Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions

被引：20

作者：

Tan, Choon-Hui ^{[1
,2
]}

Ariffin, Abdul A. ^{[1
]}

Ghazali, Hasanah M. ^{[1
]}

Tan, Chin-Ping ^{[1
]}

Kuntom, Ainie ^{[3
]}

Choo, Adrian Cheng-Yong ^{[4
]}

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia

[2] UCSI Univ, Fac Sci Appl, Funct Food Res Grp, 1 Jalan Menara Gading, Kuala Lumpur 56000, Malaysia

[3] Persiaran Inst, Malaysian Palm Oil Board, Kajang 43000, Selangor, Malaysia

[4] WWF Malaysia, 1 Jalan PJS 5-28 A, Petaling Jaya 46150, Selangor, Malaysia

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 07期

关键词：

Low free fatty acid; Freshly extracted; Crude palm oil; Storage; Oxidation indices; Vitamin E; STABILITY; OLIVE; OLEIN;

D O I：

10.1007/s13197-017-2569-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 A degrees 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.

引用

页码：1757 / 1764

页数：8

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