Mini Review: Hypocholesterolemic Potential of Unsaponifiable Matter from Palm Fatty Acid Distillate | Zendy

Angela Wulansari | Zendy; Teti Estiasih | Zendy; Yunianta Yunianta | Zendy

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Mini Review: Hypocholesterolemic Potential of Unsaponifiable Matter from Palm Fatty Acid Distillate

Author(s) -

Angela Wulansari,

Teti Estiasih,

Yunianta Yunianta

Publication year - 2020

Publication title -

jurnal ilmu pangan dan hasil pertanian

Language(s) - English

Resource type - Journals

eISSN - 2581-110X

pISSN - 2581-088X

DOI - 10.26877/jiphp.v3i2.5359

Subject(s) - unsaponifiable , squalene , saponification , food science , chemistry , fatty acid , traditional medicine , organic chemistry , medicine

Palm fruit as raw material of palm oil is the main commodity of Indonesian agriculture. Palm fatty acid distillate (PFAD) is a by-product of palm oil refinery process in deodorization stage. PFAD contained bioactive compounds such as vitamin E, phytosterols, and squalene. Vitamin E, phytosterols, and squalene have knows for its hypocholesterolemic effect and cardio protector. Bioactive compounds of PFAD can be separated from its fatty acid using saponification reaction. Saponification of PFAD produced unsaponifiable matter (USM) which was rich in bioactive compounds. Food fortification is aimed to enhance the nutrition quality of food for specific reason. The fortificant can be macronutrient or micronutrient. USM of PFAD potentially become food product fortificant which will give hypocholesterolemic effect. This review is discussed about hypocholesterolemic effect of each bioactive compounds in USM of PFAD and the potential of USM as food fortificant espsecially for food with hypocholesterolemic effect.

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