Extraction of Phenol Compounds in the Liquid Smoke by Pyrolysis of Oil Palm Fronds

Maulina, Seri; Nurtahara,

doi:10.31629/jit.v1i1.2127

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…Bran is reported to contain some phenolic compounds, antioxidants, and is rich in dietary fiber, vitamins, and minerals [5], [6]. In addition, it is a source of dietary fiber, especially do not dissolve, contribute to the increased levels of iron and zinc, as a product of lowcalorie and low-phytic, negative effect on the bioavailability of iron in rats, and can be used for the enrichment of food products [7]. Some research on the functionality of bran for health, among others: anticancer, antihypocholesterolemic, and antiatherogenic [5], [8]- [11].…”

Section: Research Backgroundmentioning

confidence: 99%

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method

Haslina

Larasati

Pratiwi

et al. 2021

ajarcde

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One of the natural antioxidants sources that have the potential to be utilized as raw material for functional food is corn bran. Corn bran is a by-product of the milling process of corn that is gaining attention as a functional food is increasing in recent years. This study aimed to optimize temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method. Optimized Custom Design was applied to investigate the effect of experimental factors on the nutritional and phytochemical contents. This study used Randomized Block Design (RBD) arranged in-factorial with 3 treatments, namely temperature and time of extraction. Temperature: A1=500C, A2=550C, A3=600C, and A4=650C, and time: B1=10 minutes, B2=15 minutes, B3=20 minutes, and B4=25 minutes. The data obtained were analyzed statistically using ANOVA with a significance level of 95% and then processed with Software DX13.0 ® program. The results of the research show the formula of the experiment which is optimal at a temperature of 500C and 10 minutes. In this condition, the result is the yield at 38.34%, nutritional contents (water at 9.17%; ash at 0.33%; fat at 1.33%, protein at 4.40%, carbohydrates at 85.47%; and crude fiber at 1.88%. produce yield 38.34%, and phytochemical contents (total phenols at 1778.07 µg GAE/g. flavonoids at 92.11 µg GAE/g, vitamin C at 5.84 mg, antioxidant activity at 43.33%, and tannins at 0.11%). This study implies that there is an increase in added value from the conversion of corn bran into nutrient-rich products and has a promising phytochemical content.

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Section: Research Backgroundmentioning

confidence: 99%

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method

Haslina

Larasati

Pratiwi

et al. 2021

ajarcde

View full text Add to dashboard Cite

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“…The initial phase targets the removal of harmful compounds, while a subsequent redistillation stage seeks to isolate pure phenol compounds. Phenol's diverse attributes, encompassing antioxidative, antibacterial, and antifungal properties, extend its potential utility to food preservation [9,[12][13][14][15][16]. Thus, the study's primary objective is to establish optimal conditions that yield enhanced quantities of coconut shell liquid smoke, simultaneously maximizing phenol content.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Distillation and Redistillation Product of Coconut Shell Liquid Smoke at Various Temperatures

Novi Caroko,

Indah Hartati

2024

ARFMTS

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This study investigates the impact of distillation temperature on phenol content in coconut shell liquid smoke, a product derived from pyrolysis and subsequent condensation processes. Liquid smoke, renowned for its versatile applications including preservation, antioxidation, antiseptic, and antibacterial properties, necessitates distillation for both quality enhancement and safety. The research comprises a two-stage distillation, featuring 11 temperature variations (100-150°C) in the first stage and 9 variations (75-155°C) in the second stage. Characterization involves pH assessment and Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify chemical components. The pH range in the initial distillation stage spans 1.18-1.30, and the second stage ranges from 1.11-1.39. GC-MS analysis of raw coconut shell liquid smoke reveals 25 components, including phenol, furan, ketone, acid, alcohol, benzenediol and derivatives, alkyl aryl ether, deoxycytidine, and silicone grease. GC-MS evaluation is conducted on products of the first stage at 125 and 135°C, and the second stage products at 145 and 155°C. In the first distillation stage, liquid smoke contains phenol and assorted compounds. Conversely, the second stage yields purer phenol compounds. The findings suggest potential applications of the redistillation product as raw material in food preservation, antiseptics, and insecticides.

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Extraction of Phenol Compounds in the Liquid Smoke by Pyrolysis of Oil Palm Fronds

Cited by 2 publications

References 4 publications

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method

Characterization of Distillation and Redistillation Product of Coconut Shell Liquid Smoke at Various Temperatures

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