FAC of Palm Oil Palm Olein and Palm Stearin

1 INTRODUCTIONOils and fats consist mainly of fatty acid triesters and

glycerol or well-known as triglycerides. They are recog-nised as essential nutrients and source of energy in bothhuman and animal diets1). Oils and fats also enhanced thefunctionality of food products, as they act as heating medi-um, tenderising agents, flavour and colour carriers, facili-tate aeration and others.

Functionality of food products depends on physico-chemical properties such as fatty acids composition (FAC),which is often used to characterise oils and fats2). FAC isdefined as weight percentage of individual fatty acids intheir methyl ester forms after esterification of triglyceridemolecules. Boyaci and colleagues3) emphasised that thephysical properties of oils and fats are dependent on thedistribution of fatty acids on the glycerol backbones, chainlength and degree of unsaturation. FAC is said to be themost useful chemical feature as many of the chemical tests

for oil identification can be related to that property4). Thus,FAC is widely used in establishing authenticity of oils andfats. FAC provides information on the total content of satu-rated and unsaturated fatty acids, which is often used ashealth indicators. FAC can be also used as one of the indi-cator to determine the oxidative stability of oils and fats1).

In 1987, the Community Bureau of Reference (BCR),Commission of the European Communities produced twolipid reference materials of soya-maize oil blend (CRM No.162) and beef-pig fat blend (CRM No. 163) and the certifica-tion of their FAC5). The certification programmes, whichinvolved 13 European laboratories, were required to deter-mine principal (major) fatty acids of C16:0, C18:0, C18:1,C18:2 and C18:3 in both CRM No. 162 and CRM No. 163 andadditional fatty acids of C14:0 and C16:1 in CRM No. 163.Fatty acid levels of less than 1 % (mass fraction) weredefined as minor fatty acids.

Some research works that correlate FAC with other

275

Correspondence to: Azmil Haizam Ahmad Tarmizi, Analytical and Quality Development Unit, Malaysian Palm Oil Board, 6, PersiaranInstitusi, Bandar Baru Bangi, 43000 Kajang, Selangor, MALAYSIAE-mail: [email protected] February 22, 2008 (received for review January 25, 2008)

Journal of Oleo ScienceCopyright 2008 by Japan Oil Chemists SocietyJ. Oleo Sci. 57, (5) 275-285 (2008)

Azmil Haizam Ahmad Tarmizi, Siew Wai Lin and Ainie KuntomAnalytical and Quality Development Unit, Malaysian Palm Oil Board (6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor,MALAYSIA)

Abstract: Characterisation of fatty acids composition of three palm-based reference materials was carriedout through inter-laboratory proficiency tests. Twelve laboratories collaborated in these tests and the fatty acids compositions of palm oil, palm olein and palm stearin were determined by applying the MPOBTest Methods p3.4:2004 and p3.5:2004. Determination of consensus values and their uncertainties werebased on the acceptable statistical agreement of results obtained from the collaborating laboratories. Theconsensus values and uncertainties (%) for each palm oil reference material produced are listed as follows :0.20% (C12:0), 1.660.05% (C14:0), 43.390.39% (C16:0), 0.140.06% (C16:1), 3.900.11% (C18:0),40.950.23% (C18:1), 9.680.21% (C18:2), 0.160.07% (C18:3) and 0.310.08% (C20:0) for fattyacids composition of palm oil; 0.230.04% (C12:0), 1.020.04% (C14:0), 39.660.19% (C16:0), 0.180.07% (C16:1), 3.81 0.04% (C18:0), 44.01 0.08% (C18:1), 10.73 0.08% (C18:2), 0.20 0.06%(C18:3) and 0.340.04% (C20:0) for fatty acids composition of palm olein; and 0.20% (C12:0), 1.140.05% (C14:0), 49.42 0.25% (C16:0), 0.16 0.08% (C16:1), 4.15 0.10% (C18:0), 36.14 0.77%(C18:1), 7.950.29% (C18:2), 0.110.07% (C18:3) and 0.300.08% (C20:0) for fatty acids compositionof palm stearin.

