Publisher: Chemical Society of Nigeria

Effect of Citric Acid (FOOD GRADE) On The Quality Characteristics of Refined Palm Kernel Oil Stored In Different

J. O. Arawande, O. E. Seyifunmi
KEYWORDS: Refined Palm Kernel Oil, Containers, Free Fatty Acid, Acid Value, Peroxide Value, Iodine Value and Rancidity

ABSTRACT:

Freshly  produced  refined  palm  kernel  oil  was  obtained  and  stored  in  three  different  containers  (tin,  glass and  plastic)  of  equal  volume  capacity  for  a  period  of  one  year.  Each  container  was  filled  with  the  same quantity  of  oil.  0.2%  food  grade  citric  acid  was  added to  the  oil  in  a  set  of  containers  while  another  set  of containers  only  contained  the  oil  and  served  as  control.  Quality  parameters  were  determined  monthly using  Standard  Methods.  The  result  revealed  that  both  FFA  and  AV  were  in  trend  (directly  correlated) and  that  0.2%  food  grade  citric  acid  increased  the  degree  of  hydrolytic  rancidity  of  refined  palm  kernel oil  in  all  the  storage  containers.  However,  the  result  of  PV  showed  that  0.2%  food  grade  citric  acid reduced  the  degree  of  oxidative  rancidity  of  refined  palm  kernel  oil  in  only  plastic  container.  The  PV  and IV  were  indirectly  correlated  in  that  the  PV  of  the  oil  increased  as  the  IV  decreased  in  all  the  containers over the period of storage.  


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