EFFECT OF BLEACHING AND DEGUMMING ON THE PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF PALM OIL

The crude palm oil obtained from a local market in Kwali Area Council Abuja, Nigeria was bleached and some portion of the bleached oil was degummed to ascertain the effect of bleaching and degumming on the physicochemical and antioxidant properties of the oil samples. The physicochemical properties were carried out by using standard methods. The antioxidant properties was measured in terms of hydrogen or radical scavenging ability using the stable radical 1,1–Diphenyl–2–Picrylhydrazyl (DPPH). The physicochemical analysis results showed that acid value, saponification value, unsaponifiable matter, iodine value decreases as the oil is bleached and degummed, while the peroxide value increases as the oil is bleached and degummed. The volatile matter decreases from 0.28+0.56 for crude palm oil (CPO) to 0.07+0.87 for bleached palm oil (BPO) but increases as the oil is degummed. The antioxidant activities decreases as the oil is bleached and degummed and also show a weak activity compared to vitamin C a known antioxidant drug. This studies was able to establish the fact that bleaching and degumming palm oil has effect on the physicochemical and antioxidant properties of the oil