Glycine-acyl Surfactants Prepared from Black Soldier Fly Fat, Coconut Oil and Palm Kernel Oil

2020 ◽  
Vol 7 (2) ◽  
pp. 239-248
Author(s):  
Geert R. Verheyen ◽  
Mart Theunis ◽  
Steven Vreysen ◽  
Tania Naessens ◽  
Isabelle Noyens ◽  
...  
Keyword(s):  
Surface Tension ◽  
Critical Micelle Concentration ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Reaction Products ◽  
Black Soldier Fly ◽  
Kernel Oil ◽  
Foaming Capacity ◽  
Capacity Surface ◽  
Yield And Purity

: Black soldier fly (Hermetia illucens) larvae are a new source of high-quality bio-based materials that can be implemented for technical applications. Black soldier fly larvae can be bred in high numbers in small areas and organic waste streams, making large scale industrial breeding possible. Fats from the black soldier fly are very rich in lauric acid, and the fatty acid profile resembles that of palm kernel and coconut oil. Therefore, black soldier fly fats could be envisaged to have similar applications to these plant-derived oils. : The aims of this work were (1) to use black soldier fly fat, palm kernel and coconut oil to synthesize a glycine-acyl surfactant by means of a Schotten-Baumann reaction; (2) to determine the yield and purity of the reaction products; and (3) to determine solubility, foaming capacity, surface tension and critical micelle concentration of the surfactants in comparison to a commercially-available glycinecoconut oil surfactant, Amilite GCS-11®. : The aims of this work were (1) to use black soldier fly fat, palm kernel and coconut oil to synthesize a glycine-acyl surfactant by means of a Schotten-Baumann reaction; (2) to determine the yield and purity of the reaction products; and (3) to determine solubility, foaming capacity, surface tension and critical micelle concentration of the surfactants in comparison to a commercially-available glycinecoconut oil surfactant, Amilite GCS-11®. : It is concluded that black soldier fly fats are a suitable alternative to coconut or palm kernel oil for the preparation of glycine-acyl surfactants.

scholarly journals In vitro Evaluation of Antifungal Activity of Virgin Coconut oil and White Palm Kernel Oil on Candida Species-Experimental Study

2019 ◽  
pp. 1-9
Author(s):  
Hortense Gonsu Kamga ◽  
Sarah Riwom Essama ◽  
Yves Le Grand Napa Tchuedji ◽  
Maurice Boda ◽  
Stève Henri Voundi Olugu ◽  
...  
Keyword(s):  
Experimental Study ◽  
Candida Albicans ◽  
Candida Parapsilosis ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Maximum Inhibition

Aims: The aim of this study is to evaluate in vitro the antifungal activity of virgin coconut oil and the white palm kernel oil on the growth of six species of the genus Candida. Study Design: This study is an experimental study. Place and Duration of the Study: Department of Microbiology, Laboratory of Microbiology of the University of Yaoundé I. Laboratory of Bacteriology, Yaoundé University teaching Hospital between April to September 2017. Methodology: We included six species of Candida. The method of diffusion discs in agar medium was used for Sensitivity tests and macro-dilution in liquid medium was used for dilution. Results: Majority of the species tested were resistant to conventional antifungals used. Candida hoemulonii was the most sensitive species to virgin coconut oil with percentages of inhibitions higher than 50 % when the concentration of oil was only 3.125 mg/mL and a maximum inhibition percentage of 90.10 % when the concentration of oil was 100 mg/mL. Candida albicans, was the least susceptible species to virgin coconut oil with a maximum inhibition percentage of 59.85 % when the concentration of oil was 100 mg/mL.  Candida lipolytica was the most sensitive specie to white palm kernel oil with a maximum inhibition percentage of 90,26 % when the concentration of oil was 100 mg/mL and Candida parapsilosis was the least susceptible species to white palm kernel oil with a maximum inhibition percentage of 52,69 % at the same concentration. In addition, the white palm kernel oil which was more active (P˂0.05) than virgin coconut oil was introduced in the Sabouraud broth and the MIC and MFC obtained with Fluconazole was lower on Candida albicans and Candida parapsilosis compared to activity of Fluconazole without palm kernel oil in the medium. Nystatin showed also lower MIC and MFC values on Candida parapsilosis when palm kernel oil was present in the culture medium. Conclusion: These results prove that these oils can be used to develop antifungals drugs.

