A quality assessment of crude palm oil marketed in Bahia, Brazil

• Autores: D. T. de Almeida, i. L. Nunes, P. L. Conde, R. P. S. Rosa, W. F. Rogério
• Localización: Grasas y aceites, ISSN-e 1988-4214, ISSN 0017-3495, Vol. 64, Nº 4, 2013, págs. 387-394
• Idioma: inglés
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• Resumen

  • The characteristics of the quality of crude palm oil (CPO) and crude palm olein (CPOL) produced in the states of Bahia and Pará were investigated. Twelve oil samples were analyzed; 2 (CPO) were from Pará (produced industrially), while the other 10 were from Bahia (3 CPOs and 3 CPOLs produced industrially, while 1 CPOL and 3 CPOs were traditionally processed). The chemical analyses included the determination of fatty acid methyl esters (FAME), free fatty acids (FFA%), peroxide value (PV), induction time (IT), total carotenoids (TC) and total polar compounds (TPC). The major saturated fatty acids in these samples were palmitic (34.79-42.89 g 100 g�1) and stearic (4.49-5.84 g 100 g�1) acid, and the main unsaturated fatty acids were oleic (37.31-43.69 g 100 g�1) and linoleic (9.04- 12.74 g100 g�1) acid. All samples produced in Bahia exhibited higher FFA (6.77-13.49%) and TPC (13.71-19.50%) levels than permitted in the international quality standards, unlike the samples produced in Pará. TC, PV and IT ranged from 422.1 to 584.2 mg g�1, 1.32 to 3.7 meq O2 kg�1 oil and 1.72 to 4.66 h, respectively. PV, FFA and TPC were inversely correlated with TC and IT. The use of inappropriate oil extraction processes in Bahia is clearly becoming a food safety problem.