Key words: characterisation, palm-based reference materials, fatty acids composition, MPOB Test Methods p3.4:2004 andp3.5:2004, consensus values, uncertainties

Journal of Oleo Science ISSN 1345-8957 print / ISSN 1347-3352 onlinehttp://www.jstage.jst.go.jp/browse/jos/

Development of Palm-Based Reference Materialsfor the Quantification of Fatty Acids Composition

A.H. Ahmad Tarmizi, W.L. Siew and A. Kuntom

properties of oils and fats have been reported. Boyaci etal.3) investigated the relationship between slip meltingpoint (SMP) and FAC of forty-four vegetable oil blendsbefore and after interesterification. Boyaci and colleagues6)

developed an equation for simple and rapid viscosity esti-mation based on the FAC of seven vegetable oils. Thisstudy represented a model for viscosity predictions of veg-etable oils (primary form) and their binary mixtures(blends) that have different FAC. Furthermore, Rabelo etal.7) related viscosities of oleic acid, canola oil and modelfatty systems based on their FAC. Apart from that, the liq-uid specific heat capacity of fatty acids can be estimatedthrough correlation with FAC8). The researchers appliedthe Rowlinson-Bondi equation to determine the specificheat capacity for pure fatty acid components. Halvorsen, etal.9) estimated the density of fatty acids and vegetable oilsbased on their FAC. The model was developed throughmodification of Rackett equation, which was applied over awide range of temperature.

The importance of FAC measurement of oils and fats hasinitiated the Malaysian Palm Oil Board (MPOB) to developand characterise palm-based reference materials throughinter-laboratory proficiency tests. The unavailability of ref-erence materials from palm oil products was also takeninto account to cater to the needs of oils and fats industry,especially the palm oil sector. Reference materials provideconvenient means of calibrating and validating analyticalmeasurements and to assess the analysts capability in per-forming the measurements.

This paper presents the results of an inter-laboratoryproficiency test performed prior to the characterisation ofthe reference materials from palm oil, palm olein and palmstearin for FAC quantification. These reference materialswere evaluated based on nine fatty acids. Stability test ofthe reference materials produced was also conducted andreported in this paper.

2 EXPERIMENTAL2.1 Preparation of the reference materials

Refined palm oil, palm olein and palm stearin were pur-chased from Golden Jomalina Food Industries Sdn. Bhd.The oils were heated gently until completely liquid beforebeing dissolved with 0.02 % tert-butylhydroquinone (97 %purity, Sigma-Aldrich, Steinheim, Germany) and stirred toensure homogeneity. Portions of 5 mL of the homogenisedoil were dispersed in 5-mL dark amber glass ampoules(Scherf Praezision, Meiningen-Dreissigacker, Germany),flushed with nitrogen and flame-sealed at the ampoulesealing workbench. The utilisation of such glass ampouleswill help to prevent photo-oxidation and colour changesduring storage. The oil standards were labelled, packed infabricated boxes and stored at -20 until dispatch.

2.2 Inter-iaboratory proficiency testsTwelve laboratories collaborated in the inter-laboratory

proficiency tests which include the Analytical and QualityDevelopment Unit, Malaysian Palm Oil Board, Selangor,Malaysia; Advance Oleochemicals Technology Division,Malaysian Palm Oil Board, Selangor, Malaysia; GoldenHope Research Sdn. Bhd., Selangor, Malaysia; PGEO Edi-ble Oils Sdn. Bhd., Johor, Malaysia; Edtech Associates Sdn.Bhd., Penang, Malaysia; Southern Edible Oil Industry (M)Sdn. Bhd., Selangor, Malaysia; Pan-Century Edible OilsSdn. Bhd., Johor, Malaysia; Biochem Laboratories Sdn.Bhd., Penang, Malaysia; IOI Edible Oils Sdn. Bhd., Sabah,Malaysia; Chemara Lab Sdn. Bhd., Negeri Sembilan,Malaysia; Lotus Laboratory Services Sdn. Bhd., Johor,Malaysia; ITS Testing Services Sdn. Bhd., Selangor,Malaysia.

Each collaborator was provided with four ampoules ofeach oil standard representing four replications. The mea-surement (FAC) should be carried out in accordance toMPOB Test Methods p3.4:2004 and p.3.5:200410). Thesemethods are based on the procedure of ISO 5508:1990 Ani-mal and vegetable fats and oils - Analysis by gas chro-matography (GC) of the methyl esters of fatty acids11).

The oil sample was firstly dissolved in n-hexane (Merck,Darmstadt, Germany) prior to methylation using sodiummethoxide (Merck, Darmstadt, Germany). The mixture wasthen diluted with distilled water and allowed to settle andseparate into two distinct layers. The upper clear super-natant, fatty acids methyl ester (FAME) layer was decantedand injected into a GC, which was fitted with a fused silicacapillary column (DB-23, 60 m0.25 m, i.d. 0.25 mm film) (Jand W Scientific, Folsom, USA). The flame ionisationdetector (FID) and injector temperatures were set at 240.The carrier gas (helium) was positioned at 0.8 mL/min asthe column temperature was isothermal at 185. FAMEwas quantified via the retention time and peak areas. TheFAC is represented as a percentage of each fatty acid interms of mass fractions. FAC is expressed as grams ofindividual FAME per 100 grams of total FAME.

