Perah Oil: A Potential Substitute for Omega-3 Oils and its Chemical Properties

Authors

  • Nuraimi Azlan Hadi Tan Food and Biomaterial Engineering Research Group (FoBERG), Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
  • Bazlul Mobin Siddique Food and Biomaterial Engineering Research Group (FoBERG), Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
  • Ida Idayu Muhamad Food and Biomaterial Engineering Research Group (FoBERG), Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
  • Liza Md. Salleh Centre of Lipid Engineering and Research, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
  • Nor Diana Hassan Food and Biomaterial Engineering Research Group (FoBERG), Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia

DOI:

https://doi.org/10.6000/1927-3037.2013.02.01.4

Keywords:

Perah seed oil, Chemical properties, Physical properties, Omega 3, Skin care

Abstract

The perah seed oil is a potential source for high unsaturated and omega 3 oil. It can be an alternative choice for regular vegetable oil. The chemical and physical properties need to be investigated and evaluated for it to be used feasibly in the food industries and health care products. Modern day’s faster and sophisticated instruments and techniques are used to evaluate the physicochemical properties of edible or vegetable oils. This study includes FTIR spectroscopy GC-MS and GC to evaluate the chemical properties of it while colour was used to study the physical property. The peaks by FTIR were found at 3300-3000 cm-1, 2960‐2850 cm-1, 1760‐1670 cm-1, 1650‐1580 cm-1, and 1340‐1020 cm-1. The GC-MS discover the potential beneficial compounds that available in extracted perah oil which are squalene, Vitamin E,and L.beta.-sitosterol. The GC data demonstrate about the free fatty acid profile which showed the high unsaturation in all oil samples extracted by different solvents. However, the colour measure for the visual suitable acceptability use for food or cosmetic application.

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Published

2013-03-31

How to Cite

Tan, N. A. H., Siddique, B. M., Muhamad, I. I., Salleh, L. M., & Hassan, N. D. (2013). Perah Oil: A Potential Substitute for Omega-3 Oils and its Chemical Properties. International Journal of Biotechnology for Wellness Industries, 2(1), 22–28. https://doi.org/10.6000/1927-3037.2013.02.01.4

Issue

Vol. 2 No. 1 (2013)

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