Malays. J. Anal. Sci. Volume 30 Number 4 (2026): 1613

Research Article

Extraction, characterisation, and application of palm kernel cake (Elaeis guineensis Jacq) fibre

Rumaisa Nordin¹, Hanis Syazwani Hamzah¹, Mansor Syamila², and Iffah Nadhira Madzuki^1*

¹Faculty of Chemical Engineering and Technology, Universiti Malaysia Perlis (UniMAP), UNICITI Alam Campus, 02100 Sg. Chucuh, Padang Besar, Perlis

²Food Biotechnology, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia

*Corresponding author: iffahmadzuki@unimap.edu.my

Received: 7 July 2025; Revised: 6 November 2025; Accepted: 13 August 2026; Published: 30 August 2026

Abstract

Palm kernel cake (PKC), a by-product of the palm oil industry, is a promising ingredient due to its high fibre content. This study investigated the physicochemical properties and functional characteristics of PKC fibres extracted using water (W), acid (AC), and alkaline (AL) treatments. Fourier Transform Infrared Spectroscopy (FTIR) analysis confirmed the presence of hydroxy groups and aliphatic chains in cellulose, hemicellulose, and lignin, which contribute to water affinity and gel formation in all treated groups. The total dietary fibre content obtained from the three extraction methods ranged from 92.19% to 97.69% with insoluble fibre comprising 87.15% to 95.58% and soluble fibre ranging from 1.11% to 5.04%. Acid-extracted fibre exhibited superior oil-holding capacity and enhanced glucose and cholesterol absorption, while no significant differences were observed in swelling and water-holding capacity. Overall, acid-extracted PKC fibre demonstrated the best functional properties in glycemic control and lipid metabolism through its glucose and cholesterol absorption capacities, making it a potential ingredient with physiological benefits.

Keywords: palm kernel cake, valorisation, by-product, functional ingredients, functional properties

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