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Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures

This research seeks to ascertain the kinetic parameters of VCO degradation based on the formation of peroxide and free fatty acids and to evaluate the shelf life of bromelain-extracted VCO at various temperatures. The kinetic parameters and shelf life of VCO were determined by measuring the valu...

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Main Authors: Harimurti, Sabtanti, Prayogo, Galih Kukuh, Widada, Hari, Orbayinah, Salmah, Sukamdi, Dyani Primasari, Erviana, Rima, Amid, Azura, Tho, Do Chau Minh Vinh
Format: Proceeding Paper
Language:English
Published: EDP Sciences 2024
Subjects:
TP248.13 Biotechnology
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/116458/1/116485_Degradation%20Study%20of%20Bromelain-extracted.pdf
http://irep.iium.edu.my/116458/
https://www.bio-conferences.org/articles/bioconf/abs/2024/63/bioconf_sage-grace2024_05003/bioconf_sage-grace2024_05003.html
https://doi.org/10.1051/bioconf/202414405003
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spelling my.iium.irep.1164582024-12-05T07:14:18Z http://irep.iium.edu.my/116458/ Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures Harimurti, Sabtanti Prayogo, Galih Kukuh Widada, Hari Orbayinah, Salmah Sukamdi, Dyani Primasari Erviana, Rima Amid, Azura Tho, Do Chau Minh Vinh TP248.13 Biotechnology TP368 Food processing and manufacture This research seeks to ascertain the kinetic parameters of VCO degradation based on the formation of peroxide and free fatty acids and to evaluate the shelf life of bromelain-extracted VCO at various temperatures. The kinetic parameters and shelf life of VCO were determined by measuring the value of peroxides and free fatty acids (FFA) concentration at temperatures of 50 ºC to 200 ºC. The heating was performed in a 1 L conical flask immersed in the paraffin bath. Samples were collected for each temperature at 0 to 60 minutes. The rate constant of peroxide and FFA formation was determined by regression analysis using Microsoft Excel, based on the plot of sampling time and value of peroxide and FFA concentration. The rate constant of peroxide formation escalated from 0.0114 to 0.1419 mEq Kg-1 min-1 when the VCO was heated at 50 ºC to 200 ºC. Meanwhile, the rate constant of FFA formation rose from 0.0188 to 0.0393 % min-1 when subjected to heating at 50 ºC to 200 ºC. Based on the shelf-life prediction established by Indonesian National Standards or the Asian and Pacific Coconut Community, the shelf-life of bromelain extracted VCO varies from 10 to 3 hours at temperatures ranging from 2 ºC to 50 ºC. It was determined that elevating the temperature reduced the shelf-life of bromelain-extracted VCO. These findings suggest that temperature is crucial for the stability of bromelain-extracted VCO. EDP Sciences 2024-11-25 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/116458/1/116485_Degradation%20Study%20of%20Bromelain-extracted.pdf Harimurti, Sabtanti and Prayogo, Galih Kukuh and Widada, Hari and Orbayinah, Salmah and Sukamdi, Dyani Primasari and Erviana, Rima and Amid, Azura and Tho, Do Chau Minh Vinh (2024) Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures. In: 1st International Graduate Conference on Smart Agriculture and Green Renewable Energy (SAGE-Grace 2024), 22nd August 2024, Yogyakarta, Indonesia. https://www.bio-conferences.org/articles/bioconf/abs/2024/63/bioconf_sage-grace2024_05003/bioconf_sage-grace2024_05003.html https://doi.org/10.1051/bioconf/202414405003
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic TP248.13 Biotechnology
TP368 Food processing and manufacture
spellingShingle TP248.13 Biotechnology
TP368 Food processing and manufacture
Harimurti, Sabtanti
Prayogo, Galih Kukuh
Widada, Hari
Orbayinah, Salmah
Sukamdi, Dyani Primasari
Erviana, Rima
Amid, Azura
Tho, Do Chau Minh Vinh
Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures
description This research seeks to ascertain the kinetic parameters of VCO degradation based on the formation of peroxide and free fatty acids and to evaluate the shelf life of bromelain-extracted VCO at various temperatures. The kinetic parameters and shelf life of VCO were determined by measuring the value of peroxides and free fatty acids (FFA) concentration at temperatures of 50 ºC to 200 ºC. The heating was performed in a 1 L conical flask immersed in the paraffin bath. Samples were collected for each temperature at 0 to 60 minutes. The rate constant of peroxide and FFA formation was determined by regression analysis using Microsoft Excel, based on the plot of sampling time and value of peroxide and FFA concentration. The rate constant of peroxide formation escalated from 0.0114 to 0.1419 mEq Kg-1 min-1 when the VCO was heated at 50 ºC to 200 ºC. Meanwhile, the rate constant of FFA formation rose from 0.0188 to 0.0393 % min-1 when subjected to heating at 50 ºC to 200 ºC. Based on the shelf-life prediction established by Indonesian National Standards or the Asian and Pacific Coconut Community, the shelf-life of bromelain extracted VCO varies from 10 to 3 hours at temperatures ranging from 2 ºC to 50 ºC. It was determined that elevating the temperature reduced the shelf-life of bromelain-extracted VCO. These findings suggest that temperature is crucial for the stability of bromelain-extracted VCO.
format Proceeding Paper
author Harimurti, Sabtanti
Prayogo, Galih Kukuh
Widada, Hari
Orbayinah, Salmah
Sukamdi, Dyani Primasari
Erviana, Rima
Amid, Azura
Tho, Do Chau Minh Vinh
author_facet Harimurti, Sabtanti
Prayogo, Galih Kukuh
Widada, Hari
Orbayinah, Salmah
Sukamdi, Dyani Primasari
Erviana, Rima
Amid, Azura
Tho, Do Chau Minh Vinh
author_sort Harimurti, Sabtanti
title Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures
title_short Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures
title_full Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures
title_fullStr Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures
title_full_unstemmed Degradation study of Bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures
title_sort degradation study of bromelain-extracted virgin coconut oil based on peroxide and fatty acid formation under the elevated temperatures
publisher EDP Sciences
publishDate 2024
url http://irep.iium.edu.my/116458/1/116485_Degradation%20Study%20of%20Bromelain-extracted.pdf
http://irep.iium.edu.my/116458/
https://www.bio-conferences.org/articles/bioconf/abs/2024/63/bioconf_sage-grace2024_05003/bioconf_sage-grace2024_05003.html
https://doi.org/10.1051/bioconf/202414405003
_version_ 1817841096914370560
score 13.244413

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