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This paper presents the impact of heat treatments on the yield and quality of the palm oil using solvent extraction techniques. Heating temperature range from 70 to 90 °C and heating time range from 30 to 90 min were studied. The quality parameters measured were free fatty acids (FFA), deterioration of bleaching index (DOBI), carotene content, oxidative stability and fatty acid composition of the oil. These parameters were used to determine CPO quality which has been stored for 3 months. It was found that the yield significantly increased with the increasing of heating temperature and time. The optimum parameter was achieved with heating temperature of 90 °C and heating time of 60 min via wet heating. Optimum oil yield obtained was 24% with 0.93% FFA content, 6.10 DOBI, 938.42 ppm carotene content and oxidative stability of 26.87 hours. Fatty acid composition (FAC) of oil extracted showed a reduction in unsaturated fatty acids as the heating duration increased. After 3 months of storage, 60 min of heating time via wet heating process was recorded the lowest increment of FFA (1.32%) and low reduction of DOBI value (0.41). However, carotene content gave the highest loss with 113.54 ppm towards the end of the storage.

EFFECT OF HEAT TREATMENTS ON THE YIELD, QUALITY AND STORAGE STABILITY OF OIL EXTRACTED FROM PALM FRUITS