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Total phospholipids in crude palm oil: Quantitative analysis and correlations with oil quality parameters
Author(s) -
Goh S. H.,
Tong S. L.,
Gee P. T.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541640
Subject(s) - palm oil , phospholipid , hexane , crude oil , chemistry , food science , carotenoid , palm , colored , chromatography , molybdenum blue , pulp and paper industry , organic chemistry , biochemistry , petroleum engineering , materials science , phosphorus , physics , quantum mechanics , membrane , engineering , composite material
Phospholipids, selectively extracted from crude palm oil and free of colored carotenoids, can be quantitatively determined by the phospholipid‐molybdenum blue complex in hexane. A study of the phospholipid in crude palm oil in relationship to other components affecting oil quality shows that they have a beneficial effect while any detrimental effect may be of an indirect nature.