Digestive lipolysis in the preruminant calf. The abomasal hydrolysis of butter oil, coconut oil, palm oil and tallow

1983 ◽  
Vol 34 (9) ◽  
pp. 930-936 ◽  
Author(s):  
John D. Edwards-Webb
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Coconut Oil ◽  
Butter Oil ◽  
Hydrolysis Of

scholarly journals PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN PADAT ORGANIK DI DESA PEGUYANGAN DENPASAR

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Gusti Ayu Dewi Lestari
Keyword(s):  
Olive Oil ◽  
Community Service ◽  
Palm Oil ◽  
Oil Palm ◽  
Raw Materials ◽  
Coconut Oil ◽  
Organic Solid ◽  
Before And After ◽  
And Training

Teenagers in Peguyangan Kangin Village, Denpasar, Bali still do not understand the process of making organic solid soap because they have never received training on making organic solid soap. The aim of community service is to provide counseling and training in the manufacture of organic solid soap made from raw materials coconut oil, palm oil and olive oil. Pretest and posttest were carried out before and after the activity which is one form of evaluation of this activity. The result of the activity showed that counseling and training on making organic solid soap had provided information and knowledge to the youth of Peguyangan Kangin Village and could have been carried out well by the participants.

scholarly journals Palm Oil Use and Compatibility in India

1994 ◽  
Vol 15 (2) ◽  
pp. 1-9 ◽  
Author(s):  
Bagepalli S. Narasinga Rao
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Edible Oils ◽  
Vitamin A Deficiency ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Blood Cholesterol ◽  
High Productivity ◽  
Indigenous Production ◽  
To Come

India is experiencing a shortage of edible oils that may increase in years to come. To meet this challenge, palm oil is being considered as a potential new source of oil owing to the high productivity of the oil palm. Besides importing palm oil for the present, indigenous production by cultivating the oil palm has been initiated as a long-term measure. When a new edible oil is introduced, people have to be assured of its safety and nutritional quality. Besides ensuring that palm oil meets essential fatty acid (EFA) requirements, concern about its atherogenic potential due to its saturated fat content has to be allayed. The habitual low-fat Indian diet based on cereals and pulses contains invisible fats amounting to 25 g per day, but it provides two-thirds of EFA requirements. Increased consumption of fat in the form of palm oil should therefore not pose a problem to the requirements since the oil contains about 10% of n-6, 18:2 linoleic acid. Although categorized as a saturated fat, palm oil does not raise blood cholesterol, unlike other fats such as coconut oil. Unrefined crude palm oil, which is rich in β-carotene, is also of special interest as it can be used to prevent vitamin A deficiency, which is widespread In India. Owing to its technical characteristics, palm oil can be used in domestic cooking as well as in the foodprocessing industry for the manufacture of vanaspati and margarine, and as a specialty fat in the bakery and confectionery industries.

scholarly journals The effect of frying frequency on acid value and peroxides in various types of oil

2019 ◽  
Vol 3 (1) ◽  
pp. 23
Author(s):  
Rahma Laelia ◽  
Pramudya Kurnia
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Corn Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Test Results ◽  
Salted Fish ◽  
Randomized Design ◽  
Standard Limit ◽  
Range Test

Background: People often store frying oil that will be reused or used repeatedly for several times, especially in salted fish frying. Cooking oil that has been used repeatedly with high temperatures or contact with water and oxygen will produce acid and peroxide values. This is due to the oxidation and hydrolysis processes causing oil damage. Objective: To identify the effect of frying frequency on the acid and peroxides value in various types of oil. Methods: This research was an experiment with salted fish frying based on a completely randomized design using three treatments (first, second, and the third frying processed) with three different types of oil, that were coconut oil, palm oil, and corn oil. Acids and peroxides values were analyzed using One Way Anova test continued with Duncan Multiple Range Test (DMRT) test. Results: Acid value in the three types of oil was still within the limits of the standards value 0.6 mg KOH/g based on SNI 3741: 2013 and free fatty acid 0.3% based on SNI 7709:2012. After first until third frying, peroxide value of coconut oil was still within the standard limit, whereas in palm oil and corn oil, after second frying were exceeded of the standard limit based on SNI which have maximal value 10 mek O2/kg. Conclusion: Frying frequency were affected by acid and peroxides values of coconut oil, palm oil, as well as corn oil.

PENGARUH PENAMBAHAN MINYAK SAWIT PADA KARAKTERISTIK SABUN TRANSPARAN

EKUILIBIUM ◽  
2014 ◽  
Vol 13 (2) ◽  
Author(s):  
Endah Retno Dyartanti
Keyword(s):  
Fatty Acid ◽  
Stearic Acid ◽  
Water Level ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Coconut Oil ◽  
Sugar Solution ◽  
Soap Analysis

<p>Abstract: Transparent soap is a opaque one having clear structure. This soap has high<br />transparency level. Transparent soap is produced by saponification of oil or fat with NaOH<br />solution at 60-70<br />C. This research aims study the effect of composition of coconut oil and palm<br />oil (100:0; 90:10; 80:20; 70:30; 60:40 g/g) mixture on the quality of transparent soap. The free<br />fatty acid (FFA) level of coconut oil was 0.8% and that of palm oil was 1.07%. In this work, there<br />were 3 processes separately, namely saponification reaction, transparent structure forming, and<br />curing. Saponification reaction was done by reacting stearic acid in fatty acid phase and NaOH<br />at 60-70<br />o<br />o<br />C. Stearic acid was melted with heating until melted and some oil was added. After<br />obtaining homogeneous mixture between stearic acid an oil, then NaOH 30% solution was<br />added. The forming of transparent structure was conducted by adding propylene, glycol,<br />glycerin, sugar solution and ethanol 70% into saponification product. To produce soap color and<br />aroma, the colorant and fragrance were added. Then, the soap was casted and cured for 24<br />hours by storing it at room temperature. The result of transparent soap analysis for coconut oil<br />compositions of 100%, 90%, 80%, 70%, and 60%, it was obtained that the water level were<br />18.36%, 18.24%, 18.66%, 18.66%, and 18.56%, respectively. The free alkali contained in<br />transparent soaps were 0.078%, 0.078%, 0.0796%, 0.0804%, and 0.0796%. The yields were<br />62.78%, 62.25%, 62.49%, 60.88%, 59.79%, and the pH of transparent soap was 9. The best<br />composition of coconut oil and palm oil mixture was 90:10 while the ratio of coconut oil and<br />palm oil mixture composition resulting the highest yield was 100:0.<br />Keywords: Transparent soap, Saponification, Coconut oil, Palm oil</p>

scholarly journals Production of Xylitol from Oil Palm Empty Friuts Bunch: A Case Study on Bioefinery Concept

2015 ◽  
Vol 9 (7) ◽  
pp. 206 ◽  
Author(s):  
MTAP Kresnowati ◽  
Efri Mardawati ◽  
Tjandra Setiadi
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Agricultural Waste ◽  
Crude Palm Oil ◽  
Empty Fruit Bunches ◽  
Starting Point ◽  
Good Starting Point ◽  
Hydrolysis Of ◽  
Low Glycemic Index

The concept of biorefinery offers the utilization of biomass, in particular agricultural waste, to be converted intoenergy, chemicals, materials, and food. In 2013 Indonesia produced about 27.4 thousand tons of crude palm oil(CPO) which corresponds to approximately 30 thousand tons of oil palm empty fruit bunches (EFB), the biomasswaste from palm oil industries. The huge availability of EFB in Indonesia may serve as a good starting point toimplement the concept of biorefinery. EFB mainly comprises of cellulose, hemicellulose and lignin. Thecellulosic components of EFB have been thoroughly studied, i.e. for the production of bioethanol. Thehemicellulosic component of EFB, which is a polymeric substance that comprises mainly of xylose, has beenbarely explored. This paper reviewed the potential utilization of hemicellulosic component of EFB to beconverted to xylitol, the 5-carbon-sugar-alcohol which is low calorie, low Glycemic Index, and anti-cariogenic.The pretreatment and hydrolysis of EFB and the following fermentation of EFB hydrolysate to xylitol will bediscussed further.

