Roila Awang

Ternary Phase Behaviour of Dihydroxystearic Acid/Octyl Dihydroxystearate/Medium Chain Triglycerides

Abstract Dihydroxystearic acid (DHSA) and octyl dihydroxystearate (DHSA ester) have been successfully prepared from palm oleic acid. Preliminary results showed that these compounds are suitable in personal care and cosmetics products. The objective is to study the phase behaviour in the ternary system of DHSA/DHSA ester/MCT (medium chain triglycerides) at 85°C. Phase changes were observed through polarizing light, whereas the formation of texture was confirmed using a polarizing microscope in combination with heating. From the ternary phase diagram, results show that all ratios of DHSA/DHSA ester were completely in two‐phase region with various concentrations of MCT. Needles and spherulite textures were found in this system.

Kesan rawatan haba terhadap peratus pengekstrakan minyak, kualiti dan kestabilan semasa penyimpanan minyak yang diekstrak daripada buah kelapa sawit

This paper presents the impact of heat treatments on the yield and quality of the palm oil using solvent extraction techniques. Heating temperature range from 70 to 90 °C and heating time range from 30 to 90 min were studied. The quality parameters measured were free fatty acids (FFA), deterioration of bleaching index (DOBI), carotene content, oxidative stability and fatty acid composition of the oil. These parameters were used to determine CPO quality which has been stored for 3 months. It was found that the yield significantly increased with the increasing of heating temperature and time. The optimum parameter was achieved with heating temperature of 90 °C and heating time of 60 min via wet heating. Optimum oil yield obtained was 24% with 0.93% FFA content, 6.10 DOBI, 938.42 ppm carotene content and oxidative stability of 26.87 hours. Fatty acid composition (FAC) of oil extracted showed a reduction in unsaturated fatty acids as the heating duration increased. After 3 months of storage, 60 min of heating time via wet heating process was recorded the lowest increment of FFA (1.32%) and low reduction of DOBI value (0.41). However, carotene content gave the highest loss with 113.54 ppm towards the end of the storage.

Determination of fatty acid composition and quality characteristics of oils from palm fruits using solvent extraction

Palm oil contains about 45% of saturated palmitic acid and 39% of mono-unsaturated oleic acid. Investigations made in the past to trace the fatty acid composition in palm revealed that ripeness of fresh fruit bunch (FFB) affect oil composition. However, there is no evidence that processing operations affect oil composition, although different stage of processing does affect the quality of oil extracted. An improved method for sterilizing the oil palm fruits by dry heating, followed by oil extraction has been studied. This method eliminates the use of water, thus, increasing the extraction of lipid soluble. The objective of this study is to determine the possibility production of palm oil with different fatty acid composition (FAC) as well as the changes in quality from conventional milling. The unripe and ripe FFB were collected, sterilized and extracted using different method of solvent extraction. Preliminary data have shown that variation in FAC will also alter the physical and chemical properties of t...