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Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils


Phing Khor, Yih and Biow, Ing Sim and Abas, Faridah and Lai, Oi Ming and Wang, Yong and Wang, Yonghua and Tan, Chin Ping (2019) Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils. International Journal of Food Properties, 22 (1). pp. 1172-1182. ISSN 1094-2912; ESSN: 1532-2386


In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200 °C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters. Abbreviations: ANOVA: analysis of variance; BPO: blended palm olein; DAG: diacylglycerol; FAME: fatty acid methyl ester; FFA: free fatty acid; HPLC: high-performance liquid chromatography; HPSEC: high-performance size exclusion chromatography; PC: principal component; PO: packet pure palm olein; PPO: pure palm olein; PCA: principal component analysis; SPE: solid-phase extraction; TAG: triacylglycerol; TPC: total polar compound

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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1080/10942912.2019.1634098
Publisher: Taylor & Francis
Keywords: Polymerized triacylglycerol; Monomeric oxidized triacylglycerol; Total polar compound; Fatty acid composition; Smoke point; Oil safety
Depositing User: Mr. Sazali Mohamad
Date Deposited: 04 Sep 2020 03:52
Last Modified: 04 Sep 2020 03:52
Altmetrics: http://www.altmetric.com/details.php?domain=psair.upmedu.my&doi= 10.1080/10942912.2019.1634098
URI: http://psasir.upm.edu.my/id/eprint/81907
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