. Baiden 3
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thermal Treatment ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Treatment Time ◽  
Acid Value ◽  
Soya Bean ◽  
Oil Yield ◽  
Yield Quality

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya beanoil was investigated. The oil was soxhlet extracted and the oxidative stability was determined bythe free fatty acid value, acid value and peroxide value. The results showed that the oil yield, freefatty acid value, acid value and peroxide value were significantly affected by roasting, boiling,and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%,which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. Thecorresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and2.04 meqO2/kg, which increased to 0.82% and 6.60 meqO2/kg by roasting, and 0.47% and 5.62meqO2/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, andacid value increased with increasing roasting and boiling time.The results indicate that roasting provides a higher oil yield than boiling, but boiled oil hashigher oxidative stability than roasted oil.

scholarly journals Aktivasi bentonit alam pacitan sebagai bahan penyerap pada proses pemurnian minyak sawit

2018 ◽  
Vol 5 (2) ◽  
pp. 429
Author(s):  
Ailen Tanjaya ◽  
S Sudono ◽  
Nani Indraswati ◽  
Suryadi Ismadji
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Peroxide Value ◽  
Sensory Quality ◽  
Bleaching Earth ◽  
Activation Process ◽  
Acid Activation ◽  
Bleaching Process ◽  
Activated Bentonite

Application of pacitan's bentonite as adsorbent in purification process of palm oil. Bentonite is one of the widely use adsorbent which is usually used in the bleaching process of edible palm oil to remove pigments color and other impurities which can improve the sensory quality and the oxidative stability of the oil. Bleaching capacity from bentonite can be improved by acid activation, to modified the structure as well as to improve the sorptive surface area. The aim of this research was to determine the optimum acid concentration for the activation of bentonite from Pacitan, East Java. The bleaching capacity of activated bentonite was evaluated based on color, free fatty acid (FFA) and peroxide value (PV) contents of bleached palm oil. The activation was carried out using sulfitric acid (HSO) and hydrochloride acid (HCI) as activating agents at a ranges of concentrations from 1 N to 10 N. The bleaching process of crude palm oil was conducted at 100 C for 10 mins. The bleached palm oil were analyzed for its colur, free fatty acid (FFA) and peroxide value (PV) contents. From this study it can be concluded that the activation process using HCl 5 N gave the optimum bleaching capacity.Keywords: Bleaching earth; Acid activation; Bentonite; Color; Free fatty acid; Peroxide value AbstrakBentonit merupakan salah satu jenis adsorben yang sering digunakan pada proses bleaching minyak kelapa sawit untuk menyerap zat warna dan pengotor-pengotor dalam minyak. Kemampuan bleaching dari bentonit dapat ditingkatkan dengan aktivasi dengan asam untuk meningkatkan luas permukaan dan memodifikasi struktur bentonit. Tujuan dari penelitian ini adalah menentukan jenis dan konsentrasi asam yang optimum pada proses aktivasi bentonit Pacitan. Kemampuan bleaching bentonit dievaluasi berdasarkan parameter warna, kadar asam lemak bebas (Free Fatty Acid, FFA) dan bilangan peroksida (Peroxide Value, PV) pada bleached palm oil. Proses aktivasi bentonit dilakukan menggunakan asam sulfat (H2SO4) dan asam klorida (HCl) dengan variasi konsentrasi 1-10 N. Bentonit yang telah diaktivasi digunakan untuk proses bleaching degummed palm oil pad a suhu 100 C selama 10 menit. Bleached palm oil dianalisa warna (dengan lovibond tintometer), kadar FFA dan PV Dari hasil penelitian diperoleh bahwa bentonit Pacitan yang diaktivasi menggunakan HCl 5 N, memberikan hasil bleaching yang optimum.Kata kunci : Bleaching earth; Aktivasi asam; Bentonit; Wama; Asam lemak bebas; Bilangan peroksida

Changes and Deterioration of Lipid in Farmed Spotted Babylon Snail (Babylonia areolat a) Muscle during Iced Storage

2009 ◽  
Vol 15 (5) ◽  
pp. 427-433 ◽  
Author(s):  
C. Chotimarkorn ◽  
N. Silalai ◽  
N. Chaitanawisuit
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Composition ◽  
Peroxide Value ◽  
Lipid Composition ◽  
Storage Time ◽  
Rancid Odor ◽  
Anisidine Value ◽  
Iced Storage

Lipid damage of farmed spotted Babylon snail muscle stored in ice for 7 days was evaluated by determining changes of lipid composition, fatty acid composition, peroxide value (PV), and p-anisidine value (p-AV). During 7-day iced storage, triglyceride, and phospholipids contents decreased but free fatty acid increased with storage time (p ≤ 0.05). Changes in saturated and polyunsaturated fatty acid were observed at extended storage time (p ≤ 0.05). No changes in PV and p-AV of snail muscle were found during the first 4-day iced storage (p > 0.05). However, PV and p-AV of snail lipid increased during 4-day and 7-day iced storage (p ≤ 0.05). Rancid odor assessment of snail muscle exhibited a significant increase in rancidity (p ≤ 0.05) after 3 days of storage. Bacteria counts of snail muscle exceeded 7 log CFU/g, which was considered as the limit for acceptability after 7 days of iced storage. In conclusion, these results revealed that lipid damaged by hydrolysis and oxidation occurred in snail muscle during iced storage.

scholarly journals Evaluation of oxidative stability, fatty acid profile and quality physico-chemical parameters of Brazil nut, coconut and Palm oils

2020 ◽  
Vol 42 ◽  
pp. e19
Author(s):  
Eliane Ferreira de Souza ◽  
Ronaldo Dos Santos Silva ◽  
Mikaelly Nayara Santos ◽  
Cinthia Aparecida de Andrade Silva ◽  
Antonio Rogério Fiorucci
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Palm Oil ◽  
Coconut Oil ◽  
Stability Index ◽  
Acid Value ◽  
Brazil Nut ◽  
Brazil Nuts

The aim of this study was to assess the oxidative stability (OS) of oils Brazil nuts, coconut and palm, as well as determine the quality parameters: acid value (AV), humidity, ash content, and fatty acid profile (FA). According to the results the oils of Brazil nuts, coconut and palm oil showed AV of 2.02, 2.49 and 5.92 mg KOH g-1, humidity of 0.060, 0.101 and 0.040% and ash of 0.010, 0.005 and 0.009%, respectively. Considering FA, the Brazil nut oil showed greater amount of linoleic acid (38.61%) and oleic acid (31.95%) in its composition. While in coconut oil the major amounts were lauric acid (35.22%) and myristic (17.43%) and in the palm oil, oleic acid (48.30%) and palmitic (28.67%). The OS analysis showed that there is a relationship between the FA chemical composition of each oil and oxidative stability index (OSI) that relates to the resilience capacity to lipid degradation.

scholarly journals Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

2019 ◽  
pp. 130-141
Author(s):  
Jason Braga ◽  
Lorina Galvez ◽  
Roberta Lauzon ◽  
Yan Diczbalis
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
State University ◽  
Frying Cycle ◽  
Post Hoc

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.

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