Philippine Pili : composition of the lipid molecular species
Philippine Pili : composition of the lipid molecular species / Laura J. Pham, Nico G. Dumandan
p. 147-153 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.2 No.4(2015 Dec.), p. 147-153 2:4<147 ISSN 2352-6181 저자: Laura J. Pham, National Institute of Molecular Biology and Biotechnology, BIOTECH, University of the Philippines Los Baños 저자: Nico G. Dumandan, National Institute of Molecular Biology and Biotechnology, BIOTECH, University of the Philippines Los Baños
Background/Purpose The pili tree is indigenous in the Philippines and can easily grow in tropical countries. This research work investigated the potential of pili pulp and pili nut oils for use in the nutraceutical and food industries. Methods Physicochemical properties, triglyceride, fatty acid and unsaponifiable matter profiles of the enzymatically-produced pili pulp and nut oils were analyzed using standard methods. Results The oil percentages are high and the fatty acid profiles of the oil samples show that oleic acid is the major fatty acid. In general, the samples are unsaturated which makes them potential materials for high-value specialty oil products. The unsaponifiable matter is higher in pili pulp oil than in pili nut oil. The lipid molecular species present in the unsaponifiable matter of the oils are carotenoids, tocopherols and sterols. Conclusion The presence of these minor components in considerable amounts in the pulp and nut oils is very interesting because of the many health benefits that these oils can offer.