Abstract
A palm stearin (PS) and palm kernel olein (PKO) blend at ratio 1:1 (by weight) was enzymatically transesterified. The oxidative stability of the blend, its control (without transesterification) as well as the PS and PKO were evaluated in a conventional oven at 60C for two weeks. Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition. The transesterified blend was found to be more susceptible than the control to oxidation during storage. PS exhibited the largest change in oxidative parameters employed, mainly due to its high level of unsaturated FA.
| Original language | English |
|---|---|
| Pages (from-to) | 207-215 |
| Number of pages | 9 |
| Journal | Journal of Food Lipids |
| Volume | 7 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Sep 2000 |
| Externally published | Yes |
Cite this
Chu, B. S., Ghazali, H. M., Lai, O. M., Man, Y. B. C., Yusof, S., & Yusoff, M. S. A. (2000). Oxidative stability of a lipase-catalyzed transesterified palm stearin and palm kernel olein blend. Journal of Food Lipids, 7(3), 207-215. https://doi.org/10.1111/j.1745-4522.2000.tb00172.x