Determination of sugars composition in abscission zone of oil palm fruit

29th Symposium of Malaysian Chemical Engineers 2016

Thang, Y.M.^1,5 ; Ariffin, A.A.^1,3,4 ; Appleton, D.R.^6 ; Asis, A.J.^4 ; Mokhtar, M.N.^2 ; Yunus, R.^1,2

Institute of Advanced Technology, Universiti Putra Malaysia, UPM Serdang, Selangor

43400, Malaysia^1

Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor

43400, Malaysia^2

Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor

43400, Malaysia^3

Dolphin International Berhad, 17 and 19, Jalan Puteri 5/20, Bandar Puteri, Selangor, Puchong

47100, Malaysia^4

Sime Darby Research SDN Bhd, R and D Centre Carey Island, Kuala Langat, Selangor

42960, Malaysia^5

Sime Darby Technology Centre SDN Bhd, UPM-MTDC Technology Centre III, Universiti Putra Malaysia, Serdang, Selangor

43400, Malaysia^6

关键词: Chemical markers;    Different stages;    Natural clustering;    Non-structural;    Oil palm fruits;    Palm oil mills;    Watersoluble;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/206/1/012034/pdf
DOI  :  10.1088/1757-899X/206/1/012034

来源: IOP

【 摘 要 】

Fresh oil palm fruit bunches (FFB) arriving at a palm oil mill are graded manually and randomly for ripeness classification by counting the number of empty fruit sockets (EFS) found in each bunch before processing. FFBs with at least ten EFS are classified as ripe bunch, FFBs with less than ten EFS are classified as under-ripe, while bunches without any EFS are classified as unripe. The aim of the present study is to determine the composition of sugars in the abscission of these three groups of FFBs by monitoring their sugars composition. The bunches were grouped according to the number of empty fruit sockets: (i) nil; (ii) 1-9; (iii) ≥10 as unripe, under-ripe and ripe bunches, respectively. Non-structural, structural and water-soluble sugars extracted from the abscission zone were analyzed. The principal component analysis (PCA) based on various sugars compositions revealed some natural clustering among the samples. Bunches with more than one empty fruit sockets were distinguished from the others using glucose, sucrose and oligomers. In conclusion, analysis of sugars composition of the abscission zone could potentially be used as a chemical marker to differentiate those bunches at different stages of ripeness.