Storage Stability of α-tocopherol Extracted from Heated and Unheated Palm Oil Mesocarp

  • Noor Akhmazillah Mohd Fauzi
  • Mohamad Roji Sarmidi
Keywords: Storage Stability, α-tocopherol, Heated, Unheated Palm Oil Mesocarp

Abstract

α-tocopherol is one of the eight vitamers in palm oil which known as powerful biological antioxidants. It is known as phytonutrient which is natural occurring bioactives. However, it has high affinity towards heat and light. An investigation was carried out on the effect of different heating time on the α-tocopherol concentration of the extracted palm oil mesocarp. The work was also aimed to determine the stability of α-tocopherol after stored for three months period. A set of samples were stored at room temperature range between 28˚C - 32˚C. Another set of samples were refrigerated at a temperature between -14˚C to – 18˚C. The result showed that the highest yield was obtained at 40 minutes of heating with 19.9 ± 0.21% (w/w). Statistical analysis showed that there was a significant difference in α-tocopherol content (p < 0.05) between room and freezer temperature storage. The results also showed that unheated sample records the highest losses of α-tocopherol with 65.42 ± 3.06% compared to heated sample which is 39.10 ± 1.78%.

Author Biographies

Noor Akhmazillah Mohd Fauzi
Chemical and Bioprocess Engineering Department, Faculty of Civil and Environmental Engineering, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat,Johor.
Mohamad Roji Sarmidi
Chemical Engineering Pilot Plant, Faculty of Chemical and Natural Resources Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor.
How to Cite
Mohd Fauzi, N. A., & Sarmidi, M. R. (1). Storage Stability of α-tocopherol Extracted from Heated and Unheated Palm Oil Mesocarp. Journal of Science and Technology, 2(1). Retrieved from https://publisher.uthm.edu.my/ojs/index.php/JST/article/view/238
Section
Articles