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American Journal of Food Technology
Year: 2012  |  Volume: 7  |  Issue: 3  |  Page No.: 168 - 172

Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake

Duduku Krishnaiah, Awang Bono, Rosalam Sarbatly and Siti Fadhilah    

Abstract: Supercritical fluid carbon dioxide (SC-CO2) at pressure 19.8 MPa and temperature 51°C with different amount of ethanol (0-100 mL) was studied the extraction of palm kernel oil from palm kernel cake. The amount of oil produced from SFE and Modified ethanol-CO2 are proportional to the amount of ethanol. It was found that α-tocopherol, α-tocotrienol, sterols and fatty acid such lauric acid, myristic acid and oleic acid were present in all of the palm kernel oil sample.

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