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008 120316t2011 my a f m 001 0 eng d
020 _aTHE0004811(Local)
039 9 _a201905151542
_bsmfh
_c201710031623
_daishah
_c201203161206
_dida
_y201203161107
_zida
040 _aUMP
090 _aTP684.P3 A36 2011 rs Thesis
100 0 _aAini Norhidayah Mohamed
245 1 0 _aDetermination of thermal oxidation marker of frying palm oil in relation to total polar compounds /
_cAini Norhidayah Mohamed
260 _aKuantan, Pahang :
_bUMP,
_c2011
300 _axvii, 119 p. :
_bill. (some col.) ;
_c30 cm. +
_e1 CD-ROM
502 _aThesis (Master of Science in Industrial Chemistry) -- Universiti Malaysia Pahang - 2011
504 _aBibliography : p.104-118
520 3 _aThermally oxidized oil such as recycled cooking oil and repeatedly used oil were reported to impose deleterious effect to health. In light of the presence of those oils in the market and food preparation process, this study was carried out to differentiate between fresh and thermally oxidized oil and propose parameter that can replace total polar compounds (TPC), the international standard in determining oil degradation status but it is time consuming. In this study, samples were fresh oil, oil subjected to controlled heating and frying in the laboratory at 180 °C to 200 °C for 6 hr and waste oils collected from various food outlets. The differences between fresh and thermally oxidized oil were evaluated based on several parameters; total polar compounds (TPC), fatty acids composition, short chain fatty acids, trans fatty acid, iodine value (IV), free fatty acids (FFA) content, adsorption at 233 and 269 nm under ultra violet (UV) spectrum and oil color. Results showed that fresh and thermally oxidized samples had significantly different level of total polar compound. Color index or absorption at 420 nm showed good correlation (r= 0.848) to TPC but depended on frying parameter especially the food medium. Thermally oxidized oil had decrease in unsaturated fatty acids and increase in saturated fatty acids content. No trans fatty acid was detected in all samples. Short chain fatty acid, the octanoic acid (C8:0) only present in thermally oxidized oil, with correlation of r= 0.750 to TPC. Free fatty acids level showed good correlation (r= 0.863) to TPC but depended on frying parameter especially the moisture content. Iodine value showed acceptable correlation (r = 0.5602) to TPC, however no significant difference between fresh and thermally treated oil. Absorption at 233 and 269 nm, showed correlation of r= 0.8469 and r= 0.8295 to TPC respectively. The presence of octanoic acid (C8:0) was proposed to be used as marker component to differentiate between fresh and thermally oxidized oil as it only present in the later, with simple analytical procedure to be applied as routine analysis and showed good correlation with total polar compounds (r= 0.750).
650 0 _aPalm oil
650 0 _aPalm oil
_xOxidation
650 0 _aPalm oil
_xHeat treatment
_xAnalysis
856 4 0 _uhttp://ecollib.ump.edu.my/3909/
_zAccess in library only
999 _aVIRTUA40
_c3113
_d3119
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*6502*8560*9992