Paper Title
Enhanced Oil Extraction From Palm Fruit Mesocarp Using Technical Enzymes
Abstract
The application enzymatic pre-treatment for processing of palm fruit mesocarp was investigated. The results of this
project have shown that enzymatic treatment is a suitable method for extraction of oil from palm fruit mesucarp. Not only the
enzyme concentration and enzymatic treatment time, but also the applied enzyme type (cellulose, pectinase, and mixture of
enzymes) were important for oil extraction from palm mesocarp and decreasing the remaining pressed pulp. Increasing the
cellulsae enzyme concentration (treatment for 4h, 50 C) from 0.05% to 0.15% (w/w fresh sample) decreased rapidly the
remaining pressed pulp from about 18 % to about 13%. In addition, was the oil yield of enzyme pretreated samples higher than
untreated or thermal treated samples. Whereas the extracted oil for untreated samples was less than 75% was the extracted oil
for cellulase enzyme treated sample distinct higher (88, 89, and 95 % for 0.05, 0.1 and 0.15% cellulase enzyme concentration
respectively). Pectinase enzyme showed less effect on increasing the extracted oil compare to cellulase enzyme. Up to about
88% extracted oil was observed for sample treated with 0.15 % pectinase enzyme. In general were the values for free fatty acid
and peroxide value of enzymatic treated samples in the range of acceptable value for crude palm oil.
Keywords- Palm Processing, Technical Enzymes, Oil Yield, Oil Quality.