Journal of Oil Palm Research Vol. 34 (4) December 2022, p. 686-698
EMULSIFYING PROPERTIES AND ANTIOXIDANT ACTIVITY OF PHOSPHOLIPIDS FRACTIONS FROM PALM PRESSED FIBRE
Received: 6 July 2021 Accepted: 17 January 2022 Published Online: 23 February 2022
Palm pressed fibre (PPF) is a by-product of crude palm oil (CPO) extraction and has great potential as a source of phospholipids (PL). PPF was extracted from chloroform:methanol to extract total lipid, and polar lipid was separated using methanol. PL from PPF was fractionated by ethanol, and subsequently, the ethanol-soluble fraction was fractionated by acetone. Four fractions were obtained: ethanol-soluble, ethanolinsoluble, ethanol-acetone soluble, ethanol soluble-acetone insoluble. All fractions had different PL molecular species compositions. Different compositions of PL in the fractions resulted in different hydrophilic-lipophilic balance (HLB) values, emulsifying properties, and antioxidant activity. HLB value of crude PL from PPF was 6.07 that was suitable for water in oil (w/o) emulsion indicated by low emulsifying activity index (EAI) and emulsion stability index (ESI) in oil-water (o/w) emulsion systems. Ethanol-soluble and ethanol-acetone soluble fractions exhibited better emulsifying properties and higher HLB values of around 10. Crude PL and its fractions showed a potential antioxidant activity to prevent bulk soybean oil in a single antioxidant system. Synergism with α-tocopherol appeared in a binary antioxidant system indicated by low peroxide value compared to the single one. PL composition affected the ability of PL fractions as antioxidants.KEYWORDS:
1Department of Agroindustrial Technology,
Tribhuwana Tunggadewi University,
Jalan Tlagawarna, Tlogomas, Malang, Indonesia.
2 Department of Food Science and Technology, Universitas
Brawijaya, Jalan Veteran. Malang, Indonesia.
3 Indonesian Sweetener and Fiber Crops Research Institute,
Jalan Raya Karangploso, KM 4 Kotak Pos 199, Kepuh Utara,
Kepuharjo, Kec. Karang Ploso, Malang, Indonesia.
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