Carotene Extraction from Crude Palm Oil Using Synthetic Absorbents

Crude, palm oil (CPO) has the highest content of carotenoids (500-700 ppm), a precursor of vitamin A. The only commercially viable method, so far, is transesterification followed by phase separation. However, the edible oil used as raw material has to be converted to methyl ester, therefore destroying the oil into non-edible product. The present study on carotene extraction from CPO focussed on adsorption using synthetic adsorbent followed by solvent extraction. By this method, the carotene can be recovered without destroying the oil therefore it can be used for food applications. The objectives of this study were mainly to find out the suitable adsorption process that selectively extracts the carotene from CPO and to determine the effect on CPO quality after going through this process. Based o n the studies conducted, it was found that the synthetic adsorbent SP850, SP825, HP20, Relite Exa 32 and Relite Exa 50 were capable of adsorbing carotene from CPO. The percentage of carotene extracted varied from 10 to 80% with the carotene concentration ranging from 1000 to 20,000 ppm depending on the process conditions. Combinations of adsorbent HP 20 and SP 850 slightly increased the percentage of carotene extracted. Adsorbent/CPO ratio of 4 was most suitable for this process for optimum recovery and concentration of carotene. The minimum adsorption time required was 0.5 hr. The IPA extraction time was determined based on the final carotene concentration required. The suitable temperature for adsorption and solvent extraction process was at 40°C. There is no significant different on the percentage of carotene extracted and carotene concentration between with and without agitation during IPA extraction process.The quality of CPO after going through the carotene extraction process slightly deteriorated in terms of moisture content, impurities, peroxide value (PV), anisidine value (AV). discriminant function (OF) and deterioration of bleachability index (DOBI). However changes in the chemical properties of the oil such as triglyceride (TG)carbon number and fatty acid composition (FAC) and it can be refined to produce refined bleached deodorized palm oil (RBDPO) that is able to meet Palm Oil Refinery Association of Malaysia (PORAM) standard specifications

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils

The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS = 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β′+β polymorphs in the presence of 0.4–0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening

Intelligent classification of palm oil tree pollination using E-nose

The pollination period is one of the crucial steps needed to ensure crop yield increases, especially in palm oil palm plantations. Most of the research has difficulty determining the pollination period of palm oil. Many problems contribute to this problem, such as difficut to reach and depedency of the polination insect as the insect activity is influenced by the surrounding enviroment.E-Nose can help determine the period by classifiy odour pattern of the male and female palm oil flower. The pattern of each of the flowers were classified using cased – based reasoning artificial intelligent technique. This paper shows the research of the palm oil pollination flower odour profile pattern using case-based reasoning (CBR) classifier

