Kinetics of thermodegradation of palm kernel oil derived medium-chain-length polyhydroxyalkanoates

2012 ◽  
Vol 127 (6) ◽  
pp. 4422-4425 ◽  
Author(s):  
Mei Chan Sin ◽  
Irene Kit Ping Tan ◽  
Mohd Suffian Mohd Annuar ◽  
Seng Neon Gan
Keyword(s):  
Chain Length ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Medium Chain ◽  
Kernel Oil ◽  
Medium Chain Length ◽  
Kinetics Of

Lipase-catalyzed production of medium-chain triacylglycerols from palm kernel oil distillate: Optimization using response surface methodology

2007 ◽  
Vol 109 (2) ◽  
pp. 107-119 ◽  
Author(s):  
Chee Tein Low ◽  
Rosfarizan Mohamad ◽  
Chin Ping Tan ◽  
Kamariah Long ◽  
Rosnah Ismail ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Medium Chain ◽  
Kernel Oil

Kinetics of the Hydrolysis of Palm Oil and Palm Kernel Oil

2006 ◽  
Vol 45 (5) ◽  
pp. 1604-1612 ◽  
Author(s):  
Ambrose N. Anozie ◽  
Joselin M. Dzobo
Keyword(s):  
Palm Oil ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Kinetics Of ◽  
Hydrolysis Of

scholarly journals Degradation Oxirane Ring Kinetics of Epoxidized Palm Kernel Oil-Based Crude Oleic Acid

2018 ◽  
Vol 12 (3) ◽  
pp. 296-299 ◽  
Author(s):  
Mohd Jumain Jalil ◽  
◽  
Siti Khatijah Jamaludin ◽  
Ahmad Rafizan Mohammad Daud ◽  
◽  
...  
Keyword(s):  
Oleic Acid ◽  
Palm Kernel ◽  
Oxirane Ring ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Kinetics Of

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>

scholarly journals Assessing the effects of medium-chain fatty acids and fat sources on PEDV infectivity

2019 ◽  
Vol 4 (2) ◽  
pp. 1051-1059 ◽  
Author(s):  
Roger A Cochrane ◽  
Steve S Dritz ◽  
Jason C Woodworth ◽  
Charles R Stark ◽  
Marut Saensukjaroenphon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Treatment ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Palm Kernel Oil ◽  
Diarrhea Virus ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Kernel Oil ◽  
Chain Fatty Acids

Abstract: The overall objective of this study was to compare the efficacy of medium-chain fatty acids (MCFA) to other common fat sources to minimize the risk of porcine epidemic diarrhea virus (PEDV) cross-contamination in a pig bioassay. Treatments were feed with mitigants inoculated with PEDV after application and were: 1) positive control with no chemical treatment; 2) 0.325% commercially available formaldehyde-based product; 3) 1% blend of 1:1:1 caproic (C6), caprylic (C8), and capric acids (C10) and applied with an aerosolizing nozzle; 4) treatment 3 applied directly into the mixer without an aerosolizing nozzle; 5) 0.66% caproic acid; 6) 0.66% caprylic acid; 7) 0.66% capric acid; 8) 0.66% lauric acid; 9) 1% blend of 1:1 capric and lauric acids; 10) 0.3% commercially available dry C12 product; 11) 1% canola oil; 12) 1% choice white grease; 13) 2% coconut oil; 14) 1% coconut oil; 15) 2% palm kernel oil; 16) 1% palm kernel oil; 17) 1% soy oil and four analysis days (0, 1, 3, and 7 post inoculation) as well as 1 treatment of PEDV-negative feed without chemical treatment. There was a treatment × day interaction (P &lt; 0.002) for detectable PEDV RNA. The magnitude of the increase in Ct value from d 0 to 7 was dependent upon the individual treatments. Feed treated with individual MCFA, 1% MCFA blend, or commercial-based formaldehyde had fewer (P &lt; 0.05) detectable viral particles than all other treatments. Commercial-based formaldehyde, 1% MCFA, 0.66% caproic, 0.66% caprylic, and 0.66% capric acids had no evidence of infectivity 10-d old pig bioassay, while there was no evidence the C12 commercial product or longer chain fat sources inhibited PEDV infectivity. Interestingly, pigs given the coconut oil source with the highest composition of caprylic and capric only showed signs of infectivity on the last day of bioassay. These data suggest some MCFA have potential for reducing post feed manufacture PEDV contamination.

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