Carotenoids concentration of palm oil using membrane technology

Chiu, Ming‐Chih; Coutinho, Cesar de Morais; Gonçalves, Lireny Aparecida Guaraldo

doi:10.1016/j.desal.2009.03.002

Cited by 44 publications

(41 citation statements)

References 8 publications

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“…The addition of palm stearin markedly increased the redness/yellowness of the sausages due to its being a rich source of carotenoids, which should make the sausages healthier. Typically, crude palm oil contains 500-700 mg/kg of carotenoids and ~800 mg/kg of tocopherols (Chiu et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

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Panpipat¹,

Chaijan²

2017

Turk. J. Fish. Aquat. Sci.

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This study characterised semi-dried tilapia sausages made using palm stearin as a pork back fat replacer. Palm stearin had significant effects on the colour of tilapia sausages. Palm stearin sausages had higher lightness (L*), redness (a*) and yellowness (b*) values than the pork back fat sausages. Less expressible fluid was seen with the palm stearin sausages (P<0.05) and lower instrumental hardness, springiness, and chewiness than with pork back fat (P<0.05). However, no significant differences in all sensory attributes were found (P≥0.05). M oisture content and pH gradually decreased (P<0.05) whereas the water activity tended to remain stable in both sausages over 15 days of storage with vacuum packaging at room temperature. Increases in TBARS, total volatile base-nitrogen content, total plate count, and yeasts and moulds counts of both sausages were observed, indicating progressive lipid oxidation and microbial growth in both samples throughout the storage period. However, all quality parameters tested were within the Thai Community Product Standard required for safety. The decreases in L*, a* and b* values for both sausages over time were related to an increase in a brown discolouration.

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Section: Resultsmentioning

confidence: 99%

Untitled

Panpipat¹,

Chaijan²

2017

Turk. J. Fish. Aquat. Sci.

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“…Larutan kemudian dianalisis dengan spektofot ometer (Shimadzu Coorporation, Japan) pada panjang gelombang 446 nm. Modifikasi met ode Chiu et al (2009) yang dilakukan adalah jumlah sampel yang dilarutkan (0,1 g) dan penggunaan pelarut heksana (spectroscopic grade).…”

Section: Analisi S β-Karoten (Chiu Et Al 2009 Termodifikasi)unclassified

RETENSI FORTIFIKAN VITAMIN a DAN Β-Karoten DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN

Martianto¹,

Andarwulan²,

Putranda³

2018

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This study was carried out to ob tain information on fortificants (vitamin A and β-carotene) stab ility in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene) 47.08 IU/g, vitamin A (Retinyl palmitate) 56.59 IU/g, combination A (targeted concentration of 30 IU β-carotene RPO and 15 IU vitamin A) 45.65 IU/g and combination B (targeted concentration of 15 IU β-carotene RPO and 30 IU vitamin A) 45.95 IU/g. These fortified oils were then used for shallow frying and sautéing (stir frying). Tofu was used in shallow frying and the oil was reused three times each day for several days. Meanwhile, b ean sprout was used for sautéing. The used oils after shallow frying was then analyzed for vitamin A and β-carotene retention, as well as its other characteristics such as peroxide value and free fatty acid (FFA) content. The sauted sprouts was also analyzed for its fortificants retention. The capacity of oil to retain vitamin A and β-carotene decreased over the repeated use in frying. During the first frying, the retention of fortificants was not significanly differrent (P=0.05). In the second and third frying, β-carotene was less retained than the vitamin A. Fortificant combination A and B had similar stab ility. The peroxide value of the oils increased until the second frying, then decreased. Starting the fourth use, the FFA percentage has not increased much hardly increased. The highest yield of fortificant in sautéed sprouts was vitamin A (63.37%), followed b y combination B (53.42%), combination A (50.60%), and RPO (34.86%). Sautéed sprout (150 g) contained fortificant contributing to the fulfillment of vitamin A adequacy of 32.71-92.93%.

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“…However membrane separation process has the disadvantage of fouling resulting in a decline of performance [1][2][3][4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%