scholarly journals Profil Asam Lemak Jenuh pada Produk Makanan Turunan Minyak Kelapa Sawit di Indonesia

2018 ◽  
Vol 1 (1) ◽  
pp. 306-312
Author(s):  
Ahmad Gazali Sofwan Sinaga ◽  
Donald Siahaan
Keyword(s):  
Fatty Acid ◽  
Reference Values ◽  
Palm Oil ◽  
Palm Kernel ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Cooking Oil ◽  
Kernel Oil ◽  
Nutrient Reference Values ◽  
Serving Size

Asam lemak jenuh dapat dikaitkan dengan peningkatan kadar kolesterol darah yang berakibat pada penyakit jantung koroner. Minyak nabati seperti kelapa sawit mengandung asam lemak jenuh dan asam lemak tidak jenuh tunggal yang tinggi. Minyak tersebut banyak digunakan dalam proses pembuatan makanan seperti biskuit, makanan ringan, dan cokelat yang beredar di pasar.Penelitian ini bertujuan untuk menentukan kandungan asam lemak jenuh pada beberapa produk makanan yang mengandung turunan minyak kelapa sawit. Sebanyak 56 produk makanan terdiri dari biskuit, makanan ringan, produk cokelat, minyak goreng, margarin dan shortening diperoleh dari pasar di Indonesia. Lemak atau minyak yang terdapat pada produk diekstrak dengan heksan menggunakan sokhlet dan dianalisis menggunakan gas kromatografi. Hasil menunjukkan seluruh sampel mengandung turunan minyak kelapa sawit, berdasarkan profil komposisi asam lemak. Seluruh sampel biskuit, makanan ringan, mi instan dan produk cokelat memiliki kandungan asam lemak jenuh rendah (0,468 - 9,715g/takaran saji), karena kemungkinan tidak menggunakan campuran fraksi minyak sawit stearin. Satu dari 12 minyak goreng mengandung campuran minyak kelapa, namun menunjukkan kandungan asam lemak jenuh yang rendah (2,137 - 6,488 g/takaran saji). Enam dari 8 sampel margarin mengandung asam lemak jenuh tinggi (5,763 - 17,166 g/takaran saji), kemungkinan dalam proses pembuatan menggunakan campuran minyak kelapa dan minyak inti sawit. Seluruh sampel shortening memiliki kandungan asam lemak jenuh tinggi (13,651 - 14,963 g/takaran saji), karena menggunakan campuran minyak sawit dan minyak inti sawit. Secara umum, seluruh sampel mengandung asam lemak jenuh rendah dibawah 20 g/takaran saji berdasarkan Nutrient Reference Values(NRVs). Saturated fat acid can be related with the increase of blood cholesterol which responsible for coronary heart disease. Vegetable oil such as palm oil contains high saturated fat acid and unsaturated fat acid. The oil commonly used in food production processes such as biscuits, snacks, and chocolate which commonly found in the market. This research aimed to determine the saturated fat acid in some food products which contain palm oil. 56 food products were obtained in Indonesian market such as biscuits, snacks, chocolate products, cooking oil, margarine, and shortening. Fat or oil in the products was extracted with hexane using soxhlet and analyzed using gaschromatography. The result indicated that all samples contained palm oil based on the fatty acid profile composition. All biscuit samples, snacks, instant noodle, and chocolate products contained low saturated fatty acid (0.468-9.715 g/serving size) it might be due to thestearin of palm oil fraction mixture was notused. One of 12 cooking oil contained coconut oil but it indicated low saturated fat acid (2.137-6.488 g/serving size) since it might use the mixture of coconut oil and palm kernel oil. All shortening samples had high fatty acid (13.651-14.963 g/serving size) since it mixed palm oil with palm kernel oil. Generally, all samples contained low saturated fat acid less than 20 g/serving size based on Nutrient Reference Values (NRVs).

scholarly journals Pengaruh Jenis Asam dan Waktu Reaksi Pemanasan terhadap Karakteristik Produk Etanolisis PKO (Palm Kernel Oil)

2017 ◽  
Vol 37 (1) ◽  
pp. 70
Author(s):  
Murhadi Murhadi ◽  
Sri Hidayati ◽  
Ridwan Kurniawan
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Succinic Acid ◽  
Ph Value ◽  
Palm Kernel ◽  
Heating Time ◽  
Reaction Products ◽  
Palm Kernel Oil ◽  
Kernel Oil

