IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10. NO. 3 2024
DOI: 10.56201/rjfsqc.v10.no3.2024.pg18.31

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Food Quality Parameters of Crude Palm oil extracted from three varieties of Palm fruits from Nigeria

Sunday Peter Ukwo and Emem Michael Akpan

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Abstract

This study was conducted to assess some food quality parameters of crude palm oil extracted from three varieties of palm fruits (Dura, Pisifera and Tenera). Crude palm oil obtained through traditional extraction process were subjected to physicochemical analysis, mineral and vitamin content using standard methods of analysis. Results of physicochemical properties indicated values of specific gravity and refractive index did not show significant different at (p > 0.05) slip melting point varied from 36 to 38°C, acid value ranged from 6.679 to 10.942%. Free fatty acid ranged from 3.048 to 4.993% with the Tenera palm oil as the lowest. Peroxide value ranged from 1.349 to 1.868 meqO2/kg with Tenera palm oil having the highest value while the iodine value varied from 50.724 to 52.429wij’s with the Tenera palm oil having the highest value. Moisture and volatile matter content ranged from 0.196 to 0.343% with the Dura palm oil having the highest value while Pisifera palm oil had the lowest. Mineral content indicated low phosphorus, sodium and potassium content while calcium ranged from 12 to 28 mg/100g and magnesium ranged from 26.73 to 43.74 mg/100g for Dura and Tenera palm oil respectively. Vitamin A content indicated Dura (464 mg/g), Pisifera (335 mg/g) and Tenera (178 mg/g).. Tenera palm oil recorded the highest value of Vitamin E content while Tenera was the lowest These quality indicators are important parameters for choosing oil palm fruits variety for industrial and domestic oil production.

keywords:

Palm oil, Physiochemical properties, Food quality, Varieties, Nigeria

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