Degradation β-Carotene Model of Degummed Red Palm Oil (DRPO) by RSM-Optimizing Condition

Abstract:

Crude palm oil (CPO) is commonly utilised in processed food items, including cooking oil. Cooking oil is made by heating it at high temperatures and refining it with bleaching earth to remove the sap and brown-red hue. As a result, it can remove β-carotene from CPO, which is no longer physiologically beneficial for human metabolism. This study seeks to eliminate sap and contaminants in CPO by assessing optimal degumming operation model with response surface methodology (RSM) to gain degummed red palm oil (DRPO) at high retaining β-carotene content. The results show that the optimal factors are 70°C heating temperature and 0.4% (v/v) of phosphoric acid concentration, with a β-carotene value was 455.892 ppm. After the degumming process, the physicochemical properties of palm oil remained relatively constant. Group bonds were unchanged since the primary triglyceride component contains C-H and C=O group bonds. The predicted degradation β-carotene model was y = 451.94 - 53.8(X) - 10.99(Y) + 3.61(XY) - 17.23(X²) - 18.56(Y²) by lack of fit 3.47%, X is temperature range, and Y volume range. This quadratic model has function for further degummed reactor design, on range operation variable.

• Periodical: Materials Science Forum (Volume 1140)
• Pages: 133-144
• DOI: https://doi.org/10.4028/p-dE14o8
• Online since: December 2024
• Authors: Jefri Pandu Hidayat*, Ni’matus Sholihah, Ahmad Maulidi, Andini Angelina Putri, Andri Cahyo Kumoro
• Keywords: Carotene, Degradation, Degumming, Functional Food, Optimize

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