Table 3.
Fatty acid constituents in palm kernel oil (PKO) extracted using Soxhlet and SC-CO2 at different pressure and temperature 313.2 K and 353.2 K. Reproduced with substantial modification from [43].
| Temperature (313.2 K) | Temperature (353.2K) | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Pressure (MPa) | Fatty acids constituents (%) | Pressure (MPa) | Fatty acids constituents (%) | ||||||||||||||
| C8 | C10 | C12 | C14 | C16 | C18:0 | C18:1 | C18:2 | C8 | C10 | C12 | C14 | C16 | C18:0 | C18:1 | C18:2 | ||
| 20.7 | 6.9 | 6.0 | 52.6 | 16.5 | 8.5 | 0.5 | 8.9 | 0.1 | 20.7 | 7.0 | 6.0 | 52.8 | 16.6 | 8.8 | 0.3 | 8.4 | 0.1 |
| 27.6 | 6.2 | 5.4 | 52.1 | 16.0 | 8.1 | 0.9 | 10.5 | 0.8 | 27.6 | 6.4 | 5.6 | 52.9 | 16.3 | 7.3 | 0.8 | 10.1 | 0.7 |
| 34.5 | 5.9 | 5.3 | 51.1 | 15.5 | 8.9 | 1.0 | 11.8 | 0.8 | 34.5 | 5.0 | 4.9 | 50.0 | 14.4 | 10.0 | 1.4 | 12.9 | 1.4 |
| 41.4 | 5.3 | 5.0 | 51.6 | 14.6 | 9.8 | 1.1 | 11.9 | 0.9 | 41.4 | 4.1 | 4.0 | 48.0 | 12.7 | 11.9 | 2.1 | 14.5 | 2.8 |
| 48.3 | 4.6 | 4.0 | 48.2 | 13.1 | 11.2 | 1.9 | 13.7 | 3.4 | 48.3 | 3.3 | 3.1 | 42.9 | 9.1 | 14.9 | 2.5 | 19.0 | 5.1 |
| Soxhlet extraction | 4.0 | 3.7 | 48.0 | 15.4 | 7.5 | 2.0 | 15.1 | 2.7 | Soxhlet extraction | 4.0 | 3.7 | 48.0 | 15.4 | 7.5 | 2.0 | 15.1 | 2.7 |