Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils.
Canarium odontophyllum Miq. fruit (dabai) is an important food and oil resource for the native people in Sarawak, Malaysia. However, there is little information regarding their oil composition. In this paper, fatty acid compositions, vitamin E contents and physicochemical properties of dabai pulp an...
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| Format: | Article |
| Language: | English English |
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Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13690/ http://psasir.upm.edu.my/id/eprint/13690/1/Comparison%20of%20fatty%20acids.pdf |
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| author | Azlan, Azrina Prasad, Krishna Murthy Nagendra Khoo, Hock Eng Abdul Aziz, Nurnadia Mohamad, Alina Ismail, Amin Amom, Zulkhairi |
| author_facet | Azlan, Azrina Prasad, Krishna Murthy Nagendra Khoo, Hock Eng Abdul Aziz, Nurnadia Mohamad, Alina Ismail, Amin Amom, Zulkhairi |
| author_sort | Azlan, Azrina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Canarium odontophyllum Miq. fruit (dabai) is an important food and oil resource for the native people in Sarawak, Malaysia. However, there is little information regarding their oil composition. In this paper, fatty acid compositions, vitamin E contents and physicochemical properties of dabai pulp and kernel oils were studied. These parameters were compared with commercial olive and palm oils. The content of total saturated fatty acid was found to be 44.4% in dabai pulp, kernel (60.8%), palm oil (47.9%) and olive (25.5%) oils. Palmitic, myristic, oleic and linoleic acids were detected in dabai pulp oil (36.1, 5.8, 41.5 and 11.8%) dabai kernel oil (46.4, 9.3, 35.1 and 2.8%), palm oil (33.8, 9.2, 39.7 and 10.9%) and olive oil (9.9, 12.9, 64.4 and 5.1%). Vitamin E was not detected in the dabai pulp oil, while palm oil had the highest vitamin E content, followed by dabai kernel oil and olive oil. In addition, the physicochemical characteristics of dabai oils show better quality than the studied commercial oils. The present study also showed that dabai pulp and kernel oils have good fatty acid composition and a high potential to be developed into healthy cooking oils.
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| first_indexed | 2025-11-15T07:55:03Z |
| format | Article |
| id | upm-13690 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:55:03Z |
| publishDate | 2010 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-136902015-10-21T08:13:03Z http://psasir.upm.edu.my/id/eprint/13690/ Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. Azlan, Azrina Prasad, Krishna Murthy Nagendra Khoo, Hock Eng Abdul Aziz, Nurnadia Mohamad, Alina Ismail, Amin Amom, Zulkhairi Canarium odontophyllum Miq. fruit (dabai) is an important food and oil resource for the native people in Sarawak, Malaysia. However, there is little information regarding their oil composition. In this paper, fatty acid compositions, vitamin E contents and physicochemical properties of dabai pulp and kernel oils were studied. These parameters were compared with commercial olive and palm oils. The content of total saturated fatty acid was found to be 44.4% in dabai pulp, kernel (60.8%), palm oil (47.9%) and olive (25.5%) oils. Palmitic, myristic, oleic and linoleic acids were detected in dabai pulp oil (36.1, 5.8, 41.5 and 11.8%) dabai kernel oil (46.4, 9.3, 35.1 and 2.8%), palm oil (33.8, 9.2, 39.7 and 10.9%) and olive oil (9.9, 12.9, 64.4 and 5.1%). Vitamin E was not detected in the dabai pulp oil, while palm oil had the highest vitamin E content, followed by dabai kernel oil and olive oil. In addition, the physicochemical characteristics of dabai oils show better quality than the studied commercial oils. The present study also showed that dabai pulp and kernel oils have good fatty acid composition and a high potential to be developed into healthy cooking oils. Elsevier 2010-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13690/1/Comparison%20of%20fatty%20acids.pdf Azlan, Azrina and Prasad, Krishna Murthy Nagendra and Khoo, Hock Eng and Abdul Aziz, Nurnadia and Mohamad, Alina and Ismail, Amin and Amom, Zulkhairi (2010) Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. Journal of Food Composition and Analysis, 23 (8). pp. 772-776. ISSN 0889-1575 10.1016/j.jfca.2010.03.026 English |
| spellingShingle | Azlan, Azrina Prasad, Krishna Murthy Nagendra Khoo, Hock Eng Abdul Aziz, Nurnadia Mohamad, Alina Ismail, Amin Amom, Zulkhairi Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. |
| title | Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. |
| title_full | Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. |
| title_fullStr | Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. |
| title_full_unstemmed | Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. |
| title_short | Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. |
| title_sort | comparison of fatty acids, vitamin e and physicochemical properties of canarium odontophyllum miq. (dabai), olive and palm oils. |
| url | http://psasir.upm.edu.my/id/eprint/13690/ http://psasir.upm.edu.my/id/eprint/13690/ http://psasir.upm.edu.my/id/eprint/13690/1/Comparison%20of%20fatty%20acids.pdf |