Determination of phenolic acids in palm oil samples by HPLC-UV-AD using homemade flow cell

2018 ◽  
Vol 10 (37) ◽  
pp. 4535-4542 ◽  
Author(s):  
Rafaela Silva Lamarca ◽  
Renato Camargo Matos ◽  
Maria Auxiliadora Costa Matos
Keyword(s):  
Phenolic Acids ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Flow Cell ◽  
Human Nutrition ◽  
Important Criterion ◽  
Nutrition And Health

The concentration of phenolic acids in vegetable oils is an important criterion for the assessment of the quality of oils with regard to their freshness, the maintenance of their properties, their storage and their influence on human nutrition and health.

scholarly journals Effects of thermal treatment on the characteristics quality of some Ghanaian vegetable oils (palm, coconut and groundnut)

2022 ◽  
Author(s):  
Robert A Ngala ◽  
Evans Owusu Ameyaw ◽  
Dorice Berkoh ◽  
John Barimah ◽  
Simon Koffie
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Room Temperature ◽  
Phenolic Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Saponification Value ◽  
Total Antioxidant

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking.Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils, Phytoconstituents (Flavanoids, polyphenols saponins etc) and antioxidant (Vitamin A&C) and DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Radical Scavenging Activity were then determined after cooling to room temperature. Results: Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used. Total antioxidant capacity was not significantly changed across the temperature treatment. Total phenolic content was not significantly changed for palm oil but was significantly increased at 100C for coconut and groundnut oilsConclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value, total antioxidant and phenolic content were retained after one heat treatment. This implies the quality of the oils are maintained after a single heating. The oils may still retain antidiabetic property when consumed after processing.

Quality evaluation and determination of heavy metal contents in palm oil

2020 ◽  
Vol 55 (4) ◽  
pp. 301-310
Author(s):  
MSH Khan ◽  
KMYK Sikdar ◽  
N Saqueeb ◽  
MH Hossain ◽  
F Ahmed ◽  
...  
Keyword(s):  
Palm Oil ◽  
Elaeis Guineensis ◽  
Acid Value ◽  
Cadmium Content ◽  
Saponification Value ◽  
Metal Contents ◽  
Standard Value ◽  
Day By Day

Palm oil is an edible vegetable oil, extracted from the fruit of the Elaeis guineensis which is used for frying foods in most of the restaurants and confectionaries as well as for cosmetic preparations in industries. As the quality of palm oil in Bangladesh is deteriorating day by day, ten brands (S-1 to S-10) of commercially available palm oils were collected from different local markets, their physicochemical properties were tested and compared with the standard parameters stated by Bangladesh Standards and Testing Institution (BSTI). Results revealed that the acid value, free fatty acid value and relative density of all the palm oils (S-1 to S-10) were within the range of BSTI standard. However, the saponification value, peroxide value, iodine value, insoluble impurities and moisture content were much higher than the ranges of BSTI standard in all the samples. Moreover, lead content was higher than the standard value (>0.1 ppm) in brands S-1, S-4 and S-10. In addition, Copper and Iron contents were higher than the BSTI standards (0.1 and 1.5 ppm) in all the tested samples, whereas Cadmium content was below than the standard level (1.0 ppm). Bangladesh J. Sci. Ind. Res.55(4), 301-310, 2020

scholarly journals Understanding the Codex Standard to Ensure Safety and Quality of Palm Oil

2021 ◽  
Vol 4 (1) ◽  
pp. 1-7
Author(s):  
Purwiyatno Hariyadi
Keyword(s):  
Food Safety ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Oil Industry ◽  
Quality Standards ◽  
Food Applications ◽  
Codex Standard ◽  
Food Safety And Quality

Indonesia is the number one producer and exporter of palm oil globally. About 85% of palm oil is used for food applications. Consequently, issues related to food safety and nutrition have always been a major concern, both for producers and consumers of palm oil. In this respect, the palm oil industry must put serious effort to comply with food safety and quality standards, such as those of Codex standards, especially specified at Codex Standard for named vegetable oils (CXS 210-1999).

Effects of Thermal Treatment on The Characteristics Quality of Some Ghanaian Vegetable Oils (Palm, Coconut and Groundnut)

2021 ◽  
Author(s):  
Evans Owusu ◽  
Dorice A Berkoh ◽  
Simone Koffie ◽  
John Barimah ◽  
Robert A Ngala
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Food Processing ◽  
Room Temperature ◽  
Coconut Oil ◽  
Acid Value ◽  
Groundnut Oil ◽  
Saponification Value

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking. Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils were then determined after cooling to room temperature. Results; Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used.Conclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value were retained after one heat treatment. This implies the quality of the oils are maintained during food processing.

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