Table 6.
Quality and fatty acid properties of virgin palm oil.
| Properties | Unit | VPO | CPO |
|---|---|---|---|
| Color | Red/Yellow | 30R/20Y | - |
| Moisture & Impurities | wt.% | 0.12 a ± 0.01 | 0.10 a ± 0.01 |
| Free fatty acids | wt.% | 1.32 a ± 0.51 | 3.56 b ± 0.14 |
| Peroxide value | meq/kg | 0.42 a ± 0.08 | 3.39 b ± 0.11 |
| Phosphorus | mg/kg | 1.92 a ± 0.19 | 2.0 a ± 0.20 |
| IV values | mg/kg | 57.17 a ± 4.58 | 52.31 a ± 2 |
| Cloud point | °C | 9.61 ± 0.84 | NA |
| Rancimat at 120 °C | 5.63 ± 0.56 | NA | |
| Carotenoids | μg/g | 708 a ± 24 | 343 b ± 12 |
| Fatty acids | |||
| Dodecanoic acid (C12:0) | % | 0.04 a ± 0.01 | 0.341 b ± 0.01 |
| Myristic (C14:0) | % | 1.19 a ± 0.11 | 1.08 a ± 0.02 |
| Palmitic (C16:0) | % | 40.82 a ± 2.14 | 43.48 a ± 1.52 |
| Palmitoleic (C16:1) | % | 0.21 a ± 0.01 | 0.118 a ± 0.11 |
| Stearic (C18:0) | % | 3.84 a ± 0.11 | 4.436 b ± 0.16 |
| Oleic (C18:1) | % | 40.95 a ± 2.43 | 40.22 b ± 1.05 |
| Linoleic (C18:2) | % | 12.01 a ± 1.42 | 9.39 b ± 0.40 |
| Linolenic (C18:3) | % | 0.37 a ± 0.02 | 0.27 a ± 0.01 |
| Arachidic (C20:0) | % | 0.62 a ± 0.02 | 0.47 a ± 0.12 |
| Saturated | % | 46.51 a ± 1.21 | 49.82 b ± 0.56 |
| Monounsaturated | % | 41.16 a ± 1.65 | 40.34 a ± 1.32 |
| Polyunsaturated | % | 12.38 a ± 1.02 | 9.66 b ± 0.50 |
Means of triplicates ± standard deviation. Means followed by different letters in the same row demonstrated significant difference by Tukey test (p < 0.05).