Effect of ripening stage and temperature on free fatty acid content of Jatropha curcas oil during storage
2010
Sukuntaros Tadakittisarn(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) E-mail:[email protected] | Phornphimom Janchai(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Pilanee Vaithanomsat(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Waraporn Apiwatanapiwat(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute)
Lipid content of J. curcas black-fruit seed was not different from yellow-fruit seed for all accessions, Mukdahan, Satun and Surin. However, protein in black-fruit seed from all accessions was higher than that yellow-fruit seed significantly (p LT= 0.05). Samples of seed and pressed seed oil were stored at 4, 37 and 50 deg C for free fatty acid (FFA) analysis. Moisture content of Mukdahan stored at 4, 37 and 50 deg C were constant at 12.0, 5.5 and 3.5 percent, respectively, for both yellow and black-fruit seed. The FFA of Surin black-fruit seed stored at 4, 37 and 50 deg C were increased from 0.49 percent to 0.77, 0.72 and 0.63 percent in 2 months, respectively, while the yellow-fruit seed were less increased at 37 and 50 deg C and at 4 deg C did not change. The FFA of oil from Mukdahan yellow-fruit seed did not change for 4 months. The FFA of black-fruit oil was increased rapidly at all temperatures. However, when the settled oil was stored, the oil of yellow-fruit did not change while the oil of black-fruit seed could be stored for 4 months at 4 and 37 deg C though FFA was not exceeded 1 percent.
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