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Identification of major triglycerides causing the clouding of palm olein

Clouding was obtained by storing palm olein at 12.5°C for up to 24h and was separated by centrifugation. the fat crystals were collected after washing with cold acetone. The crystals were identified according to their fatty acid and triglyceride composition, carbon number and degree of unsaturation....

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Main Authors: Swe, P.Z., Che Man, Y., Ghazali, H.M., Wei, L.S.
Format: Article
Published: Springer-Verlag 1994
Online Access:http://psasir.upm.edu.my/id/eprint/114798/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02675909
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spelling my.upm.eprints.1147982025-01-31T09:15:11Z http://psasir.upm.edu.my/id/eprint/114798/ Identification of major triglycerides causing the clouding of palm olein Swe, P.Z. Che Man, Y. Ghazali, H.M. Wei, L.S. Clouding was obtained by storing palm olein at 12.5°C for up to 24h and was separated by centrifugation. the fat crystals were collected after washing with cold acetone. The crystals were identified according to their fatty acid and triglyceride composition, carbon number and degree of unsaturation. Palmitic-oleic-palmitic (POP) and palmitic-oleic-stearic (POS) levels were high in the cloud material, especially in that recovered between 15-18 h of storage. The increase in POP and POS concentrations was concomitant with a decrease in the content of palmiticoleic-oleic (POO). The least amount of POO was also obtained in clouds collected between 15-18 h of storage, compared to the original oil sample. The increase of palmitic acid explained that triglycerides conjugated with palmitic acid molecules in their acyl chains could have been crystallized, and crystallization could have taken place in the order of the number of palmitic molecule in the acyl chain. The concentrations of the other triglycerides did not change much throughout the storage period. Further storage caused the composition of the cloud to become similar to that of the original oil sample. © 1994 AOCS Press. Springer-Verlag 1994 Article PeerReviewed Swe, P.Z. and Che Man, Y. and Ghazali, H.M. and Wei, L.S. (1994) Identification of major triglycerides causing the clouding of palm olein. Journal of the American Oil Chemists' Society, 71 (10). pp. 1141-1144. ISSN 1558-9331; eISSN: 0003-021X https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02675909 10.1007/BF02675909
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Clouding was obtained by storing palm olein at 12.5°C for up to 24h and was separated by centrifugation. the fat crystals were collected after washing with cold acetone. The crystals were identified according to their fatty acid and triglyceride composition, carbon number and degree of unsaturation. Palmitic-oleic-palmitic (POP) and palmitic-oleic-stearic (POS) levels were high in the cloud material, especially in that recovered between 15-18 h of storage. The increase in POP and POS concentrations was concomitant with a decrease in the content of palmiticoleic-oleic (POO). The least amount of POO was also obtained in clouds collected between 15-18 h of storage, compared to the original oil sample. The increase of palmitic acid explained that triglycerides conjugated with palmitic acid molecules in their acyl chains could have been crystallized, and crystallization could have taken place in the order of the number of palmitic molecule in the acyl chain. The concentrations of the other triglycerides did not change much throughout the storage period. Further storage caused the composition of the cloud to become similar to that of the original oil sample. © 1994 AOCS Press.
format Article
author Swe, P.Z.
Che Man, Y.
Ghazali, H.M.
Wei, L.S.
spellingShingle Swe, P.Z.
Che Man, Y.
Ghazali, H.M.
Wei, L.S.
Identification of major triglycerides causing the clouding of palm olein
author_facet Swe, P.Z.
Che Man, Y.
Ghazali, H.M.
Wei, L.S.
author_sort Swe, P.Z.
title Identification of major triglycerides causing the clouding of palm olein
title_short Identification of major triglycerides causing the clouding of palm olein
title_full Identification of major triglycerides causing the clouding of palm olein
title_fullStr Identification of major triglycerides causing the clouding of palm olein
title_full_unstemmed Identification of major triglycerides causing the clouding of palm olein
title_sort identification of major triglycerides causing the clouding of palm olein
publisher Springer-Verlag
publishDate 1994
url http://psasir.upm.edu.my/id/eprint/114798/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02675909
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score 13.239859

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