CRYSTALLIZATION TEMPERATURE AND SOLVENT COMPOSITION EFFECT FOR ENHANCEMENT OF UNSATURATED FATTY ACIDS FROM PALM OIL USING UREA COMPLEXATION

Mono and Poly Unsaturated Fatty Acids (MUFAs/PUFAs) are vital nutritional sources for infants, adults, and the elderly. The content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) can be enhanced in vegetable oils or animal fats using a range of different techniques. The process of urea complexation is highly effective and efficient for concentrating monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) from vegetable oils. This study employed refined palm oil as the raw material that went through saponification and purification processes in order to generate fatty acids mixture. Subsequently, urea was introduced to create a complex chemical in the form of urea complexed fraction (UCF) and leaving the non-urea complexed fraction (NUCF). Gas chromatography was employed to analyze the fatty acid composition obtained from urea complexation. This study investigated the impact of different crystallization temperatures (-4°C, 8°C, 12°C, 22°C, and 30°C) and ethanol concentrations (ranging from 0% to 100%) on enhancing the unsaturated content and yield of fatty acids derived from palm oil. It also conducted predictive equations to determine the yield and fatty acids composition in the non-urea complexed fraction (NUCF) which are important for separation process design in chemical industries. The study revealed that increasing the crystallization temperature resulted in a larger yield in the liquid fraction (NUCF), but a lower concentration of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs).