Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions
This article reports on the changes of oxidation indices and minor components of low free fatty acid (FFA) and freshly extracted crude palm oils after storage at ambient (28 ± 1 C) and 60 C for 77 days. The changes in peroxide value (PV), FFA, extinction coefficient at 233 and 269 nm (K 233 and K 26...
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| Format: | Article |
| Language: | English |
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Springer
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61074/1/Changes%20in%20oxidation%20indices%20and%20minor%20components%20of%20low%20free%20fatty%20acid%20and%20freshly%20extracted%20crude%20palm%20oils%20under%20two%20different%20storage%20conditions.pdf |
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| author | Tan, Choon Hui Ariffin, Abdul Azis Mohd Ghazali, Hasanah Tan, Chin Ping Kuntom, Ainie Choo, Adrian Cheng-Yong |
| author_facet | Tan, Choon Hui Ariffin, Abdul Azis Mohd Ghazali, Hasanah Tan, Chin Ping Kuntom, Ainie Choo, Adrian Cheng-Yong |
| author_sort | Tan, Choon Hui |
| collection | UPM |
| description | This article reports on the changes of oxidation indices and minor components of low free fatty acid (FFA) and freshly extracted crude palm oils after storage at ambient (28 ± 1 C) and 60 C for 77 days. The changes in peroxide value (PV), FFA, extinction coefficient at 233 and 269 nm (K 233 and K 269), bleachability index (DOBI), carotene and vitamin E contents were monitored. PV, FFA, K 233 and K 269 of both oil samples increased as storage progressed while the values of carotene and vitamin E contents decreased. At the end of storage period at 60 °C, the carotene content of low FFA crude palm oil was 4.24 ppm. The storage conditions used led to the loss of entire vitamin E fractions of both oil samples as well as a reduction in DOBI values except for freshly extracted crude palm oil stored at ambient temperature. |
| first_indexed | 2024-03-06T09:39:36Z |
| format | Article |
| id | upm.eprints-61074 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:39:36Z |
| publishDate | 2017 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-610742018-09-24T07:18:43Z http://psasir.upm.edu.my/id/eprint/61074/ Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions Tan, Choon Hui Ariffin, Abdul Azis Mohd Ghazali, Hasanah Tan, Chin Ping Kuntom, Ainie Choo, Adrian Cheng-Yong This article reports on the changes of oxidation indices and minor components of low free fatty acid (FFA) and freshly extracted crude palm oils after storage at ambient (28 ± 1 C) and 60 C for 77 days. The changes in peroxide value (PV), FFA, extinction coefficient at 233 and 269 nm (K 233 and K 269), bleachability index (DOBI), carotene and vitamin E contents were monitored. PV, FFA, K 233 and K 269 of both oil samples increased as storage progressed while the values of carotene and vitamin E contents decreased. At the end of storage period at 60 °C, the carotene content of low FFA crude palm oil was 4.24 ppm. The storage conditions used led to the loss of entire vitamin E fractions of both oil samples as well as a reduction in DOBI values except for freshly extracted crude palm oil stored at ambient temperature. Springer 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61074/1/Changes%20in%20oxidation%20indices%20and%20minor%20components%20of%20low%20free%20fatty%20acid%20and%20freshly%20extracted%20crude%20palm%20oils%20under%20two%20different%20storage%20conditions.pdf Tan, Choon Hui and Ariffin, Abdul Azis and Mohd Ghazali, Hasanah and Tan, Chin Ping and Kuntom, Ainie and Choo, Adrian Cheng-Yong (2017) Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions. Journal of Food Science and Technology, 54 (7). 1757 - 1764. ISSN 0022-1155; ESSN: 0975-8402 https://link.springer.com/content/pdf/10.1007%2Fs13197-017-2569-9.pdf 10.1007/s13197-017-2569-9 |
| spellingShingle | Tan, Choon Hui Ariffin, Abdul Azis Mohd Ghazali, Hasanah Tan, Chin Ping Kuntom, Ainie Choo, Adrian Cheng-Yong Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions |
| title | Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions |
| title_full | Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions |
| title_fullStr | Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions |
| title_full_unstemmed | Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions |
| title_short | Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions |
| title_sort | changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions |
| url | http://psasir.upm.edu.my/id/eprint/61074/1/Changes%20in%20oxidation%20indices%20and%20minor%20components%20of%20low%20free%20fatty%20acid%20and%20freshly%20extracted%20crude%20palm%20oils%20under%20two%20different%20storage%20conditions.pdf |
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