Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil
For food purposes, the palm oil is generally fractionated to solid (stearin) and liquid (olein) fractions. Distribution of fatty acids in triacylglycerols of palm oil determines the fate of fractionation in terms of yield and quality of the products, specifically the liquid fraction or olein. The mo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51306/1/51306.pdf |
| _version_ | 1796975507857735680 |
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| author | Che Man, Yaakob H. M. Salim, Tri Haryati Mohd Ghazali, Hasanah Buana, Lalang |
| author_facet | Che Man, Yaakob H. M. Salim, Tri Haryati Mohd Ghazali, Hasanah Buana, Lalang |
| author_sort | Che Man, Yaakob |
| collection | UPM |
| description | For food purposes, the palm oil is generally fractionated to solid (stearin) and liquid (olein) fractions. Distribution of fatty acids in triacylglycerols of palm oil determines the fate of fractionation in terms of yield and quality of the products, specifically the liquid fraction or olein. The more trisaturated and triunsaturated and the less mono- and disaturated will yield higher and better quality olein. There are six types of fatty acids found in the palm oil, but only 14 combinations are found in the triacylglycerols. In this study, such combinations were statistically tested to determine whether or not the fatty acids are randomly distributed, and if it was not, toward which direction the regulatory agent works. The distribution of fatty acids in the palm oil triacylglycerols was found to be nonrandomly distributed. Unfortunately, the palm tended to form 11.98% higher disaturated triacylglycerols, −7.4% less triunsaturated, and −4.25% less trisaturated compared to when the arrangement was random. If manipulation could be induced in such a way that the synthesis of triacylglycerols becomes random, the triunsaturated and trisaturated triacylglycerol proportion expectedly would increased to 12.57% and 12.43%, respectively. Such manipulation can be done in the plant through genetic engineering, or in the harvestedpuit through application of stimulant, or in the oil through chemical or enzymatic transesterification. |
| first_indexed | 2024-03-06T09:12:33Z |
| format | Article |
| id | upm.eprints-51306 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:12:33Z |
| publishDate | 1998 |
| publisher | Food & Nutrition Press |
| record_format | dspace |
| spelling | upm.eprints-513062017-07-04T03:26:37Z http://psasir.upm.edu.my/id/eprint/51306/ Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil Che Man, Yaakob H. M. Salim, Tri Haryati Mohd Ghazali, Hasanah Buana, Lalang For food purposes, the palm oil is generally fractionated to solid (stearin) and liquid (olein) fractions. Distribution of fatty acids in triacylglycerols of palm oil determines the fate of fractionation in terms of yield and quality of the products, specifically the liquid fraction or olein. The more trisaturated and triunsaturated and the less mono- and disaturated will yield higher and better quality olein. There are six types of fatty acids found in the palm oil, but only 14 combinations are found in the triacylglycerols. In this study, such combinations were statistically tested to determine whether or not the fatty acids are randomly distributed, and if it was not, toward which direction the regulatory agent works. The distribution of fatty acids in the palm oil triacylglycerols was found to be nonrandomly distributed. Unfortunately, the palm tended to form 11.98% higher disaturated triacylglycerols, −7.4% less triunsaturated, and −4.25% less trisaturated compared to when the arrangement was random. If manipulation could be induced in such a way that the synthesis of triacylglycerols becomes random, the triunsaturated and trisaturated triacylglycerol proportion expectedly would increased to 12.57% and 12.43%, respectively. Such manipulation can be done in the plant through genetic engineering, or in the harvestedpuit through application of stimulant, or in the oil through chemical or enzymatic transesterification. Food & Nutrition Press 1998 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/51306/1/51306.pdf Che Man, Yaakob and H. M. Salim, Tri Haryati and Mohd Ghazali, Hasanah and Buana, Lalang (1998) Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil. Journal of Food Lipids, 5 (2). pp. 113-123. ISSN 1065-7258; ESSN: 1745-4522 http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1998.tb00111.x/abstract 10.1111/j.1745-4522.1998.tb00111.x |
| spellingShingle | Che Man, Yaakob H. M. Salim, Tri Haryati Mohd Ghazali, Hasanah Buana, Lalang Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil |
| title | Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil |
| title_full | Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil |
| title_fullStr | Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil |
| title_full_unstemmed | Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil |
| title_short | Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil |
| title_sort | randomness test of fatty acids distribution in triacylglycerol molecules of palm oil |
| url | http://psasir.upm.edu.my/id/eprint/51306/1/51306.pdf |
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