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

doi:10.1111/j.1745-4522.2000.tb00172.x

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 journal › Article

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 Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition.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	https://doi.org/10.1111/j.1745-4522.2000.tb00172.x
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

@article{d8105fe9bdd94c1db62d98a08f77d92a,

title = "Oxidative stability of a lipase-catalyzed transesterified palm stearin and palm kernel olein blend",

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 Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition.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

author = "Chu, {B. S.} and Ghazali, {H. M.} and Lai, {O. M.} and Man, {Y. B Che} and S. Yusof and Yusoff, {M. S. A.}",

year = "2000",

month = sep

doi = "10.1111/j.1745-4522.2000.tb00172.x",

language = "English",

volume = "7",

pages = "207--215",

journal = "Journal of Food Lipids",

issn = "1065-7258",

publisher = "FOOD NUTRITION PRESS INC",

number = "3",

}

TY - JOUR

T1 - Oxidative stability of a lipase-catalyzed transesterified palm stearin and palm kernel olein blend

AU - Chu, B. S.

AU - Ghazali, H. M.

AU - Lai, O. M.

AU - Man, Y. B Che

AU - Yusof, S.

AU - Yusoff, M. S. A.

PY - 2000/9

Y1 - 2000/9

N2 - 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.

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.

U2 - 10.1111/j.1745-4522.2000.tb00172.x

DO - 10.1111/j.1745-4522.2000.tb00172.x

M3 - Article

VL - 7

SP - 207

EP - 215

JO - Journal of Food Lipids

JF - Journal of Food Lipids

SN - 1065-7258

IS - 3

ER -

Access to Document

10.1111/j.1745-4522.2000.tb00172.x