Publication:
Physicochemical Properties of Refined Palm Cooking Oil and Used Palm Cooking Oil

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dc.ConferencecodeUniv Kuala Lumpur Branch, Malaysian Inst Chem & Bioengineering Technol
dc.ConferencedateNOV 07-08, 2018
dc.ConferencelocationMelaka, MALAYSIA
dc.ConferencenameInternational Conference on Chemical Sciences and Engineering (ICCSE) - Advance and New Materials
dc.contributor.authorYahya, Sen_US
dc.contributor.authorRazali, FHen_US
dc.contributor.authorHarun, FWen_US
dc.date.accessioned2024-05-29T02:59:07Z
dc.date.available2024-05-29T02:59:07Z
dc.date.issued2019
dc.descriptionMaterials Today: Proceedings Volume 19, Part 4, 2019, Pages 1166-1172en_US
dc.description.abstractIn public restaurants, food frying is conducted in the same oil and recycled for the same usage for several days. However, during household frying, the cooking oil is changed after several usage. Obviously, the conditions of the cooking oil changed depend on frying styles and the types of material fried. In this study, three different cooking oils; refined palm cooking oil purchased from local market (CO), used palm cooking oil collected from household (UCO-H) and from restaurants (UCO-R) were selected to examine the colour, acid value (AV), saponification value (SV), ester value (EV), molecular weight (MW), percentage of free fatty acid (% FFA), density, water and impurities contents. Colour was observed by naked eyes, AV and SV were analyzed based on PORIM Test Method (1995). EV was calculated according to The United States Pharmacopeia USP 29 NF 24, while MW was calculated from SV and AV results. Density was measured at 20 degrees C, percentage of water content was analyzed by heating and weighing while impurities content was studied by filtering and weighing. The results showed that as frequency of frying increased, the colour of cooking oil become darker from the CO. The AV was always depend on % FFA. The % FFA of UCO-H and UCO-R were differed by 0.35 % and 2.15 % respectively compared to CO (2.20 %). Meanwhile, the density, water content and impurities content were also increased slightly compared to CO. The SV was found increased slightly for both UCO-H (207.41 mg of KOH/g) and UCO-R (204.74 mg of KOH/g) as compared to CO (200.59 mg of KOH/g). The value of ester was remained constant for UCO-R with value 196.04 mg of KOH/g in comparison with the EV of CO which is 196.19 mg of KOH/g. While for UCO-H sample, the EV increased to 202.32 mg of KOH/g. In conclusion, according to the physicochemical characteristics, the colour became darker while AV, % FFA, density, water content and impurities content increased with frying period. However, the SV and EV were not depending on frying period but they changed according to the type of reaction occurred during frying; among the components inside the oil or between oil components with the food contents. (C) 2019 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doihttps://doi.org/10.1016/j.matpr.2019.11.010
dc.identifier.epage1172
dc.identifier.issn2214-7853
dc.identifier.scopusWOS:000507461800010
dc.identifier.spage1166
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2214785319336831
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11723
dc.identifier.volume19
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherElsevieren_US
dc.relation.ispartofMaterials Today-Proceedingsen_US
dc.sourceWeb Of Science (ISI)
dc.subjectAcid valueen_US
dc.subjectsaponification valueen_US
dc.subjectester valueen_US
dc.subjectmolecular weighten_US
dc.subjectused cooking oilen_US
dc.subjectdensityen_US
dc.subjectwater content and impuritiesen_US
dc.titlePhysicochemical Properties of Refined Palm Cooking Oil and Used Palm Cooking Oilen_US
dc.typeArticleen_US
dspace.entity.typePublication

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