Evaluation of the Quality of Palm Oil Produced by Different Methods of Processing

Five palm oil samples obtained by different methods of processing were evaluated for quality. The palm oil samples evaluated were oils produced by traditional aqueous palm oil extraction method, palm oil press, fibre extract, Adapalm mechanized extraction method and adulterated palm oil extract. The physical quality indices analyzed were moisture content, impurities, density, smoke point, flash point and fire point, while the chemical quality indices analyzed were Free Fatty Acids (FFA), saponification value, peroxide value, iodine value, unsaponifiable matter and potash content. The Adapalm oil ( from the standard industrial oil mill ) had significantly(p<0.05) lower values of FFA (0.97%), moisture content (0.23%), peroxide value (07.0 mEq kg-1) and the other quality parameters showed that it is of higher quality than the rest. It was closely followed by palm oil from press extract and traditional aqueous palm oil with FFA of 3.3% and 2.6%, respectively. These were then followed by palm oil from fibre extract with FFA (2.9%), moisture content (9.3%), impurities (1.6%), peroxide value (7.4 mEq kg -1). The adulterated palm oil extract was found to have significantly higher values of moisture content (26.4%), FFA (3.9%), impurities (1.89%), potash content (3.96%) and other quality indices showed that it is of the poorest quality among all the oil samples.