THE ISOMERIZATION AND OXIDATION OF CAROTENOID COMPOUNDS IN THE OIL PALM FRUIT DURING PRODUCTIONS OF CPO Isomerisasi dan Oksidasi Senyawa Karotenold dalam Buah Kelapa Sawlt Selama Pengolahan CPO
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2008
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/27969/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11032 |
Daftar Isi:
- ABSTRACT Isomerization and oxidation have been known as the major factors of the degradation of carotenoid compounds. Results showed that the isomerization of the carotenoid in the oil palm fruit, during the sterilization process, promotes the decraase of the concentration of trans a-and trans {karotene approximately 21and 8%. The decrements have continued on the fruit digestion, pressing, and clarification processes. The isomerization is also indicatedby the decreasingof the main peak spectra absorptionintensity of a-and {karotene about :1:10,4%.The spectra showed hypsocromicshift by :1:3 nm. On the other hand, the oxidation of carotenoidhas occumKJin all steps of crude palm 011(CPO) production. The oxidation of a~arotene has caused the increasing amount of lutein: 49% of fruit after sterilization proces (BSt), 57% of crude oil after pressing (MSK), 17% of oil expurifier (MPF), and 5% of CPO product. The oxidation of {karotene will Increase the amount of zeaxantin: 53% of fruit after sterilization proces (BSt), 9% of crude oil after pressing (MSK), and 4% of oil expurifier (MPF).