DOI: https://doi.org/10.14710/reaktor.21.1.35-43

Antioxidant Activity of Vitamin E Concentrate from Magnesium Salts of Palm Fatty Acid Distillate (Mg-PFAD)

*Dianika Lestari orcid scopus  -  Department of Food Engineering, Institut Teknologi Bandung, Indonesia
Khalisa Putri Aqilah  -  Department of Food Engineering, Institut Teknologi Bandung, Indonesia
Salsafia Putri  -  Department of Food Engineering, Institut Teknologi Bandung, Indonesia
Ardiyan Harimawan  -  Department of Chemical Engineering, Institut Teknologi Bandung, Indonesia
Diky Mudhakir  -  School of Pharmacy, Institut Teknologi Bandung, Indonesia
Muhamad Insanu  -  School of Pharmacy, Institut Teknologi Bandung, Indonesia
Open Access Copyright (c) 2021 Reaktor under http://creativecommons.org/licenses/by-nc-sa/4.0.

Citation Format:
Abstract

Vitamin E concentrate was produced through saponification of palm fatty acid distillates (PFAD) and magnesium oxide to form Mg-PFAD, followed by three-stages vitamin E extraction with isopropanol, hexane, or ethanol. The vitamin E-rich extracts were evaporated to remove solvent and produced vitamin E concentrate. The objectives of this research were to investigate the effect of organic solvent’s types and solvent to Mg-PFAD mass ratios on vitamin E concentration, solvent selectivity, and antioxidant activity of the vitamin E concentrate. Vitamin E concentrates obtained after isopropanol extraction had vitamin E concentration of 784 ppm with vitamin E recovery of 16 mg tocopherol/100 mg tocopherol in Mg-PFAD, while vitamin E concentrates obtained after hexane extraction had vitamin E concentration of 574 ppm with vitamin E recovery of 35 mg tocopherol/100 mg tocopherol in Mg-PFAD. Isopropanol extraction produced vitamin E concentrate with the highest selectivity for vitamin E and the highest antioxidant activity of 79% IC. It was found that vitamin E concentration was not proportional to the antioxidant activity of the vitamin E concentrate.

Keywords: Direct solvent extraction, palm fatty acid distillate, saponification, vitamin E, unsaponifiable matter 

Fulltext View|Download

Article Metrics:

Article Info
Section: Research Article
Language : EN
Recent articles
Front Matters Antioxidant Activity of Vitamin E Concentrate from Magnesium Salts of Palm Fatty Acid Distillate (Mg-PFAD) The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method Partial Substitution of Margarine with Avocado Fruit Puree for Healthy Pound Cake Preparation using Various Flour Types and Baking Methods Back Matters More recent articles
Most cited articles
KARAKTERISASI FILM KOMPOSIT ALGINAT DAN KITOSAN PENGARUH PROSES PENGERINGAN RIMPANG TEMULAWAK (Curcuma xanthorriza ROXB) TERHADAP KANDUNGAN DAN KOMPOSISI KURKUMINOID Demulsifier Selection Based On The Evaluation Of Demulsification Performance Indicators Karakterisasi Pengemas Kertas Aktif dengan Penambahan Oleoresin dari Ampas Pengepresan Rimpang Temulawak (Curcuma xanthorrhiza Roxb) A QUANTITATIVE STRUCTURE-PROPERTY RELATIONSHIP (QSPR) EVALUATION OF CRITICAL VOLUME OF UNSATURATED HYDROCARBON ALKENES AND ALKYNES USING SIMPLE CONNECTIVITY INDICES More cited articles

Last update:

No citation recorded.

Last update: 2024-04-18 23:05:59

No citation recorded.