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Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylgl...

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Main Authors: Phing Khor, Yih, Biow, Ing Sim, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Wang, Yonghua, Tan, Chin Ping
Format: Article
Language:English
Published: Taylor & Francis 2019
Online Access:http://psasir.upm.edu.my/id/eprint/81907/1/Quality%20profile%20determination%20of%20palm%20olein%20potential%20markers%20for%20the%20detection%20of%20recycled%20cooking%20oils.pdf
http://psasir.upm.edu.my/id/eprint/81907/
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spelling my.upm.eprints.819072020-09-04T03:52:21Z http://psasir.upm.edu.my/id/eprint/81907/ Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils Phing Khor, Yih Biow, Ing Sim Abas, Faridah Lai, Oi Ming Wang, Yong Wang, Yonghua Tan, Chin Ping In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200 °C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters. Abbreviations: ANOVA: analysis of variance; BPO: blended palm olein; DAG: diacylglycerol; FAME: fatty acid methyl ester; FFA: free fatty acid; HPLC: high-performance liquid chromatography; HPSEC: high-performance size exclusion chromatography; PC: principal component; PO: packet pure palm olein; PPO: pure palm olein; PCA: principal component analysis; SPE: solid-phase extraction; TAG: triacylglycerol; TPC: total polar compound Taylor & Francis 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81907/1/Quality%20profile%20determination%20of%20palm%20olein%20potential%20markers%20for%20the%20detection%20of%20recycled%20cooking%20oils.pdf Phing Khor, Yih and Biow, Ing Sim and Abas, Faridah and Lai, Oi Ming and Wang, Yong and Wang, Yonghua and Tan, Chin Ping (2019) Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils. International Journal of Food Properties, 22 (1). pp. 1172-1182. ISSN 1094-2912; ESSN: 1532-2386 10.1080/10942912.2019.1634098
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200 °C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters. Abbreviations: ANOVA: analysis of variance; BPO: blended palm olein; DAG: diacylglycerol; FAME: fatty acid methyl ester; FFA: free fatty acid; HPLC: high-performance liquid chromatography; HPSEC: high-performance size exclusion chromatography; PC: principal component; PO: packet pure palm olein; PPO: pure palm olein; PCA: principal component analysis; SPE: solid-phase extraction; TAG: triacylglycerol; TPC: total polar compound
format Article
author Phing Khor, Yih
Biow, Ing Sim
Abas, Faridah
Lai, Oi Ming
Wang, Yong
Wang, Yonghua
Tan, Chin Ping
spellingShingle Phing Khor, Yih
Biow, Ing Sim
Abas, Faridah
Lai, Oi Ming
Wang, Yong
Wang, Yonghua
Tan, Chin Ping
Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
author_facet Phing Khor, Yih
Biow, Ing Sim
Abas, Faridah
Lai, Oi Ming
Wang, Yong
Wang, Yonghua
Tan, Chin Ping
author_sort Phing Khor, Yih
title Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_short Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_full Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_fullStr Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_full_unstemmed Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
title_sort quality profile determination of palm olein: potential markers for the detection of recycled cooking oils
publisher Taylor & Francis
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/81907/1/Quality%20profile%20determination%20of%20palm%20olein%20potential%20markers%20for%20the%20detection%20of%20recycled%20cooking%20oils.pdf
http://psasir.upm.edu.my/id/eprint/81907/
_version_ 1677783015941472256
score 13.211869

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