Olein Fractions Research Articles

Omega-3 Fatty Acids, Lecithin, Sterols, Vitamins and Lipid Oxidation of Olein and Super Olein Fractions of Fish Oil Produced by Winterization.

To concentrate omega-3 fatty acids (n-3) in fish oil (FO), olein and super olein fraction (OF) of FO were produced by winterization. For this purpose, FO was slowly cooled to -50°C (24 h), the mixture of crystallized and non-crystallized phases was separated, filtrate was coded as OF (yield 32%), 35% of OF was kept for storage study and analytical purpose, remaining 65% was further slowly cooled down to -75°C (24 h) and filtered, filtrate was coded as super olein (SF, yield 23%). GC-MS analysis showed that unsaturated fatty acids increased due to successive winterization. In OF, C18:1, C18:2, C18:3, C20:1, C20:5 (EPA), C22:1, C22:2 and C22:6 (DHA) increased to 7.85%, 19.52%, 54.16%, 17.82%, 16.31%, 41.02%, 32.43%, and 29.89% than parent FO. In SF, C18:1, C18:2, C18:3, C20:1, C20:5, C22:1, C22:2 and C22:6 increased to 9.84%, 24.35%, 61.09%, 32.10%, 39.96%, 56.81%, 39.02%, and 48.94% than parent FO. Total phenolic contents (TPC)of FO, OF, and SF were 6.59, 12.67 and 19.72 (mgGAE/mL). Lecithin content of FO, OF, and SF were 1.29%, 0.575%, and 0.19%. In SF, desmosterol, cholesterol, stigma sterol and sitosterol were 91.57, 22.51, 12.67 and 112.18 mg/100 g. Total antioxidant capacity (TAC) of FO, OF, and SF was 49.32%, 64.27%, and 85.47%. DPPH values of FO, OF, and SF were 32.14%, 39.87%, and 46.41%. Winterization significantly raised vitamin A and E in OF and SF; vitamin A content in FO, OF, and SF (0-day) were 46.28, 67.94, and 116.48 IU; vitamin E content in FO, OF, and SF (0-day) were 1238.95, 1897.65, and 2375.11 mg/100 g. At 0-day, peroxide value (POV) of FO, OF and SF was 0.22, 0.24 and 0.25 (MeqO2/Kg) with no variation in sensory characteristics. The results of this study proved that n-3 could be increased in olein and super OFs of FO with reasonable oxidative stability.

Effect of bovine and buffalo ghee fractionation on triacylglycerols profile, lipids nutritional quality indices, thermal behavior, and tocopherols content: A comparative analysis with two categories of infant formula fat.

The increased use of dairy fat in various applications is facilitated by its fractionation into hard and liquid fractions. Herein, the fractionation of bovine ghee and buffalo ghee was investigated, and triacylglycerol (TAG) profiles of milk fat fractions and 2 categories of infant formulas fat were quantified by using ultra-performance convergence chromatography quadrupole time-of-flight mass spectrometry (UPC2-Q-TOF-MS) using carbon dioxide as the mobile phase. Furthermore, the thermal behavior of the different samples was evaluated, and tocopherols content was also quantified. A total of 176, 188, and 84 TAG species were identified in bovine ghee fractions, buffalo ghee fractions, and infant formulas fat, respectively. The results showed significant differences in TAG profile, lipid quality indices, and tocopherols content between the different fat types. Stearin fractions had higher levels of saturated TAG, while olein fractions had significantly lower levels. These results could provide interesting insights into the field of human milk fat substitutes.

