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Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed

Palm oil, which are part of human diet have shown significant changes in the quantity of saturated and unsaturated fatty acids during heat treatment occur. During the process of heating, oxidation degrade the quality of oils and reduces nutritional value. Therefore, the objective of this study was t...

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Main Author: Che Mohamed, Norasyikin
Format: Student Project
Language:English
Published: 2019
Subjects:
Fatty acids
Oils, fats, and waxes
Palm oil
Online Access:http://ir.uitm.edu.my/id/eprint/45162/1/45162.pdf
http://ir.uitm.edu.my/id/eprint/45162/
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spelling my.uitm.ir.451622021-06-21T06:42:53Z http://ir.uitm.edu.my/id/eprint/45162/ Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed Che Mohamed, Norasyikin Fatty acids Oils, fats, and waxes Palm oil Palm oil, which are part of human diet have shown significant changes in the quantity of saturated and unsaturated fatty acids during heat treatment occur. During the process of heating, oxidation degrade the quality of oils and reduces nutritional value. Therefore, the objective of this study was to evaluate any changes in percentage of fatty acid that occurs on fatty acid composition during heat treatment to the palm oil. Palm oil were investigated in this study by heat treatment up to their respective time periods for 0 hours, 2 hours, 4 hours, 6 hours and 8 hours respectively. The results palm oil showed an increase percentage in palmitic acid of saturated fatty acid (36.73% to 39.43%). In stearic acid and myristic acid did not show any change with an increase in heating time period. While unsaturated fatty acids which is oleic and linoleic showed that the percentage of fatty acid decrease with an increase in heating time period. Oleic acid decrease from 45.89% to 44.76% and linoleic acid decrease from 12.32% to 10.81%. Results showed that unsaturated fatty acid in palm oil had undergone oxidation process while saturated fatty acid does not undergone oxidation process. So, the oxidation of fatty acid in palm oil was occurred in this research. As a conclusion, palm oil can be considered as good cooking oil because it contain high amount of antioxidants, β-carotene, and vitamin E 2019-07 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/45162/1/45162.pdf ID45162 Che Mohamed, Norasyikin (2019) Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed. [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Fatty acids
Oils, fats, and waxes
Palm oil
spellingShingle Fatty acids
Oils, fats, and waxes
Palm oil
Che Mohamed, Norasyikin
Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed
description Palm oil, which are part of human diet have shown significant changes in the quantity of saturated and unsaturated fatty acids during heat treatment occur. During the process of heating, oxidation degrade the quality of oils and reduces nutritional value. Therefore, the objective of this study was to evaluate any changes in percentage of fatty acid that occurs on fatty acid composition during heat treatment to the palm oil. Palm oil were investigated in this study by heat treatment up to their respective time periods for 0 hours, 2 hours, 4 hours, 6 hours and 8 hours respectively. The results palm oil showed an increase percentage in palmitic acid of saturated fatty acid (36.73% to 39.43%). In stearic acid and myristic acid did not show any change with an increase in heating time period. While unsaturated fatty acids which is oleic and linoleic showed that the percentage of fatty acid decrease with an increase in heating time period. Oleic acid decrease from 45.89% to 44.76% and linoleic acid decrease from 12.32% to 10.81%. Results showed that unsaturated fatty acid in palm oil had undergone oxidation process while saturated fatty acid does not undergone oxidation process. So, the oxidation of fatty acid in palm oil was occurred in this research. As a conclusion, palm oil can be considered as good cooking oil because it contain high amount of antioxidants, β-carotene, and vitamin E
format Student Project
author Che Mohamed, Norasyikin
author_facet Che Mohamed, Norasyikin
author_sort Che Mohamed, Norasyikin
title Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed
title_short Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed
title_full Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed
title_fullStr Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed
title_full_unstemmed Effect heat treatment on degradation of fatty acid in cooking oil / Norasyikin Che Mohamed
title_sort effect heat treatment on degradation of fatty acid in cooking oil / norasyikin che mohamed
publishDate 2019
url http://ir.uitm.edu.my/id/eprint/45162/1/45162.pdf
http://ir.uitm.edu.my/id/eprint/45162/
_version_ 1703963385181241344
score 13.211869

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