Effect of chemical reaction on unsaturated content in palm kernel oil

The Palm kernel oil (PKO) is edible oil extracted from kernel of palm fruit which contain mainly lauric oil. Glycosides produced from lipids in PKO by covalent bonds are recommended ingredients to produce bio-surfactant due to its membrane behavior. This research is to determine the unsaturated contents in PKO that undergoes the glycosylation process to produce glycosides. The hypothesis of the research is that the unsaturated compounds are not affected during the processes. The method to identify the component in PKO is divided into two which are the wet experiment and analytical experiment. To determine the Iodine Value (IV), wet experiment was applied by used iodine titration. While, to identify the component in PKO will used Gas Chromatography Mass Spectroscopy (GC-MS) and Nuclear Magnetic Resonance (NMR). The result shows that unsaturated content in PKO and PKO-OH is similar based on the IV, GC-MS, NMR analyses. It concluded that reduction process does not affect the unsaturated content.