Chemical characteristics of palm oil biodeterioration

Ekwenye, Uchechi N.

doi:10.4314/biokem.v18i2.56415

Cited by 29 publications

(34 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These organisms can be life threatening as they can survive high temperature during cooking or UV radiation, as they form spores (Doyle et al. ; Ekwenye ).…”

Section: Discussionmentioning

confidence: 99%

Assessment of mold contamination and physicochemical properties of crude palm oil sold in Jos, Nigeria

Odoh

Amapu

Orjiakor

et al. 2016

Food Science & Nutrition

View full text Add to dashboard Cite

Due to increasing reports on poor‐quality palm oil in the market, there has been a continual decrease in demand and revenue cum product rejection of palm oil sold in Jos, Nigeria. Hence, the significance of this work aims to moderate the microbial and physical qualities of crude palm oil sold in different major markets in order to increase revenue through quality control and quality assurance protocols. The intent is to create awareness among government monitoring agencies, buyers (exporters and importers), and to promote standard processing procedures among manufacturers. The study was carried out to ascertain the levels of mold contamination and physicochemical properties of crude palm oil sold in Jos and its environ. A total of 90 samples were collected in sterile containers. Molds were isolated and identified using standard identification procedures. The physicochemical properties: free fatty acids (FFA), peroxide value (PV), iodine value (IV), moisture content (MC), and impurity level were determined. The assessment of mold isolated from the study sites recognized some life‐threatening genera capable of producing carcinogenic toxins. Candida sp. (51%) had the highest percentage of occurrence followed by Aspergillus sp. (45%) while Fusarium sp. (3%) was the least occurring mold. The mean mold count for all the palm oil samples ranges from 3.18 × 104 (cfu/mL)–4.56 × 104 (cfu/mL). Physicochemical findings showed that the average FFA (3.43–6.88%), PV (6.96–13.63 mEq/kg), IV (39.7–67.5 wijs), and MC (0.44–0.72%) values were within the SON acceptable limit, except the impurity level (0.28–0.44%) which was higher than the acceptable SON range in all the sites. There was a significant difference (P ≤ 0.05) in the mold and physicochemical properties of crude palm oil in almost all the samples analyzed when compared to both local and international permissible limits of the tested parameters recommended for edible palm oil. There was compliance between the permissible limits (local and international) of the physicochemical values of the parameters we tested for in the edible palm oil except the impurity level, while the mold count did not meet (was higher) with the required permissible limit of the SON mold count.

show abstract

“…These organisms can be life threatening as they can survive high temperature during cooking or UV radiation, as they form spores (Doyle et al. ; Ekwenye ).…”

Section: Discussionmentioning

confidence: 99%

Assessment of mold contamination and physicochemical properties of crude palm oil sold in Jos, Nigeria

Odoh

Amapu

Orjiakor

et al. 2016

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…A PV of 1.94-5.95 was previously reported for Brazilian palm oils Trigueiro and Penteado (1993a). A rancid taste is often noticeable when the PV is between 20 and 40 meq O 2 kg -1 of oil (Ekwenye, 2006). A low PV does not indicate that the oil is good; it only gives an indication (sometimes misleading) of the current state of oxidation of an oil sample and does not indicate the potential for oxidation (Frank et al, 2011).…”

Section: Peroxide Values (Pv)mentioning

confidence: 94%

A quality assessment of crude palm oil marketed in Bahia, Brazil

Almeida¹,

Nunes²,

Conde³

et al. 2013

Grasas y Aceites

View full text Add to dashboard Cite

The characteristics of the quality of crude palm oil (CPO) and crude palm olein (CPOL) produced in the states of Bahia and Pará were investigated. Twelve oil samples were analyzed; 2 (CPO) were from Pará (produced industrially), while the other 10 were from Bahia (3 CPOs and 3 CPOLs produced industrially, while 1 CPOL and 3 CPOs were traditionally processed). The chemical analyses included the determination of fatty acid methyl esters (FAME), free fatty acids (FFA%), peroxide value (PV), induction time (IT), total carotenoids (TC) and total polar compounds (TPC). The major saturated fatty acids in these samples were palmitic (34.79-42.89 g 100 g^–1) and stearic (4.49-5.84 g 100 g^–1) acid, and the main unsaturated fatty acids were oleic (37.31-43.69 g 100 g^–1) and linoleic (9.04- 12.74 g100 g^–1) acid. All samples produced in Bahia exhibited higher FFA (6.77-13.49%) and TPC (13.71-19.50%) levels than permitted in the international quality standards, unlike the samples produced in Pará. TC, PV and IT ranged from 422.1 to 584.2 mg g^–1, 1.32 to 3.7 meq O₂ kg^–1 oil and 1.72 to 4.66 h, respectively. PV, FFA and TPC were inversely correlated with TC and IT. The use of inappropriate oil extraction processes in Bahia is clearly becoming a food safety problem.

