Red Kernel Oil Composition and Its Antibacterial Activity against Gram-negative and Gram-positive Bacteria Ilmi Fadhilah Rizki*, Frisda Rimbun Panjaitan, Bagus Giri Yudanto, Brahmani Dewa Bajra, Manda Edy Mulyono, Mulki Salendra Kusumah
Indonesia Oil Palm Research Institute
*ilmifadhilahrizki[at]iopri.org
Abstract
Natural antimicrobial agents can obtain from various sources, including plants, animals, bacteria, algae, and fungi. Oil palm can be utilized as a natural anti-bacterial source. Red kernel oil (RKO) is made by mixing high oleic low palmitic red palm super olein (HOLP-RPSO) with palm kernel oil (PKO) enzymatically. HOLP-RPSO is produced through dry fractional crystallization of CPO and has concentrated phytonutrients. At the same time, PKO is obtained from palm kernel and is rich in medium-chain fatty acids (C12-C14) with good antibacterial abilities. In this study, four RKO formulations, RKO-A, RKO-B, RKO-C, and RKO-D, were produced enzimatically based on the added HOLP-RPSO and PKO ratios. RKO-C and RKO-D contains the highest lauric and myristic acid composition in 1-monolaurin and 1-monomyristin. Their antibacterial activity against Staphylococcus aureus, Escherichia coli, and Salmonella typhi was investigated. The diameter of RKO-C and RKO-D inhibition zones against S. aureus was the highest, 20.4 mm and 19.47 mm, with MIC values of 500 mg/mL and 250 mg/mL, respectively. The higher antibacterial activity was related to the medium-chain fatty acid, lauric, and myristic in monoacylglycerol (MAG) formation. The present study brings knowledge about the antibacterial activity of the RKO and the phytonutrient composition that can provide a greater understanding for future research.
Keywords: palm kernel oil- high oleic low palmitic-red palm super olein- red kernel oil- antibacterial activity- palm oil phytonutrient
