Deacidification of Palm Oil Using Betaine Monohydrate-Carboxylic Acid Deep Eutectic Solvents: Combined Extraction and Simple Solvent Recovery

Steam stripping is commonly used to remove free fatty acids from crude palm oil. An alternative deacidification method, solvent extraction performed at a much lower temperature, would preserve the natural antioxidants in the refined palm oil. In this work, palmitic acid was extracted using betaine monohydrate-propionic acid and betaine monohydrate-acetic acid deep eutectic solvents (DESs). The effect of temperature (40 °C to 80 °C), mass ratio of palm oil to solvent (2:1 to 1:2), and palmitic acid content in the palm oil feed (2% to 8% mass) on the distribution coefficient values of palmitic acid (0.44–0.93) was investigated. For the first time, a facile recovery of DESs could be accomplished by a cooling process where up to 98% of the palmitic acid separates as solid. A solvent extraction process for palm oil deacidification, employing a DES with a distribution coefficient value much higher than unity, will provide advantages over the steam stripping process.

PENGARUH SUHU, RASIO BAHAN BAKU TERHADAP PELARUT DAN KECEPATAN PENGADUKAN PADA PROSES FRAKSINASI TRIPALMITIN DARI FRAKSI PADAT MINYAK SAWIT

ABSTRAKMinyak sawit merupakan minyak yang paling banyak diproduksi di Indonesia. Minyak sawit mempunyai dua jenis produk yaitu fraksi padat (Stearin) dan fraksi cair (Olein). Asam lemak pada minyak sawit dibedakan menjadi dua golongan yaitu asam lemak jenuh dan asam lemak tak jenuh. Penelitian ini bertujuan untuk memisahkan Tripalmitin dari fraksi padat minyak sawit melalui metode fraksinasi dengan pelarut organik. Variabel dalam penelitian ini menggunakan variasi rasio bahan baku / pelarut organik 1:10 (w/v) dan 1:12 (w/v) dengan suhu 2oC, 10oC, 20oC, 30oC, 40oC dan kecepatan pengadukan 300 rpm dan 500 rpm. Setelah itu sampel dianalisa dengan GC-MS untuk mengetahui kandungan asam palmitatnya dan didapatkan kandungan asam palmitat paling tinggi jika dimasukkan dalam rumus regresi sebagai berikut y = -0,0333x2 + 1,4518x + 67,617 dengan R² = 0,8431 dengan kandungan asam palmitat 84,91%. Kata kunci: Asam Palmitat, Fraksinasi, Pelarut Organik, Stearin ABSTRACTPalm oil is the most oil in Indonesia. Palm oil contains two types of products: solid fraction (Stearin) and liquid fraction (Olein). Fatty acids in palm oil are divided into two groups, namely saturated fatty acids and unsaturated fatty acids. This study aims to separate Tripalmitin from the hardness fraction of palm oil by fractionation method with organic solvent. The variables in this study used variation of organic / organic solvent ratio 1:10 (w / v) and 1:12 (w / v) with temperature 2oC, 10oC, 20oC, 30oC, 40oC and stirring speed 300 rpm and 500 rpm. After that the sample was analyzed with GC-MS to determine the content of palmitic acid and get the highest palmitic acid content if in the regression formula as follows y = -0.0333x2 + 1.4518x + 67,617 with R² = 0.8431 with the content of palmitic acid 84 , 91%. Keywords: Fractination, Organic Solvent, Palmitic Acid, Stearin

Quantitative Analysis of Sn-2 Palmitic Acid Content in the Triacylglycerols from Algae Oil Using Enzymatic Hydrolysis

The enzymatic hydrolysis parameters of triacylglycerols (TAGs) in algae oil to get sn-2 glycerel monostearte including substrate amount, lipase amount and reaction time was studied, and the products of fatty acid methyl esters (FAMEs) were detected by gas chromatography (GC). The result indicated that the optimum conditions to hydrolyze TAGs in algae oil were as follows: mass ratio of substrate to lipase of 1:1, 2 mL Tris-HCl buffer, 0.2 mL CaCl2solution, 0.5 mL sodium cholate hydrate solution were added in each 30mg substrate, and reaction time of 1.5 min with 120 rpm at 40 °C, the highest palmitic acid (PA) content accounted for 9.1% of total oil.

Changes in fatty acid composition of pork rich in conjugated linoleic acid frying in different kind of fats

In 1990ys antiatherogen, antioxidant and anticarcinogen effect of conjugated linolacids (CLA) was detected. From this reasons, our aims in this study were producing pork rich in CLA and studying the change of fatty acid composition of the produced pork cooked different kind of fats. For frying palm and sunflower oil and swine fat were used. Thigh was cutted for 100 g pieces. Meat pieces were fried at 160 °C for 1 and 8 minutes. Estimation of frying data it was determined that higher (0.13%) CLA content of pork was spoiled (60-70%) except in case of swine fat cooking,because it is extremly sensitive for oxidation and heating. Swine fat has higher (0.09%) CLA content than plant oil, protecting the meat’s original CLA content. Cooking in swine fat did not have significant effect on fatty acid composition of meat. Low level of palmitic acid contect of sunflower oil (6.40%) decreased for half part of palmitic acid content of pork (24.13%) and it produced cooked meat with decreased oil acid content. Contrary of above, linoleic acid content of fried meat was increased in different folds as compared to crude pork. If it was fried in sunflower oil with high level linoleic acid increased (51.52%) the linoleic acid content in fried pork. The linoleic acid content of the high level CLA pork increased four times (48.59%) to the crude meat (16.59% and 12.32%). The high palmitic acid content of palm fat (41.54%) increased by 60% the palmitic acid content in fried pork, low stearic acid (4.44%) and linoleic acid content (10.56%) decreased the stearic and linoleic acid content of crude meat.