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Article

Some Physicochemical Characteristics and Storage Stability of Crude Palm Oils (Elaeis guineensis Jacq)

1The University of Maroua, The Higher Institute of Sahel, Department of Agriculture, Livestock and Derived Products, Maroua, Cameroon

2The University of Bamenda, School of Technology, Department of Food and Bioresource Technology, Bambili, Cameroon


American Journal of Food Science and Technology. 2015, Vol. 3 No. 4, 97-102
DOI: 10.12691/ajfst-3-4-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Goudoum Augustin, Makambeu Ndomche Anne, Abdou Bouba Armand, Mbofung Carl Moses. Some Physicochemical Characteristics and Storage Stability of Crude Palm Oils (Elaeis guineensis Jacq). American Journal of Food Science and Technology. 2015; 3(4):97-102. doi: 10.12691/ajfst-3-4-1.

Correspondence to: Goudoum  Augustin, The University of Maroua, The Higher Institute of Sahel, Department of Agriculture, Livestock and Derived Products, Maroua, Cameroon. Email: goudoumaugust@gmail.com

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 (33°C). All the physicochemical parameters determined were significantly (p<0.001) higher than those determined for reference. Storage stability of both oils under 30°C showed faster deterioration than when stored at 20°C. The mean free fatty acid values (oleic acid) obtained for both oils when exposed at 30°C and 20°C 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.

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