By using a preliminary heat-bleach at 250 C the Emmerie-Engel method has been adapted for the determination of total tocopherols (including tocotrienols) in crude as well as refined palm oil, olein and stearin. Total tocopherol contents found were: crude palm oil, 794 ppm (n=10); RBD palm oil, 563 ppm (n=13); RBD palm olein, 643 ppm (n=40); RBD palm stearin, 261 ppm (n=19), where n is the number of samples analyzed. During the detergent fractionation no tocopherols were lost, but the tocopherols were concentrated in the olein fraction.The fate of the tocopherols during degumming, bleaching and steam refining/deodorizing of crude palm olein containing 978 ppm total tocopherol was studied. Over the whole refining process only 8% of the tocopherols were lost, 62% of the original tocopherols were retained in the RBD palm olein, while the remaining 30% were concentrated in the fatty acid distillate which contained 7,040 ppm tocopherol.
Partial glycerides are important constituents of palm oil and can have significant effects on the physical properties of products containing palm oil or on the fractionation of palm oil. A method is described for their routine determination in palm oil. By analysis of 28 weekly composite samples of crude palm oil the following results were obtained: free fatty acids, mean=3.76%, range 2.4 to 4.5%; monoglycerides, mean=0.28%, range 0.21 to 0.34%; diglycerides, mean=6.30%, range 5.3 to 7.7%. During detergent fractionation of palm oil, diglycerides concentrate in the palm olein, but monoglycerides concentrate in the palm stearin. Palm fatty acid distillate was found to contain approximately 3% each of mono‐ and diglycerides. Because the refining and fractionation processes are continuous in the refinery, it is not possible to follow a single identifiable batch of crude palm oil through the refinery. To circumvent this problem, crude palm oil, stearin and olein from the refinery were bleached and steam refined in the laboratory and the partial glyceride contents determined at each stage of processing. Except for fractionation, the content of glycerides did not change during processing. For oil, olein and stearin, monoglycerides were reduced significantly both after bleaching and after steam refining.
Electrochemistry at an interface between two immiscible electrolyte solutions (ITIES) offers a great opportunity to be applied to electroanalytical, biological and energy related research fields. In particular, ion transfer processes across a polarized ITIES have been employed as powerful electrochemical ion sensing platforms. This review will highlight recent developments in addition to some challenges and future aspects on developing ion selective sensing platforms utilizing ITIES specific to ionizable pharmaceutical reagents (drugs).
A quantitative relationship between slip melting point (SMP) of palm kernel oil and pulsed nuclear magnetic resonance (NMR) data was established. Regression analysis on the SMP and solid fat content (SFC) data by NMR afforded the following relationship: SMP (~ = 0.03278 X (SFC 10) + 0.1458 X (SFC 20) + 19.1738 where SFC 10 was the solid fat content (%) at 10~ and SFC 20 was the solid fat content (%) at 20~ The coefficient of multiple correlation was 0.87871. The equation was tested with 12 samples of crude and refined palm kernel oil. SMPs as determined indirectly by NMR correlated well with the conventional open capillary tube results (r = 0.99998). The maximum difference observed was 0.3~ The correlation can be applied usefully for quality control. KEY WORDS: Correlation, palm kernel oil, pulsed nuclear magnetic resonance, slip melting point, solid fat content.The softening point (open tube melting point) or slip melting point (SMP) is often used to characterize oils and fats and is related to their physical properties, such as hardness and solidification/melting behavior. It is usually determined by the AOCS method (1) or, in the Malaysian palm oil industry, the PORIM method' (2). Both the methods require 16 hr for conditioning the samples at 4-10~The methods, which are not applicable to all types of oils and fats, are time-consuming and therefore not suitable for quality control, especially during production such as controlled hydrogenation of oils to specified melting points. Hence a rapid method for SMP determination will certainly be useful and desired for quality control.The nuclear magnetic resonance (NMR) method (3-7) has now become a standard technique and has replaced dilatometry as the preferred method for the determination of solid fat content (SFC) of oils and fats in the food industry. Reliable commercial NMR instruments are available which can give a direct read-out of SFC. The method has therefore been widely adopted for production quality control.In view of the concern expressed over the empirical nature of the conventional methods used in the determination of SMP, and whether there is any quantitative relationship between SFC of oils and fats and their SMP, the objectives of this study were: i) To establish whether a quantitative relationship exists between SMP and SFC so that SMP can be interpolated from the measurement of SFC over a temperature range; and ii) to develop a rapid, reliable method for the determination of SMP of oils and fats from pulsed NMR data to facilitate quality control.*To whom correspondence should be addressed.As the NMR method for SFC determination has now become routine and standardized, and if the above two objectives are achieved, the NMR instrument can easily and advantageously be utilized to obtain SMP data in a much shorter time than otherwise obtained from the conventional methods. EXPERIMENTAL PROCEDURESMaterials. Eighteen samples of refined, bleached and deodorized (RBD) palm kernel oil (PKO) from different sources were used for establishing the relationship,...
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