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Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction

Coconut oil (CNO) can be fractionated to obtain fraction which is useful for confectionery products. Supercritical fluid extraction (SFE) has been widely used in the fractionation of oil. The effects of pressure and temperature on the yields and fatty acids profiles of coconut oil fractionated by su...

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Main Authors: Abdul Halim, Halimatun Sa'adiah, Hussain, Norhayati
Format: Conference or Workshop Item
Language:English
Published: 2016
Online Access:http://psasir.upm.edu.my/id/eprint/66187/1/Effect%20of%20pressure%20and%20temperature%20on%20fatty%20acids%20profiles%20of%20coconut%20oil%20fractionated%20by%20supercritical%20fluid%20extraction.pdf
http://psasir.upm.edu.my/id/eprint/66187/
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spelling my.upm.eprints.661872019-02-12T06:46:44Z http://psasir.upm.edu.my/id/eprint/66187/ Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction Abdul Halim, Halimatun Sa'adiah Hussain, Norhayati Coconut oil (CNO) can be fractionated to obtain fraction which is useful for confectionery products. Supercritical fluid extraction (SFE) has been widely used in the fractionation of oil. The effects of pressure and temperature on the yields and fatty acids profiles of coconut oil fractionated by supercritical fluid extraction were investigated. The fractionation was carried out at pressure 20.7, 34.5 and 48.3MPa and temperature 40, 60 and 80°C respectively. The fractionation was performed for 40 minutes and the oil was collected in four fractions at the end of every 10 min which denoted as F1, F2, F3 and F4. The highest yield (63.80%±1.70) was obtained in F1 at highest pressure and temperature, 48.3MPa and 80°C. The short and medium chain fatty acids (C8-C14) decreased slightly from F1 to F4. Meanwhile, the long chain of fatty acids (C16-C18:2) increase from F1 to F4. F4 fractionated at pressure 48.3 MPa and temperature 80°C has the lowest C12 (53.06%). In otherwise, the C18:0, C18:1 and C18:2 have increased three times from the first fractions which are 4.99%, 17.44% and 4.22% respectively. This fraction which has the lowest lauric acids and highest amount of long chain fatty acids may be useful to be applied as cocoa butter substitute. 2016 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/66187/1/Effect%20of%20pressure%20and%20temperature%20on%20fatty%20acids%20profiles%20of%20coconut%20oil%20fractionated%20by%20supercritical%20fluid%20extraction.pdf Abdul Halim, Halimatun Sa'adiah and Hussain, Norhayati (2016) Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction. In: Monash Science Symposium (MSS) 2016, 21-23 Nov. 2016, Monash University Malaysia. .
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/
language English
description Coconut oil (CNO) can be fractionated to obtain fraction which is useful for confectionery products. Supercritical fluid extraction (SFE) has been widely used in the fractionation of oil. The effects of pressure and temperature on the yields and fatty acids profiles of coconut oil fractionated by supercritical fluid extraction were investigated. The fractionation was carried out at pressure 20.7, 34.5 and 48.3MPa and temperature 40, 60 and 80°C respectively. The fractionation was performed for 40 minutes and the oil was collected in four fractions at the end of every 10 min which denoted as F1, F2, F3 and F4. The highest yield (63.80%±1.70) was obtained in F1 at highest pressure and temperature, 48.3MPa and 80°C. The short and medium chain fatty acids (C8-C14) decreased slightly from F1 to F4. Meanwhile, the long chain of fatty acids (C16-C18:2) increase from F1 to F4. F4 fractionated at pressure 48.3 MPa and temperature 80°C has the lowest C12 (53.06%). In otherwise, the C18:0, C18:1 and C18:2 have increased three times from the first fractions which are 4.99%, 17.44% and 4.22% respectively. This fraction which has the lowest lauric acids and highest amount of long chain fatty acids may be useful to be applied as cocoa butter substitute.
format Conference or Workshop Item
author Abdul Halim, Halimatun Sa'adiah
Hussain, Norhayati
spellingShingle Abdul Halim, Halimatun Sa'adiah
Hussain, Norhayati
Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
author_facet Abdul Halim, Halimatun Sa'adiah
Hussain, Norhayati
author_sort Abdul Halim, Halimatun Sa'adiah
title Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
title_short Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
title_full Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
title_fullStr Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
title_full_unstemmed Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
title_sort effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/66187/1/Effect%20of%20pressure%20and%20temperature%20on%20fatty%20acids%20profiles%20of%20coconut%20oil%20fractionated%20by%20supercritical%20fluid%20extraction.pdf
http://psasir.upm.edu.my/id/eprint/66187/
_version_ 1643838530744483840
score 13.211869

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