Fatty acid, triacylglycerol compositions, and crystalline structure of bambangan (mangifera pajang) seed fat extracted using different solvent

Nowadays, research on the bambangan fruit waste (seed) has become an interest because of its potential application as a cocoa butter alternative. This work aimed to determine the changes in the quality of the extracted bambangan seed fat (BSF) obtained from hexane, petroleum ether, and ethanol. The total fat content (TFC), physicochemical properties, fatty acid profiles, triacylglycerol composition, and crystalline structure of the extracted BSF were all affected by the extraction solvents. The results showed that BSF has a high content of 1,3-distreoyl-2-oleoyl-glycerol (SOS) of 30.22 – 44.29 %. The solvent type significantly (p<0.05) impacts the stearic and oleic acids of the extracts, resulting in the apparent changes in the high melting symmetrical triacylglycerols such as the SOS. Petroleum ether extracted BSF has high stearic acid of 33.40 %, followed by the hexane and ethanol extracted BSF of 29.29 % and 27.84 % respectively. Moreover, the spherulitic microstructure with needle-like crystals of the extracts also ranging from 30 to 70 μm diameters. Hexane extracted BSF illustrated a less dense spherulitic crystalline micro-structure with a less granular centre than those extracted using the other solvents. The results suggested that the quality of the extracted BSF obtained from non-polar solvent of hexane and petroleum ether is better than the polar solvent (ethanol)

Fatty acids, triacylglycerols, thermal properties, morphology and antioxidant activity of Canarium odontophyllum seed oil

Canarium odontophyllum Miq. (Dabai) is an underutilized fruit and its oil has the potential to broaden the availability of healthy edible oil. The objective of this study was to determine the physiochemical and thermal properties, fatty acid and triacylglycerol profiles, morphological behavior, and antioxidant capabilities of dabai seed oil (DSO) by using chromatographic and thermal techniques. The results showed that DSO has a low unsaturation values, high peroxide and refractive index values with a melting point at body temperature. DSO showed 56.47% saturated fatty acids, 40% unsaturated fatty acids and 29.88% of 1,3-dipalmitoyl-2-oleoyl-glycerol content. Some crystals showed larger than 30 μm in size and others smaller, including spherical, dot-covered spherulites between 0.5 and 5 μm in size. In addition, the amount of ferric reducing power and phenolic contents of DSO were 3.62±0.10 mMol of Fe2+/g and 21.73±0.98 mg GAE per 100 g of samples. The DSO mimics the composition of palm stearin and palm oil mid fraction and showed comparable physicochemical and thermal properties to that of commercial cocoa butter. The results showed that the DSO has a traceable amount of antioxidant activity and good potential to be developed as a healthy edible oil resource

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends

Supercritical carbon dioxide (scCO2 ) extracted mango seed fat (MSF) was blended with palm oil mid-fraction (POMF) to obtain cocoa butter replacers (CBRs). The fatty acid constituents and physicochemical properties of the formulated blends were analysed by gas chromatography (GC). In this study, the fatty acid constituents and other physicochemical properties such as iodine value (43.2 to 43.4 g I2 /100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.1 to 2.7%), and slip melting point (33.8 to 34.9°C) of blends MSF/POMF at ratios 85/15, 80/20, 75/25, and 70/30 were found similar to the physicochemical properties of commercial cocoa butter. Thus, it could be concluded that the MSF/POMF blends that are blends 85/15, 80/20, 75/25, and 70/30 (3 to 6) could be suggested as CBRs in terms of the physicochemical properties like fatty acid constituents, iodine, saponification and acid values and slip melting poin

Balancing functional and health benefits of food products formulated with palm oil as oil sources

Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human health is growing. A literature search was conducted to identify fractionated palm oil processing techniques, proof of their health advantages, and potential food applications. Refined palm oil (RPO) is made from crude palm oil (CPO) and can be fractionated into palm olein (POl) and palm stearin (PS). Fractional crystallisation, dry fractionation, and solvent fractionation are the three basic fractionation procedures used in the PO industry. The composition of triacylglycerols and fatty acids in refined and fractionated palm oil and other vegetable oils is compared to elucidate the triacylglycerols and fatty acids that may be important in product development. It is well proven that RPO, POl, and PS extends the oil's shelf life in the food business. These oils have a more significant saturated fat content and antioxidant compounds than some vegetable oils, such as olive and coconut oils, making them more stable. Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects. Opportunities exist for fractionated palm oil to become a fat substitute; however, nutrition aspects need to be considered in further developing the market