Las características de calidad del aceite de palma crudo (CPO) y oleína de palma cruda (CPOL) producidos en los estados de Bahía y Pará fueron investigados. Se analizaron doce muestras de aceites; 2 (CPO) eran de Pará (producido industrialmente), mientras que las otras 10 procedían de Bahía (3 CPOs y 3 CPOLs producidos industrialmente, mientras que 1 CPOL y 3 CPOs fueron procesadas tradicionalmente). El análisis químico incluyó la determinación de ésteres metílicos de ácidos grasos (FAME), ácidos grasos libres (FFA%), índice de peróxido (PV), el tiempo de inducción (TI), los carotenoides totales (TC) y el total de compuestos polares (TPC). Los principales ácidos grasos saturados en estas muestras fueron palmítico (34,79 a 42,89 g 100 g^–1) y esteárico (4.49 a 5.84 g 100 g^–1), y los principales ácidos grasos insaturados fueron oleico (37.31-43.69 g 100 g^–1) y linoleico (9,04-12,74 g 100 g^–1). Todas las muestras producidas en Bahía muestran valores de FFA (6,77-13,49%) y TPC (13,71 a 19,50%), por encima de los niveles de los estándares internacionales de calidad, a diferencia de las muestras producidas en Pará. TC, PV y TPC oscilaron entre 422,1 a 584,2 mg g^–1, 1,32 a 3,7 meq O₂ kg^–1 y 1,72 a 4,66 h, respectivamente. PV, FFA y TPC se correlacionan inversamente con TC y IT. El uso de procesos inadecuados de extracción de aceites en Bahía se está convirtiendo claramente en un problema de seguridad alimentaria

show abstract

“…It is used in the characterization of oil and fats. The iodine value is a useful index to detect adulteration of palm oil with any other vegetable or animal fat [1]. The high iodine value in the crude palm oil and the bleached samples shows that palm oil is a rich source of poly unsaturated fatty acids that is beneficial to health and helps in regulating and lowering blood cholesterol level and high blood pressure.…”

Section: Resultsmentioning

confidence: 99%

“…The palm bears 8 -12 fruit in bunches annually, each varying in weight from 10 to 40 kg containing 1000-3000 fruits. The individual fruit, ranging from 6 to 20 gm, are made up of an outer skin (the exocarp), a pulp (mesocarp) containing the palm oil in a fibrous matrix; a central nut consisting of a shell (endocarp); and the kernel [1,2]. The oil palm fruit has a unique characteristic of producing two oils; crude palm oil obtained from the fleshy mesocarp and palm kernel oil from the seed, which is usually in a ratio of ten to one.…”

Section: Introductionmentioning

confidence: 99%

Effect of Bleaching on Some Quality Attributes of Crude Palm Oil

Okolo¹

2014

IOSRJEN

View full text Add to dashboard Cite

Oil bleaching is usually done to improve colour, remove impurities and improve taste. The effect of bleaching on some quality attributes of crude palm oil was investigated. Crude palm oil was obtained from a local oil processing mill in Ika North East LGA, of Delta State Nigeria. The crude palm oil sample was divided into sample A, B and C. Sample A was unbleached, while sample B and C were bleached with heat only and bleached using Activated Coconut Pod Ash (ACPA) respectively. The physical and nutritional properties of the samples were evaluated using standard methods. The result shows that sample A had 4.93% moisture content, 7.45% crude protein, with a refractive index of 1.47, viscosity of 10.50 centipoises and was orange red, while sample B had 2.86% moisture content, 6.07% crude protein with a refractive index of 1.40, viscosity 10.08 centipoises and was pale red in colour. Sample C had 2.74% moisture content, 4.21% crude protein, with a refractive index of 1.06, viscosity 5.21 centipoises and was orange yellow in colour. Sample C had a lower Free Fatty acid (FFA) content with a higher saponification value (SV) content. The free fatty acid, peroxide value, iodine value, density, refractive index and viscosity decreased with bleaching while the saponification value increased with bleaching. It is concluded that bleaching will increase the shelf life of crude palm oil and make it more suitable for soap making.

show abstract

Chemical characteristics of palm oil biodeterioration

Cited by 29 publications

References 8 publications

Assessment of mold contamination and physicochemical properties of crude palm oil sold in Jos, Nigeria

Assessment of mold contamination and physicochemical properties of crude palm oil sold in Jos, Nigeria

A quality assessment of crude palm oil marketed in Bahia, Brazil

Effect of Bleaching on Some Quality Attributes of Crude Palm Oil

Contact Info

Product

Resources

About