Extraction and determination of physico-chemical characteristics of Pili nut oil
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| date | 2014-07-02 08:34:07 |
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| id | 10869 |
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| internalnotes | Arribas, L.B. 1994. Primer on pili (Canarium ovatum Engl.). Demontaño Foundation, Inc., Makati, the Philippines. Augusto, P.E.D., Soares, B.M.C., Chiu, M.C. and Goncalves, L.A.G. 2012. Modelling the effect of temperature on the lipid solid fat content (SFC). Food Research International 45 (1):132-135. Bhati, A. 1987. Fatty Acid Sequence in Triglycerides and Related Compounds. In Hamilton R.J. and Bhati, A. (Eds). Recent advances in Chemistry and Technology of Fats and Oils, p. 13-22. London: Elsevier Applied Science. Boskou, 1996. Olive oil, Chemistry and Technology, American Oil Chemists’ Society (AOCS), Press, Champaign, Illinois. Coronel, R.E. 1996. Pili nut. Canarium ovatum Engl. Promoting the conservation and use of underutilized and neglected crops. 6. Institute of Plant Genetics and Crop Plant Research, Getersleben/International Plant Genetic Resources Institute, Rome, Italy. Eritsland, J. 2000. Safety considerations of polyunsaturated fatty acids. American Journal of Clinical Nutrition 71:197S – 201S. Gertz, C., Klostermann, S., and Kochhar, S.P. 2000. Testing and comparing oxidative stability of vegetable oil and fats at frying temperature. European Journal of Lipid Science and Technology 102 (8-9): 543-551. Haard, N.F. 1985. Characteristics of edible plant tissues. In Fennema, O.R. (Eds). Food Chemistry, Second Edition, Revised and Expended, p.866. New York and Basel: Marcel Dekker Inc. Hammond, E.G., Duvick, D., Wang, T., Dodo, H. and Pittman, R.N. 1997. Survey of the Fatty Acid Composition of Peanut (Arachis hypogaea). Germplasm and Characterization of their Epoxy and Eicosenoic Acids. Journal of the American Oil Chemists’ Society 74:1235-1239. Holčapek, M., Jandera, P., Zderadička, P. and Hrubá L., 2003. Characterization of triaclglycerol and diacylglycerol composition of plant oils using highperformance liquid-chromatography-atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A 1010: 195-215. Janick, J. and Paull, E.R. 2008. The Encyclopedia of Fruits & Nuts.Cambridge: CAB International. Jan, M., Langerak, D. I., Wolters, T. G., Farkas, J., Kamp, H. J. V.D., and Muuse, B. G. 1988. The effect of packaging and storage conditions on the keeping quality of walnuts treated with disinfection doses of gamma rays. Acta Alimentaria Budapest 17: 13–31. Koyuncu, M. A. and Askin, M. A. 1999. Studies on the storage of some walnut types grown around Van Lake. Turkish Journal of Agriculture and Forestry 23 (4): 785–796. Kris-Etherton, P.M. 1999. Monounsaturated fatty acids and risk of cardiovascular disease.. In Rifai, N., Warnick, G.R. and Dominiczak, M.H. 2000 (2nd Eds). Handbook of Lipoprotein Testing. Circulation 100:1253-8. American Association for Clinical Chemistry, Inc. Lopez-Huertas, E. 2010. Health effects of oleic acid and long chain omega- fatty acids (EPA and DHA) enriched milks. A review of intervention studies. Pharmacological Research 61: 200-207. Mate, J. L., Salveit, M. E. and Krochta, J. M. 1996. Peanut and walnut rancidity: effects of oxygen concentration and relative humidity. Journal of Food Science 61 (2): 465–472. MPOB Test Methods, 2005. In A Compendium of Test on Palm Oil Products, Palm Kernel Products, Fatty Acids, Food Related Products and Others by Malaysian Palm Oil Board. Muhamed A.I., Hussein, A.S.,Bhathena, S.J. and Hafez, Y.S. 2002. The