Comparative evaluation of palm oil color measurement using a prototype palm oil colorimeter

Abstract

The color of refined palm oil and palm oil products is conventionally measured using the manually operated Lovibond® Tintometer. In the present study, one manual/visual and three automatic colorimeters for the measurement of vegetable oil color were used for color measurements of refined palm oil. All colorimeters used were commercially available instruments except for an automatic palm oil colorimeter developed specifically for the measurement of palm oil color. The color values obtained from all four instruments were compared using the visually obtained readings as reference values. Results showed that all three automatic instruments gave correlation coefficients of greater than 0.9300 for red color measurements. In addition, the Student t‐test showed no difference between the analysis of red color using the visual method and the palm oil colorimeter. This investigation concludes that, although it is extremely difficult to reduce the lack of precision in color measurement of palm oil, a properly designed and calibrated automatic instrument may still be the better choice because reproducibility and repeatability are required in all standard test methods. The palm oil colorimeter offers a ready and relatively inexpensive solution to the problem of color matches based on visual observations.

Good practices of harvest and processing provide high quality Macauba pulp oil

“…Yellow color was remarkably reduced after neutralization, which may indicate that a large part of the carotenes was degraded because of the alkali and high temperature used in this step. Final yellow color value was 17, below maximum reported for palm oil . The red color intensified after degumming and neutralization, which could be related to increasing peroxides (Table ) in the oil, as oxidation compounds confers such color to vegetable oils .…”

“…The red color intensified after degumming and neutralization, which could be related to increasing peroxides (Table ) in the oil, as oxidation compounds confers such color to vegetable oils . It faded after bleaching, reaching a final intensity (2.4), below that usually shown by refined palm oil, between 2.6 and 3.2 .…”

A Comparative Study of the Properties of Six Sudanese Cucurbit Seeds and Seed Oils

“…Table 3 shows the color of oil samples from the six cucurbit species. The values are presented in the Lovibond Tintometer scale, the vegetable oil industry is familiar with the Lovibond color scale where the color scale used for measurement of color using our cucurbit oils is expressed in terms of Lovibond red and yellow units or values [21]. Crude oils seem to be dark in color as the color decreased through the processing steps [22] from Table 3 1.3 R), respectively.…”

Optimization of deacidification of low-calorie cocoa butter by molecular distillation

“…It is well known that high amounts of FFAs have adverse effects on the qualities of oils and fats, such as color, taste, and shelf life (Low, Lee, & Kong, 1998;Tan, Kuntom, Lee, & Low, 2004). Therefore, removal of FFAs from crude oils and fats is a crucial step in the production of refined edible oils and fats.…”

“…Color of edible oils and fats may deteriorate during refining processes, therefore color should be monitored in the oil industry, and that Lovibond method is widely used in the oil industry to assess the color of oils and fats (Tan et al, 2004). However, limited studies have been found in term of investigation into the effects of MD parameters on Lovibond color of edible oils and fats.…”