Palm Oil

Lin, Siew Wai

doi:10.1002/9781444339925.ch2

Cited by 36 publications

(52 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These values were within the ranges of PS fatty acids in previous report. [2] After fractionation, the palmitic acid content of the SF increased whereas oleic and linoleic acids decreased compared to PS (p < 0.05). Conversely, in the LFs, the content of palmitic acid decreased whereas that of oleic and linoleic acid increased compared to PS (p < 0.05).…”

Section: Chemical Characterizationmentioning

confidence: 93%

See 1 more Smart Citation

Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

Palm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward specific applications. In this work, the composition and crystallization of PS fractionated with acetone at 30°C, 35°C, or 40°C into various liquid (LF) and solid (SF) fractions were investigated. After fractionation, iodine value (IV) of PS changed from 37 to values ranging from 24 to 51. The IV of the LF increased with a decrease in fractionation temperature whereas that of the SF (~24) was unaffected. The main fatty acids of all PS fractions were palmitic and oleic acids, with the LF having a lower palmitic acid but higher oleic acid content than the SF. LF and SF obtained at higher fractionation temperatures showed more rapid crystallization rates. Under the microscope, the LF fractionated at 30°C and 35°C consisted of spherulites whereas those fractionated at 40°C exhibited dendritic crystals. All SF consisted of spherulites comprised of large rod-like crystals. All samples existed as mixtures of β' and β crystals. This study serves as the basis for the development of baking margarines and pastry shortenings using fractionated PS.

show abstract

Section: Chemical Characterizationmentioning

confidence: 93%

“…[1,2] As with all natural fats, it contains a mixture of higher-and lower-melting triacylglycerols (TAG). Fractionation is a process that can separate fats into different fractions based on differences in the solubility of higher-melting TAG in the liquid phase.…”

Section: Introductionmentioning

confidence: 99%

Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Saat ini hampir 90% dari kebutuhan minyak sawit digunakan untuk bahan makanan seperti minyak goreng, margarin, shortening, vanaspati dan lain sebagainya (Lin, 2002). Rendahnya kandungan polyunsaturated fatty acid (10-11 % asam linoleat) merupakan suatu kelebihan, karena dengan komposisi demikian minyak sawit bersifat stabil terhadap oksidasi maupun pemanasan tinggi.…”

Section: Pendahuluanunclassified

Kloning fragmen gen penyandi β-ketoacyl-ACP synthase II dari dua tipe kelapa sawit dengan kandungan asam oleat yang berbeda Cloning of gene fragment encoding β-ketoacyl-ACP synthase II from two types of oil palm with different oleic acid content

BUDIANI1¹,

PURBA²

2016

View full text Add to dashboard Cite

In addition to increase productivity, oil palm breeding is also aimed to increase oil quality, one of which is oleic acid content. Conventionally AbstrakSelain meningkatkan produksi, pemuliaan kelapa sawit juga ditujukan untuk meningkatkan kualitas minyak sawit, salah satunya adalah meningkatkan kandungan oleat. Secara konvensional peningkatan kandungan oleat dilakukan melalui penyilangan antara Elaeis guineensis yang tinggi rendemen minyaknya dengan Elaeis oleifera yang tinggi kandungan oleatnya. Rekayasa genetika untuk peningkatan kandungan oleat dapat ditempuh antara lain dengan mening-katkan ekspresi gen penyandi β-Ketoacyl-ACP Synthase II (KASII) pada mesokarp buah sawit. Sebagai bagian dari upaya peningkatan kandungan oleat, penelitian ini bertujuan untuk mengklon fragmen gen penyandi KASII dengan pendekatan RT-PCR. RNA total diisolasi dari mesokarp dua tipe kelapa sawit yaitu Simalungun dan Hibrida (E. guineensis x E. oleifera), kemudian digunakan dalam sintesis utas pertama cDNA. Amplifikasi fragmen DNA penyandi KASII dilakukan menggunakan primer spesifik dan templat cDNA utas pertama hasil sintesis. Produk RT-PCR diverifikasi dengan elektroforesis pada gel agarosa, diisolasi dan dimurnikan dari gel, disekuen kemudian diklon dalam E. coli menggunakan vektor kloning pGEM-T Easy. Analisis adanya fragmen DNA target dalam sel E. coli transforman dilakukan dengan PCR koloni. Plasmid rekombinan diisolasi dari sel rekombinan dan diverifikasi pada gel agarose kemudian disekuen kembali untuk mengkonfirmasi bahwa fragmen DNA terklon adalah bagian dari gen penyandi KASII. Sekuen DNA dianalisis menggunakan BLASTn untuk mengetahui homologinya dengan gen yang sama. Hasil penelitian menunjukkan bahwa fragmen DNA produk RT-PCR dari kelapa sawit tipe Simalungun dan Hibrida telah terklon dalam E. coli dan sekuen DNAnya dikonfirmasi sebagai fragmen gen penyandi KASII. Hasil analisis sekuen DNA KASII dari tipe Simalungun dengan tipe Hibrida juga mengindikasikan adanya perbedaan pada empat nukleotida yaitu pada posisi ke-91, ke-103, ke-115, dan ke-148.[Kata kunci: KASII, Elaeis guineensis, Elaeis oleifera, asam oleat, minyak sawit].

show abstract

“…Unlike the vegetable oils discussed earlier, palm oil contains equal amounts of saturated and unsaturated fatty acids. The major fatty acids in palm oil are oleic acid (39-40%, dry basis), palmitic acid (44-45%), linoleic acid (10-11%) and linolenic acid (small amount) (Lin, 2002). Malaysia is the largest palm oil producer in the world, followed by Indonesia, Nigeria, Colombia, Thailand, Papua New Guinea, Ivory Coast, and Ecuador (Gunstone, 2002).…”

Section: Feedstock For Biodiesel Productionmentioning

confidence: 99%