effect of dietary menhaden, olive and coconut oil fed with three levels o vitamin E on plasma and liver lipids and plasma fatty acid composition in rats. Journal of Nutritional Biochemistry 13: 435- 441. Noor Lida, H.M.D. and Ali, A.R.M. 1998. PhysicoChemical Characteristics of Palm-Based Oil Blends for the Production of Reduced Fat Spreads. Journal of the American Oil Chemists’ Society 75 (11): 1625- 1631. Pease, J.J. 1985. Confectionary fats from palm oils and lauric oil. Journal of the American Oil Chemists’ Society 62: 426-430. Pham, L.J., and Kwon, D.Y. 1992. Regiospecific Analysis of Triacylglycerols of Some Seed Oils by Pancreatic Lipases, Journal of the American Oil Chemists’ Society 1:75-78. PORIM Test Methods. 1995. Published by Palm Oil Research Institute of Malaysia. Naz, S., Siddiqi, R., Sheikh, H. and Sayeed, S. A. 2005. Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Research International 38 (2): 127-134. Soekopitojo S., Hariyadi P, Muchtadi, T.R. and Andarwulan N. 2009. Enzymatic interesterification of palm oil midfraction blends for the production of cocoa butter equivalents. Asian Journal of Food and Agro-Industry 2 (04): 807-816. Stark, C., McNeil, D. L., and Savage, G. P. 2000. The effect of storage conditions on the stability of peroxide values of New Zealand grown walnuts. Proceedings of the Nutrition Society of New Zealand 25: 43–54. Taira, H. 1985. Oil content and fatty acid composition of peanuts imported into Japan. Journal of American Oil Chemists’ Society 62: 699-702. Tan, Y.A., Ainie, K., Siew, W.L., Mohtar, Y. and Chong, C.L., 1997. Crude Palm Oil Survey. Report on Project CT 351/97. Viva report No 089/99(7), p.1- 69. Malaysia: Malaysian Palm Oil Board. The World Health Organisation, 2003. Diet nutrition and the prevention of chronic disease. Report of the WHO/ FAO Joint Expert Consultation, WHO, Technical Report Series 916. Ucciani, E. 1995. Nouveau Dictionnaire des Huiles Vegetales. Paris: Lavoisier Tec Doc. Minor Oils, Specialty Oils, and Superrefined oils. In Gunstone,F.D. (Eds). 2001 Structured and modified lipids, p. 201. New York . Basel: Marcel Dekker, Inc. Wong Soon. 2002. Commercial CBE 1000 The SFC of some CBS, CBX and some CBE from different manufacturers around the world. In Chocolatier. Replacing Cocoa Butter with Smart Functional Fats. A Step by step Approach, Volume 5, p. 121.Malaysia. |
| originalfilename | 5006-01-FH02-FPBSM-14-00750.jpg |
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| spelling | 10869 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=10869 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal UniSZA Unisza unisza image/jpeg inches 96 96 1426 795 40 40 2014-07-02 08:34:07 1426x795 5006-01-FH02-FPBSM-14-00750.jpg UniSZA Private Access Extraction and determination of physico-chemical characteristics of Pili nut oil Abstract and Applied Analysis Canarium ovatum oil Engl. (pili nut oil) was extracted by using cold press method and then the physico-chemical properties of the oil samples, roasted pili nut oil (RPNO) and unroasted pili nut oil (UPNO) such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat content (SFC), fatty acid composition and triacylglycerol (TAG) composition were determined. The percentage of oil yield and iodine value for RPNO and UPNO were showed no significant different, wheareas there were significantly different for the peroxide value and percentage of free fatty acid. The solid fat content for RPNO and UPNO were similar to the palm olein oil and both completely melt at 25°C. Both samples, RPNO and UPNO were contained 50.70% and 52.59% of oleic acid and were found