Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake

descriptionPublicationkeyboard_double_arrow_right Article 15 Feb 2012Publisher:Science AlertJournal:American Journal of Food Technology, volume 7, pages 168-172 (issn: 1557-4571,

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Authors: Duduku Krishnaiah; Awang Bono; Rosalam Sarbatly; Siti Fadhilah;

doi: 10.3923/ajft.2012.168.172

Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake

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Abstract

Supercritical fluid carbon dioxide (SC-CO2) at pressure 19.8 MPa and temperature 51Â°C with different amount of ethanol (0-100 mL) was studied the extraction of palm kernel oil from palm kernel cake. The amount of oil produced from SFE and Modified ethanol-CO2 are proportional to the amount of ethanol. It was found that I±-tocopherol, I±-tocotrienol, sterols and fatty acid such lauric acid, myristic acid and oleic acid were present in all of the palm kernel oil sample.

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