The component fatty acids and glycerides of palm-kernel oil

1955 ◽  
Vol 6 (3) ◽  
pp. 166-170 ◽  
Author(s):  
Amy Pauline Dale ◽  
M. L. Meara
Keyword(s):  
Fatty Acids ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil

Kinetics Studies of Epoxidation and Oxirane Cleavage-Epoxidized Palm Kernel Oil

2020 ◽  
Vol 13 (3) ◽  
pp. 232-240
Author(s):  
Mohd Jumain Jalil ◽  
Aliff Farhan Mohd Yamin ◽  
Mohd Saufi Md Zaini ◽  
Veronique Gloria V. Siduru ◽  
Norhashimah Morad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Reference Material ◽  
Palm Kernel ◽  
High Yield ◽  
Simulation Data ◽  
Kinetic Rate ◽  
Palm Kernel Oil ◽  
Kinetics Studies ◽  
Kernel Oil ◽  
Oxirane Cleavage

Background: Studies pertaining to the epoxidation of fatty acids, garnered much interest in recent years due to the rising demand of eco-friendly epoxides derived from vegetable oils. Methods: Epoxide is an important chemical precursor for the production of alcohols, glycols and polymers, like polyesters and epoxy resin. Epoxidation is the name given to the reaction when the double bonds are converted into epoxide. Results: Temperature at 55oC was used as a reference material in the epoxide process, as it produces a high yield epoxide being 88%. The kinetic rate of epoxidized palm kernel oil, k was obtained to be k11= 0.5125, k12= 0.05045, k21= 0.03185, k41= 0.01 and k51= 0.01243. Conclusion: Hence, by fitting the result with the experimental work and simulation, the summation of error being stimulated by I-sight simulation was 0.731116428 and the correlation between the experimental and simulation data was 0.925544.

scholarly journals Trans-free fats with the products of the oil palm − a selective review

2008 ◽  
Vol 25 (No. 4) ◽  
pp. 174-181 ◽  
Author(s):  
K.G. Berger
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Trans Fatty Acids ◽  
Palm Kernel ◽  
Food Products ◽  
Partial Hydrogenation ◽  
Solid Fat ◽  
Palm Kernel Oil ◽  
Kernel Oil

The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible. Palm oil and palm kernel oil are readily available and economical sources of solid fat. Formulae using oils to make fats for the main types of food products are reviewed.

scholarly journals Physico-chemical Characterization of Palm Kernel Oil Extracted from the Seeds of Two Varieties of Oil Palm (Elaeis guineensis Jacq.) for Possible Use in Feed or Food

2019 ◽  
pp. 341-353
Author(s):  
Yapi Amin Paulin ◽  
Kouadio Ahou Irène
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oil Palm ◽  
Lauric Acid ◽  
Unsaturated Fatty Acids ◽  
Elaeis Guineensis ◽  
Palm Kernel ◽  
Codex Alimentarius ◽  
Palm Kernel Oil ◽  
Kernel Oil

This study was carried out in order to assess the quality of the type of palm kernel oil suitable for the alternative in animal oil in feed or food. To reach this objective, oil D and oil T extracted respectively from the seeds of the varieties Dura and Tenera of oil palm (Elaeis guineensis Jacq.) by the Soxhlet method using hexane as a solvent were analyzed for their physicochemical characteristics. The results obtained show that the values for the physical parameters (Oil yield, density and percentage of impurities) of both oils were similar and fell in those of the standards of Codex Alimentarius 2015. However, for the chemical parameters (Acid value, percentage of free fatty acids, peroxide value, saponification value and ester value), the values obtained for oil D were the highest, but for both oils, the values were above those recommended by the standards of Codex Alimentarius 2015, excepted the Saponification values and the Ester values which were below these standards. The determination of fatty acids composition by Gas Chromatography showed that these oils were not significantly different. Indeed, the totals saturated fatty acids were in amounts of 87.92% ± 0.17 and 87.53% ± 0.24, while the totals unsaturated fatty acids were in amounts of 12.08% ± 0.02 and 12.47% ± 0.02 respectively for oil D and oil T. The predominant fatty acid was lauric acid in amounts of 36.87% and 37.84% respectively for oil D and oil T. Thus, these palm kernel oils could be used as ingredients and preservatives in feed due to their content in lauric acid which is known to possess antimicrobial properties and also to their content in unsaturated fatty acids (oleic and linoleic acids) which are an indicator of oil quality. However, oil T seems to be more suitable for the alternative in animal oil in feed due to its percentage of free fatty acid which is less than that of oil D.

