Characterizaton of red fruit (Pandanus conoideus Lam) oil

Rohman A., . and Sugeng R., . and Yaakob Che Man, . Characterizaton of red fruit (Pandanus conoideus Lam) oil. pp. 563-567. ISSN 2231-7546

The present study was carried out to characterize red fruit (Pandanus conoideus Lam) oil (RFO)in term of FTIR spectra fatty acid composition and volatile compounds. FTIR spectrum of RFO was slightly different from other common vegetable oils and animal fats in which in the frequency range of 1750 “ 1700 cm-1 RFO appear two bands. The main fatty acid composition of RFO is oleic acid accounting for 68.80 followed by linoleic acid with the concentration of 8.49. The main volatile compounds of RFO as determined using gas chromatography coupled with mass spectrometry (GC-MS) and headspace analyser are 1 3-dimethylbenzene (27.46) N-glycyl- L-alanine (17.36) trichloromethane (15.22) and ethane (11.43).

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(02)%202012/(28)IF...

Abstract

The present study was carried out to characterize red fruit (Pandanus conoideus Lam) oil (RFO)in term of FTIR spectra fatty acid composition and volatile compounds. FTIR spectrum of RFO was slightly different from other common vegetable oils and animal fats in which in the frequency range of 1750 “ 1700 cm-1 RFO appear two bands. The main fatty acid composition of RFO is oleic acid accounting for 68.80 followed by linoleic acid with the concentration of 8.49. The main volatile compounds of RFO as determined using gas chromatography coupled with mass spectrometry (GC-MS) and headspace analyser are 1 3-dimethylbenzene (27.46) N-glycyl- L-alanine (17.36) trichloromethane (15.22) and ethane (11.43).

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Item Type:	Article
AGROVOC Term:	Pandanus
AGROVOC Term:	Fatty acids
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Vegetable oils
AGROVOC Term:	Animal fats
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22389

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