Simple Search:

Characterizaton of red fruit (Pandanus conoideus Lam) oil

Abdul Rohman, and Riyanto, Sugeng and Che Man, Yaakob (2012) Characterizaton of red fruit (Pandanus conoideus Lam) oil. International Food Research Journal, 19 (2). pp. 563-567. ISSN 1985-4668; ESSN: 2231-7546

[img]
Preview
PDF
Characterizaton of red fruit (Pandanus conoideus Lam) oil.pdf

Download (478kB) | Preview

Abstract / Synopsis

The present study was carried out to characterize red fruit (Pandanus conoideus Lam) oil (RFO) in term of FTIR spectra, fatty acid composition, and volatile compounds. FTIR spectrum of RFO was slightly different from other common vegetable oils and animal fats, in which in the frequency range of 1750 - 1700 cm -1, RFO appear two bands. The main fatty acid composition of RFO is oleic acid accounting for 68.80% followed by linoleic acid with the concentration of 8.49%. The main volatile compounds of RFO as determined using gas chromatography coupled with mass spectrometry (GC-MS) and headspace analyser are 1,3-dimethylbenzene (27.46%), N-glycyl-L-alanine (17.36%), trichloromethane (15.22%), and ethane (11.43%).

Item Type: Article
Divisions: Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Fatty acid; FTIR spectra; Red fruit oil; Volatile compounds
Depositing User: Najah Mohd Ali
Date Deposited: 30 Nov 2015 15:20
Last Modified: 30 Nov 2015 15:22
URI: http://psasir.upm.edu.my/id/eprint/41046

Actions (login required)

View Item View Item