Characterization of palm acid oil

Kuntom, Ainie; Siew, Wai Lin; Tan, Yew Ai

doi:10.1007/bf02540665

Cited by 17 publications

(6 citation statements)

References 23 publications

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“…First, regarding primary oxidation, no differences were encountered between AO and FAD groups, and neither of them presented samples with high PV, which agreed with those results previously found by Nuchi et al [19] for similar byproducts. Moreover, Kuntom et al [42] found PV values in PFAD below 5 meq O 2 /kg in most samples, except for two outliers with PV above 10 meq O 2 /kg. As a primary oxidation parameter, PV measures lipid hydroperoxides, which are unstable at high temperatures.…”

Section: Influence Of the Refining Process (Ao Vs Fad)mentioning

confidence: 94%

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Varona

Tres

Rafecas

et al. 2021

Animals

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Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), p-Anisidine value (p-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 °C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O2/kg); however, p-AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control.

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Section: Influence Of the Refining Process (Ao Vs Fad)mentioning

confidence: 94%

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Varona

Tres

Rafecas

et al. 2021

Animals

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“…It is used for making laundry soaps and for producing calcium soaps for animal feed formulations. The main components of Palm Acid Oil (PAO) are free fatty acids, neutral oil and moisture (Kuntom et al, 1994). Palm Acid Oil proves to be a suitable candidate for the base material for lubricant as it has very high Free Fatty Acid contents is not edible and is costbeneficial as the current uses are few.…”

Section: Resultsmentioning

confidence: 99%

Heat-Modeling of Microwave Assisted Epoxidation of Palm Acid Oil

Saifuddin¹

2011

American Journal of Applied Sciences

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Problem statement: While microwave chemistry could well be the most convenient, rapid and energy-saving way to initiate a chemical reaction, the issues of thermal versus microwave specific effect remain unaddressed. Approach: A three-dimensional Finite Element Model (FEM) was developed to predict temperature profile during the enzymatic epoxidation of palm acid oil using microwave heating. Three-dimensional partial differential equations are formulated for the electromagnetic field and heat and mass transfer processes. The temperature profile of the FEM generated from the commercial software (ANSYS Emag) was verified using experimental data from microwave oven heated samples containing palm acid oil and reactants in cylindrical bottles and has compared favorably with real time data. An Infra Red thermometer was used to measure temperature of the reactants during the real time experiment to ensure less contact with the reaction vessel. Results: Apart from ascertaining the temperature profile of the epoxidation process in the cylindrical bottle, the heat-modeling of this reaction can predict the Energy required during the reaction and provide insights to non-thermal microwave effects. It has shown the possibility of Microwave Non-Thermal Effects and Microwave Selectivity in Substrate Specificity. The energy used by the microwave irradiated reaction is by far much lesser than the energy used in conventional heating. This study has also improved the epoxidation process of Palm Acid Oil by incorporating enzyme as a catalyst and using microwave heating. Epoxidation can be done rapidly and at a lower level of activation energy of 27.767 kJ mol⁻¹. It is a green process with increased efficiency as it reduced a typically 5-hour reaction to less than an hour. Conclusion: In this study, a quantitative view of a microwave assisted process of enzymatic epoxidation has been established. We have successfully developed and experimentally validated a 3D electromagnetic heat transfer model. This model can thus be used to predict the energy of the epoxidation and other future microwave reactions. the study also have shown the existence of microwave non-thermal effects and microwave selectivity in substrate specificity

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“…Palm acid oil is a side product from the palm oil alkaline refining process, which consists of primarily free fatty acids up to 62.6% and neutral oil with moisture content < 2%. 155 Moreover, fatty acids have a higher number of carbon atoms (C > 10), such as lauric, myristic, palmitic, and stearic acids from palm oil, which are known as non-toxic, environmentally friendly, and renewable materials. 156 Thotakura et al reported on the preparation and properties studies of polymeric micelles from chitosan-palmitic acid for tamoxifen drug delivery.…”

Section: Miscellaneous Polymersmentioning

confidence: 99%