Free fatty acid formation in oil palm fruits during storage
Free fatty acids (FFAs) are derived from the undesired hydrolysis reaction of glycerides with the presence of lipase, and quantified as acid value for crude palm oil (CPO) grading. Since FFA content is directly proportional to time, duration from harvest to sterilization of fruits is not more than...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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IOP Publishing Ltd
2020
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/30866/1/Ahmad_Nizam_2020_IOP_Conf._Ser.__Mater._Sci._Eng._991_012009.pdf |
| _version_ | 1796994513610211328 |
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| author | Ainul Farhani, Ahmad Nizam Muthiyah, Kalaiselvan Mohd Sabri, Mahmud |
| author_facet | Ainul Farhani, Ahmad Nizam Muthiyah, Kalaiselvan Mohd Sabri, Mahmud |
| author_sort | Ainul Farhani, Ahmad Nizam |
| collection | UMP |
| description | Free fatty acids (FFAs) are derived from the undesired hydrolysis reaction of glycerides with the presence of lipase, and quantified as acid value for crude palm oil (CPO) grading. Since FFA content is directly proportional to time, duration from harvest to sterilization
of fruits is not more than a day. This paper reports peculiar trend of FFA formation over time when the analysis of FFA was carried out differently. Analysis results of FFA and glyceride contents by timely picking the fruitlets (R-fruit) from fresh fruit bunch (FFB) were compared with the fruitlets from spikelet (S-fruit) that were initially removed all for 7 days. The results showed that the increment of FFA content of the latter was 10 hour faster. This implies that the fruitlets from spikelet resemble the detached fruits which having higher rate of FFA formation compared to the fruitlets that attached to FFB. By using SigmaPlot, the graphs of R-fruit and Sfruit were best fitted into damped sine, 5 parameter with linear and rational with 4 parameters respectively. Nevertheless, lower R2 value was obtained for the fruitlets from readily-removed spikelet compared to the fruitlets from FFB, indicating that other factors might have also affected the formation of FFA. |
| first_indexed | 2024-03-06T12:48:49Z |
| format | Conference or Workshop Item |
| id | UMPir30866 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:48:49Z |
| publishDate | 2020 |
| publisher | IOP Publishing Ltd |
| record_format | dspace |
| spelling | UMPir308662021-03-11T06:05:21Z http://umpir.ump.edu.my/id/eprint/30866/ Free fatty acid formation in oil palm fruits during storage Ainul Farhani, Ahmad Nizam Muthiyah, Kalaiselvan Mohd Sabri, Mahmud T Technology (General) TP Chemical technology Free fatty acids (FFAs) are derived from the undesired hydrolysis reaction of glycerides with the presence of lipase, and quantified as acid value for crude palm oil (CPO) grading. Since FFA content is directly proportional to time, duration from harvest to sterilization of fruits is not more than a day. This paper reports peculiar trend of FFA formation over time when the analysis of FFA was carried out differently. Analysis results of FFA and glyceride contents by timely picking the fruitlets (R-fruit) from fresh fruit bunch (FFB) were compared with the fruitlets from spikelet (S-fruit) that were initially removed all for 7 days. The results showed that the increment of FFA content of the latter was 10 hour faster. This implies that the fruitlets from spikelet resemble the detached fruits which having higher rate of FFA formation compared to the fruitlets that attached to FFB. By using SigmaPlot, the graphs of R-fruit and Sfruit were best fitted into damped sine, 5 parameter with linear and rational with 4 parameters respectively. Nevertheless, lower R2 value was obtained for the fruitlets from readily-removed spikelet compared to the fruitlets from FFB, indicating that other factors might have also affected the formation of FFA. IOP Publishing Ltd 2020-12-01 Conference or Workshop Item PeerReviewed pdf en cc_by http://umpir.ump.edu.my/id/eprint/30866/1/Ahmad_Nizam_2020_IOP_Conf._Ser.__Mater._Sci._Eng._991_012009.pdf Ainul Farhani, Ahmad Nizam and Muthiyah, Kalaiselvan and Mohd Sabri, Mahmud (2020) Free fatty acid formation in oil palm fruits during storage. In: 5th International Conference of Chemical Engineering and Industrial Biotechnology (ICCEIB 2020) , 9-11 August 2020 , Kuala Lumpur, Malaysia. pp. 1-7., 991 (012009). ISSN 1757-8981 (Print); 1757-899X (Online) https://doi.org/10.1088/1757-899X/991/1/012009 |
| spellingShingle | T Technology (General) TP Chemical technology Ainul Farhani, Ahmad Nizam Muthiyah, Kalaiselvan Mohd Sabri, Mahmud Free fatty acid formation in oil palm fruits during storage |
| title | Free fatty acid formation in oil palm fruits during storage |
| title_full | Free fatty acid formation in oil palm fruits during storage |
| title_fullStr | Free fatty acid formation in oil palm fruits during storage |
| title_full_unstemmed | Free fatty acid formation in oil palm fruits during storage |
| title_short | Free fatty acid formation in oil palm fruits during storage |
| title_sort | free fatty acid formation in oil palm fruits during storage |
| topic | T Technology (General) TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/30866/1/Ahmad_Nizam_2020_IOP_Conf._Ser.__Mater._Sci._Eng._991_012009.pdf |
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