Solvent‐free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties

AbstractThis research was aimed to conduct solvent‐free crystallization and fractionation of virgin coconut oil (VCO). This study investigated the effect of surface contact area‐to‐volume ratio and mixing conditions on crystal characteristics. Commercially available VCO samples, extracted by different methods, were analyzed for fatty acid and triacylglycerol composition using GC–MS and UPLC–ELSD. VCO extracted through enzyme and chilling–thawing cycles exhibited higher medium chain fatty acids and medium chain triacylglycerols, which was selected for crystallization studies. Isothermal crystallization of VCO at 21°C assessed the effect of scale of crystallizer tube on cooling rate using Newton's law of cooling equation. The smaller tube (20 mm diameter) with a higher surface contact area‐to‐volume ratio produced 4.1‐fold faster cooling and a higher crystallization yield (44%) compared to the 80 mm diameter tube when no agitation was applied. Whereas mixing with a magnetic stirrer produced a large number of nuclei, generating intense crystallization heat, and rendering the crystals inseparable from liquid fraction. The process of VCO crystallization was also studied for kinetics and crystal growth mechanism using the Avrami model employing angled rotation of sample tube during non‐isothermal crystallization. Angled rotary mixing produced stable crystals and significantly increased the crystallization rate (t1/2 = 26.86 min) with polyhedral or spherulitic crystal growth (n = 3.25) compared to non‐mixing condition (t1/2 = 161.87 min) with restricted linear growth (n = 1.64). DSC analysis of VCO and its fractions obtained after crystallization using the 20 mm tube with angled rotary mixing indicated shifts in their thermogram peaks, suggesting differences in triacylglycerol compositions.Practical applicationsVirgin coconut oil (VCO) is well recognized for its health‐beneficial properties, yet its application is limited due to its complex triglyceride composition. The solvent‐free crystallization method facilitates VCO fractionation into phases with different melting points without hazardous solvents. The efficacy of this process is highly dependent on temperature, cooling rate, and agitation, which affects crystal morphology and growth kinetics. This study addresses these challenges in the scarcely investigated area of VCO crystallization. The resulting fractions can be customized for specific applications based on their altered functional properties in producing baking and confectionery coatings, salad dressings, and so on. The olein fraction obtained in this study can be utilized in nutraceutical formulations targeting digestive and cognitive health, as it is reported to be rich in medium chain triglycerides. This research optimizes process conditions, suggesting an efficient method for dry‐fractionating VCO, which is significantly associated with the food and pharmaceutical industries.

Inter-esterified blends of Palm kernel oil, Palm oil, Palm oil Fractions and their derivatives as low Trans and low-cost fats as potential cocoa butter substitutes

Cocoa Butter Substitutes (CBS) were produced from Chemical Inter-esterification (CIE) of Fully Hydrogenated Palm Oil (FHPO), Fully hydrogenated Palm Kernel Oil (FHPKO), Palm Kernel Oil (PKO), Stearin fraction of Palm Oil (PPO), Olein fraction of Palm Oil (PO) blends in various quantitative proportions and Inter-esterified to form Inter-esterified Fats (IEF). The CIE reactions were carried outat 110○C for 1 hour using Sodium methoxide at 0.2% as a catalystwith a mixing speed of 200 rpm. The physical and chemical properties, melting profile, Solid Fat Content (SFC) were analyzed andcompared with commercially marketed cocoa butter. CIE substantially altered the fatty acid distribution in the triglyceride profileof the fat blends, culminating in a significant change in the melting profile of Inter-esterified Fats (IEF) as compared to their Physical Blends (PB). CBS obtained from CIE of blends of pure Lauric Oils and their fully hydrogenated products are found to be the closest to Cocoa butter in terms of melting profile followed by HPKO: PKO (50:50) and HPKO: PKO (60:40) showing N35 (Solid fat content at 35C of almost 0%) making them most suitable alternative for Cocoa Butter. While Lauric and Non Lauric oil blends such as FHPKO: FHPO (20:80), FHPO: FHPKO (30:70), and 40:60 (PPO: FHPKO) indicated a high potential option as Low trans-CBS in Confectionery Industry and Frozen Dessert Fat as they exhibited similar SFC curves and melting profile to the commercial Cocoa Butter (CB).

