Sains Malaysiana 48(2)(2019): 329–335

http://dx.doi.org/10.17576/jsm-2019-4802-09

Oxidative Stability of Crude and Refined Kenaf (Hibiscus cannabinus L.) Seed Oil during Accelerated Storage

(Kestabilan Oksidatif bagi Minyak Biji Kenaf (Hibiscus cannabinus L.) Mentah dan Bertapis semasa Storan Pecut)

SOOK CHIN CHEW¹, CHIN PING TAN² & KAR LIN NYAM^1*

¹Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Federal Territory, Malaysia

²Department of Food Technology, Faculty of Food Science and Technology, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

Received: 21 September 2017/Accepted: 31 October 2018

ABSTRACT

Kenaf seed oil has been suggested to be used as edible oil but there is limited information available about the oxidative stability of refined kenaf seed oil. An oxidative stability test was performed on crude and refined kenaf seed oil under accelerated storage at 65ºC for 24 days. The results showed that refined oil underwent higher oxidation than the crude oil, as indicated by the peroxide value (40.55 meq/kg), p-Anisidine value (18.78) and total oxidation value (99.87) in refined oil at day 24. There was no significant difference in the free fatty acid value in refined oil during the accelerated storage. Oleic acid remained the most abundant in the fatty acid composition of kenaf seed oil, followed by linoleic acid and palmitic acid during storage. The unsaturated fatty acids decreased slightly coupled with a slight increase in the saturated fatty acids in kenaf seed oil during storage. Refining process decreased the oxidative stability of kenaf seed oil, but the refined kenaf seed oil was able to maintain good quality in free fatty acid value and fatty acid composition.

Keywords: Linoleic acid; oleic acid; refining process; total oxidation value

ABSTRAK

Minyak biji kenaf telah dicadangkan untuk digunakan sebagai minyak makan tetapi terdapat maklumat yang terhad tentang kestabilan oksidatif bagi minyak biji kenaf bertapis. Ujian kestabilan oksidatif telah dilakukan ke atas minyak biji kenaf mentah dan bertapis bawah dipercepatkan penyimpanan pada 65°C selama 24 hari. Hasil kajian menunjukkan minyak bertapis menjalani pengoksidaan lebih tinggi daripada minyak mentah seperti yang ditunjukkan oleh nilai peroksida (40.55 meq/kg), p-Anisidine nilai (18.78) dan jumlah nilai pengoksidaan (99.87) dalam minyak disempurnakan pada hari ke-24. Tiada perbezaan yang signifikan dalam lemak nilai asid dalam minyak yang ditapis semasa penyimpanan dipercepatkan. Asid oleik kekal yang paling banyak, diikuti oleh asid linoleik dan asid palmitik semasa penyimpanan. Asid lemak tak tepu menurun sedikit ditambah pula dengan sedikit peningkatan dalam asid lemak tepu dalam minyak biji kenaf semasa penyimpanan. Proses penapisan menurun kestabilan oksidatif bagi minyak biji kenaf, tetapi minyak benih kenaf yang disucikan dapat mengekalkan kualiti yang baik di bebas nilai asid lemak dan lemak komposisi asid.

Kata kunci: Asid linoleik; asid oleik; penapisan proses; pengoksidaan jumlah nilai

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*Corresponding author; email: nyamkl@ucsiuniversity.edu.my