Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents
Round 1
Reviewer 1 Report
The manuscript presents the effect of different solvents on the quality of fat obtained from bambangan seed. Results can be useful for future applications of bambagan seed fat. There are some points that can improve the manuscript as shown below.
1. The use of bambangan seed fat is presumably related to food industry. Hence, the authors should address the toxicity of various solvent used to extract the fat from bambangan seed. Also, it is important to make sure that the extracted fat is safe for further usage. Did the author analyze the traces of solvent in the product?
2. Many of the experimental data indicated zero standard deviation. It is very difficult to obtain such exact value. How many experiments were actually performed for each condition? Please note that repeating experiments are not the same as repeating analysis from the same sample collected.
3. "The analytical chemicals and extraction solvents used are of the highest quality possible." The quality of chemical reagents used in this work was not properly indicated.
4. In section 2.3, what is "Wijs solution"?
5. In section 2.5, "An injection volume of 5 µL, column temperature of 30 °C, detector temperature of 40 °C, the pressure of 8 to 9 mPa, and mobile phase acetone: acetonitrile (70:30, v/v) were utilised in the studies.". What type of detector was used for this analysis?
6. Section 3.2: "According to Varnham [35], the type of a plant, the environment, and the degree to which the seeds ripen determine the FA and the unsaponifiable components of oilseed." Therefore, the authors should indicate the state of raw material used in this work.
7. Please provide the meaning of "a", "b", and "c" in Tables 1, 2, and 3.
8. Since this work aims to provide the basic information on the properties of fat obtained from solvent extraction of bambangan seed, Table 1 should include other fundamental properties such as thermal stability, density, acidity, saponification value, food energy, etc.
9. Please mention about the economic aspect of extracting fat from bambangan seed using various solvents in terms of processing and value-added product.
10. Section 3.4, "The changes in the crystal microstructure (polymorphism, distribution size, size, surface of a structure, and shape) is because of the variety in the textural properties of fat and TG composition[51]." This explanation is rather vague.
11. Table 3 shows that Bambangan seed fat does not contain OLL, PLL, OLO, POL, PLP, and SSS. However, the extracted fat using various solvents contained a significant portion of these. Please explain.
12. The manuscript should be proof-read by a professional to improve the English writing.
Author Response
The authors would like to thank the reviewer’s suggestions for improving the quality of the manuscript. We hope the revised version will be considered for publication in Applied Sciences. Please see the attachment for a point-by-point response.
Author Response File: 
Author Response.docx
Reviewer 2 Report
Dear Authors,
I am sending comments for your manuscript:
Page 1, line 39: Please change „Kg” for „kg”
Page 2, line 52: If it is a citation, please change brackets in style acceptable by a journal.
Page 2, line 65: Those are solvents used for oil extraction? Or general? I think you should focus only on fat solvents.
Page 2, line 77: Please remove the comma.
Page 2, line 82 … : Please remove space before °C in the whole manuscript.
Page 2, section 2.2.: Why did you use ethanol? To what pressure was the evaporator descended, and was the sample additionally blown with nitrogen to remove residual solvent? I have doubts about the complete evaporation of ethanol.
Page 3, line 105: Please correct the equation.
Page 3, line 126: Please provide if the results were presented in % or g/100g? Did you analyse FA composition using internal standard or only a mix of FAME? Same for TAG content.
Page 4, line 139: For what propose have you done the crystal structure?
Page 4, line 145: You could also do PCA analysis to determine if the different solvents are correlated with physicochemical features.
Page 4, results: it makes no sense to extract the fat with ethanol; it is known that the yield will not be too high, and what you got is ethanol extract, which mainly contains antioxidants, is syrup.
Please better justify why this extraction was chosen.
Page 4, line 158: It is an oil extract?
Page 5, line 188: Why have you not analysed typical fatty values (peroxide, anisidine, acid)?
Page 6, line 225, table 2: Are you sure the deviation was 0? how many repetitions were made?
Page 7, line 268: or maybe fat content was low in ethanol extracts?
Page 8, line 308: Please add a comma.
The discussion section must be improved.
Author Response
The authors appreciate the reviewer’s suggestion to enhance the quality of this work. We hope that the revised version will be taken into consideration for publication in Applied Sciences. Please see the attachment for a point-by-point response to the reviewer’s comments.
Author Response File: Author Response.docx
Round 2
Reviewer 2 Report
Dear Authors,
I approved your corrections. I found one mistake, Page 2 line 91: Please add M do Materials.
Author Response
Page 2 line 91: Please add M do Materials - The correction has been made (Page 2 line 91)