The FAC analysis had to be carried out within twomonths upon receiving the oil standards. Reporting cardswere provided to the collaborators to compute their analy-sis results. In addition, each collaborator was supplement-ed with detailed instruction and study protocol of the profi-ciency tests.

2.3 Data evaluationData from the inter-laboratory tests were evaluated

using the SoftCRM 1.2.0 software, which was developed bythe European Commission of Standards, Measurementsand Testing Programmes12). The software is specificallymeant for statistical evaluation of the reference materialsdata and documentation of the quality of the reference

276J. Oleo Sci. 57, (5) 275-285 (2008)

Palm-Based Reference Materials for Fatty Acids Composition

materials produced. Consensus values (percentage of indi-vidual fatty acids) of each oil standard were generated with95 % confidence interval (CI). Outlying data (extreme val-ues) were detected by Grubb and Cochran tests. Grubb testidentifies outlying mean values (variability) among labora-tories whereas Cochran test determines data variabilitywithin laboratories5,13).

Repeatability relative standard deviation, RSDr (relativestandard deviation within laboratory) and reproducibilityrelative standard deviation, RSDR (relative standard devia-tion between laboratories) were determined for each fattyacid measured according to ISO 5725-213). RSDr is deter-mined from data produced under repeatability conditionsof the same method on identical test items in the same lab-oratory by the same operator using the same instrumenta-tion within short intervals of time whereas RSDR identifiedfrom data generated under reproducibility conditions,which the data are produced using the same method onidentical test items in different laboratories, operators andinstrumentations14).

2.4 Stability testStability test of the palm-based reference materials pro-

duced were carried out for 12 months at four storage tem-peratures of -20, 0, 4 and 24 (ambient tempera-ture). Periodically, the oil samples were randomly selectedand analysed for their FAC as well as other general stabili-

ty markers such as free fatty acid (FFA) and totox value(TV).FFA was analysed through titration according to theAOCS Official Method Ca 5a-40 and expressed as a per-centage of palmitic acids15). FFA is used to determine thehydrolytic behaviour of oil standards upon storage.

Totox value is defined as TV = 2PV + AnV. Peroxidevalue (PV) was determined based on iodometric titrationaccording to the AOCS Official Method Cd 8b-9015). Ani-sidine value (AnV) was measured according to the IUPAC2.50416). PV and AnV measured the primary oxidation andsecondary decomposition products, respectively and weredetermined throughout the storage period.

3 RESULTS AND DISCUSSION3.1 Assessment of statistical data

Statistical evaluations for palm oil, palm olein and palmstearin are summarised in Table 1, Table 2 and Table 3,respectively. The consensus values (percentage of individu-al fatty acids) were calculated at 95 % CI using the Soft-CRM 1.2.0 software. Repeatability relative standard devia-tion (RSDr) of the quantified FAC in palm oil ranged from 0 %to 9.24 % while reproducibility relative standard deviation(RSDR) ranged from 0 % to 60.38 % (Table 1). Within-labora-tory variation (RSDr) of less than 10 % for all fatty acids

277J. Oleo Sci. 57, (5) 275-285 (2008)

a Fatty acid (FA) measurement using capillary column GCb Number of laboratories retained after eliminating outliersc Number of accepted test results (replicates)d Consensus value and uncertainty (%) generated as 95% CIe Repeatability standard deviationf Repeatability relative standard deviationg Repeatability limith Reproducibility standard deviationi Reproducibility relative standard deviationj Reproducibility limit

Table 1 Statistical Evaluation of FAC in Palm Oil.

FAa Pb NcConsensus Value

(Uncertainty)dsre RSDrf rg SRh RSDRi Rj

C12:0

C14:0

C16:0

C16:1

C18:0

C18:1

C18:2

C18:3

C20:0

7

11

9

10

11

8

9

10

12

28

44

36

40

44

32

36

40

48

0.20 ( )1.66 (0.05)

43.39 (0.39)

0.14 (0.06)

3.90 (0.11)

40.95 (0.23)

9.68 (0.21)

0.16 (0.07)

0.31 (0.08)

0

0.04

0.19

0

0.08

0.12

0.09

0

0.03

0

3.64

0.43

0

2.09

0.30

0.89

0

9.24

0

0.11

0.52

0

0.23

0.35

0.24

0

0.08

0

0.07

0.53

0.08

0.18

0.29

0.29

0.10

0.13

0

7.17

1.23

60.23

4.58

0.71

2.97

60.38

42.33

0

0.21

1.49

0.24

0.50

0.82

0.81

0.27

0.37


278J. Oleo Sci. 57, (5) 275-285 (2008)


Table 2 Statistical Evaluation of FAC in Palm Olein.



