AS  Vol.4 No.5 B , May 2013
Omega-3 emulsion of Rubber (Hevea brasiliensis) seed oil

The formulation of omega-3 emulsion using rubber (Hevea Brasiliensis) seed oil based on the best performance of the emulsion in terms of higher viscosity, smaller droplet size, lower moisture content and slightly acidic pH value supported by degree of creaming in varying the type and composition of emulsifier used. Rubber seed oil contains significant value of alpha-linolenic acid which plays an important role in maintaining human health. Therefore, formulation of rubber seed oil emulsion is important to become a new source of omega-3 emulsion instead of fish oil. Rubber seed oil was mixed with distilled water and nonionic emulsifier which were lecithin and span 80 by homogenizer. From the analysis conducted, the best formulation was the emulsion with 50% of distilled water, 6% of lecithin and 47% of rubber seed oil.

Cite this paper: Mohd-Setapar, S.H., Nian-Yian, L. , Kamarudin, W.N.W., Idham, Z. and Norfahana, A. -T.(2013) Omega-3 emulsion of Rubber (Hevea brasiliensis) seed oil. Agricultural Sciences, 4, 84-89. doi: 10.4236/as.2013.45B016.

[1]   Nwokolo, E., Kitts, D.D. and Kanhai, J. (1988) Serum and liver lipids of rats fed rubber seed oil. Plant Foods for Human Nutrition, 38, 145-153. doi:10.1007/BF01091719

[2]   Aigbodion, A.I. and, Pillai, C.K.S. (2000) Preparation, analysis and applications of rubber seed oil and its derivatives in surface coatings. Progress in organic coating, 38,187-192. doi:10.1016/S0300-9440 (00)00086-2

[3]   Ghandhi, V.M., Cherian, K.M. and Mulky, M.J. (1990) Nutritional and toxicological evaluation of rubber seed oil. Journal of American Oil Chemical Society, 67, 883-886. doi:10.1007/BF02540511

[4]   Chin, H.F., Enoch, I.C. and Rajaharun, R.M. (1977) Seed technology in the tropics. Faculty of Agriculture, Universiti Putra Malaysia.

[5]   Bressani, R., Elias, L.G., Ayuso, J., Rosal, O., braham, J.E. and Zuniga, J. (1983) Nutritive value of protein and oil in rubber seed (Hevea brasiliensis). Turrialba, 33, 61-66.

[6]   Aigbodion, A.I. and Bakare, I.O. (2005) Rubber seed oil quality assessment and authentication. Journal of American Oil Chemical Society, 82, 465-469. doi:10.1007/s11746-005-1095-0

[7]   Babatunde, G.M. and Pond, W.G. (1987) Nutritive value of rubber seed (Hevea brasi-liensis) meal and oil II. Rubber seed oil versus can oil in semi-purified diets for rats. Nutrition Reproduction International, 36, 857.

[8]   Lu, G.W. and Gao, P. (2010) Emulsions and micro-emulsions for topical and transdermal drug delivery. Handbook of Non-Invasive Drug Delivery Systems, ISBN 9780815520252.

[9]   Dickinson, E. and Courthaudon, J. (1991) Competitive adsorption of lecithim and ß-casein in oil in water emulsions. Journal Agriculture Food Chemical, 39, 1365-1368. doi:10.1021/jf00008a002

[10]   Davidson, A. (2002) The penguin companion to food. England: Penguin Group, 542-543, 917-921.

[11]   Meisen, L. (2006) Study on the effect of emulsifiers (HLB > 7) on the quality of soft lce cream. Science and Technology of Food Industry, 02.

[12]   Clausse, D., Gomez, F., Pezron, I., Komunjer, L. and Dalmazzone, C. (2005) Morphology characterization of emulsions by differential scanning calorimetry. Advances in Colloid and Interface Science, 117, 59-74. doi:10.1016/j.cis.2005.06.003

[13]   Klahorst, S. (2002) Beverage Viscosity, Any way you like it. Food Product Design, Accesed on 15/11/12.

[14]   Brocklehurst, T.F., Mitchell, G.A. and Smith, A.C. (1997) A model experimental gel surface for the growth of bacteria on foods. Food Microbiology, 14, 303-311. doi:10.1006/fmic.1997.0098