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Effect of Oxygen Concentration and Heat Treatment to the Stability of Omega-3 Content in Candlenut Oil

Sutanto, Hery - Personal Name; Kartawiria, Irvan S. - Personal Name; Tjhin, Norita - Personal Name;

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.


Availability
B01743 (Rack Thesis)Available but not for loan - Missing
Detail Information
Series Title
-
Call Number
1743
Publisher
: Swiss German University., 2014
Collation
-
Language
English
ISBN/ISSN
-
Classification
NONE
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
PE
Candlenut oil
Heat
Candlenut
Unsaturated fatty acid
Omega-3
Oxygen
Specific Detail Info
-
Statement of Responsibility
-
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