not contain the trisaturated TAGs. 21 1 297-301 Arribas, L.B. 1994. Primer on pili (Canarium ovatum Engl.). Demontaño Foundation, Inc., Makati, the Philippines. Augusto, P.E.D., Soares, B.M.C., Chiu, M.C. and Goncalves, L.A.G. 2012. Modelling the effect of temperature on the lipid solid fat content (SFC). Food Research International 45 (1):132-135. Bhati, A. 1987. Fatty Acid Sequence in Triglycerides and Related Compounds. In Hamilton R.J. and Bhati, A. (Eds). Recent advances in Chemistry and Technology of Fats and Oils, p. 13-22. London: Elsevier Applied Science. Boskou, 1996. Olive oil, Chemistry and Technology, American Oil Chemists’ Society (AOCS), Press, Champaign, Illinois. Coronel, R.E. 1996. Pili nut. Canarium ovatum Engl. Promoting the conservation and use of underutilized and neglected crops. 6. Institute of Plant Genetics and Crop Plant Research, Getersleben/International Plant Genetic Resources Institute, Rome, Italy. Eritsland, J. 2000. Safety considerations of polyunsaturated fatty acids. American Journal of Clinical Nutrition 71:197S – 201S. Gertz, C., Klostermann, S., and Kochhar, S.P. 2000. Testing and comparing oxidative stability of vegetable oil and fats at frying temperature. European Journal of Lipid Science and Technology 102 (8-9): 543-551. Haard, N.F. 1985. Characteristics of edible plant tissues. In Fennema, O.R. (Eds). Food Chemistry, Second Edition, Revised and Expended, p.866. New York and Basel: Marcel Dekker Inc. Hammond, E.G., Duvick, D., Wang, T., Dodo, H. and Pittman, R.N. 1997. Survey of the Fatty Acid Composition of Peanut (Arachis hypogaea). Germplasm and Characterization of their Epoxy and Eicosenoic Acids. Journal of the American Oil Chemists’ Society 74:1235-1239. Holčapek, M., Jandera, P., Zderadička, P. and Hrubá L., 2003. Characterization of triaclglycerol and diacylglycerol composition of plant oils using highperformance liquid-chromatography-atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A 1010: 195-215. Janick, J. and Paull, E.R. 2008. The Encyclopedia of Fruits & Nuts.Cambridge: CAB International. Jan, M., Langerak, D. I., Wolters, T. G., Farkas, J., Kamp, H. J. V.D., and Muuse, B. G. 1988. The effect of packaging and storage conditions on the keeping quality of walnuts treated with disinfection doses of gamma rays. Acta Alimentaria Budapest 17: 13–31. Koyuncu, M. A. and Askin, M. A. 1999. Studies on the storage of some walnut types grown around Van Lake. Turkish Journal of Agriculture and Forestry 23 (4): 785–796. Kris-Etherton, P.M. 1999. Monounsaturated fatty acids and risk of cardiovascular disease.. In Rifai, N., Warnick, G.R. and Dominiczak, M.H. 2000 (2nd Eds). Handbook of Lipoprotein Testing. Circulation 100:1253-8. American Association for Clinical Chemistry, Inc. Lopez-Huertas, E. 2010. Health effects of oleic acid and long chain omega- fatty acids (EPA and DHA) enriched milks. A review of intervention studies. Pharmacological Research 61: 200-207. Mate, J. L., Salveit, M. E. and Krochta, J. M. 1996. Peanut and walnut rancidity: effects of oxygen concentration and relative humidity. Journal of Food Science 61 (2): 465–472. MPOB Test Methods, 2005. In A Compendium of Test on Palm Oil Products, Palm Kernel Products, Fatty Acids, Food Related Products and Others by Malaysian Palm Oil Board. Muhamed A.I., Hussein, A.S.,Bhathena, S.J. and Hafez, Y.S. 2002. The effect of dietary menhaden, olive and coconut oil fed with three levels o vitamin E on plasma and liver lipids and plasma fatty acid composition in rats. Journal of Nutritional Biochemistry 13: 435- 441. Noor Lida, H.M.D. and Ali, A.R.M. 1998. PhysicoChemical Characteristics of Palm-Based Oil Blends for the Production of Reduced Fat Spreads. Journal of the American Oil Chemists’ Society 75 (11): 1625- 1631. Pease, J.J. 1985. Confectionary fats from palm oils and lauric oil. Journal of the American Oil Chemists’ Society 62: 426-430. Pham, L.J., and Kwon, D.Y. 1992. Regiospecific Analysis of Triacylglycerols of Some Seed Oils by Pancreatic Lipases, Journal of the American Oil Chemists’ Society 1:75-78. PORIM Test Methods. 