Title of article
Characterizaton of red fruit (Pandanus conoideus Lam) oil
Author/Authors
Rohman, A. Gadjah Mada University - Faculty of Pharmacy - Department of Pharmaceutical Chemistry, Halal Research Group, Indonesia , Sugeng, R. Gadjah Mada University - Faculty of Pharmacy - Department of Pharmaceutical Chemistry, Indonesia , Che Man, Y. B. Universiti Putra Malaysia - Halal Products Research Institute, Malaysia
From page
563
To page
567
Abstract
The present study was carried out to characterize red fruit (Pandanus conoideus Lam) oil (RFO) in term of FTIR spectra, fatty acid composition, and volatile compounds. FTIR spectrum of RFO was slightly different from other common vegetable oils and animal fats, in which in the frequency range of 1750 – 1700 cm^-1, RFO appear two bands. The main fatty acid composition of RFO is oleic acid accounting for 68.80% followed by linoleic acid with the concentration of 8.49%. The main volatile compounds of RFO as determined using gas chromatography coupled with mass spectrometry (GC-MS) and headspace analyser are 1,3-dimethylbenzene (27.46%), N-glycyl- L-alanine (17.36%), trichloromethane (15.22%), and ethane (11.43%).
Keywords
Red fruit oil , fatty acid , FTIR spectra , volatile compounds
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560171
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