Protection of oils and fats against oxidative deterioration with special reference to palm oil
1982
Abdul Gapor Mohammed Top | Ong, A.S.H.
Quality deterioration of oils and fats caused by the oxidation of unsaturated fatty acid components results in adverse effects on oxidative stability, organoleptic and nutritional properties of edible oils and fats. In crude palm oil, oxidation causes poor beachability. Quality is an important aspect of consumers consideration. This paper deals with the mechanisms of oxidation and inhibition and various approaches for protecting the oils and fats against oxidative deterioration. Oils and fats are protected against oxidative deterioration by the action of natural and/or synthetic antioxidants. Tocopherols and tocotrienols are natural antioxidants. Addition of synthetic oxidant like tertiarybutyehydroquinone (TNBHQ) alone or with citric acid gives the best protection on palm oil or its products. Conditions conducive to oxidation process such as high temperature, exposure to air and trace metals contamination should be avoided. Good practice in storage handling and transportation and minimization of trace metals contamination should also be considered
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