1995. Published by Palm Oil Research Institute of Malaysia. Naz, S., Siddiqi, R., Sheikh, H. and Sayeed, S. A. 2005. Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Research International 38 (2): 127-134. Soekopitojo S., Hariyadi P, Muchtadi, T.R. and Andarwulan N. 2009. Enzymatic interesterification of palm oil midfraction blends for the production of cocoa butter equivalents. Asian Journal of Food and Agro-Industry 2 (04): 807-816. Stark, C., McNeil, D. L., and Savage, G. P. 2000. The effect of storage conditions on the stability of peroxide values of New Zealand grown walnuts. Proceedings of the Nutrition Society of New Zealand 25: 43–54. Taira, H. 1985. Oil content and fatty acid composition of peanuts imported into Japan. Journal of American Oil Chemists’ Society 62: 699-702. Tan, Y.A., Ainie, K., Siew, W.L., Mohtar, Y. and Chong, C.L., 1997. Crude Palm Oil Survey. Report on Project CT 351/97. Viva report No 089/99(7), p.1- 69. Malaysia: Malaysian Palm Oil Board. The World Health Organisation, 2003. Diet nutrition and the prevention of chronic disease. Report of the WHO/ FAO Joint Expert Consultation, WHO, Technical Report Series 916. Ucciani, E. 1995. Nouveau Dictionnaire des Huiles Vegetales. Paris: Lavoisier Tec Doc. Minor Oils, Specialty Oils, and Superrefined oils. In Gunstone,F.D. (Eds). 2001 Structured and modified lipids, p. 201. New York . Basel: Marcel Dekker, Inc. Wong Soon. 2002. Commercial CBE 1000 The SFC of some CBS, CBX and some CBE from different manufacturers around the world. In Chocolatier. Replacing Cocoa Butter with Smart Functional Fats. A Step by step Approach, Volume 5, p. 121.Malaysia. |
| spellingShingle | Extraction and determination of physico-chemical characteristics of Pili nut oil |
| summary | Canarium ovatum oil Engl. (pili nut oil) was extracted by using cold press method and then the physico-chemical properties of the oil samples, roasted pili nut oil (RPNO) and unroasted pili nut oil (UPNO) such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat content (SFC), fatty acid composition and triacylglycerol (TAG) composition were determined. The percentage of oil yield and iodine value for RPNO and UPNO were showed no significant different, wheareas there were significantly different for the peroxide value and percentage of free fatty acid. The solid fat content for RPNO and UPNO were similar to the palm olein oil and both completely melt at 25°C. Both samples, RPNO and UPNO were contained 50.70% and 52.59% of oleic acid and were found not contain the trisaturated TAGs. |
| title | Extraction and determination of physico-chemical characteristics of Pili nut oil |
| title_full | Extraction and determination of physico-chemical characteristics of Pili nut oil |
| title_fullStr | Extraction and determination of physico-chemical characteristics of Pili nut oil |
| title_full_unstemmed | Extraction and determination of physico-chemical characteristics of Pili nut oil |
| title_short | Extraction and determination of physico-chemical characteristics of Pili nut oil |
| title_sort | extraction and determination of physico-chemical characteristics of pili nut oil |