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1 (2001) 93-96
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Effects of Monoglycerol Stearate and Free Fatty Acids on the Melting Point
of Palm Olein
Dzulkefly K1, Wan Rusmawati W M3, Wen-Huei Lim2, Anuar K1, and Hamdan S4
1
Department of Chemistry, Universiti Putra Malaysia (UPM)
2
Advanced Oleochemical Technology Centre (AOTC), Malaysia Palm Oil Board (MPOB)
3
Department of Chemistry, Universiti Pendidikan Sultan Idris (UPSI)
4
Faculty of Science and Technology, University College Terengganu
Abstract. RBD palm oil was fractionated by using various solvents to obtain olein and stearin fractions. The triglyceride
(TG) content of palm olein was then determined to find the best solvent for the fractionation process. The effects of
monoglyceride (MG) and free fatty acid on the melting point of the fractionated palm olein were also studied. The result
showed that acetone was probably the best solvent for fractionation of palm oil in respect to olein yield and triglyceride
content. On the other hand, the presence of MS (monoglycerol stearate) increased the melting point of palm olein, whereas the
free fatty acid reduced it.
Abstrak. Pemeringkatan minyak sawit RBD untuk mendapatkan pecahan olein dan stearin telah dilakukan dalam berbagai
pelarut. Kandungan trigliserida (TG) dalam pecahan olein kemudian ditentukan untuk mendapatkan pelarut terbaik bagi
proses pemeringkatan tersebut. Kesan kehadiran monogliserida (MG) dan asid lemak bebas ke atas suhu lebur pecahan olein
juga dikaji. Keputusan menunjukan bahawa pelarut asiton mungkin yang terbaik bagi pemeringkatan minyak sawit tersebut
jika dilihat dari peratus olein dan kandungan TG. Kehadiran MS (monoglisirol stearat) telah didapati menaikan suhu lebur
olein sawit tersebut, tetapi sebaliknya, asid lemak bebas didapati menurunkan suhu lebur.
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Key words: palm oil, palm olein, melting point, free fatty acid, fractionation
Table 1: Effect of solvent on the yield of palm olein and palm stearin fractions and the triglyceride (TG) content of
palm olein
A good palm olein quality should contained Based on the high yield of olein (86.7%) and TG
high TG content, and low non-oil components. content (81.4%), cyclohexane should be the best
Results from this study showed that fractionation solvent for fractionation of palm oil. However,
using acetone gave the highest TG content (84.1%) in cyclohexane was not able to remove completely from
olein fraction, whereas toluene gave the lowest the product, therefore, acetone is more suitable
(64.8%). Other solvents - cyclohexane (81.4%) and solvent for fractionation of palm oil.
diethyl ether (82.9%) obtained more than 80% TG.
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DZULKEFLY K et al.: EFFECTS OF MONOGLYCEROL STEARATE AND FREE FATTY ACIDS
A
B
D
A: palm olein + 0% MS
B: palm olein + 2% MS
C: palm olein + 4% MS
D: palm olein + 6% MS
Effect Of Monoglycerol Stearate And Free Fatty Acid MS. Figure 2 shows a linear correlation between the
On The Melting Point Of Palm Olein melting point of palm olein and the percentage of MS.
The effect of monoglycerol stearate (saturated MG) in In contrary, the melting point of palm olein
fractinated palm olein was study by differential decreases with free fatty acid. Figure 3 depicts a
scanning calorimetry (DSC). The melting point of significant reduction of melting point with increasing
fractionated palm olein obtained in this study was the percentage of lauric (C12:0) and oleic (C18:1)
very low, about 5.7oC, as compared to that of normal acids respectively. Lauric acid caused greater
palm olein, which is about 22-24oC obtained from reduction in melting point as compared to oleic acid.
fractionation at 22oC. Figure 1 shows a typical DSC The main reason was probably due to the shorter fatty
thermogram of fractionated palm olein in the presence chain of C12 as compared to C18:1. Therefore, the
of monoglycerol stearate (MS). It was observed that observed melting point of palm olein is actually a
the melting curve of palm olein was shifted to the result of a combination of these two effects, i.e.
high temperature region with increasing amount of partial glycerides and free fatty acid contents.
7 8
6.5
6
Temperature, C
o
6
Temperature, oC
4
5.5
2
5
4.5
0
0 2 4 6 8 10 0 2 4 6 8 10
% MS % of lauric and oleic acids
Figure 2 : Effect of monoglycerol stearate (MS) on the Figure 3: Effect of lauric (♦) and oleic (•) acids on the
melting point of palm olein melting point of palm olein.
95
DZULKEFLY K et al.: EFFECTS OF MONOGLYCEROL STEARATE AND FREE FATTY ACIDS
Conclusion
2. Pantzaris, T.P. (1988). Pocketbook of palm oil uses,
Acetone is the best solvent for fractionation of palm PORIM, Malaysia
oil because it gives the highest triglyceride (TG) 3. Selected Reading On Palm Oil And Its Uses, by
Malaysia Palm Oil Board (MPOB), 1993
content in olein fraction. The presence of unsaturated 4. Goh, E.M and Timms, R.E. (1985). Determination
monoglyceride in palm olein resulted an increase of of mono- and diglycerides in palm oil, olein and
melting point, whereas free fatty acids reduced the stearin, J. Amer. Oil Chem. Soc., 62: 776-781
melting point. 5. Swe, P.Z., Che Man, Y.B., Ghazali, H.M and Wei,
C.S. (1994). Identification of major triglycerides
References causing the clauding of palm olein, J. Amer. Oil
Chem. Soc., 71: 1141-1144
1. Deffense, E. (1985). Fractionation of palm oil, J.
Amer. Oil Chem. Soc., 62: 376-386
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