Development of dual stage solvent fractionation as an approach to concentrate carotenoids from crude palm oil with high recovery: The potential use of molecular simulation as a pre‐screening tool

AbstractCrude palm oil (CPO) is highly abundant in carotenoids. Previous findings found that dry fractionation can concentrate carotenoids from CPO but resulted in a significant loss of carotenoids. Therefore, the present study aimed to utilize solvent fractionation, which offers a better separation efficiency, to concentrate carotenoids from CPO with improved recovery. Computational study revealed a high binding affinity of phytonutrient towards unsaturated triacylglycerols (TAGs) species in olein fraction due to similar polarity. This prediction was further verified with evidence showing strong, positive correlation between the iodine value and carotenoids concentrations of fractionated oil. The difference in binding affinity of saturated and unsaturated TAG towards different solvents can be used as a guide for screening and selection of solvent suitable for recovery of phytonutrient during solvent fractionation. Subsequently, a lab‐scale single‐ stage fractionation study disclosed that crystallization temperature of 15°C, oil to acetone ratio of 1:5 (w/v) for 4 h under agitation at 100 rpm produced olein with the highest carotenoid concentration (637 ppm) and recovery (94%). Subsequent double‐stage fractionation successfully concentrated the carotenoids up to 125% with a recovery of >93%. Conclusively, solvent fractionation provides an effective way to concentrate valuable carotenoids from CPO while minimizing the lost.

Lipid Fractionation and Physicochemical Characterization of Carapa guianensis Seed Oil from Guyana

The seed oil of Carapa guianensis, known as crabwood oil (CWO), is distinguished for its medicinal and cosmetics applications, attributed to its bioactive components and lipid profile. CWO and its dry and solvent fractionation were studied, with a focus on physicochemical functionality and the partitioning of known bioactive compounds, such as limonoids and sterols. Important bioactive components, including limonoids and sterols, were partitioned depending on the fractionation method; in particular, there is a direct dependence on solvent polarity. There was a very strong solid fraction yield–solvent polarity with a high linear slope of −121.3%. The partitioning of the lipids is significant enough to drive measurable and predictable changes in the physical properties. Palmitic (P: C16:0) and oleic (O: C18:1) fatty acids account for about 60% of the total fatty acid composition of the TAGs of CWO and its fractions. The most abundant limonoid is methyl angolensate (from 28 to 39%), followed by Trichilin A (from 13% to 22%). Gedunin and Andirobin were more abundant in the liquid fractions, whereas Carapanolides (less than 1.3%) were more present in the olein fractions. The crystallization and melting temperatures of the solid fractions were up to 26 °C, compared to 11 °C for CWO, and were particularly strongly correlated to the polarity of the solvents. The SFC profile indicated semi-solid fats, with the solid fractions showing up to 19% at 18 °C, twice the SFC in CWO. The fractions demonstrated a wide range of distinguishable microstructures. The shapes include well-organized spherulites and needle-like and rod-like crystals with sizes varying from 5 to 250 µ, suggesting that they are likely to have different flow characteristics and feel to the skin and mouth. There is a potential to make unique compositions with significantly different properties, with antimicrobial and antifungal efficacy due to the bioactive components of CWO through fractionation, using polarity as a predictive tool.

Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter.

Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.

Natural crystallisation of tucuma (Astrocaryum vulgare Mart.) pulp olein

Tucuma (Astrocaryum vulgare Mart.) is a native Amazonian fruit rich in lipids, the exploitation of which is performed sustainably by small local producers. This paper investigates the potential of natural crystallisation of tucuma olein to produce fractions that could potentially replace palm oil in food products. The olein crystallisation was performed over 2 and 7 days. The physical, chemical, and rheological characteristics of the tucuma olein and its fractions were evaluated. There was no significant difference in the mass percentage of phase formation between the 2nd and 7th day of cooling. The super olein (upper phase) fraction had a higher total carotenoid content per g of oil than both the olein and the mid-fraction (heavier phase). All fractions presented oleic acid as the major component and triacylglycerols with 52 and 54 carbon atoms, with a predominance of two unsaturated acyl chains and fully unsaturated triacylglycerols. Tucuma mid-fraction showed characteristics of a pseudoplastic fluid behaviour and pseudo-β' crystals as palm stearin and palm mid-fraction. Therefore, tucuma mid-fraction has potential application in the food industry to replace palm and trans-fat oils.

Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil

Date seed oil was cooled to −20°C, filtered to produce olein fraction (OF, yield 38%), olein was further cooled to −30°C to produce super olein fraction (SOF, yield 22%), kept in amber glass bottles at 25–30°C for 90 days. HPLC analysis showed that phenolic compounds were intensified in olein and super olein of date seed oil. In SOF, concentrations of chromatographic acid, quercetin, gallic acid, caffeic acid, chlorogenic acid, syringic acid, p-coumeric acid, m-coumeric acid, and ferulic acid were 26.11 mg/100 g, 245.61 mg/100 g, 23.72 mg/100 g, 115.19 mg/100 g, 133.42 mg/100 g, 18.74 mg/100 g, 83.25 mg/100 g, 53.47 mg/100 g, and 49.97 mg/100 g. The concentrations of C18:1 in date seed oil, olein, and super olein were 43.64%, 48.91%, and 55.37%, respectively. Total phenolic contents of date seed oil, olein, and super olein were 191, 295, and 343 mg GAE/100 g. At the end of storage, the peroxide value of date seed oil, olein, and super olein was 0.55, 0.71, and 0.85 (MeqO2/kg) with no difference in color, smell, and taste. Practical applications Increased information on nutrition- and health-associated disorders has a great influence on the development of functional foods. Unsaturated fatty acids, carotenoids, phytochemicals, and other bioactive compounds contained in vegetable oils have a large number of health benefits. Traditionally used vegetable oils are subjected to refining, bleaching, and deodorization to produce bland oils that lead to a complete elimination of almost all bioactive compounds. Date seed oil can be used in raw forms, and olein and super olein fractions of date seed oil were first time produced. Olein and super olein fractions had a higher concentration of unsaturated fatty acids, phenolic compounds than date seed oil with no difference in sensory characteristics. Olein and super olein fractions can be used in the development of the large number of functional foods.

Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction

AbstractPalm fatty acid distillate (PFAD) is a rich source of vitamin E. As compared to other vegetable oil, PFAD has higher tocotrienol (70–80%) over tocopherol content, which makes it a valuable source for vitamin E extraction. Current vitamin E extraction methods are not sustainable due to the intensive usage of chemical and high operational cost. Hence, the present study investigated for the first time using dry fractionation process as a green and economical pretreatment method for separating solid fraction (stearin) and liquid fraction (olein) in order to concentrate vitamin E from PFAD in olein fraction. We examined the dry fractionation conditions: crystallization ending temperature (36–44 °C), cooling rate (0.3 and 1.5°C min−1), stirring speed (20–125 rpm), and holding time (0–60 min) on the composition of unsaturated and saturated fatty acids as well as vitamin E content in liquid fraction (olein) and solid fraction (stearin) using gas chromatography and high performance liquid chromatography, respectively. In most of these conditions, vitamin E was ultimately higher in olein fraction as compared to stearin fraction, which is correlated with the high degree of unsaturation. Under a cooling rate of 0.3°C min−1, 90 rpm stirring speed, and ending crystallization of 38 °C, the highest vitamin E rich olein fraction was attained with 1479 ± 10.51 ppm in 50 g olein fraction as compared to 1366 ± 7.94 ppm in 500 g of unfractionated PFAD.

Impact of fractionation on fatty acids composition, phenolic compounds, antioxidant characteristics of olein and super olein fractions of flaxseed oil

