Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction-Reference-Cited by-同舟云学术

Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction

Published:2021-04-22 Issue:6 Volume:98 Page:609-620
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Ngoc Doan Phuong‐Anh¹,Tan Tzyi‐Horng¹,Siow Lee Fong¹,Tey Beng Ti²³,Chan Eng Seng²⁴,Tang Teck‐Kim⁵,Abdul Karim Nur Azwani⁶,Phuah Eng‐Tong⁷,Lee Yee‐Ying¹⁴^ORCID

Affiliation:

1. School of Science Monash University Monash University Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia

2. Chemical Engineering Discipline School of Engineering, Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia

3. Advanced Engineering Platform Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia

4. Monash‐Industry Palm Oil Research and Education Platform (MIPO) Monash University Bandar Sunway Selangor 47500 Malaysia

5. International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University‐Univesiti Putra Malaysia, Institute of Bioscience, Universiti Putra Malaysia Serdang Selangor 43400 Malaysia

6. Sime Darby Research Sdn Bhd R&D Carey Island‐Upstream Lot 2664 Jln Pulau Carey, Carey Island Selangor 42960 Malaysia

7. Department and Agricultural and Food Science Universiti Tunku Abdul Rahman Kampar Perak 31900 Malaysia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12488

Reference36 articles.

1. Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

2. Tocotrienols, the vitamin E of the 21st century: Its potential against cancer and other chronic diseases

3. Effect of cooling rate on the structure and mechanical properties of milk fat and lard