Total phospholipids in crude palm oil: Quantitative analysis and correlations with oil quality parameters | Zendy

Goh S. H. | Zendy; Tong S. L. | Zendy; Gee P. T. | Zendy

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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.

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