C12:0

C14:0

C16:0

C16:1

C18:0

C18:1

C18:2

C18:3

C20:0

12

10

9

12

10

10

8

12

9

48

40

36

48

40

40

32

48

36

0.23 (0.04)

1.02 (0.04)

39.66 (0.19)

0.18 (0.07)

3.81 (0.04)

44.01 (0.08)

10.73 (0.08)

0.20 (0.06)

0.34 (0.04)

0.03

0.03

0.22

0

0.11

0.16

0.08

0.03

0

14.48

3.37

0.55

0

2.86

0.37

0.73

12.63

0

0.09

0.10

0.61

0

0.31

0.46

0.22

0.07

0

0.06

0.06

0.31

0.11

0.11

0.53

0.12

0.11

0.05

28.82

5.86

0.79

60.80

2.86

1.21

1.08

53.21

15.27

0.18

0.17

0.87

0.31

0.31

1.49

0.32

0.29

0.15


Table 3 Statistical Evaluation of FAC in Palm Stearin.



C12:0

C14:0

C16:0

C16:1

C18:0

C18:1

C18:2

C18:3

C20:0

11

13

9

13

11

11

12

12

12

44

52

36

52

44

44

48

48

48

0.20 ( )1.14 (0.05)

49.42 (0.25)

0.16 (0.08)

4.15 (0.10)

36.14 (0.77)

7.95 (0.29)

0.11 (0.07)

0.30 (0.08)

0

0.04

0.26

0.03

0.09

0.13

0.09

0

0.04

0

3.84

0.53

17.15

2.17

0.36

1.10

0

11.79

0

0.12

0.74

0.07

0.25

0.36

0.25

0

0.10

0

0.08

0.40

0.11

0.17

1.08

0.39

0.09

0.12

0

6.73

0.80

73.99

4.00

2.98

4.81

83.52

41.32

0

0.21

1.11

0.32

0.47

3.01

1.08

0.26

0.37


signified that the FAC measurement was within theacceptable variability. However, between-laboratory varia-tion (RSDR) for C16:1, C18:3 and C20:0 were found to be60.23 %, 60.38 % and 42.33 %, respectively. This is due tothe small percentage of these fatty acids, which generallydemonstrated large run-to-run variations between labora-tories. Higher RSDR may be contributed by variations inthe instrument sensitivity, change of environmental condi-tions or uncontrolled change of instrument parameters17).Such effects play a role, which may influence RSDR whenthe samples are measured by different laboratories. Thus,the measurement is still considered acceptable.Table 2 highlights the statistical evaluation of FAC

quantification in palm olein. The RSDr was found to be inthe range from 0 % to 14.48 %, which is acceptable interms of variability of fatty acids measured. As expected,the RSDR varied from 0.79 % to 60.80 %, where some of thefatty acids (C12:0, C16:1 and C18:3) showed large run-to-run variations due to their low contents of less than 0.5 %.

Results of the FAC quantification in palm stearin are tab-ulated in Table 3. The RSDr was found to be good, rangingfrom 0 % to 17.15 %. The RSDR, however, varied from 0 %to 83.52 %. This trend was similar to that in palm oil,where C16:1, C18:3 and C20:0 contributed to the high RSDRof 73.99 %, 83.52 % and 41.32 %, respectively.

In some cases, both RSDr and RSDR are calculated to be0 %. This may be caused by two circumstances, where the

repeatability standard deviation (sr) of each individual labo-ratory retained after outliers elimination is observed to bezero (0) or all the individual laboratory means are found tobe similar, thus resulting in the same overall laboratorymean value. These conditions apply for C12:0 in both palmoil (Table 1) and palm stearin (Table 3). In other cases, onlythe RSDr is encountered to be 0 %. Although the sr of eachindividual laboratory is zero, but the individual laboratorymeans differ. This can be observed in C16:1 and C18:3 inpalm oil (Table 1), C16:1 and C20:0 in palm olein (Table 2)and C18:3 in palm stearin (Table 3).

The FAC quantification of palm oil (Table 1), palm olein(Table 2) and palm stearin (Table 3) may also be expressedin the form of bar graph. Example of intra- and inter-labo-ratory variability of FAC measurement (C16:0 in palm oil) isillustrated in Fig. 1. The bar graph consists of laboratorycodes with their individual means and standard deviations.From that, the overall mean of all laboratory means withits standard deviations were generated at 95 % CI afteroutliers were eliminated through Cochran and Grubb tests.These values were calculated according to ISO Guide 3518).

