Oxidative stability of a lipase-catalyzed transesterified palm stearin and palm kernel olein blend

B. S. Chu, H. M. Ghazali, O. M. Lai, Y. B Che Man, S. Yusof, M. S. A. Yusoff

Research output: Contribution to journalArticle

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 Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition.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 languageEnglish
Pages (from-to)207-215
Number of pages9
JournalJournal of Food Lipids
Volume7
Issue number3
DOIs
Publication statusPublished - Sep 2000
Externally publishedYes

Cite this

Chu, B. S. ; Ghazali, H. M. ; Lai, O. M. ; Man, Y. B Che ; Yusof, S. ; Yusoff, M. S. A. / Oxidative stability of a lipase-catalyzed transesterified palm stearin and palm kernel olein blend. In: Journal of Food Lipids. 2000 ; Vol. 7, No. 3. pp. 207-215.
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Oxidative stability of a lipase-catalyzed transesterified palm stearin and palm kernel olein blend. / Chu, B. S.; Ghazali, H. M.; Lai, O. M.; Man, Y. B Che; Yusof, S.; Yusoff, M. S. A.

In: Journal of Food Lipids, Vol. 7, No. 3, 09.2000, p. 207-215.

Research output: Contribution to journalArticle

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AU - Chu, B. S.

AU - Ghazali, H. M.

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AU - Yusof, S.

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AB - 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 Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition.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.

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