Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil

Research in finding more sources for specialty oils have been actively conducted nowadays. In this research four spices selected as a raw materials which is Pimpinella Anisum, Sesamum indicum, Syzygium aromaticum, and Cuminum cyminum. This spices was selected because of it is easily find in our loca...

Full description

Bibliographic Details
Main Author:	Mohd Ridhwan, Md Deros
Format:	Undergraduates Project Papers
Language:	English
Published:	2008
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/593/ http://umpir.ump.edu.my/id/eprint/593/ http://umpir.ump.edu.my/id/eprint/593/1/Mohd_Ridhwan_Md_Deros.pdf

id	ump-593
recordtype	eprints
spelling	ump-5932015-03-03T06:04:20Z http://umpir.ump.edu.my/id/eprint/593/ Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil Mohd Ridhwan, Md Deros TP Chemical technology Research in finding more sources for specialty oils have been actively conducted nowadays. In this research four spices selected as a raw materials which is Pimpinella Anisum, Sesamum indicum, Syzygium aromaticum, and Cuminum cyminum. This spices was selected because of it is easily find in our local market. This research is to analyze the specialty oil produces and also the functional group in each of the sample. This analysis was conducted in Universiti Malaysia Pahang (UMP) laboratory using the Fourier Transform Infrared Transmitter (FTIR) unit. Most important step in this research is the analysis and comparison with the commodity oil such as palm oil and maize oil. This is because from the comparison the new sources of oil can be recognize and this oil will be the alternative to the commodity oil. Based on the result of this research, sesamum indicum produces the highest percentage of specialty oil (46.06%) (average), compare to other spices and the lowest percentage is cuminuim cyminum (10.78%) (average). Comparisons for the functional group indicate that sesamum indicum specialty oil gives nearly similar IR spectrum with the palm oil and maize oil. The market value for this specialty oil is increasing in many part of the world as for the increasing in its application, the development of this specialty oil must be considered because of its potential to be commercialized. 2008-05 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/593/1/Mohd_Ridhwan_Md_Deros.pdf Mohd Ridhwan, Md Deros (2008) Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:30960&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Mohd Ridhwan, Md Deros Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil
description	Research in finding more sources for specialty oils have been actively conducted nowadays. In this research four spices selected as a raw materials which is Pimpinella Anisum, Sesamum indicum, Syzygium aromaticum, and Cuminum cyminum. This spices was selected because of it is easily find in our local market. This research is to analyze the specialty oil produces and also the functional group in each of the sample. This analysis was conducted in Universiti Malaysia Pahang (UMP) laboratory using the Fourier Transform Infrared Transmitter (FTIR) unit. Most important step in this research is the analysis and comparison with the commodity oil such as palm oil and maize oil. This is because from the comparison the new sources of oil can be recognize and this oil will be the alternative to the commodity oil. Based on the result of this research, sesamum indicum produces the highest percentage of specialty oil (46.06%) (average), compare to other spices and the lowest percentage is cuminuim cyminum (10.78%) (average). Comparisons for the functional group indicate that sesamum indicum specialty oil gives nearly similar IR spectrum with the palm oil and maize oil. The market value for this specialty oil is increasing in many part of the world as for the increasing in its application, the development of this specialty oil must be considered because of its potential to be commercialized.
format	Undergraduates Project Papers
author	Mohd Ridhwan, Md Deros
author_facet	Mohd Ridhwan, Md Deros
author_sort	Mohd Ridhwan, Md Deros
title	Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil
title_short	Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil
title_full	Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil
title_fullStr	Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil
title_full_unstemmed	Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil
title_sort	production and characterization of extraction oil from natural spices : a comparison study with functional group content of zea may and elaeis guineensis jacq. oil
publishDate	2008
url	http://umpir.ump.edu.my/id/eprint/593/ http://umpir.ump.edu.my/id/eprint/593/ http://umpir.ump.edu.my/id/eprint/593/1/Mohd_Ridhwan_Md_Deros.pdf
first_indexed	2023-09-18T21:52:59Z
last_indexed	2023-09-18T21:52:59Z
_version_	1777413892808376320

Production and characterization of extraction oil from natural spices : a comparison study with functional group content of Zea May and Elaeis Guineensis jacq. oil

Similar Items