Evaluation of quality parameters for fresh, used and recycled palm olein

Khor YP 1 , Sim BI 1 , Abas F 2 , Lai OM 3 , Wang Y 4 , Nehdi IA 5 Show all authors , Sbihi HM 5 , Gewik MM 5 , Tan CP 1

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
  • 2 Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
  • 3 Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
  • 4 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China
  • 5 College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia
J Sci Food Agric, 2019 Dec;99(15):6989-6997.
PMID: 31414493 DOI: 10.1002/jsfa.9989

Abstract

BACKGROUND: Recycled oil has emerged as a significant food safety issue and poses a major threat to public health. To date, very limited studies have been conducted aiming to detect the adulteration of used and recycled palm olein in refined, bleached and deodorized palm olein (RBDPO). In the present study, oil samples that underwent controlled heating and deep-frying studies were refined using the common oil refining procedure to simulate the production of recycled oil. Polymerized triacylglycerol (PTG), oxidized monomeric triacylglycerols (oxTAGs), such as epoxy, keto and hydroxy acids, and caprylic acid have been proposed as potential indicators for tracking the adulteration of recycled oil.

RESULTS: For PTG, triacylglycerol oligomers and dimers showed a significant increase (P 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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