EMULSIFYING PROPERTIES AND ANTIOXIDANT ACTIVITY OF PHOSPHOLIPIDS FRACTIONS FROM PALM PRESSED FIBRE

Kgs, Ahmadi and Teti, Estiasih and KHULUQ, AD (2022) EMULSIFYING PROPERTIES AND ANTIOXIDANT ACTIVITY OF PHOSPHOLIPIDS FRACTIONS FROM PALM PRESSED FIBRE. Journal of Oil Palm Research, 34 (4). pp. 686-698. ISSN 2811-4701

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Abstract

Palm pressed fibre (PPF) is a by-product of crude palm oil (CPO) extraction and has great potential as a source of phospholipids (PL). PPF was extracted from hloroform:methanol to extract total lipid, and polar lipid was separated using methanol. PL from PPF was fractionated by ethanol, and subsequently, the ethanol-soluble fraction was fractionated by acetone. Four fractions were obtained: ethanol-soluble, ethanol-insoluble, ethanol-acetone soluble, ethanol soluble-acetone insoluble. All fractions had different PL molecular species compositions. Different compositions of PL in the fractions resulted in different hydrophilic-lipophilic balance (HLB) values, emulsifying properties, and antioxidant activity. HLB value of crude PL from PPF was 6.07 that was suitable for water in oil (w/o) emulsion indicated by low emulsifying activity index (EAI) and emulsion stability index (ESI) in oil-water (o/w) emulsion systems. Ethanol-soluble and ethanol-acetone soluble fractions exhibited better emulsifying properties and higher HLB values of around 10. Crude PL and its fractions showed a potential antioxidant activity to prevent bulk soybean oil in a single antioxidant system. Synergism with α-tocopherol appeared in a binary antioxidant system indicated by low peroxide value compared to the single one. PL composition affected the ability of PL fractions as antioxidants.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Depositing User: Mr. Ahmadi Kgs
Date Deposited: 01 May 2023 08:22
Last Modified: 01 May 2023 08:22
URI: http://repository.unitri.ac.id/id/eprint/2949

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