PHYSICAL, CHEMICAL CHARACTERISTICS AND OXIDATION STATE OF BRAZILIAN PALM OILS

Authors

  • IVALDO NIDIO SITONIO TRIGUEIRO Universidade Federal da Paraíba
  • MARILENE DE VUONO CAMARGO PENTEADO Universidade Federal da Paraíba

DOI:

https://doi.org/10.5380/cep.v11i2.14279

Keywords:

ÓLEO DE DENDÊ - CARACTERÍSTICAS FÍSICO-QUÍMICAS, ÓLEO DE DENDÊ - ESTABILIDADES. PALM OIL

Abstract

Free fatty acids (palmitic acid), peroxide value, iodine value, refractive index and TBA number were analysed in crude, caiaué and refined palm ails from different states of Brazil. The stability of crude and refined oils stored at room temperature (26°C) and refrigerator (5°C) were also studied. The data obtained in this study showed high refractive index values (1.4551 - 1.4680) and high free fatty acids (2.36 to 24.66 % o f palmi tic acid). The TBA numbers presented values between 1.486 and 6.935 x 10-5 Tetraetoxipropan sol. Low peroxide value were obtained in all samples (1.94 to 5.95 meq/kg). A significant increase in peroxide values in both refined ails was observed. There was also a similar increase in TBA number.

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How to Cite

TRIGUEIRO, I. N. S., & PENTEADO, M. D. V. C. (1993). PHYSICAL, CHEMICAL CHARACTERISTICS AND OXIDATION STATE OF BRAZILIAN PALM OILS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 11(2). https://doi.org/10.5380/cep.v11i2.14279

Issue

Vol. 11 No. 2 (1993)

Section

Artigos

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