DETERMINATION OF THE FACTORS THAT AFFECT THE QUALITY AND STABILITY OF PHYSICALLY REFINED PALM OIL

This work investigated the role of the bleaching stage on the quality and stability of physically refined palm oil. Raw palm oil obtained from Adah palm in Imo State, was characterized before and after refining and used in the investigation. The result showed that colour reduction depends on the conditions of bleaching and the nature of the bleaching clay used. It was established that reduction during deodorization, is mainly due to the decomposition of the carotene pigments at the temperature of deodorization. The stability standard of the refined oil was measured in terms of colour, Free Fatty Acid, Peroxide Value and Anisidine Value, which were compared with those of the American Oil Chemist Society (AOCS)