Flaxseed oil was fractionated at −40°C, filtrate was designated as olein fraction (31% yield), which was further fractionated at −60°C, and filtrate was named as super olein fraction (17% yield). Flaxseed oil, olein, and super olein fractions were stored at 25°C–30°C for the duration of 90 days. Alpha linolenic acid in flaxseed oil, olein, and stearin fraction was 55.26%, 63.47%, and 71.61%. High-performance liquid chromatography (HPLC) characterization showed that phenolic compound was concentrated in olein and super olein fractions. In super olein fraction of flaxseed oil, concentration of gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, syringic acid, p-coumaric acid, and ferulic acid was 8.14, 40.59, 75.38, 7.95, and 9.27 mg/100 g. Total phenolic contents of flaxseed oil, olein, and super olein were 145, 185, and 247 mg GAE/100 g. Peroxide value of 90 days stored flaxseed oil, olein, and super olein was 0.59, 0.75, and 0.96 (MeqO2/kg) with no difference in color and flavor scores. Practical applications Several fractions of palm oil and milk fat are commercially produced for large number of industrial applications. However, fractionation of flaxseed oil is not previously performed, and chemical characteristics of olein and super olein fractions of flaxseed oil are not reported in literature. In this study, olein and super olein fractions of flaxseed oil were produced by dry fractionation. Super olein fraction revealed more than 70% alpha linolenic, higher magnitude of phenolic compounds than parent flaxseed oil, with reasonable oxidative stability and acceptable sensory attributes. Olein and super olein fraction of flaxseed oil may be conveniently used for the supplementation of large number of food products.

Contrastive analysis of lipid composition and thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil.

Melt crystallization is typically recognized as a highly efficient and green method for oil fractionation. This work concentrated on novel layer melt crystallization for preparing desirable olein and stearin products from palm oil and the evaluation of fraction quality. Layer melt crystallization was performed at various temperatures and the effects on fractions were evaluated using iodine value (IV), solid fat content (SFC) and melting point. The lipid composition, thermal and crystallization properties, and phase behaviors of the final optimized fractions were determined using gas chromatography, high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry and differential scanning calorimetry. Increasing crystallization tube temperatures under the same jacket temperature increased the melting point and SFC, while decreasing the IV of the olein product. Opposite results were observed for the stearin product. Major fatty acids in fractions were determined as palmitic acid and oleic acid. 1,2-Dioleoyl-3-palmitoylglycerol and 1,3-dipalmitoyl-2-oleoylglycerol were identified as the main triacylglycerols in olein and stearin fractions, respectively. A critical effect of crystallization temperature on co-crystallization of oleins and stearins was revealed. A transition from plate-like crystal growth to spherulitic growth with spontaneous nucleation was indicated in palm oil and stearin fractions with increasing crystallization temperature. As for olein fractions, a temperature increase resulted in heterogeneous nucleation from instantaneous nucleation. Novel layer melt crystallization was successfully applied and optimized for fractionating palm oil. The composition and property changes of obtained fractions were analyzed and explained at both macroscopic and microscopic levels. © 2021 Society of Chemical Industry.

Characterization of sheep tail fat dry fractionation at the pilot scale

Abstract Two-step dry fractionation was employed to prepare the liquefied sheep tail oil at the pilot scale. Sheep tail oil was separated into fat residuals, crude oil, stearin A, stearin B, olein A, and olein B. The extracted rates for crude oil, olein A, and olein B were 66.7, 45.9, and 35.0%, respectively. The ratios of saturated/unsaturated fats in the crude oil, olein A fractions, and olein B fractions were 0.62, 0.63, and 0.60, respectively. The olein B was liquid at ambient temperature and its melting point was 5.32 °C. The iodine values of stearin samples were significantly decreased compared to the crude oil samples (P < 0.05). For the stearin fractions, the polymorphic form was mainly β’ form, and the solid fat content was significantly higher than the olein fractions (P < 0.05), which can be used to make the shortening product.

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

AbstractPhysical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small‐angle (SAXS) and wide‐angle (WAXS) X‐ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle. For UCF, the main polymorphic form crystallized under selected conditions was the β’2. α and β’1‐forms appeared in trace amounts. β2‐form was obtained after storage at 25 °C for 3 months. Stearins obtained at 26 (S‐26) and 24 °C (S‐24) showed a similar polymorphic behavior. However, S‐26 with improved physical properties might be more suitable for chocolate production or as a trans‐fat alternative than UCF. Stearin fraction obtained at 29 °C (S‐29) had a complex polymorphic behavior. The α‐form was the first polymorphic form detected followed by β’2‐form. There was a polymorphic transition from α to β’1‐form but no transition between β’‐forms. They were independent to each other showing fractionation in two different solid solutions. Increased contents of the triacylglycerols (TAG) SOA and SOB together with lower contents of SOO compared to UCF led to co‐crystallization because there was no complete compatibility among all TAG present in S‐29. β1‐form crystallized after storage forming crystals with a double‐layer arrangement and a characteristic morphology. This form could be useful for accelerating crystallization process in melted liquid systems.

