Author/Authors :
Zarinah, Z. Universiti Sultan Zainal Abidin, Gong Badak Campus - Faculty of Agriculture, Biotechnology and Food Science - Department of Food Science, Malaysia , Zarinah, Z. Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Malaysia , Maaruf, A. G. Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Malaysia , Nazaruddin, R. Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Malaysia , Wong, W. W. W. Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Malaysia , Xuebing, X. Aarhus University - Faculty of Science - Agro-Biotechnology Science, Denmark
Abstract :
Canarium ovatum oil Engl. (pili nut oil) was extracted by using cold press method and then the physico-chemical properties of the oil samples, roasted pili nut oil (RPNO) and unroasted pili nut oil (UPNO) such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat content (SFC), fatty acid composition and triacylglycerol (TAG) composition were determined. The percentage of oil yield and iodine value for RPNO and UPNO were showed no significant different, wheareas there were significantly different for the peroxide value and percentage of free fatty acid. The solid fat content for RPNO and UPNO were similar to the palm olein oil and both completely melt at 25°C. Both samples, RPNO and UPNO were contained 50.70% and 52.59% of oleic acid and were found not contain the trisaturated TAGs.
Keywords :
Canarium ovatum , Cold press method , Physico , chemical , properties