Pocklington and Wagstaffe5) reported that certification ofFAC in soya-maize oil blend (CRM No. 162) and beef-pig fatblend (CRM No. 163) was only restricted to major fattyacids since the determination of minor fatty acids (lessthan 1 % of mass fraction) could not be undertaken to anunacceptable degree of accuracy. They observed that the

279J. Oleo Sci. 57, (5) 275-285 (2008)

Fig. 1 Example of Bar Graph for Quantifying C16:0 in Palm Oil. The results plotted corresponded to four replications. Meanof means indicate the average results of total individuallaboratory means.


measurement of minor fatty acids produced a wide rangeof results and no attempt was made to attribute the uncer-tainties of those results. Therefore, the fatty acids mea-sured were treated as indicative and expressed in terms ofarithmetic means.

3.2 StabilityStability of the palm-based reference materials produced

was investigated with respect to their FAC and other gen-eral stability indicators such as FFA and TV. The testresults of four storage temperatures (-20, 0, 4 and24) were compared with the reference materials that wasimmediately ampoule-sealed and stored at -20 (t = 0).Table 4, Table 5 and Table 6 summarise the one-year

storage stability of each individual fatty acid in palm oil,palm olein and palm stearin. No detectable changes in therelative proportions of fatty acids were perceived, even atambient temperature (24). Therefore, the stability (shelf-life) of the reference materials produced for FAC measure-ment could be extended for more than a year. Table 7 shows the average TV of the reference materials

over a 12-month storage period. Palm oil experiencedalmost no increase of TV at -20, where TV was averagingat 1.8 unit throughout the storage study. Similar pattern isobserved at 0, where TV was hovering at 1.7 unit to 2.2unit. However, at 6 and 24, there were slight increasesof TV up to 2.5 unit and 3.1 unit, respectively.

Palm olein demonstrated a higher formation of TV at allstorage temperatures compared to palm oil (Table 7).There was a slight increase of TV at -20 and 0 at 2.2unit for both storage conditions. As expected, TV rosefrom 1.7 unit to an average of 2.5 unit at 6 and 2.8 unit at24. Similar trends were also observed in palm stearin. At-20, 0 and 6, TV was doubled from its initial state,whereby it increased up to 4-fold at 24 after one yearstorage (Table 7).

The formation of TV during storage, especially at hightemperatures is expected. Peroxides are initially developedand may break down into secondary products such ashydrocarbons, aldehydes, ketones and small amount ofepoxides and alcohols1). In spite of the TV increase, themaximum TV of all storage conditions were considered lowand acceptable within stability requirements of referencematerials. However, storage temperatures of -20 to 0were preferable so as to ensure that the oxidation rate ofthe reference materials could be minimised. Addition oftert-butylhydroquinone, nitrogen flushing prior to sealingand usage of dark amber glass ampoules will also help tocontrol the oxidation rate of the reference materials pro-duced.

Triglyceride hydrolysis during storage would be accom-panied by FFA development1). No FFA increase was detect-ed at all temperatures in palm oil and palm olein after a 12-month storage period (Table 8). Palm stearin demonstrated

a very small FFA increase at all storage temperatures.This signified that the hydrolytic behaviour of the refer-ence materials produced could be minimised and con-trolled.

4 CONCLUSIONDevelopment of palm-based reference materials for fatty

acids composition has been achieved through inter-labora-tory proficiency tests. Establishment of the consensus val-ues (percentage of individual fatty acids) and their uncer-tainties at an acceptable level of 95 % confidence intervalhave been attained using the SoftCRM 1.2.0 software.

ACKNOWLEDGEMENTSThe authors thank the Director-General of MPOB for

permission to publish this work; Director of Product Devel-opment and Advisory Services Division and Head of theAnalytical and Quality Development Unit for their sugges-tions and recommendations; collaborators of the inter-labo-ratory proficiency tests for their support and laboratorytechnicians of the Analytical and Quality DevelopmentUnit for their assistance.

References1. Institute of Shortening and Edible Oils. Food fats and

oils. 9th edn., Washington D.C. (2006).2. Ping, T.G. Analytical characteristics of crude and

refined palm oil and fractions. Eur. J. Lipid Sci. Tech-nol. 109, 373-379 (2007).

3. Boyaci, I.K.; Karabulut, I.; Turan, S. Slip melting pointestimation of fat blends before and after interesterifica-tion based on their fatty acid compositions. J. FoodLipids 10, 193-202 (2003).

4. Tan, Y.A. Quality monitoring (chemical and instrumen-tal techniques). Proceeding of the 27th Palm OilFamiliarisation Programme (2007).

5. Pocklington, W.D.; Wagstaffe, P.J. The certification ofthe fatty acid profile of two edible oil and fat materials.BCR Information Reference Materials, Report EUR11002 EN, Belgium (1987).

6. Boyaci, I.K.; Tekin, A.; Melih, .; Javidipour, I. Viscosi-ty estimation of vegetable oils based on their fatty acidcomposition. J. Food Lipids 9, 175-183 (2002).

