This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from
two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase
varieties for possible utilization into oil-based products. The effects of varietal differences
in pili fruits on physical, chemical and quality characteristics of its pulp oil were
determined. These two oils were also compared with control oils, commercially available
coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while
Orbase had color close to extra virgin olive oil. The two varieties did not significantly
differ from each other in terms of refractive index, moisture and volatile matters, acid
value, iodine value, saponification number and percent unsaponifiable matter but
significantly differed from coconut oil and extra virgin olive oil. On the other hand, the
two varieties significantly differed from each other in terms of peroxide value, Vitamin A
and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid
were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic
acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra
virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard.
Both can be stored for a longer period of time and healthier in terms of fatty acid
composition and natural antioxidant content.
Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers
