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Effects of Irradiation on the Storage Stability of Red Palm Oil
Author(s) -
Bangash Fazlullah Khan,
Ahmad Taufiq,
Atta Shaheen,
Zeb Alam
Publication year - 2004
Publication title -
journal of the chinese chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.329
H-Index - 45
eISSN - 2192-6549
pISSN - 0009-4536
DOI - 10.1002/jccs.200400147
Subject(s) - chemistry , iodine value , peroxide value , irradiation , palm oil , acid value , food science , iodine , peroxide , carotene , nuclear chemistry , radiochemistry , biochemistry , organic chemistry , physics , nuclear physics
The samples of Red Palm Oil (RPO) were irradiated with gamma rays using a Cobalt‐60 source (ISSLEDOVATEL, CIS), to dose levels of 1, 5, 10, 15 and 20 KGy and kept for the storage period of 8 weeks along with an untreated control at ambient conditions. The samples were tested for physical characteristics, i.e., Peroxide Value (POV), Iodine Value (IV), Free Fatty Acid value (FFA), Anisidine Value (AV), Color and β‐Carotene. Results revealed that the POV, FFA, and AV were higher in the irradiated samples than the control at the completion of the experimental period. It was also observed that these effects were positively correlated with increasing the irradiation dose. However, a reversed trend was noted in the case of Iodine Value, color and β‐Carotene.