Chemical characteristics of palm oil biodeterioration

Abstract

Examination of the palm oil from dura and tenera varieties of the oil palm (Elaeis guineensis) Jacquin for growth of microorganisms (fungi and bacteria), revealed that tenera was more stable to bacteria and fungal deterioration while dura was less biostable. Determination of the chemical composition of the palm oil types revealed that crude protein contents of the fresh oil samples which ranged from 0.037 to 0.066% were lower than those kept under different conditions. A tenera oil sample (80S, sample 8) had the highest free fatty acid (14.76%) while a dura oil sample (10 OJ, sample 10) had the lowest (4.46%). The peroxide values (PV) of the fresh oil sample were low (0.00 – 10.40mEq/kg). The iodine values of the fresh oil samples were lower (23.57 – 48.95) than those kept under different conditions (40.32 – 70.43). Palm oils should not be stored for a long time because of deterioration. Keywords: