Development Of A Novel Palm Kernel Testa Removal Method And Characterization Of Its Effects
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Date
2016-07
Authors
Zuknik, Mark Harris
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Abstract
A new method was developed in this study for the removal of palm kernel testa from palm kernels utilizing sequential treatment with sodium carbonate (Na2CO3) and hydrogen peroxide (H2O2). For the treatment of 100 g of palm kernels, the most effective treatment conditions which resulted in a complete removal of the testa were as follows: Na2CO3 concentration (C1) and H2O2 concentration (C2) of 30%; Na2CO3 temperature (T1) and H2O2 temperature (T2) of 90°C and 80°C, respectively; and Na2CO3 treatment duration (t1) and H2O2 treatment duration (t2) of 80 and 50 minutes, respectively. The new palm kernel testa removal method developed in this study was then applied to raw palm kernel (RPK) samples to produce palm kernel without testa (PKK) and palm kernel testa (PKT) samples. The chemical compound content of RPK, PKK and PKT were then determined by subjecting the respective samples to soxhlet extraction using n-hexane and methanol as solvents. The extracts of the respective samples were then subjected to analysis by gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared (FTIR) spectroscopy and nuclear magnetic resonance (NMR) spectroscopy. Analysis of RPK extracts detected the presence of five free fatty acids, three phenolic compound, and triglycerides. Analysis of PKK extracts indicated the presence of only two free fatty acids, triglycerides and no phenolic compounds, indicating that application of the testa removal process developed in this study resulted in a decrease of the content of free fatty acids and phenolic compounds of the palm kernels. Analysis, of PKT extracts could not detect the presence of any phenolic compound, indicating that application of the testa removal process resulted in a loss of phenolic compounds
from the palm kernel testa. Scanning electron microscopy (SEM) analysis of the cellular structure of RPK and PKK samples found that the cellular structure of the palm kernels remained intact after undergoing the testa removal process. Subjecting raw palm kernels to the testa removal method developed in this study also resulted in greater palm kernel oil yields which were subsequently extracted from the palm kernels, with RPK and PKK having an average oil yield of 43.49% and 64.68%, respectively. Palm kernel oil extracted from RPK and PKK samples were also subjected to fatty acid methyl ester (FAME) analysis, with the results indicating that the fatty acid profile of RPK and PKK were similar. Protein content analysis of RPK, PKK and PKT samples found that the application of the testa removal process developed in this study resulted in a decrease of the palm kernel protein content. The average protein content of RPK, PKK and PKT was 8.35%, 7.00% and 15.19%, respectively. Quasi-static compression tests performed on whole RPK (RPKW) and whole PKK (PKKW) samples found that the average maximum load required to compress the RPKW and PKKW samples until rupture point was 6.351 N and 143.2 N, respectively, thus indicating that the palm kernels were physically weakened after undergoing the testa removal process developed in this study.
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The removal of palm kernel testa from palm kernels utilizing sequential treatment , with sodium carbonate (Na2CO3) and hydrogen peroxide (H2O2).