Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake

Duduku Krishnaiah and Awang Bono and Rosalam Sarbatly and Siti Fadhilah (2012) Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake. American Journal of Food Technology, 7 (3). pp. 168-172. ISSN 1557-4571

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Abstract

Supercritical fluid carbon dioxide (SC-CO2) at pressure 19.8 MPa and temperature 51°C with different amount of ethanol (0-100 mL) was studied the extraction of palm kernel oil from palm kernel cake. The amount of oil produced from SFE and Modified ethanol-CO2 are proportional to the amount of ethanol. It was found that α-tocopherol, α-tocotrienol, sterols and fatty acid such lauric acid, myristic acid and oleic acid were present in all of the palm kernel oil sample.

Item Type:	Article
Keyword:	Supercritical fluidextraction, fatty acid, palm kernel, vitamin E
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	SCHOOL > School of Engineering and Information Technology
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	19 Aug 2013 11:08
Last Modified:	29 Sep 2021 08:58
URI:	https://eprints.ums.edu.my/id/eprint/6747

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