Abstract
The effect of different extraction methods on the qualityof crude palm oil processed using traditional (local) and mechanical methods in selected areas of Rivers and BayelsaStates and their storage stability were investigated.Certain quality determining parameters such as free fatty acids (FFA), peroxide value (PV), saponification value (SV),moisture, impurities and volatile matter (MIV) content weredetermined prior to and after storage for three months. The free fatty acids (FFA) ranged from 7 to 19 percent, peroxidevalue (PV) ranged from 3 mEq/kg to 6 mEq/kg and moisture, impurity and volatile matter (MIV) ranged from 0.21 to 0.64 percent for locally extracted crude palm oil samples and mechanically extracted crude palm oil samples. There was no significant difference (p > 0.05) in the FFA of samples A and E before and after storage for 3 months. Also two of thelocally extracted crude samples (A and E) stored better whileone of the samples (D) showed a high level of deteriorationas shown in its high levels of FFA, PV and IV values. SamplesA and E resulted in a better quality of oil in terms of FFA (av. 7.25%) and PV (av. 4.5 meg/kg) when compared to the mechanically extracted one (sample C) with FFA (10.0%) and PV (5.78 mEq/kg). However, all the locally and mechanically extracted crude palm oil samples could not meet the industrial and international standard quality for crude palm with FFA (2–5%) and PV (2–3.5 mEq/kg). Among the three different storage containers used under different storage conditions, plastic containers (PC) resulted in a better storage stability of the crude palm oils in terms of FFA, SV, and IV than transparent bottles stored on shelves (TBS) and amber-coloredbottles stored on the bare floor (BPF).
Similar content being viewed by others
References
Opeke LK (1992) Tropical Tree Crops. Ibadan: Spectrum Books pp 252–273.
Denenu EO, Eze JN (1983) The quality of locally processed palm oil: a comparison of processing methods. Nig Food J 1: 123–127.
Porim (1983) Quality of palm oil. Palm Oil Research Institute of Malaysia, Paper No. 10.
Oyelola OO (1979) Palm oil processing. In: Focus on the Vegetable Fat and Gils. Lagos: Nigerian Institute of Food Science and Technology, pp 8–20.
Pritchard JLR (1975) Refining of palm oil. J Chem Ind 20: 899–902.
Okpala KO, Nwoke MN (1989) The palm oil bleaching capacity of various Nigerian clay deposits. Int J Food Sci Technol 24: 647–651.
AOAC (1984) Official Methods of Analysis, 14th edn. Washington, DC: Association of Official Analytical Chemists.
Steel RG, Torrie JH (1960) Principles and Procedures of Statistics. New York: McGraw-Hill.
Shaw BD, Tribe GK (1983) Use of activated earths in palm oil refining and their effects on trace metal contaminants. In: Proceedings of the Conference on Palm Oil Product Technology in the Eighties. Kuala Lumpur: Palm Oil Research Institute of Malaysia, pp 115–121.
Zschau W (1984) The use of bleaching earth in fatty acid production. J Am Oil Chem Soc 61: 214–218.
Cornelius JA (1977) International standards for palm oil. J Am Oil Chem Soc 54: 943–948.
Jegede MO (1974) A survey and comparison of free fatty acid and moisture content of locally and mechanically produced palm oil in Lagos andWestern States of Nigeria. Nig. Stored Prod. Res. Inst. Technical Report No. 8.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Akusu, M.O., Achinewhu, S.C. & Mitchell, J. Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa States, Nigeria. Plant Foods Hum Nutr 55, 119–126 (2000). https://doi.org/10.1023/A:1008197612350
Issue Date:
DOI: https://doi.org/10.1023/A:1008197612350