Production of ethanolisis product of Palm Kernel Oil (PKO) treatment with the addition of organic acids and different heating times have conducted. Effects of organic acids used and time of heating on characteristics of PKO ethanolisis product were studied. The organic acids used are succinic acid 40 % (w/v) and lactic acid 40 % (w/v). Heating time consists of 15, 30, 45 and 60 minutes. The pH value of the reaction products ranged from 4,88 (± 0,01) to 5,27 (± 0,02). The best antimicrobial activity of product reaction is by addition of succinic acid 40% (w/v) and heating for 30 minutes with zone of inhibitions (d, mm) against Staphylococus aureus ATCC 25923, Escherichia coli ATCC 25922, mixed cultures of natural microbial and Saccharomyces cerevisiae are 20,88 (± 0,50) mm, 25,64 (± 0,81) mm, 6,46 (± 0,24) mm, and 8,84 (± 0,08) mm, respectively. The average value of the power increase emulsion stability in coconut milk (water in oil, w/o) ranged from 5,20 (± 0,65) % to 20,00 (± 2,55) %. ABSTRAKProduksi produk etanolisis dari minyak inti sawit (Palm Kernel Oil, PKO) dengan perlakuan penambahan asam organik dan lama pemanasan yang berbeda telah dilakukan. Penelitian ini dilakukan untuk melihat pengaruh penambahan jenis asam dan lama pemanasan terhadap karakteristik produk etanolisis dari PKO. Asam organik yang digunakan adalah asam suksinat 40 % (b/b) dan asam laktat 40 % (b/b) serta lama pemanasan terdiri dari 15, 30, 45, dan 60 menit. Nilai pH produk reaksi berkisar antara 4,88 (± 0,01) sampai 5,27 (± 0,02). Aktivitas anti mikroba produk reaksi terbaik adalah dengan penambahan asam suksinat 40 % (b/b) dan pemanasan 30 menit dengan diameter (d; mm) zona hambat terhadap Staphylococus aureus ATCC 25923, Escherichia coli ATCC 25922, kultur campuran mikroba alami dan Saccharomyces cerevisiae, masing-masing 20,88 (± 0,50) mm, 25,64 (± 0,81) mm, 6,46 (± 0,24) mm, dan 8,84 (± 0,08) mm. Nilai rata-rata daya peningkatan stabilitas emulsi pada santan kelapa (water in oil, w/o) berkisar antara 5,20 (± 0,65) % hingga 20,00 (± 2,55) %.

scholarly journals Karakteristik Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Kelapa atau Minyak Inti Sawit [Characteristics of Oil Mixtures from Virgin Red Palm Oil with Coconut Oil or Palm Kernel Oil]

Buletin Palma ◽  
2020 ◽  
Vol 21 (2) ◽  
pp. 68
Author(s):  
Hasrul Abdi Hasibuan ◽  
Lerissa Aulia Siregar
Keyword(s):  
Palm Oil ◽  
Fatty Acid Content ◽  
Palm Kernel ◽  
Weight Ratio ◽  
Solid Fat Content ◽  
Coconut Oil ◽  
Palm Kernel Oil ◽  
Red Palm Oil ◽  
Medium Chain ◽  
Kernel Oil

