Chemical Properties, Fatty Acid Composition, and Lipid Profiles of Picung (Pangium edule Reinw) Kernel Oil from Riau Province

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dc.contributor.authorAyu, Dewi Fortuna
dc.contributor.authorMan, Yaakob Che
dc.contributor.authorRohman, Abdul
dc.date.accessioned2017-05-22T02:53:22Z
dc.date.available2017-05-22T02:53:22Z
dc.date.issued2016-11-04
dc.description.abstractA study on chemical properties, fatty acid composition, and lipid profiles of picung kernel oil (PKO) from Riau Province compared to palm olein (PO) and coconut oil (CO) was conducted. The chemical properties of PKO were examined by established methods, while fatty acids composition and lipid profiling were observed by GC-FID and FTIR. Picung kernel oil contains water, 30.26±0.06%; protein, 8.37±0.05%; fat, 8.91±0.08%; crude fiber, 36.88±0.08%; and carbohydrate, 14.50±0.10%. Acid, saponification, iodine, and peroxide values of PKO were 16.64; 126.44; 111.49; 8.53, respectively. Linoleic and oleic acids were the major fatty acids in PKO accounting 40.79± 0.76% and 38.31±1.28%, respectively. PKO has major unsaturated and saturated fatty acids similar to PO, especially olein, linoleic, palmitic, and stearic acids. FTIR spectra showed PKO resembled PO rather than CO. Meanwhile, CO didn’t showed spectra at region at 3005.4/cm, 1655/cm, 1116 and 1097/cm, which were shown in PKO and PO.en_US
dc.description.sponsorshipApplied Science and Technology, Vol.1 No.1 2017 http://www.estech.orgen_US
dc.identifier.urihttp://www.estech.org
dc.identifier.urihttp://hdl.handle.net/123456789/8931
dc.language.isoenen_US
dc.subjectPangium edule Reinwen_US
dc.subjectChemical propertiesen_US
dc.subjectFatty aciden_US
dc.subjectLipid profilesen_US
dc.titleChemical Properties, Fatty Acid Composition, and Lipid Profiles of Picung (Pangium edule Reinw) Kernel Oil from Riau Provinceen_US
dc.typeArticleen_US

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