Oxidative stability and physico-chemical properties of palm olein

Teh Soek Sin, . and Mah Siau Hui, . and Raznim Arni Abd Razak, . Oxidative stability and physico-chemical properties of palm olein. pp. 518-525. ISSN 1511-2780

Oxidised oil has been emerged as a root for many chronic diseases. The study was aimed to evaluate the effects of heating on oxidative stability and physico-chemical properties of palm olein. Palm olein was heated to 80C (P80) and 120C (P120) up to 12 hr. The positional distribution of fatty acids fatty acid composition (FAC) and iodine value (IV) were analysed using proton-Nuclear Magnetic Resonance (H-NMR) and carbon- Nuclear Magnetic Resonance ( C-NMR). The slip melting point (SMP) peroxide value (PV) cloud point (CP) and free fatty acid (FFA) contents of the oil were determined according to MPOB Test Methods. Results implied that the regiospecificity of fatty acids in palm olein FAC IV and SMP remained unchanged (p0.05) after both heating treatments for 12 hr. The FFA of P80 and P120 were gradually increased even so their FFA were within the acceptance level under prolonged heating for 10 hr. The CP of P80 and P120 were gradually increased due to an increase in the amount of FFA in the oils. In general palm olein exhibited good oxidative stability after being heated for up to 2 hr at 80C and 120C beyond which the oil deteriorated. Overall this study revealed that palm olein “ as a cooking oil “ was thermally and oxidatively stable under normal cooking environment.

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Abstract

Oxidised oil has been emerged as a root for many chronic diseases. The study was aimed to evaluate the effects of heating on oxidative stability and physico-chemical properties of palm olein. Palm olein was heated to 80C (P80) and 120C (P120) up to 12 hr. The positional distribution of fatty acids fatty acid composition (FAC) and iodine value (IV) were analysed using proton-Nuclear Magnetic Resonance (H-NMR) and carbon- Nuclear Magnetic Resonance ( C-NMR). The slip melting point (SMP) peroxide value (PV) cloud point (CP) and free fatty acid (FFA) contents of the oil were determined according to MPOB Test Methods. Results implied that the regiospecificity of fatty acids in palm olein FAC IV and SMP remained unchanged (p0.05) after both heating treatments for 12 hr. The FFA of P80 and P120 were gradually increased even so their FFA were within the acceptance level under prolonged heating for 10 hr. The CP of P80 and P120 were gradually increased due to an increase in the amount of FFA in the oils. In general palm olein exhibited good oxidative stability after being heated for up to 2 hr at 80C and 120C beyond which the oil deteriorated. Overall this study revealed that palm olein “ as a cooking oil “ was thermally and oxidatively stable under normal cooking environment.

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Item Type:	Article
AGROVOC Term:	Olein
AGROVOC Term:	Palm oils
AGROVOC Term:	Heat treatment
AGROVOC Term:	Heating
AGROVOC Term:	Oxidative stability
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Fatty acids
AGROVOC Term:	Iodine
AGROVOC Term:	Peroxides
AGROVOC Term:	Free fatty acids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9189

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