<p>The use of virgin red palm oil (VRPO) as a food product is very useful because it used as a source of fat and bioactive compounds (carotene, tocopherol, and tocotrienol). Increasing the use of VRPO can be conducted by blending it with lauric oils (coconut oil and palm kernel oil) containing medium-chain triacylglycerol (MCT) to produce a healthy oil. This research was conducted to examine the physicochemical properties of VRPO with coconut oil (CNO) or palm kernel oil (PKO) blends at a weight ratio of 100:0 - 0:100. The results showed that the mixtures of VRPO with CNO or PKO influenced the free fatty acid content, carotene content, fatty acids composition, iodine value, melting point, and solid fat content. Enhancing the amount of CNO or PKO onto VRPO causes the blends to have eutectic behavior (easy to melt). The VRPO: CNO and VRPO: PKO blends, at the ratio of 20:80 and 30:70, respectively, can be used as cooking oil. The VRPO: CNO blends at the ratio of 99:1 – 95:5 can be used for baking shortening while the VRPO: PKO blend at the ratio of 70:30 can be used for table margarine.</p><p align="center"><strong>ABSTRAK</strong></p><p>Penggunaan minyak sawit merah murni (<em>virgin red palm oil, </em>VRPO) sebagai produk pangan sangat bermanfaat karena VRPO sebagai sumber lemak dan senyawa bioaktif (karoten, tokoferol dan tokotrienol). Peningkatan pemanfaatan VRPO dapat dilakukan dengan memadukannya dengan minyak laurat (minyak kelapa dan minyak inti sawit) yang mengandung <em>medium chain triacylglycerol </em>(MCT) untuk menghasilkan campuran minyak sehat. Penelitian ini dilakukan untuk mengkaji sifat fisikokimia campuran minyak dari VRPO dengan minyak kelapa (<em>coconut oil, </em>CNO) atau minyak inti sawit (<em>palm kernel oil, </em>PKO) pada rasio berat 100:0 - 0:100. Hasil penelitian menunjukkan bahwa campuran minyak dari VRPO dengan CNO atau PKO mempengaruhi kadar asam lemak bebas, kadar karoten, komposisi asam lemak, bilangan iodin, titik leleh dan kandungan lemak padat. Peningkatan jumlah CNO atau PKO ke dalam VRPO menyebabkan campuran memiliki perilaku eutektik (mudah mencair). Campuran VRPO dengan CNO dan VRPO dengan PKO, masing-masing pada rasio 20:80 dan 30:70 dapat digunakan sebagai minyak goreng. Campuran VRPO dengan CNO pada rasio 99:1 - 95:5 dapat digunakan sebagai produk shortening untuk roti sementara campuran VRPO dengan PKO pada rasio 70:30 dapat digunakan untuk margarin meja.</p>

Comparative studies on Polyaromatic Hydrocarbons (PAHS) in some edible oil (shea butter, coconut oil and palm kernel oil) sold in Nigeria

2021 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
O.N. Akomah-Abadaike ◽  
O.B. Iwuji
Keyword(s):  
Edible Oils ◽  
Polyaromatic Hydrocarbons ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Edible Oil ◽  
Shea Butter ◽  
Ionization Detector ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Flame Ionization

Polyaromatic hydrocarbons (PAHs) are ever-present lipophilic substances, having varying levels of concentration in edible oils. Shea butter, coconut oil and palm kernel oil are used in Africa as component of traditional ointment. The study evaluated the concentration of polyaromatic hydrocarbons in Shea butter, coconut oil and palm kernel oil using gas chromatography with flame ionization detector. The polyaromatic hydrocarbons identified and quantified are: napthalene, acenaphthene, fluorene, phenapthrene, fluoranthene, pyrene, chrysene for Shea butter samples; napthalene, acenaphthene, phenanthrene, anthracene, pyrene for coconut oil samples while palm kernel oil samples have napthalene, acenaphthene, acenaphthylene,fluorene, phenanthrene, fluoranthene, pyrene,  benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(k)fluoranthene, The concentration of the sum of PAHs of Shea butter ranged from 7.63 - 44.71 ppm, coconut oil samples 7.81 - 19.24 ppm and palm kernel oil samples 25.09 - 71.55 ppm. Shea butter, coconut oil and palm kernel oil samples have concentration of benzo(a)pyrene above the set maximum permissible limit as revealed in the study. It is important that further research on the reduction and/or elimination of PAHs in Shea butter, coconut oil and palm kernel oil be developed. Keywords: Edible oil, Polyaromatic hydrocarbons, Benzo(a)pyrene, Carcinogenic, Medicinal 

Life Cycle Carbon Footprint of Linear Alkylbenzenesulfonate from Coconut Oil, Palm Kernel Oil, and Petroleum-Based Paraffins

2014 ◽  
Vol 2 (7) ◽  
pp. 1828-1834 ◽  
Author(s):  
Daniel P. Fogliatti ◽  
Scott A. Kemppainen ◽  
Tom N. Kalnes ◽  
Jiqing Fan ◽  
David R. Shonnard
Keyword(s):  
Life Cycle ◽  
Carbon Footprint ◽  
Oil Palm ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Linear Alkylbenzenesulfonate ◽  
Palm Kernel Oil ◽  
Kernel Oil
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