1.

5 CRUDE PALM OIL

QUALITY CONTROL AND
ASSURANCE
CHAPTER 1

Introduction
Product quality begins in the field and

continues in the mill and right through storage

and dispatch of the products to the end user.
Good quality palm oil must have the following
characteristics:
Low FFA content
Low contamination with water and other

impurities
Good bleachability

CPB 30303 (JAN 2015)

Free Fatty Acids (FFA)

The FFA level must be less than 5%.
FFA is occurred due to hydrolysis of oil by

microorganisms releasing their hydrolytic enzyme

lipases.
Endogenous lipase from the mesocarp cells also
contribute to the formation of free fatty acids
The contribution towards the formation of FFA
may be more attributed by the lipase of the
mesocarp cells than the microorganism
The high level of FFA will lead to a proportion of
lower oil yield after neutralization
CPB 30303 (JAN 2015)

Free Fatty Acids (FFA)

In the ripe fruit the mesocarp becomes soft and is

more easily attacked by lipolytic enzymes, especially

at the base when the fruit becomes detached from
the bunch
The enzymatic attack results in an increase in the FFA
of the oil through hydrolysis
If the fruit is bruised, the FFA in the damaged part of
the fruit increases rapidly to 60 percent in an hour.
It is essential to minimize bruising or damaging of
fresh fruit before it reaches the mill, where the
enzyme together with any microbial lipases, is
inactivated by sterilization
CPB 30303 (JAN 2015)

Oxidation and
Bleachability
Oxidative stability meant degradation of oil quality

when oxygen reacts with unsaturated fatty acid

(linoleic and oleic) to produce various unwanted
degraded products and affect the bleachability.
The bleachability of an oil can be measured
directly as residual color after bleaching.
Bleachability depends on the carotene content but
more affected by:
Oxidation state of oil
Level of antioxidants
Presence of contamination
CPB 30303 (JAN 2015)

Oxidation and
Bleachability
The acceptable level of residual color depends

on the intended use for the oil

Example: higher for margarine compare to

shortening

Analysis for oxidation

Peroxide value (PV)

1st of oxidation oxygen reacts with unsaturated fatty

acid to form hydro-peroxides. This hydro-peroxides
measures the degree of primary oxidation of crude
palm oil

CPB 30303 (JAN 2015)

Oxidation and
Bleachability
Anisidine value (AV)
Hydro-peroxide relatively unstable and in 2 nd stage of oxidation
it breakdown into secondary oxidation products such as
aldehydes & ketones which measure by Anisdine value.
Totox value

measure total oxidation cause by primary and secondary.

The formula of Ov = 2PV + AV

Ultra-violet(UV) light
absorption at 233 and 269nm - Uv absorbance at t of
233nm meant measured conjugated dienes which
correlates to primary oxidation products and at wavelength
269nm measure conjugated trienes which correlated to
secondary oxidation
CPB 30303 (JAN 2015)

Oxidation and
Bleachability

Deteriorations of bleachability index(DOBI)-basically

to measure oil oxidation quality by absorption
method. The formula is:
Absorbance at 446 nm
DOBI = --------------------------------Absorbance at 269nm
Where absorbance at 446nm is standard of measuring
carotene content

CPB 30303 (JAN 2015)

Oxidation and
Bleachability
DOBI VALUE

GRADE

3-4

Good

2-3

Average

1-2

Poor

Bad

CPB 30303 (JAN 2015)

Oxidation and
Bleachability
Oxidation can occur at all stages during

processing
Poor bleachability is due to
Overripe and rotting fruit
High level of FFA
Contamination of trace metal during processing

and storage
High temperature

CPB 30303 (JAN 2015)

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Factors Affecting Quality

of Oil
can be divided into two categories :
Factors during plantation at field
Factors during processing at palm mill

Plantation
Harvesting:
Fruit

may be damaged in the process of pruning,

impact bruises the fruit
Harvesting too ripe or unripe FFB
Transportation and handling of bunches:
Long

retention during unloading

CPB 30303 (JAN 2015)

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Factors Affecting Quality

of Oil
Palm Mill
Reception at ramp: expose too long and crashed

by shovel(damaged)
Sterilization: inappropriate peak use to sterile FFB
Digestion at digester: contamination from metal
debris that cause oxidation
Pressing: metal debris cause oxidation
Clarifier: dirty and cause sludge and any matters
presence to oxidize in clarifier tank
Drying of oil: moisture not eliminated
CPB 30303 (JAN 2015)

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