Effect of Heating and of Short Exposure to Sunlight on Carotenoids Content of Crude Palm Oil
- *Corresponding Author:
- Dongho Dongmo Fabrice Fabien
Department of Biochemistry, Faculty of Science
University of Douala
P.O. Box 24157 Douala–Cameroon
E mail: [email protected]
Received Date: February 13, 2014; Accepted Date: March 24, 2014; Published Date: April 03, 2014
Citation: Dongho Dongmo FF, Annie NN, Adélaide DM, Florian S, Inocent G (2014) Effect of Heating and of Short Exposure to Sunlight on Carotenoids Content of Crude Palm Oil. J Food Process Technol 5:314. doi: 10.4172/2157-7110.1000314
Copyright: © 2014 Dongho Dongmo FF, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This study was done to evaluate the effect of short exposure to sunlight and of heating on crude palm oil (CPO) quality particularly on its carotenoids content. Firstly, CPO was exposed to sunlight for 14 hrs. Then, samples were collected and kept at 4°C for analysis of carotenoids content, free fatty acid (FFA) and peroxide value (PV). Secondly, CPO was heated at 50°C, 120°C, 200°C or 400°C for 30 min, 60 min or 120 min and samples were cooled down and kept at 4°C until analysis of carotenoids content, FFA and PV. Finally, we studied the effect of heating of CPO in the food matrix (maize cake). Thus, maize cake was steamed on gas stove (100 ± 5°C) during exactly 1, 2, 3 or 4h and kept at 4°C until analysis of moisture and carotenoids contents. The results showed that short exposure to sunlight did not significantly affect carotenoids content, FFA and PV of CPO. However, heating accelerated the formation of peroxides and degradation of carotenoids. Destruction of carotenoids increased with both temperature and duration of exposure to heat. FFA did not significantly change during heating. Likewise, during heating of CPO in the food matrix, carotenoids content decreased significantly with cooking time. These results suggest that short exposure to sunlight does not have a significant effect on carotenoids content of CPO. But, its heating (directly or in the food matrix) results in significant degradation of carotenoids.