Project Abstract

The abstract for the research project is as follows This study focused on the physical and chemical analysis of seven samples of palm oil obtained from different sources. The physical analysis included color, odor, and appearance assessment, while the chemical analysis involved determining the acid value, iodine value, peroxide value, saponification value, unsaponifiable matter, and fatty acid composition. The results of the physical analysis showed variations in color and odor among the samples, while the chemical analysis revealed differences in the chemical properties of the palm oil samples. The acid values ranged from 0.30 to 0.60 mg KOH/g, indicating the levels of free fatty acids present in the oils. The iodine values ranged from 50 to 58 g I2/100g, which is a measure of the unsaturation of the oils. The peroxide values ranged from 1.0 to 3.5 meq O2/kg, indicating the extent of oxidation in the samples. The saponification values ranged from 195 to 205 mg KOH/g, reflecting the average molecular weight of the fatty acids present in the oils. The unsaponifiable matter content ranged from 0.6% to 1.2%, which represents the non-triglyceride components in the oils. The fatty acid composition analysis revealed the presence of saturated fatty acids (palmitic acid and stearic acid) and unsaturated fatty acids (oleic acid and linoleic acid) in varying proportions in the palm oil samples. Overall, the results of this study provide valuable information on the quality and composition of the palm oil samples, which can be used for quality control and authentication purposes in the food industry. Further research could focus on investigating the factors influencing the physical and chemical properties of palm oil, such as the oil extraction method, palm oil variety, and storage conditions.

Project Overview