Chemical Properties, Fatty Acid Composition, and Lipid Profiles of Picung (Pangium edule Reinw) Kernel Oil from Riau Province

Abstract

A study on chemical properties, fatty acid composition, and lipid profiles of picung kernel oil (PKO) from Riau Province compared to palm olein (PO) and coconut oil (CO) was conducted. The chemical properties of PKO were examined by established methods, while fatty acids composition and lipid profiling were observed by GC-FID and FTIR. Picung kernel oil contains water, 30.26±0.06%; protein, 8.37±0.05%; fat, 8.91±0.08%; crude fiber, 36.88±0.08%; and carbohydrate, 14.50±0.10%. Acid, saponification, iodine, and peroxide values of PKO were 16.64; 126.44; 111.49; 8.53, respectively. Linoleic and oleic acids were the major fatty acids in PKO accounting 40.79± 0.76% and 38.31±1.28%, respectively. PKO has major unsaturated and saturated fatty acids similar to PO, especially olein, linoleic, palmitic, and stearic acids. FTIR spectra showed PKO resembled PO rather than CO. Meanwhile, CO didn’t showed spectra at region at 3005.4/cm, 1655/cm, 1116 and 1097/cm, which were shown in PKO and PO.