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Title:	Fractionation and characterization of pili nut (canarium ovatum engl.) kernel oil for specialty fats production
Authors:	Zarinah Zakaria (P55926)
Supervisor:	Maaruf Abd. Ghani, Assoc. Prof. Dr.
Keywords:	Pili nut kernel Oil compositions Fatty acid Canarium ovatum engl. Nutritionally products Dissertations, Academic -- Malaysia
Issue Date:	7-Jan-2016
Description:	The physical, chemical and nutritional properties of fats and oils are limiting factors for their use in pharmaceutical, cosmetic as well as food industries. Obtaining nutritionally products especially for the food industry will greatly depend on the physical and chemical characteristics of the fats and oils. To date, not much research has been done on the properties of pili nut kernel oil. In Sabah, the pili nut trees had been planted in the Agriculture Research Station Tenom which is obtained from elite trees for research purposes. Considering the pili nut kernel might be an interesting source of fat, the aim of this research was to determine general composition of roasted and unroasted pili nut kernel and their oils including nutritional values, oil compositions, radical scavenging (DPPH) effects, antimicrobial effects, cytotoxicity effects, phenolic compounds as well as properties of olein and stearin fractions produced from multi-step solvent fractionation process. The major abundant amino acid in roasted pili nut kernel and unroasted pili nut kernel were glutamic acid (Glu), arginine (Arg), aspartic (Asp) and leucine (Leu). The minerals content such as potassium, phosphorus and magnesium were also higher in roasted and unroasted pili nut kernel. The physico-chemical properties of roasted pili nut kernel oil (RPNKO) and unroasted pili nut kernel oil (UPNKO) extracted by mechanical cold press method such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat content (SFC), fatty acid composition and triacylglycerol (TAG) composition were also determined. Result showed that there were significantly different (p<0.05) for the peroxide value and percentage of free fatty acid. Both samples, RPNKO and UPNKO were contain high amount of oleic acid were 50.7% and 52.6% respectively. This studies showed that RPNKO contained higher amount of vitamin E and less amount of beta carotene compared to UPNKO. In the antimicrobial analysis, it was observed that bacteria species exhibited different sensitivities towards RPNKO and UPNKO and both samples showed a weak cytotoxicity effects towards cancer cell lines tested. A linear correlation was found between high percentage of total phenolic content (TPC) and high concentration of phenolic compound in UPNKO. Vanillic acid, (-)-Epicatechin, Rutin hydrate, Oleuropein and Quercetin were the most abundant phenolic compounds in both samples which is suggest that both samples might be have good potential as sources of different bioactive compounds and antioxidants. The physico-chemical characteristics of high melting point fraction (stearin) and low melting fraction (olein) of both samples produced from multi-step solvent fractionation were also determined. Results of the solid fat content (SFC), slip melting point (SMP) and polymorphism showed that stearin fractions, RPNKOs10 and UPNKOs10 had similar characteristics with that commercial cocoa butter and might be has potential to be used as cocoa butter equivalent (CBE).,Certification of Master's/Doctoral Thesis" is not available
Pages:	217
Publisher:	UKM, Bangi
Appears in Collections:	Faculty of Science and Technology / Fakulti Sains dan Teknologi

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