Evaluation of the effects of degumming on the quality and stability of physically refined palm oil

Abstract

This work investigated the effects of degumming stage on the stability of physically refined palm oil. The raw palm oil used in the investigation was obtained from Adah palm Oil mill, in Imo State. The oil was characterized before and after refining and used in the investigation. The result showed that quality of final product of palm oil refining depends on the conditions of degumming, and on the nature of the degumming chemicals used. The degumming was done at a temperature range of 35 to 75oC, and the optimum temperature was found to be 65oC, at the contact time of 30 minutes. It was established that colour fixation during deodorization is mainly due to the decomposition of the oxidation products of aldehydes and ketones at the deodorization temperature of 200oC and above. The stability standard of the refined oil was however, measured in terms of colour,2.5 Red units, Free Fatty Acid(FFA) 0.01%, Peroxide Value(PV) 2.8m.eq/kg, Anisidine Value(AV) 6.8m.eq/kg, Iodine Value(IV) 4.9, Iron (Fe) 4.3 x 103(ppb), and Phosphorous content 0.01(ppm), all of which were compared with those of the American Oil Chemist Society (AOCS).