7. Rabelo, J.; Batisha, E.; Cavaleri, F.V.W.; Meirelles,A.J.A. Viscosity prediction for fatty systems. J. Am.Oil Chem. Soc. 77, 1255-1262 (2000).

8. Morad, N.A.; Mustafa Kamal, A.A.; Panau, F.; Yew, T.W.Liquid specific heat capacity estimation for fatty acids,

280J. Oleo Sci. 57, (5) 275-285 (2008)


281J. Oleo Sci. 57, (5) 275-285 (2008)

Table 4 Changes of Individual Fatty Acids in Palm Oil.

a Fatty acidb Storage temperaturec Mean of duplicated Standard deviation

FAa Tb ()Storage Period (month)c

0 2 4 6 8 10 12 Mean SDd

C12:0

-20

0

6

24

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.30

0.25

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.22

0.21

0

0

0.04

0.02

C14:0

-20

0

6

24

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.20

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.10

1.05

1.10

1.10

1.10

1.09

1.12

1.10

0

0.02

0.04

0

C16:0

-20

0

6

24

43.38

0.10

43.15

43.15

43.15

43.20

43.20

43.20

43.20

43.20

43.80

43.95

44.10

43.95

42.75

43.15

43.10

42.80

43.55

43.70

43.60

43.70

43.50

43.65

43.60

43.40

43.33

43.47

43.46

43.38

0.37

0.34

0.39

0.41

C16:1

-20

0

6

24

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.15

0.10

0.10

0.20

0.20

0.15

0.15

0.15

0.20

0.20

0.20

0.20

0.15

0.10

0.10

0.20

0.18

0.16

0.17

0.19

0.03

0.05

0.04

0.02

C18:0

-20

0

6

24

4.00

4.00

3.95

4.00

4.00

4.00

4.00

4.00

4.00

4.00

3.95

3.95

3.90

3.80

3.85

3.75

3.80

4.05

4.00

4.00

4.05

3.35

3.45

3.70

4.00

3.87

3.85

3.90

3.96

0.27

0.22

0.14

0.09

C18:1

-20

0

6

24

40.65

0.06

40.60

40.50

40.60

40.65

40.75

40.80

40.80

40.80

40.40

40.40

40.85

40.40

41.25

41.10

41.30

41.30

40.30

40.30

40.30

40.30

41.40

41.40

41.15

40.85

40.78

40.75

40.83

40.72

0.45

0.43

0.36

0.35

C18:2

-20

0

6

24

9.78

0.05

9.90

9.90

9.85

9.85

9.90

9.90

9.90

9.90

9.80

9.70

9.65

9.70

10.10

10.00

10.05

10.05

9.90

9.90

9.90

9.85

9.75

9.65

9.65

9.80

9.89

9.84

9.83

9.86

0.12

0.14

0.16

0.12

C18:3

-20

0

6

24

0.20

0.20

0.20

0.20

0.25

0.10

0.10

0.10

0.10

0.20

0.15

0.15

0.15

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.15

0.15

0.15

0.18

0.17

0.17

0.18

0.04

0.04

0.04

0.05

C20:0

-20

0

6

24

0.38

0.05

0.35

0.35

0.35

0.35

0.30

0.30

0.30

0.30

0.30

0.30

0.15

0.15

0.40

0.25

0.10

0.35

0.40

0.40

0.40

0.40

0.30

0.30

0.25

0.30

0.34

0.32

0.26

0.31

0.05

0.05

0.12

0.09


282J. Oleo Sci. 57, (5) 275-285 (2008)

Table 5 Changes of Individual Fatty Acids in Palm Olein.



