Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog

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dc.contributor.authorSteivie Karouw
dc.contributor.authorSuparmo
dc.contributor.authorPudji Hastuti
dc.contributor.authorTyas Utami
dc.date.accessioned2014-11-15T08:57:31Z
dc.date.available2014-11-15T08:57:31Z
dc.date.issued2014
dc.description.abstractThe objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60°C. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held [or up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71 %. The MCFAs were esterified in the sn-l and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.en_US
dc.identifier.citationCord, Vol.30 No.2, 2014, p.1-9en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6044
dc.language.isoenen_US
dc.subjectinteresterificationen_US
dc.subjectgas chromatographyen_US
dc.subjectperoxide valueen_US
dc.subjectlauric aciden_US
dc.subjectpalmitic aciden_US
dc.titleFatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analogen_US
dc.typeArticleen_US

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