@article{ajfst2015341,
author={{Augustin, Goudoum and Anne, Makambeu Ndomche and Armand, Abdou Bouba and Moses, Mbofung Carl},
title={Some Physicochemical Characteristics and Storage Stability of Crude Palm Oils (<i>Elae</i><i>is guineensis</i> Jacq)},
journal={American Journal of Food Science and Technology},
volume={3},
number={4},
pages={97--102},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/4/1},
issn={2333-4835},
abstract={Oils constitute one of the essential components of balanced diet as good source of energy. The chemical and physical properties of oils are amongst the most important properties that determine the quality and help to describe the present condition of oils. The physicochemical characteristics and storage stability of crude palm oils producer traditionally and industrially in Cameroon were investigated and compared to reference oil manufactured by a leading manufacturing industry. The mean physicochemical parameters of crude palm oils (CPO) before storage were: moisture content (1.15 and 0.25%), free fatty acid (6.49% and 9.44%), peroxide (4.86 meq/kg and 5.70 meq/kg) respectively for traditional and industrial oils, and melting point (33ˇăC). All the physicochemical parameters determined were significantly (p&lt;0.001) higher than those determined for reference. Storage stability of both oils under 30ˇăC showed faster deterioration than when stored at 20ˇăC. The mean free fatty acid values (oleic acid) obtained for both oils when exposed at 30ˇăC and 20ˇăC respectively throughout the period of study (3 months) were 11.08% and 8.03% for industrial oil and 16.50% and 15.19% for traditional oil. Similarly, the mean peroxide values were 10.36 and 9.34 meq/Kg for industrial oil and 11.33 and 10.19 meq/Kg. The physicochemical properties of the CPO indicated that it is edible, drying and suggested its suitability for industrial purposes as well as the nutritional potentials, which could serve as an alternative food ingredient for unsaturated vegetable oil.},
doi={10.12691/ajfst-3-4-1}
publisher={Science and Education Publishing}
}