Effect of heating time on changes in physicochemical properties and fatty acid composition of red palm oil

Q3 Social Sciences

African Journal of Food, Agriculture, Nutrition and Development Pub Date : 2024-02-29 DOI:10.18697/ajfand.127.23005

S. Hidayati, F. Nurainy, E. Suroso, S. Subeki, D. Sartika, S. Hadi

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引用次数: 0

Abstract

Crude Palm Oil (CPO) contains approximately 50% saturated fatty acids and approximately 40% unsaturated fatty acids. Unsaturated fatty acid content is known to be effective in lowering blood cholesterol levels. Palm oil also contains -carotene which is very beneficial for health. Palm oil processing is defined by three stages, namely degumming, bleaching and deodorization. The bleaching process is carried out at 90–105oC using 1-2% bleaching earth and deodorization at 240-270oC. The high concentration of bleaching earth and deodorization temperature causes carotene to be degraded leading to low carotene content in the final product. The effort to maintain the carotene content is to process CPO into red palm oil (RPO). The content of carotene and fatty acids contained therein will be damaged in the presence of high heat, ascertain this, a study was conducted on the effect of heating time on the chemical properties of red palm oil. The study was conducted using a completely randomized block design with prolonged heating treatment (0, 2, 4, 6, 8 and 10 hours) at 180oC and repeated 3 times and then the fatty acid content, peroxide value, iodine number and functional groups formed in bulk red palm oil purchased online were observed. The results showed that increasing the heating time can decrease the iodine number but increase the acid number and peroxide value. Heating at 180oC for 10 hours produced iodine, acid and peroxide value of 57.72, 9.56 and 12.55, respectively. The results of the analysis using Fourier Transform Infra-Red (FTIR) showed the presence of free fatty acids at wave number 722 cm-1 and peroxide numbers at wave number 2.854 cm-1. The test results using gas chromatography showed that linoleic acid decreased by about 3.23% during heating for up to 10 hours, while saturated fatty acids increased by about 0.32%. Key words: Cooking oil, Free fatty acid, Iodine number, Peroxide number, polymerization

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加热时间对红棕榈油理化性质和脂肪酸组成变化的影响

粗棕榈油（CPO）含有约 50%的饱和脂肪酸和约 40%的不饱和脂肪酸。众所周知，不饱和脂肪酸能有效降低血液中的胆固醇水平。棕榈油还含有  胡萝卜素，对健康非常有益。棕榈油加工分为三个阶段，即脱胶、漂白和除臭。漂白过程在 90-105 摄氏度下进行，使用 1-2% 的漂白土，脱臭过程在 240-270 摄氏度下进行。高浓度的漂白土和除臭温度会导致胡萝卜素降解，导致最终产品中胡萝卜素含量较低。保持胡萝卜素含量的办法是将 CPO 加工成红棕榈油（RPO）。其中所含的胡萝卜素和脂肪酸在高温下会受到破坏，为此，我们进行了一项关于加热时间对红棕榈油化学特性影响的研究。研究采用完全随机区组设计，在 180 摄氏度下延长加热处理时间（0、2、4、6、8 和 10 小时）并重复 3 次，然后观察网上购买的散装红棕榈油中的脂肪酸含量、过氧化值、碘数和形成的官能团。结果表明，增加加热时间会降低碘数，但会增加酸数和过氧化值。在 180 摄氏度下加热 10 小时，碘值、酸值和过氧化值分别为 57.72、9.56 和 12.55。使用傅立叶变换红外光谱（FTIR）进行分析的结果显示，在波数 722 cm-1 处存在游离脂肪酸，在波数 2.854 cm-1 处存在过氧化值。使用气相色谱法进行的测试结果表明，在加热长达 10 小时的过程中，亚油酸减少了约 3.23%，而饱和脂肪酸则增加了约 0.32%。关键字食用油游离脂肪酸碘值过氧化值聚合作用

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来源期刊

African Journal of Food, Agriculture, Nutrition and Development Agricultural and Biological Sciences-Agricultural and Biological Sciences (miscellaneous)

CiteScore

0.90

自引率

0.00%

发文量

124

审稿时长

24 weeks

期刊介绍： The African Journal of Food, Agriculture, Nutrition and Development (AJFAND) is a highly cited and prestigious quarterly peer reviewed journal with a global reputation, published in Kenya by the Africa Scholarly Science Communications Trust (ASSCAT). Our internationally recognized publishing programme covers a wide range of scientific and development disciplines, including agriculture, food, nutrition, environmental management and sustainable development related information.