Preliminary Large Scale Mitigation of 3-Monochloropropane-1, 2-diol (3-MCPD) Esters and Glycidyl Esters in Palm Oil.

Approximately 900 tonne of crude palm oil (CPO) underwent washing using 5 to 10% hot water (90 to 95°C) at a palm oil mill. The aim of the CPO washing was to eliminate and/or reduce total chlorine content present in the conventional CPO, as it is known as the main precursor for the formation of 3-monochloropropane-1, 2-diol esters (3-MCPDE). By a simple hot water washing, more than 85% of the total chlorine was removed. However, washing did not have significant (p > 0.05) effect on other oil quality parameters such as the deterioration of bleachability index (DOBI), free fatty acid (FFA) content and diacylglycerol (DAG) content of the oil. The latter has been established as the main precursor for glycidyl esters (GE) formation. The treated CPO was then transported using tankers and further refined at a commercial refinery. Refining of washed CPO resulted in significantly (p < 0.05) lower formation of 3-MCPDE, but GE content remained slightly high. Post-treatment of refined oil significantly reduced the GE content (p < 0.05) to an acceptable level whilst almost maintaining the low 3-MCPDE level. The study has proven that water washing of CPO prior to refining and subsequent post-refining is so far the most effective way to produce good quality refined oil with considerably low 3-MCPDE and GE contents. Dry fractionation of refined palm oil showed these contaminants partitioned more into the liquid olein fraction compared to the stearin fraction.

Isolation and Evaluation of Stearin and Olein Fractions from Rice Bran Oil Fatty Acid Distillate by Detergent Fractionation and Conversion into Neutral Glycerides by Autocatalytic Esterification Reaction

AbstractDetergent fractionation (Lanza process) offers a valuable separation process for edible oils that contain varying amounts of saturated and unsaturated fatty acids. The rice bran oil fatty acid distillate (RBOFAD), obtained as a major byproduct of rice bran oil deacidification refining process, was fractionated by detergent solution into a fatty acid mixture as follows: low‐melting (19.00 °C) fraction of fatty acids as olein fraction (44.50 g/100 g) and high‐melting (49.00 °C) fatty acids as stearin fraction (37.15 g/100 g). A high amount of palmitic acid (42.75 wt%) is present in stearin fraction, while oleic acid is higher (48.21 wt%) in the olein fraction. The stearin and olein fractions of RBOFAD with very high content of free fatty acids are converted into neutral glycerides by autocatalytic esterification reaction with a theoretical amount of glycerol at high temperatures (130–230 °C) and at a reduced pressure (30 mmHg). Acid value, peroxide value, saponification value, and unsaponifiable matters are important analytical parameters to identity for quality assurance. These neutral glyceride‐rich stearin and olein fractions, along with unsaponifiable matters, can be used as nutritionally and functionally superior quality food ingredients in margarine and in baked goods as shortenings.

Vacuum evaporation and nitrogen-assisted deodorization affects the antioxidant capacity in the olein fraction of red palm oil and its emulsion products

