Effect of sunlight on the physicochemical properties of refined bleached and deodorized palm olein
Journal Title: Food Research - Year 2019, Vol 3, Issue 1
Abstract
In this study, the effect of sunlight on the quality of palm olein was assessed. Palm olein samples were subjected to sunlight (34-40°C) and ambient storage (~24°C) for 90 days. Oil samples were collected at 30 days intervals for quality analysis. At the beginning of the experiment, the peroxide (PV), p-anisidine (p-AnV), total oxidation (TOTOX), thiobarbituric acid (TBA) and free fatty acid (FFA) values of palm olein were 2.67 ppm, 0.68, 6.02, 0.69 and 0.07% respectively; color 1R, 6Y and induction time (IT) 23.89 and 26.55 h for oil-containing antioxidant and oil without antioxidants respectively. After 90 days storage at room temperature, the PV, p-An-V, TOTOX, TBA and FFA values were respectively ranged between 5.19-7.13 ppm, 1.27-2.99, 11.65-17.25, 0.97-1.73 ppm and 0.11-0.12%; the color in the red and yellow unit 1.17-1.19R and 6.00-6.10Y respectively; and the induction time 22.82-25.77 h. However, the same parameters after 90 days of exposure to sunlight were ranged in the same order, between 34.11-36.50 ppm, 28.22-29.65, 96.44-102.65, 5.38-5.44 ppm and 0.63-0.67% respectively; the color in the red and yellow units 0.20R and 0.77-0.80Y respectively; and the induction time 0.01 h. Results showed that sunlight significantly reduced the quality of palm olein, even with the presence of antioxidants.
Authors and Affiliations
F. Tonfack Djikeng, H. M. Womeni, M. S. L. Karuna, B. V. S. K. Rao, R. B. N. Prasad
Keywords
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- EP ID EP491221
- DOI 10.26656/fr.2017.3(1).209
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