Abstract—Palm oil is naturally free from trans-fat with equally saturation and unsaturation fatty acids. The absence of large amount of highly unsaturated fatty acids indicates that palm oil have good stability at high temperature. Therefore, the main goal of this work was to investigate the thermal stability of standard quality palm oil when refined by 4 different altered refining processes as compared to premium quality palm oil. Standard crude palm oil was treated with different refining parameters and followed by a 5-day thermal stability monitoring at 90oC. Initial and treated samples were analyzed for its FFA (free fatty acid) %, PV (peroxide value), AnV (anisidine value), TOTOX (total oxidation), UV, colour, tocopherol and total polar compound at initial, 1st day, 3rd day and 5th day. The results showed that refining process with 2-stage bleaching conditions exhibited positive correlation or similar properties to premium quality palm oil, except for color darkening effect (r=0.997). Further study need to be carried out to fine tune the refining duration towards achieving desired color stability.
 

Index Terms—CPO, refining, bleaching

Cite: Haniza Ahmad, May Thang Yin Mee, Ahmadilfitri Mohd. Noor, and Mohd Suria Affandi Yusoff, "Thermal Stability Evaluation of Refined Bleached Deodorized Palm Oil (RBDPO) from Different Refining Parameters for Standard Crude Palm Oil," International Journal of Food Engineering, Vol. 4, No. 1, pp. 36-39, March 2018. doi: 10.18178/ijfe.4.1.36-39