Background: Deodorization of the olein fraction of red palm oil (OFRP) determines not only the taste of a multivitamin emulsion but also its antioxidant capacity. The emulsion product was formulated from OFRP, pumpkin juice (PJ), and dragon fruit juice (DFJ). This study aimed to optimize vacuum evaporation and nitrogen-assisted deodorizations of OFRP, observing levels of β-carotene, α-tocopherol, inhibition percentage of ABTS reduction, and ferric reducing antioxidant power (FRAP) activity. Methods: The deodorizations observed were vacuum evaporation in four conditions: (1) 90°C, 80±5 mmHg, (2) 100°C, 80±5 mmHg, (3) 90°C, 100±5 mmHg, (4) 100°C, 100±5 mmHg, and nitrogen-assisted in two flow durations: (1) 15 min and (2) 30 min. β-carotene, α-tocopherol, and butylated hydroxytoluene (BHT) were employed as standards. Results: The deodorized OFRP had fewer than 2% free fatty acids (FFA), lower than 3% peroxide value (PV), and lower than 4% acidic value (AV). Fluctuations of the β-carotene and α-tocopherol concentrations were observed in the deodorized OFRP. The final emulsion product had β-carotene of 259.9±1.4 to 271.7±2.4 ppm and α-tocopherol of 36.36±0.20 to 39.12±0.20 ppm. The total betacyanin of the emulsions were ±25% than DFJ. The emulsions had 22.93 to 32.11% of ABTS reduction inhibitory activity of the BHT activity and FRAP activity of 16.54±0.19 to 17.69±0.67 mM FeSO4•7H2O. Conclusions: The best vacuum evaporation optimized at 90 °C, 100±5 mmHg, 60 RPM for 1 hour. The best nitrogen-assisted deodorization was at 85±3°C and 1 l/minute of nitrogen for 15 minutes. The deodorization process affected the antioxidant activity of OFRP and emulsions.

Influence of Diacylglycerol on Physicochemical Properties and Crystallization Behavior of Palm Oil

AbstractThe physicochemical properties of palm olein fractions obtained by dry fractionation were studied. Chromatographic purification was applied to separate diacylglycerol from palm olein fractions without changing the triacylglycerol composition, and the effects of diacylglycerol on the cold stability of palm olein fractions were investigated. The cold test results proved that the influence of diacylglycerol on the crystallization behavior of palm olein fractions depended both on its concentration and the temperature of the system. Finally, the influencing mechanisms of diacylglycerol on the cold stability of palm olein fractions were proposed and discussed. Essential information for food application purposes in the palm oil industry is provided.

DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY

Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1) observe the acceptance of 60 panelists aged 17-21 years on the parameters of taste, aroma, mouthfeel, color, flavor and aroma of each contributing components of dragon fruit, palm oil, and raspberry flavor with the addition of dragon fruit juice at level 0 (control), 25, 50, and 75% (v/v), and (2) observe the changes in chemical components i.e. vitamin C and total titrable acids, total carotenoid by spectrophotometry, and antioxidant activity by 2,2-diphenyl-1-picrylhdrazyl (DPPH) reduction method. The best formula was the one containing 75% (v/v) of red dragon juice in fresh condition with vitamin C content of 19.32±0.62 mg/100 mL, antioxidant activity of 354.25±0.77 ppm, hedonic color, taste, and viscosity between favorable and very favorable. After 2 weeks of storage at room temperature (28±2oC), the vitamin C, total carotene, and antioxidant activity of the mixture decreased by 29.72, 15.44, and 46.59%, res-pectively.

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

This study aims to examine the solubility of CO2 in anhydrous milk fat (AMF) as functions of partial pressure, temperature, chemical composition and physical state of AMF. AMF was fractionated at 21°C to obtain stearin and olein fractions. The CO2 solubility was measured using a home-made experimental apparatus based on changes of CO2 partial pressures. The apparatus was found to be reliable as the measured and theoretical values based on the ideal gas law were comparable. The dissolved CO2 concentration in AMF increased with an increase in CO2 partial pressure (0–101kPa). The apparent CO2 solubility coefficients (molkg−1Pa−1) in the AMF were 5.75±0.16×10−7, 3.9±0.19×10−7 and 1.19±0.14×10−7 at 35, 24 and 4°C, respectively. Higher liquid oil proportions resulted in higher CO2 solubility in the AMF. There was insignificant difference in the dissolved CO2 concentration among the AMF, stearin and olein fractions in their liquid state at 40°C.