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends

Supercritical carbon dioxide (scCO2) extracted mango seed fat (MSF) was blended with palm oil mid-fraction (POMF) to obtain cocoa butter replacers (CBRs). The fatty acid constituents and physicochemical properties of the formulated blends were analysed by gas chromatography (GC). In this study, the fatty acid constituents and other physicochemical properties such as iodine value (43.2 to 43.4 g I2 /100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.1 to 2.7%), and slip melting point (33.8 to 34.9°C) of blends MSF/POMF at ratios 85/15, 80/20, 75/25, and 70/30 were found similar to the physicochemical properties of commercial cocoa butter. Thus, it could be concluded that the MSF/POMF blends that are blends 85/15, 80/20, 75/25, and 70/30 (3 to 6) could be suggested as CBRs in terms of the physicochemical properties like fatty acid constituents, iodine, saponification and acid values and slip melting point

Fatty acids, triacylglycerols, thermal properties, morphology and antioxidant activity of Canarium odontophyllum seed oil

Canarium odontophyllum Miq. (Dabai) is an underutilized fruit and its oil has the potential to broaden the availability of healthy edible oil. The objective of this study was to determine the physiochemical and thermal properties, fatty acid and triacylglycerol profiles, morphological behavior, and antioxidant capabilities of dabai seed oil (DSO) by using chromatographic and thermal techniques. The results showed that DSO has a low unsaturation values, high peroxide and refractive index values with a melting point at body temperature. DSO showed 56.47% saturated fatty acids, 40% unsaturated fatty acids and 29.88% of 1,3-dipalmitoyl-2-oleoyl-glycerol content. Some crystals showed larger than 30 µm in size and others smaller, including spherical, dot-covered spherulites between 0.5 and 5 µm in size. In addition, the amount of ferric reducing power and phenolic contents of DSO were 3.62±0.10 mMol of Fe2+/g and 21.73±0.98 mg GAE per 100 g of samples. The DSO mimics the composition of palm stearin and palm oil mid fraction and showed comparable physicochemical and thermal properties to that of commercial cocoa butter. The results showed that the DSO has a traceable amount of antioxidant activity and good potential to be developed as a healthy edible oil resource

Optimization of oil yield of Phaleria macrocarpa seed using response surface methodology and its fatty acids constituents

Phaleria macrocarpa (Mahkota dewa) seed was examined to determine the optimal conditions of oil yield by solvent extraction method using n-hexane as extracting solvent. Response surface methodology (RSM) was employed to describe explicitly the influence of extraction time, temperature and solvent-to-feed ratio on the yield of oil using central composite design (CCD). The linear, quadratic and interaction terms of the studied variables have significant (P < 0.05) effect on the oil yield. The temperature of 72 °C, extraction time of 8.4 h and solvent-to-feed ratio of 10.9 ml/g were the optimal conditions for seed oil extraction. The maximum oil yield was 55.32 g/100 g dry weight under these optimal conditions. Main chemical constituents of oil were determined by Gas chromatography–mass spectroscopy (GC–MS) and Fourier transform infrared spectroscopy (FTIR). Twelve components were identified by GC–MS analysis after formation of fatty acid methyl ester (FAME). Total saturated fatty acids were 19.38% whereas monounsaturated fatty acids and polyunsaturated fatty acids were 44.23% and 36.38%, respectively. Oleic acid, 18:1 (43.56%) and linoleic acid, 18:2 (36.25%) were the main fatty acid constituents of Mahkota dewa seed oil. The quantity of unsaturated fatty acids was higher than saturated fatty acids in P. macrocarpa seed oil

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers

In this study, mango seed fat (MSF) and its recommended blends were stored under accelerated condition. During the accelerated storage, the changes of fatty acids, total phenolic, tocopherol, and phytosterol contents, iodine, free fatty acid (FFA), and peroxide values were examined every six days. Results upon storage, palmitic and stearic acids increased from 18.0 to 22.5% and from 33.3 to 36.7%, while oleic and linoleic acids decreased from 40.5 to 34.3% and from 5.4 to 2.1% in blend containing 85 g MSF/100 g fat. The iodine values of MSF and its recommended blends decreased (48.2 ± 1.2 to 32.0 ± 0.8 g iodine/100 g fat), while the peroxide (1.1–4.2 ± 0.0 milliequivalent O2/kg fat) and FFA (1.8–3.9 ± 0.0 g/100 g of fat) values increased after accelerated storage. The results obtained from this study provide an indication about the storage stability of MSF and its blends as cocoa butter replacers to food industry, in particular chocolate industry