Effect of Oxygen Concentration and Heat Treatment to the Stability of Omega-3 Content in Candlenut Oil
Extract of candlenut oil using cold expeller press machine was discovered has high amount of essential unsaturated fatty acid content, especially omega-3.Omega-3 fatty acids play an important role in brain development. According to previous studies, there are a number of products that use candlenut oil such as ice cream, emulsion syrup, baby cookies, candy bars, and chocolates. However, insertion of the candlenut oil into these products, using heat treatment, the content of omega-3was significantly decreased. the presence of oxygen was predicted as a factor that cause the omega-3 content decrease significantly. Thus the aim of this research is to measure the stability of candlenut oil against heat treatment with different oxygen concentration. the concentration of oxygen was varied; 1.67 ppm, 5.00 ppm, 10.00 ppm, heated in 23.5oC, 100oC, 170oC and 220oC and mixed for 1 hour, 3 hours and 5 hours. Afterward, the content of unsaturated fatty acid (Omega-3, Omega-6, and Omega-9) was analysed. as the result, at the highest oxygen concentration, temperature, and mixing time, the omega-3 content was decreased significantly from 24,632.60 mg/100g oil to 3,283.05mg/100g oil. It was discovered that the degradation of omega-3 content can be modelled by a simple first order kinetics with rate constant that varied for each different oxygen concentration.
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