Making healthy cooking oil from crude palm oil (CPO) by combination method microwave-assisted extraction (MAE) – batchwise solvent extraction (BSE)

Palm oil is a major plantation product that contributes significantly to Indonesia's economic development. The objective of this study was to refine palm oil to achieve a higher proportion of unsaturated fatty acids (UFA), known for its beneficial effects on blood cholesterol levels, while also enhancing its oxidative stability. A combination of Batchwise Solvent Extraction (BSE) and Microwave-Assisted Extraction (MAE) was also used. This MAE experiment also optimized variables that influence the best results, such as the purity of free fatty acids (FFA) and triglycerides (TAG). This works utilized Full Factorial Design (FFD) models. The R2 determination coefficient for FFA composition response is 99.38 %, while for TAG purity it is 99.55 %, confirming the model's reliability. This MAE works best with a changing 100 % polar solvent, a MAE power of 300 W, and an extraction time of 10 min. These parameters have the highest TAG purity (92.35 %) and lowest FFA content (2.18 %). MAE-BSE had the lowest levels of FFA (0.62 %) and TAG purity (98.42 %) throughout all seven stages. The relative intensity of ions was utilized to determine the cis and trans configurations of double bonds. TAG fatty acids discovered include palmitic acid (C16:0, 47.32 %), stearic acid (C18:0, 0.95 %), oleic acid (C18:1c, 45.49 %), and linoleic acid (C18:2c, 3.87 %). According to GC, GC–MS, and fragmentation analyses, this refined oil contains no trans fatty acids and has a higher composition of UFA compared to saturated fatty acids (SFA). This study reveals that the methods used can produce healthy oils.