CHARACTERIZATION OF OIL DURING FRUIT RIPENING OF OIL PALM (Elaeis guineensis Jacq) VARIETY D X P SIMALUNGUN

2017 ◽  
Vol 25 (2) ◽  
pp. 59-70
Author(s):  
Sujadi Sujadi ◽  
Hasrul Abdi Hasibuan ◽  
Meta Rivani
Keyword(s):  
Fatty Acids ◽  
Fruit Ripening ◽  
Oil Palm ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
Water Levels ◽  
Palm Kernel Oil ◽  
Kernel Oil

This research was conducted to study the changing levels of oil, kernel and water on the palm fruits, palm kernel oil content on the kernel, and chlorophyll, carotene and tocols (tocopherols & tocotrienols) content on oil from oil palm plants D × P Simalungun during ripening fruits for 0 to 24 weeks after reseptic (WAR). Fruits fertilized at 0 WAR containing 81% water, 0.5% oil and not containing the kernel. Water levels declined during ripening of fruits and at 20 – 24 WAR by 27 – 36%. Levels of oil rised during ripening fruits and increased rapidly after 17 WAR, maximum oil content (51.6%) was obtained at 22 WAR, which was the optimum time for harvesting the fruits. Kernel had not formed until 4 WAR and formed in 5 WAR (0.1%), the increase occurred in the 14 – 24 WAR by 4 – 5%. Changes in fatty acid shown by the total unsaturated fatty acids (polyunsaturated) decreased, while total saturated fatty acids increased. Changes in the main fatty acids were palmitic (C16:0), linoleic (C18:2), oleic (C18:1), linolenic acid (C18:3) and stearic (C18:0). Changes in fatty acids also cause changed of iodine value. Carotene had been established at 0 WAR (73 ppm) and then continue rised to 12 MSR reach 1,301 ppm and decreased during fruit ripening at 20 – 24 WAR (703 – 598 ppm). Tocols levels continue rised and a drastic improvement occurred at 20 WAR (700.3 ppm from 353 ppm at 19 WAR). Chlorophyll content increased at 0 – 16 WAR (1.7 to 20.9 ppm), and then decreased at 22 – 24 WAR (1.1 to 2.1 ppm). Palm kernel oil content in the kernel at 7 WAR amounted to 56.2% and increased to 15 WAR (56.2 to 68.7%) but decreased at 20 – 24 WAR (54.0 to 59.9%).

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 < 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 < 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.

scholarly journals Formulation of Transparent Solid Soap from Palm Kernel Oil

2020 ◽  
Vol 5 (2) ◽  
pp. 39-44
Author(s):  
Andri Prasetiyo ◽  
Lungguk Hutagaol ◽  
Lidya Luziana
Keyword(s):  
Fatty Acids ◽  
Surface Tension ◽  
Moisture Content ◽  
Lauric Acid ◽  
Fatty Acid Content ◽  
Palm Kernel ◽  
Curing Process ◽  
Palm Kernel Oil ◽  
Unsaturated Fat ◽  
Kernel Oil

Palm kernel oil contains fatty acids, especially lauric acid at 46-52%. Lauric acid has the properties of hardening, cleaning, producing foam and softening that is needed in making soap. The purpose of this study is to make transparent solid soap from a combination of glycerin, sucrose, and ethanol 96% as a transparent agent that meets the requirements of quality tests and organoleptic tests. Made 9 (nine) formulas with some combination of glycerin, sucrose, ethanol 96% by a semi-boiled method that is mixing palm kernel oil and stearic acid which has been melted at 60˚C, then adding 30% NaOH, stirring at 70- 80˚C. Transparent agent and other additives are mixed into the soap mass obtained from the saponification process, then poured into a soap mold and carried out a curing process for 2 weeks. The result of this research is obtained a transparent yellow solid soap that is the bright and distinctive smell of coconut perfume with a pH of 8.35-8.64, the hardness of 21.30-38.13 10-1 mm, moisture content of 21.48-33.33%, free fatty acid content 0,88-0,96%, unsaturated fat content 1,45-2,38%, surface tension 27,93-32,34 dyne/cm. Transparent solid soap that meets the quality requirements and the organoleptic test is formula A with PH 8.64, hardness 25.80 10-1 mm, moisture content 25.55%, free fatty acids 0,94%, unsaturated fat 1,45%, surface tension 30.02 dyne/cm.

Sign in / Sign up

Export Citation Format

Share Document