0 2 4 6 8 10 12 Mean SDd

C12:0

-20

0

6

24

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0

0

0

0

C14:0

-20

0

6

24

1.00

1.00

1.10

1.10

1.10

1.10

1.10

1.10

1.05

1.00

1.10

1.00

1.05

1.00

1.00

1.00

1.00

1.10

1.10

1.10

1.10

1.10

1.05

1.10

1.10

1.07

1.08

1.07

1.08

0.05

0.04

0.05

0.03

C16:0

-20

0

6

24

39.88

0.10

40.30

40.00

39.90

39.80

40.05

40.00

39.90

39.95

40.25

40.35

40.25

40.30

39.90

39.45

39.40

39.35

40.00

40.20

40.20

40.10

41.05

40.70

40.45

40.55

40.26

40.12

40.02

40.01

0.42

0.42

0.37

0.42

C16:1

-20

0

6

24

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.25

0.20

0.15

0.20

0.20

0.20

0.19

0.20

0.21

0.20

0.02

0

0.02

0

C18:0

-20

0

6

24

3.90

3.70

3.80

3.80

3.75

3.70

3.70

3.70

3.80

3.80

3.80

3.80

3.80

3.55

3.55

3.70

3.55

3.90

3.90

3.80

3.85

3.60

3.50

3.70

3.70

3.71

3.71

3.75

3.74

0.13

0.16

0.05

0.11

C18:1

-20

0

6

24

43.38

0.05

42.90

43.20

42.70

42.55

43.20

43.30

43.40

43.20

43.05

42.95

43.05

43.00

43.20

43.80

43.60

44.05

43.45

43.30

43.25

43.30

43.10

43.45

43.35

43.30

43.15

43.33

43.23

43.23

0.18

0.28

0.31

0.49

C18:2

-20

0

6

24

10.68

0.05

11.00

11.00

11.05

10.90

10.90

10.90

10.90

10.80

10.70

10.80

10.70

10.75

11.15

11.05

11.10

11.00

10.55

10.50

10.60

10.55

10.35

10.40

10.55

10.45

10.78

10.78

10.82

10.74

0.30

0.27

0.23

0.21

C18:3

-20

0

6

24

0.20

0.30

0.30

0.35

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.25

0.25

0.30

0.25

0.20

0.20

0.20

0.20

0.15

0.20

0.20

0.20

0.22

0.23

0.24

0.21

0.05

0.04

0.07

0.02

C20:0

-20

0

6

24

0.40

0.30

0.30

0.40

0.30

0.30

0.30

0.30

0.30

0.40

0.30

0.35

0.35

0.35

0.35

0.50

0.30

0.40

0.40

0.40

0.40

0.30

0.30

0.30

0.30

0.34

0.33

0.38

0.33

0.05

0.04

0.08

0.04


283J. Oleo Sci. 57, (5) 275-285 (2008)

Table 6 Changes of Individual Fatty Acids in Palm Stearin.



0 2 4 6 8 10 12 Mean SDd

C12:0

-20

0

6

24

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0

0

0

0

C14:0

-20

0

6

24

1.15

0.06

1.20

1.20

1.20

1.20

1.20

1.20

1.20

1.20

1.25

1.20

1.10

1.20

1.20

1.20

1.20

1.20

1.20

1.20

1.20

1.20

1.15

1.15

1.15

1.15

1.20

1.19

1.18

1.19

0.03

0.02

0.04

0.02

C16:0

-20

0

6

24

49.50

0.20

49.40

49.50

49.35

49.45

49.40

49.40

49.40

49.40

50.60

50.55

50.55

50.25

49.15

49.00

49.00

49.00

49.80

49.60

49.65

49.60

50.05

50.20

50.05

51.10

49.73

49.71

49.67

49.63

0.53

0.57

0.56

0.47

C16:1

-20

0

6

24

0.18

0.05

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.20

0.10

0.10

0.10

0.10

0.10

0.10

0.10

0.10

0.10

0.15

0.10

0.10

0.10

0.10

0.15

0.15

0.13

0.14

0.05

0.05

0.05

0.05

C18:0

-20

0

6

24

4.23

0.10

4.20

4.20

4.15

4.20

4.20

4.20

4.20

4.20

3.95

4.10

4.10

4.15

4.10

4.10

4.10

4.10

4.20

4.20

4.20

4.20

3.80

3.80

3.85

3.90

4.08

4.10

4.10

4.13

0.17

0.15

0.13

0.12

C18:1

-20

0

6

24

35.95

0.17

35.75

35.75

35.80

35.70

36.00

36.00

36.00

36.00

35.55

35.30

35.55

35.35

36.50

36.50

36.50

36.50

35.75

36.10

36.20

36.10

36.30

36.25

36.25

36.15

35.98

35.98

36.05

35.97

0.36

0.42

0.34

0.40

C18:2

-20

0

6

24

8.28

0.10

8.25

8.30

8.30

8.25

8.30

8.30

8.30

8.30

8.05

7.90

7.90

8.00

8.35

8.40

8.40

8.40

8.20

8.10

7.95

8.05

7.95

7.95

7.90

7.90

8.18

8.16

8.13

8.15

0.15

0.21

0.23

0.19

C18:3

-20

0

6

24

0.10

0.20

0.20

0.15

0.20

0.10

0.10

0.10

0.10

0.05

0.10

0.15

0.25

0.10

0.10

0.10

0.10

0.10

0.10

0.10

0.10

0.10

0.10

0.15

0.20

0.11

0.12

0.13

0.16

0.05

0.04

0.03

0.07

C20:0

-20

0

6

24

0.40

0.25

0.20

0.25

0.35

0.30

0.30

0.30

0.30

0.05

0.20

0.20

0.20

0.30

0.35

0.40

0.40

0.30

0.30

0.30

0.30

0.25

0.20

0.35

0.30

0.24

0.28

0.31

0.34

0.10

0.06

0.06

0.10


triacylglycerols and vegetable oils based on their fattyacid composition. J. Am. Oil Chem. Soc. 77, 1001-1005(2000).

