Determination of free fatty acids in palm oil samples using non-aqueous flow injection titrimetric method

Saad, Bahruddin; Ling, Cheng Woon; Jab, Sariff; Lim, Boey Peng; Ali, Abdussalam Salhin Mohamad; Wai, Wan Tatt; Saleh, Muhammad Idiris

doi:10.1016/j.foodchem.2006.05.051

Cited by 75 publications

(45 citation statements)

References 21 publications

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“…Another constraint in FFB manual quality inspection is the risk of damage and injury to FFBs during inspection, which should be avoided, since it will reduce the quality of oil due to increment of FFA level in the fruits caused by acceleration of lipolytic activity (Hadi et al, 2009). Level of FFA determines the price and quality of crude palm oil (CPO) produced, and affects the decision on method of production, storing and marketing of the CPO (Saad et al, 2006). To address these problems, a non-destructive, rapid and cost effective examination system that can determine ripeness and estimate the OC and FFA level in every FFB is required.…”

Section: Introductionmentioning

confidence: 99%

Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

Makky

Soni

Salokhe

2014

International Agrophysics

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A b s t r a c t. In this research a non-destructive, rapid and cost effective examination machine for the estimation of the ripeness fraction, oil content and free fatty acid level in oil palm fresh fruits bunch was developed. The automatic machine-vision based inspection system provided consistency, rapid estimation and acceptable accuracy results in non-destructive manner. Fresh fruits bunch samples from Tenera cultivar (7 to 20 years trees) were taken from Cimulang plantation, Bogor, Indonesia. Two statistical analysis methods were used: a forward stepwise multiple linear regression analysis and a multilayer-perceptron artificial neural network analysis. The best prediction of ripeness and oil content models were obtained using the latter method, while the best free fatty acid prediction model was developed by the first method. The models were then employed in the machine-vision inspection systems of the machine. The system best prediction accuracy of ripeness, oil content and free fatty acid models was 93.5, 96.41, and 89.32%, with standard error of prediction being 0.065, 0.044 and 0.068, respectively. The system was tested through a series of field tests, and successfully examined more than 12 t of fruits bunch per hour, without causing damage.K e y w o r d s: oil palm, fresh fruits bunch, automatic quality inspection, machine vision, non-destructive evaluation

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Section: Introductionmentioning

confidence: 99%

Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

Makky

Soni

Salokhe

2014

International Agrophysics

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“…The instrumental determination of individual FFA is carried out usually by gas chromatography (GC), high performance liquid chromatography (HPLC) or capillary electrophoresis (CE), where the sample is subjected to pre-treatments such as liquid-liquid extraction (LLE) or solid-phase extraction and derivatization [7,8]. Such treatments are necessary either to increase the volatility of the analytes for GC or improve the sensitivity of analytes for HPLC and CE methods.…”

Section: Introductionmentioning

confidence: 99%

A Novel Approach for Determination of Free Fatty Acids in Vegetable Oils by a Flow Injection System with Manual Injection

Ayyıldız¹,

Kara²,

Sherazi³

2011

Lipids

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A non-aqueous flow injection method for determining free fatty acid (FFA) content in corn and sunflower oil samples was developed. A single-line manifold system was built by modification of an HPLC for flow injection analysis (FIA). Without pre-treatment, oil samples were injected into a n-propanol solution containing KOH and phenolphthalein (PHP). The main parameters, such as flow rate of carrier phase, length, geometry, inner diameters of the coils and reagent concentration were all optimized. The proposed FIA method was validated for precision, accuracy, linear region, limit of detection (LOD) and limit of quantification (LOQ). The intra- and inter-day measurements of the precision of the method were found to be within the limits of acceptance criteria (RSD < 1%), and were rugged when the method was performed by a different analyst. The linear concentration range was calculated as 0.09-1.50 and 0.07-1.40 FFA% for corn and sunflower oils, correspondingly. The LOD and LOQ were found to be 7.53 × 10(-4)-2.28 × 10(-3) oleic acid % and 7.11 × 10(-4)-2.23 × 10(-3) oleic acid % for corn and sunflower oils, respectively. The results were compared with those obtained by the AOCS (Ca-5a-40) method using statistical t and F tests, and a significant difference was not observed between the methods at a 95% confidence level. The proposed method is suitable for quality control of routine applications due to its simplicity, high sample throughput, and economy of solvents and sample, offering considerable promise as a low cost analytical system that needs minimum human intervention over long periods of time.

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“…The free fatty acid (FFA) value of the samples and the control were analyzed by use titrimetry and instrumental analysis using FTIR. 29,30 The data were processed using a computer program. After that, parametric statistical test and one way ANOVA were performed followed by LSD test to determine the significance of differences in the levels of free fatty acids from four samples groups.…”

Section: Methodsmentioning

confidence: 99%

Effect of Adding Granul Basil (Ocimum americanum) as Antioxidants in Fried Foods

Dinata

Supriadi

Djafar

et al. 2015

IJPST

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Basil is one of medicinal plants in Indonesia that has been used empirically as antimicrobes, analgetic, antiinflammatory, antivirus, antitumor, and antioxidants that prevented ischemia. This research aimed to investigate the effect of adding granule ethanol extract of basil leaves (Ocimum americanum) as antioxidant to capture free radicals in fried foods. The antioxidant activity of ethanol extract of basil leaves with DPPH determinated by IC 50 , comparing the antioxidant activity of the granule and the control by determination of quality properties of oil and food after frying using Fourier Transfor Infra Red (FTIR) spectra, and quantitative parameters by determination percentage of free fatty acid (FFA). Results of maceration with ethanol 15.94% w/w, total ash content 9.85%, water soluble ash content 3.98%, acid insoluble ash content 3.98%, water soluble extract 25.89%, ethanol soluble extract 12.76%, water content 6.87%, drying shrinkage 11.19%. Testing the antioxidant activity of the ethanol extract of basil leaves with DPPH gave IC 50 of 80.55 ppm.

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Determination of free fatty acids in palm oil samples using non-aqueous flow injection titrimetric method

Cited by 75 publications

References 21 publications

Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

A Novel Approach for Determination of Free Fatty Acids in Vegetable Oils by a Flow Injection System with Manual Injection

Effect of Adding Granul Basil (Ocimum americanum) as Antioxidants in Fried Foods

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