Professional Documents
Culture Documents
Supervisors Name
EN. ZAINAL ABIDIN YUSOFF
07 October 2015
CHAPTER 1: INTRODUCTION
1.1 Introduction
Phytonutrients (also referred to as phytochemicals) are compounds found in
plants. They serve various functions in plants, helping to protect the plant's
vitality. For example, some phytonutrients protect the plant from UV radiation
while others protect it from insect attack.
Not only do phytonutrients award benefit to the plants but they also provide
benefits to those who enjoy plant food. That's because they have healthpromoting properties including antioxidant, anti-inflammatory, and liverhealth-promoting activities.
Fruits and vegetables are concentrated sources of phytonutrients; other plant
foods like whole grains, legumes/beans, nuts and seeds, and herbs and
spices also contain phytonutrients. Since many phytonutrients also serve as
the pigment that gives foods their deep hues, you can identify many
phytonutrient-rich foods by looking for colorful foods; for example, look for
foods that are blue or purple like blueberries, blackberries and red cabbage
(rich in flavonoids); yellow-orange foods like carrots, winter squash, papaya,
and melon (rich in beta-carotene); red or pink foods like tomatoes, guava,
and watermelon (rich in lycopene); and green foods like kale, spinach, and
collard greens (rich in chlorophyll). Yet, since not all phytonutrients give color,
it's important to not overlook some off-white foods as wellfor example,
garlic, onions, and leeks are rich in powerful sulfur-containing phytonutrients.
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cardiovascular
disease,
cancers,
cataracts
and
macular
from the readily available raw material from palm oil milling processes. Palm
fruit, one of only a few fatty fruits, is likely to have an increasingly
substantiated place in human health, not only through the provision of
acceptable dietary fats, but also its characteristic protective phytonutrients.
2.1 Phytonutrient
There has been a growing research interest in palm, especially palm
oil, which is one of the major edible plant oils in the tropical countries. The oil
palm (Elaeis guineensis) is native to many West African countries, where
local populations have used its oil for culinary and other purposes. Largescale plantations, established principally in tropical regions (Asia, Africa and
Latin America),are mostly aimed at the production of oil, which is extracted
from the fleshy mesocarp of the palm fruit, and endosperm or kernel oil. Palm
oil is different from other plant and animal oils in that it contains 50%
saturated fatty acids, 40% unsaturated fatty acids, and 10% polyunsaturated
fatty acids. The fruit also contains components that can endow the oil with
nutritional and health beneficial properties. These phytonutrients include
carotenoids
tocotrienols),
(-,
and
sterols
-carotenes),
(sitosterol,
vitamin
stigmasterol
(tocopherols
and
and
campesterol),
can
be
recovered
from
palm
oil
mill
effluent.
Oil palm fruit is typically grown in the tropical areas in South East Asia,
South Africa and South America . Palm oil provides vital food for millions of
people and has been found to be very healthy for the human diet. Palm oil
has good resistance to oxidation and prolonged exposure to high
temperatures, thus making it ideal for frying. A high percentage of palm oil is
usually added to frying oils because of its structure and other economic
advantages. The Malaysian palm oil industry is considered to be highly
regulated. A major problem faced by oil palm exporters and producers is the
accurate grading of fresh oil palm fruits according to their ripeness levels
before processing. The maturity or ripeness of the oil palm fruits dictates the
quality as well as overall marketability of the palm oil produced .Oil palm
fruits can generally be categorized into four ripeness grades: ripe, underripe,
unripe, and overripe . Bunches range in color from yellow, reddish orange,
red, to black. A fruit before maturity is typically yellow at the base and dark
purple to black at the apex. A young palm has 50 to 100 red-violet ripe fruits
per bunch. The ratio of oil palm fruit pigments, such as carotenoids and
chlorophylls, affects the color of the oil palm fruit. For example, unripe fruits
have a higher proportion of chlorophyll that gradually decreases upon
maturity . Similarly, carotenoids increase as oil palm fruits mature . Color
changes resulting from biochemical reactions can likewise be related to fruit
maturity.
2.3 Solvent Extraction
Various solvents have been used to extract different phytoconstituents. The
plant parts are dried immediately either in an artificial environment at low
temperature (50-60C) or dried preferably in shade so as to bring down the
initial large moisture content to enable its prolonged storage life and . The
dried berries are pulverised by mechanical grinders and the oil is removed by
solvent extraction. The defatted material is then extracted in a soxhlet
apparatus or by soaking in water or alcohol (95% v/v). The resulting alcoholic
extract is filtered, concentrated in vacuo or by evaporation, treated with HCl
(12N) and refluxed for at least six hours. This can then be concentrated and
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CHAPTER 3: METHODOLOGY
Overall Procedures
Before
run
the
experimental
procedure,
Response
Surface
analysis
to
calculate/identify
the
concentration
bioactive
CHAPTER 4: RESULT
10
Oc
t
No
De
c
Ja
n
Fe
b
Ma
r
Ap
r
Ma
y
Proposal
Search related journal,
identify the method for the
project
Submission the first draft
of the proposal
Submission
of
the
proposal
Presentation
of
the
proposal
FYP Report
Writing the first chapter of
the report
Experiment
Prepare all the raw
materials, and equipment
Run the experiment
FYP Report
Writing the second and
third chapter of the report
Submission
of
draft
chapter 1,2 and 3
Finish writing the report
Submission of the first
draft
Presentation
Presentation of slides
FYP Report
Submission of the final
draft and hard cover
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Ju
n
12