9. Halvorsen, J.D.; Mammel Jr, W.C.; Clements, L.D. Den-sity estimation for fatty acids and vegetable oils basedon their fatty acid composition. J. Am. Oil Chem. Soc.70, 875-880 (1993).

10. Ainie, K.; Siew, W.L.; Tan, Y.A.; Nor Aini, I.; Mohtar, Y.;Tang, T.S.; Nuzul Amri, I. MPOB test methodsA com-pendium of test on palm oil products, palm kernelproducts, fatty acids, food related products and oth-ers. Malaysian Palm Oil Board (2004).

11. ISO 5508:1990. Animal and vegetable fats and oilsAnalysis by gas chromatography (GC) of the methyl

284J. Oleo Sci. 57, (5) 275-285 (2008)

Table 7 Changes of TV in Palm-Based Reference Materials.

a Storage temperatureb Mean of triplicate

Reference

MaterialsTa ()

Storage Period (month)b

0 2 4 6 8 10 12

Palm Oil

-20

0

6

24

1.5

1.7

1.9

2.2

2.4

2.2

1.9

2.4

2.8

2.1

2.2

2.4

3.0

1.7

1.7

2.0

3.1

1.8

1.7

1.7

2.8

1.6

2.0

2.5

2.6

Palm Olein

-20

0

6

24

1.7

2.5

2.5

2.7

2.9

2.4

2.4

2.6

3.2

2.7

2.4

2.8

3.2

2.0

2.0

2.2

3.6

1.9

2.1

2.8

2.8

1.8

2.4

2.2

3.1

Palm Stearin

-20

0

6

24

1.0

1.7

1.6

2.3

2.4

2.3

1.5

2.5

2.9

2.2

2.0

2.3

3.1

1.9

2.0

2.2

3.8

2.0

1.6

2.3

3.3

1.7

1.9

1.7

3.7

Table 8 Changes of FFA in Palm-Based Reference Materials.

a Storage temperatureb Mean of triplicate

Reference

MaterialsTa ()

Storage Period (month)b

0 2 4 6 8 10 12

Palm Oil

-20

0

6

24

0.04

0.04

0.04

0.03

0.04

0.04

0.04

0.03

0.04

0.03

0.04

0.03

0.04

0.03

0.03

0.02

0.03

0.03

0.03

0.02

0.03

0.05

0.04

0.04

0.03

Palm Olein

-20

0

6

24

0.07

0.06

0.06

0.07

0.07

0.06

0.06

0.07

0.08

0.06

0.06

0.06

0.07

0.06

0.06

0.07

0.08

0.06

0.06

0.07

0.08

0.06

0.08

0.08

0.10

Palm Stearin

-20

0

6

24

0.02

0.04

0.03

0.04

0.03

0.03

0.03

0.03

0.03

0.03

0.03

0.03

0.03

0.05

0.03

0.03

0.03

0.03

0.03

0.04

0.04

0.04

0.04

0.05

0.03


esters of fatty acids. International Organization forStandardization (1990).

12. Bonas G. SoftCRM version 1.2.0. Funded by Stan-dards, Measurements and Testing Programmes (1997).

13. ISO 5725-2. Accuracy (trueness and precision) of mea-surement methods and results-Part 1:Basic methodfor the determination of repeatability and repro-ducibility of a standard measurement method. 1stedn., International Organization for Standardization(1994).

14. ISO 3534-1. Statistics, vocabulary and symbols-Part1:Probability and general statistical terms. 1st edn.,International Organization for Standardization (1993).

15. Firestone, D. Official methods and recommendedpractices of the AOCS. 5th edn., Am. Oil Chem. Soc.,

Champaign (1998).16. Dieffenbacher, A.; Pocillinton, W.D. Standard methods

for the analysis of oils, fats and derivatives. 7th edn.,International Union and Pure Applied Chemistry,Oxford (2002).

17. Azmil Haizam, A.T.; Elina, H.; Siew, W.L.; Ainie, K. andOoi, C.K. Commercialisation of standard referencematerials from palm oil products. MPOB 117th VIVACommittee Meeting, VIVA Report No. 391/2007 (07),Malaysian Palm Oil Board (2007).

18. ISO Guide 35. Certification of reference materials General and statistical principle. 2nd edn., Interna-tional Organization for Standardization, Switzerland(1989).

285J. Oleo Sci. 57, (5) 275-285 (2008)

FAC of Palm Oil Palm Olein and Palm Stearin

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