scholarly journals Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 226-235
Author(s):  
A. Habarakada ◽  
P.A.B.N. Perumpuli ◽  
W.T.V. Thathsaranee ◽  
I.P. Wanninaika
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Coconut Oil ◽  
Smoke Point ◽  
Economic Feasibility ◽  
Optimum Number ◽  
Deep Frying ◽  
Nutritional Parameters

Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually leading to harmful health effects on the consumers. Nevertheless, based on economic feasibility, both the domestic and industrial levels tend to repeatedly use edible oils for deep frying. Thus, the current study aimed to evaluate physicochemical and nutritional parameters of commercially available coconut oil, palm oil and sunflower oil and to investigate the effect of repeated deep frying for the physicochemical and nutritional parameters of the studied oil samples. Thereby, the optimum number of frying cycles for each type of oil was also investigated. In order to achieve that, using coconut, palm and sunflower oils, potato and fish were fried separately for five repeated frying cycles. As per the results, regardless of the frying material, the relative density, colour, peroxide value, free fatty acid value of coconut oil, palm oil, and sunflower oil were increased significantly with increase the number of frying cycles whereas the smoke point and moisture content was found to be significantly decreased. In contrast, the number of cycles suitable for repeated frying is varying upon the frying material. Accordingly, coconut oil has proven to be used for three frying cycles of potato and five frying cycles of fish: palm oil for one frying of potato and two fryings of fish without adversely altering their physicochemical and nutritional properties. Conferring to the obtained results, the use of unsaturated oil like sunflower oil on repeated frying is not recommended.

scholarly journals THE EFFECT OF DIETARY OILS AND HYDROLYZED COCONUT OIL ON MINERALS ABSORPTION IN RATS.

2018 ◽  
Vol 11 (1) ◽  
pp. 185
Author(s):  
Linda Margata ◽  
Jansen Silalahi ◽  
Urip Harahap ◽  
Denny Satria
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Corn Oil ◽  
Tap Water ◽  
Coconut Oil ◽  
Male Rats ◽  
Control Group ◽  
Balance Study ◽  
Dietary Oils ◽  
Calcium And Magnesium

Objective: The objective of this study was to investigate the effect of coconut oil (virgin coconut oil; VCO), corn oil, palm oil, and hydrolyzed VCO (HVCO) on minerals (calcium and magnesium) absorption in rats.Methods: The oils used were corn oil, palm oil, VCO, and HVCO. VCO hydrolysis was done using lipase from Rhizomucor miehei (active on sn-1,3 position). The effect of oils and HVCO on minerals absorption was carried out on 25 male rats, weighing approximately 150–200 g. Rats were housed in air-conditioned room at 22–25°C, under 12-light/dark cycle, fed on basal diet and tap water ad libitum. After 1-week acclimatization, rats were given oils and HVCO for 21 days. The effect of oils on the minerals absorption were determined over the 4-day metabolic balance study. Mineral concentrations in diet, feces, urine, and serum were measured using atomic absorption spectrometry. Minerals absorption are expressed as apparent minerals absorption, apparent minerals absorption rate, and apparent minerals balance.Results: Calcium absorption in rats given with VCO, corn oil, palm oil, and HVCO is 47.09%, 45.46%, 44.48%, and 49.33%, respectively, whereas, magnesium absorption in rats given with VCO, corn oil, palm oil, and HVCO is 34.87%, 32.08%, 29.39%, and 37.11%, respectively. The results of this study show that minerals absorption in rats given with dietary oils is significantly lower than the control group (51.79% for calcium and 42.34% for magnesium). Mineral absorption in rats given with HVCO results in the highest rate of all rats given with the other oils tested.Conclusion: Corn oil and palm oil, which belong to the long chain triglycerides oil, lower calcium, and magnesium absorption more significantly than VCO as a medium chain triglyceride oil does. HVCO results in significantly higher calcium and magnesium absorption compared to non-HVCO.

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