Preprocessing Factors Affected Free Fatty Acid Content in Crude Palm Oil Quality

Edyson, Edyson; Murgianto, Fitrah; Ardiyanto, Adhy; Astuti, Erika Juli; Ahmad, Melina Putri

doi:10.18343/jipi.27.2.177

Cited by 5 publications

(4 citation statements)

References 11 publications

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“…Mele and Giuffré (2018) suggested that environmental, agronomic, and genetic factors such as climate, tree age, and species could affect the oil content of fruits. This finding was supported by Edyson et al (2022) and Zaouay et al (2020) who found that fruit maturity, variety, handling, and pest infestations significantly influenced the fruit's oil content. Therefore, it was initially expected that the results would be insignificant since both RT and RS belong to the same genetic type, which is red colour Rambutan Nephelium lappaceum (Anak Sekolah/ Clone R191).…”

Section: Oil Contentmentioning

confidence: 57%

Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores

Izhar,

Zubairi,

Nurzahim

et al. 2024

JSM

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Rambutan (Nephelium lappaceum), a tropical fruit cherished for its succulent flesh and vibrant appearance, is cultivated extensively across various regions worldwide. However, despite its popularity, the fruit faces challenges related to particulate contamination during the harvesting process. Particulate matter contamination refers to the presence of solid or liquid particles suspended in the air or adhered to the fruit's surface, posing potential risks to both consumer health and fruit quality. Hence, this study aims to identify the factors in rambutan that could cause sore throats by analysing its physicochemical properties and conducting a microbiological study. For this study, two samples of rambutan fruit which are rambutan sold in stores (RS) and rambutan freshly harvested from the tree (RT) were collected and analysed for their external peel, internal peel, and pulp parts (n = 3). The assessment included the weight of visible fine dirt, pH value, oil content, surface morphology and total coliform (TPC). The results showed that the weight of visible fine dirt on RT external peel (93.50 ± 5.00 mg) and the pH value of its external peel and pulp (4.17 ± 0.00 - 5.17 ± 0.00) were significantly higher and more acidic (p<0.05) than those of RS. However, there were insignificant differences (p>0.05) in oil content (0.36 ± 0.7 - 0.38 ± 0.8%) between the external peels of the rambutan samples. Additionally, the surface morphology and image analysis of RS showed more foreign particles, represented as black or white dots on its internal peel and pulp, compared to RT, which was suspected to be yeast. Moreover, the total coliform count for both samples was significantly different (p<0.05) in their external peel and pulp, but it was still within the safe eating limit. The study concluded that environmental pollution and contamination during rambutan handling could cause sore throat.

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Section: Oil Contentmentioning

confidence: 57%

Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores

Izhar,

Zubairi,

Nurzahim

et al. 2024

JSM

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“…At ambient temperature, the extracted crude palm oil contains carotenes, which are subsequently discarded. The hydrolysis of fatty acids during the extraction process is the primary mechanism responsible for the production of free fatty acids in palm oil [12][13][14][15][16][17]. In addition, free fatty acids occur naturally in crude palm oil and can be generated through various processes.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the effect of time and heat on free fatty acid levels in dura and tenera palm oil

Ebenezer Baako,

Aba Akebi Atta-Eyison

2024

Int. J. Sci. Res. Arch.

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Palm oil is one of the most extensively used edible oils in the world due to its low cost relative to other edible oils. Free fatty acids in palm oil are a key feature linked to its quality and commercial value. Palm oils which have high free fatty acids content are poor in quality and suffer significant losses during the refining process and also affect consumer’s health. Free fatty acids in palm oil were determined by titration method with a preferable index showing the comparison among Zomi palm oil, Abepa palm oil and Agric palm oil with three different storage times after production. The free fatty acid contents by prolonged heating of the palm oils at a standard temperature were determined. Different time ranges in five trials of heating of the samples of palm oil were performed. High free fatty acid content was observed with longer storage and heating. The Zomi palm oil had the highest free acid content while the Agric palm oil had the lowest free fatty acid content after four minutes of heating.

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“…Several researchers have claimed that, apart from the endogenous lipases, exogenous lipase, which is produced from microbial sources, may also play a role in FFA accumulation in oil palm fruits [10,11]. Previous studies have reported that pre-and post-harvesting factors, such as pest attacks, the maturity of fruits, handling, and delayed delivery to the mill, are the main causes of increased FFAs in both FFB and LF [10,12].…”

Section: Introductionmentioning

confidence: 99%

Free Fatty Acid Formation Points in Palm Oil Processing and the Impact on Oil Quality

Tan¹,

Nair²,

Zakaria³

et al. 2023

Agriculture

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Background: The level of free fatty acids (FFAs) is an important oil quality index that is consistently measured at mills and refineries to ensure that palm oil is within specification limits. FFAs can accumulate at any point throughout the process, for example, during fresh fruit bunch (FFB) harvesting or during the mill process before sterilisation. Another key contributor to FFA build-up is loose fruit (LF), which is collected following FFB harvesting and is commonly processed together with FFB into crude palm oil (CPO) at the mill. The aim of this study was to identify pivotal points of FFA formation during the process of crude palm oil production. Results: The present study shows that the highest FFA accumulation occurred during the conveying process at the mill before sterilisation due to significant fruit damage. The rapid formation of FFA occurred during the first 15 min of oil palm fruit bruising. A minimum temperature of 60 °C for one hour was needed to deactivate the lipase activity, which is responsible for FFA formation. Blending high-FFA CPO with standard CPO affected indices of palm oil quality, such as the deteriorated peroxide value (PV) and anisidine value (AV), and particularly worsened the bleachability index (DOBI). Conclusions: This study suggests that the conveyor system in the mill could be the prime area to focus on in terms of FFA reduction, along with minimising bruising events. In addition, loose fruits (LF) with high FFA content should be processed separately from FFB, and high-FFA CPO derived from LF should not be mixed with standard CPO.

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Preprocessing Factors Affected Free Fatty Acid Content in Crude Palm Oil Quality

Cited by 5 publications

References 11 publications

Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores

Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores

Analysis of the effect of time and heat on free fatty acid levels in dura and tenera palm oil

Free Fatty Acid Formation Points in Palm Oil Processing and the Impact on Oil Quality

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