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening

This work was aimed at developing a novel fractional crystallisation process of palm-based diacylglycerol (PDAG) fat for production of palm-based diacylglycerol olein (PDAGL) and palm-based diacylglycerol stearin (PDAGS) for applications as cooking oil and bakery shortening. In the first part of this work, the effect of crystallisation temperature (Ct), cooling rate (Cr) and agitation speed (As) on physical and chemical properties of PDAGL and PDAGS were studied. It was noted that as Cr increased, the amount of palmitic acid, C16:0 and oleic acid, C18:1 in PDAGL increased (from 35.0 to 37.2%) and decreased (from 47.1 to 45.3%), respectively, resulting in decrease in iodine value (IV) (from 58.8 to 52.3). Similar trend was observed when Ct is increased, the amount of C16:0 increased from 33.5 to 38.7% and C18:1 decreased from 49.1 to 44.6%. Fast cooling produced PDAGS with lower amount of saturated fatty acid C16 and hence, contributed to higher IV. There is no correlation between physical and chemical properties of PDAGL and PDAGS with different As. Crystallisation process parameters namely Cr, Ct and As were optimized using dual response surface methodology (RSM) in lab scale. The optimal crystallisation process parameters were 1.0 C/min of Cr, 46 rpm of As and 37 C of Ct which yielded approximately 70 wt % of PDAGL with 58 IV. The optimal crystallisation process parameters can be further scaled-up to a 50 kg crystalliser for production of PDAGL with similar IV and percentage yield. The oxidative stability of PDAG oil and its olein fraction were investigated at 120 C by the rancimat method with and without addition of antioxidants. Heat stability test was conducted at 90 C for 5 days. Compared with TAG-based oils, the PDAGbased oil displayed lower oxidative stability due to lower content of tocopherols. The oxidative stability of PDAGL improved with addition of 1000 ppm tocopherols,1000 ppm citric acid, 200 ppm tertiary butyl hydroquinone (TBHQ) and mixture of 100 ppm BHT and 100 ppm BHA. Among all antioxidants, natural antioxidant, tocopherol and synthethic antioxidant, TBHQ showed highest oxidative stability improvement to the oil. The induction period (IP) of PDAGL increased from 10.26 0.28 to 13.58 0.43 and 19.72 0.36 h with addition of 1000 ppm tocopherol and 200 ppm TBHQ, respectively. The stability of palm olein (POL), PDAGL without antioxidant and with 1000 ppm tocopherol (PDAGL(T)) and 200 ppm TBHQ (PDAGL(Q)) under deep-frying conditions were investigated. PDAGL exhibited better IP than POL. However, the free fatty acid (FFA) increased 3 times faster in PDAGL compared to POL. The rate of FFA formation in PDAGL was 0.7 times lower when antioxidants were added. However, no significant difference (P>0.05) in FFA content was observed in PDAGL and PDAGL(Q). The initial IP of PDAGL (9.95 + 0.04 h) was increased upon addition of tocopherol (14.55+0.05 h) and TBHQ (17.83 + 0.04 h). PDAGL(T) showed slower reduction in the IP throughout frying process as compared to PDAGL(Q). However, additions of antioxidants to PDAGL showed no significant effect (P>0.05) in polymerized-glyceride (PG) and anisidine value (AV) produced throughout the frying due to oxidization of the antioxidants upon heating, thus decreasing their antioxidant activities. It can be concluded that PDAGL is suitable as cooking oil but not for industrial frying oil. The physicochemical properties including phase, melting and crystallisation behavior of shortening systems produced from PDAGS with palm-mid fraction (PMF), POL and sunflower oil (SFO) were studied. The results showed that PDAGS and PMF were hard fats while SFO was a softer oil than POL. Due to sharp melting points of PMF, the SFC profile of PDAGS/PMF was able to achieve the desired level of solid fat especially at body temperature for food application. The binary mixtures of PDAGS/SFO had very low SFC at temperature below 35oC as compared to PDAGS/POL. The melting profiles of PDAGS/PMF, PDAGS/POL and PDAGS/SFO had completely different low melting fraction (LMF) and medium melting fraction (MMF) but almost similar high melting fraction (HMF). Thermodynamic analysis of liquidus line showed that all binary mixtures of PDAGS/ PMF, PDAGS/POL and PDAGS/SFO had ideal mixing behavior where the calculated liquidus line reproduced well with the experimental points in phase diagram. The iso-solid diagram constructed showed that no eutectic behavior existed in all binary mixtures. However, the iso-solid lines of PDAGS/POL lacked structural complementary between high and low percentage of SFC line, while PDAGS/SFO not well constructed at high percentage of SFC line. The results from X-Ray Diffractometer (XRD) analysis showed that both binary mixtures of PDAGS/PMF and PDAGS/SFO were crystallized in β’+β polymorphs at XPDAGS = 0.4 to XPDAGS = 0.5, while all the binary mixtures of PDAGS/POL were crystallized in β polymorphs. Overall analyses results gave indication that PDAGS and PMF blend was the most suitable fat blend to be used as bakery shortening

Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions. In the present study, dry fractionation of palm-based diacylglycerol (PDAG) was performed at different: cooling rates (0.05, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0°C/min), end-crystallisation temperatures (30, 35, 40, 45 and 50°C) and agitation speeds (30, 50, 70, 90 and 110 rpm) to determine the effect of these parameters on the properties and yield of the solid and liquid portions. To determine the physicochemical properties of olein and stearin fraction: Iodine value (IV), fatty acid composition (FAC), acylglycerol composition, slip melting point (SMP), solid fat content (SFC), thermal behaviour tests were carried out. Fractionation of PDAG fat changes the chemical composition of liquid and solid fractions. In terms of FAC, the major fatty acid in olein and stearin fractions were oleic (C18:1) and palmitic (C16:0) respectively. Acylglycerol composition showed that olein and stearin fractions is concentrated with TAG and DAG respectively. Crystallization temperature, cooling rate and agitation speed does not affect the IV, SFC, melting and cooling properties of the stearin fraction. The stearin fraction was only affected by cooling rate which changes its SMP. On the other hand, olein fraction was affected by crystallization temperature and cooling rate but not agitation speed which caused changes in IV, SMP, SFC, melting and crystallization behavior. Increase in both the crystallization temperature and cooling rate caused a reduction of IV, increment of the SFC, SMP, melting and crystallization behaviour of olein fraction and vice versa. The fractionated stearin part melted above 65°C while the olein melted at 40°C. SMP in olein fraction also reduced to a range of 26 to 44°C while SMP of stearin fractions increased to (60-62°C) compared to PDAG