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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 8 | Page No.: 701-704
DOI: 10.3923/ajft.2011.701.704
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Monitoring the Free Fatty Acid Level of Crude Palm Oil Stored under Light of Different Wavelenghts

Oyem H. Henry

The effect of light of different colours (wavelength) on the Free Fatty Acid (FFA) value of stored crude palm oil is hereby reported. Equal portions of the palm oil samples were stored in an environment of red, blue and green lights, respectively for a period of 21 days. Aliquots were taken from each of these samples at two days interval for analysis. And the FFA values obtained plotted against the number of days of storage. Results obtained indicate that the FFA values of the oil increased with storage time. Also and more revealing is the fact that the FFA values of the samples did not follow any established order, especially as related to the spectrum of light.
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  •    A Review: Aspects of the African Oil Palm (Elaeis guineesis jacq.) and the Implications of its Bioactives in Human Health
  •    Effects of Light Intensity on Orthosiphon stamineus Benth. Seedlings Treated with Different Organic Fertilizers
  •    Adsorption Chromatography of Carotenes from Extracted Oil of Palm Oil Mill Effluent
  •    Compositional Studies and Physicochemical Characteristics of Cashew Nut (Anarcadium occidentale) Flour
  •    Methanolysis of Jatropha Oil in the Presence of Potassium Hydroxide Catalyst
How to cite this article:

Oyem H. Henry , 2011. Monitoring the Free Fatty Acid Level of Crude Palm Oil Stored under Light of Different Wavelenghts. American Journal of Food Technology, 6: 701-704.

DOI: 10.3923/ajft.2011.701.704






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