$Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics$

Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics

Given the demand for new fats and oils and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF by two-stage acetone fractionation and to determine its physicochemical properties such as fatty acids by gas chromatography (GC), triglycerides (TAGs) by high-performan...

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Main Author:	Norazlina Mohammad Ridwan
Format:	Thesis
Language:	English English
Published:	2020
Subjects:	TP670-699 Oils fats and waxes
Online Access:	https://eprints.ums.edu.my/id/eprint/41911/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41911/2/FULLTEXT.pdf
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spelling	my-ums-ep.419112024-12-10T03:10:36Z Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics 2020 Norazlina Mohammad Ridwan TP670-699 Oils, fats, and waxes Given the demand for new fats and oils and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF by two-stage acetone fractionation and to determine its physicochemical properties such as fatty acids by gas chromatography (GC), triglycerides (TAGs) by high-performance liquid chromatography (HPLC), iodine value (IV), acid value (AV), Free fatty acid (FFA), peroxide value (PV), slip melting point (SMP) and solid fat content (SFC) by pulse nuclear magnetic resonance (pNMR). The thermal (melting and crystallization) and polymorphic behaviors, as well as the morphological structures, were also determined using differential scanning calorimetry (DSC), X-Ray Diffraction (XRD), and polarized light microscopy (PLM). The major fatty acids of all stearin fractions were palmitic, stearic, and oleic acids, with the first stearin (Fraction-I) having a higher stearic acid (48.50%) but lower oleic acid (33.76%) content than the second stearin (Fraction-III). High SMP (36.3°C) and low IV, PV and AV (39.9 g iodine/100 g, 1.03 mEq/g and 0.93 mgKOH/g respectively) values were found in Fraction-III compared to Fraction-I. The SFC did not drop to 0% at body temperature, which was shifted to 0% above 40°C for both stearin fractions, which indicated it is heat-resistant. FI and FIII that composed of symmetrical SOS of 55.83% and 64.70% respectively are the valuable heat-resistance cocoa butter improver (CBI) fat produced from the fractionated BKF. The melting curve of the stearin fractions showed a similar single curve with cocoa butter (CB) but shifted towards the right. Both the stearin fractions melted and crystallized rapidly at high temperatures with one maximum peaks starting at 20.30−21.74°C and ending at 38.72−42.45°C (melting), and 17.05−18.46°C and ended at 5.63−8.20°C (crystallization). The melting curve for the stearin tended to be sharper and showed higher melting properties than pure BKF and CB. They exhibited β polymorphic form, which was similar to that of CB. Moreover, the stearin fractions showed spherulites microstructure consists of needle-like crystals radiating from central nuclei. This study shows that the BKF fractions (stearins) could be used as suitable raw materials for developing new fatty products in the food industry, especially the confectionery industries. 2020 Thesis https://eprints.ums.edu.my/id/eprint/41911/ https://eprints.ums.edu.my/id/eprint/41911/1/24%20PAGES.pdf text en public https://eprints.ums.edu.my/id/eprint/41911/2/FULLTEXT.pdf text en validuser masters Universiti Malaysia Sabah Fakulti Sains Makanan dan Pemakanan
institution	Universiti Malaysia Sabah
collection	UMS Institutional Repository
language	English English
topic	TP670-699 Oils fats and waxes
spellingShingle	TP670-699 Oils fats and waxes Norazlina Mohammad Ridwan Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics
description	Given the demand for new fats and oils and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF by two-stage acetone fractionation and to determine its physicochemical properties such as fatty acids by gas chromatography (GC), triglycerides (TAGs) by high-performance liquid chromatography (HPLC), iodine value (IV), acid value (AV), Free fatty acid (FFA), peroxide value (PV), slip melting point (SMP) and solid fat content (SFC) by pulse nuclear magnetic resonance (pNMR). The thermal (melting and crystallization) and polymorphic behaviors, as well as the morphological structures, were also determined using differential scanning calorimetry (DSC), X-Ray Diffraction (XRD), and polarized light microscopy (PLM). The major fatty acids of all stearin fractions were palmitic, stearic, and oleic acids, with the first stearin (Fraction-I) having a higher stearic acid (48.50%) but lower oleic acid (33.76%) content than the second stearin (Fraction-III). High SMP (36.3°C) and low IV, PV and AV (39.9 g iodine/100 g, 1.03 mEq/g and 0.93 mgKOH/g respectively) values were found in Fraction-III compared to Fraction-I. The SFC did not drop to 0% at body temperature, which was shifted to 0% above 40°C for both stearin fractions, which indicated it is heat-resistant. FI and FIII that composed of symmetrical SOS of 55.83% and 64.70% respectively are the valuable heat-resistance cocoa butter improver (CBI) fat produced from the fractionated BKF. The melting curve of the stearin fractions showed a similar single curve with cocoa butter (CB) but shifted towards the right. Both the stearin fractions melted and crystallized rapidly at high temperatures with one maximum peaks starting at 20.30−21.74°C and ending at 38.72−42.45°C (melting), and 17.05−18.46°C and ended at 5.63−8.20°C (crystallization). The melting curve for the stearin tended to be sharper and showed higher melting properties than pure BKF and CB. They exhibited β polymorphic form, which was similar to that of CB. Moreover, the stearin fractions showed spherulites microstructure consists of needle-like crystals radiating from central nuclei. This study shows that the BKF fractions (stearins) could be used as suitable raw materials for developing new fatty products in the food industry, especially the confectionery industries.
format	Thesis
qualification_level	Master's degree
author	Norazlina Mohammad Ridwan
author_facet	Norazlina Mohammad Ridwan
author_sort	Norazlina Mohammad Ridwan
title	Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics
title_short	Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics
title_full	Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics
title_fullStr	Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics
title_full_unstemmed	Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics
title_sort	fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics
granting_institution	Universiti Malaysia Sabah
granting_department	Fakulti Sains Makanan dan Pemakanan
publishDate	2020
url	https://eprints.ums.edu.my/id/eprint/41911/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41911/2/FULLTEXT.pdf
_version_	1818611439480340480

Fractionation of bambangan kernel fat by two-stage fractionation and ther characteristics

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