Effect of Bleaching on Some Quality Attributes of Crude Palm Oil

Abstract

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.

Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM)

“…Some oils may contain colored compounds that are not desired by the consumer; therefore, they should be bleached to improve their color (Mukasa-Tebandeke et al, 2014). The color improvement is due to the removal of organic compounds such as carotenoids, particularly β-carotene and their derivatives, xanthophylls, chlorophylls, pheophytins, tocopherols, gossypol, and their degradation products; these can all transmit an undesirable color to oil (Dkolo & Adejumo, 2014).…”

Performance Evaluation of Bentonite/Nano-SiO2 Composite as Bleaching Earth in Crude Palm Oil Processing

“…To determine the effect of BE-SiO2 addition on bleaching process effectiveness, the concentration of BE-SiO2 was varied from 0% to 1.3% (w/v). The bleaching process aims to reduce the β-carotene in CPO, which affects the color of palm oil [19]. As depicted in Figure 4, the addition of more BE-SiO2 during the bleaching process enhances the adsorption of β-carotene.…”

Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil

“…In contrast to bleaching earth Types B and C, the use of bleaching earth Type A resulted in MO kernel oil with the highest acid value and moisture content. The presence of moisture in crude oil induces hydrolysis of triglycerides, which further leads to the formation of free fatty acids, and therefore higher acid value [30,31]. Sánchez-Machado et al [9] reported a slightly different result in which the bleached MO kernel oil exhibited significantly lower PV yet higher p-AV as compared to its crude counterpart.…”