The bleachability of nigerian palm oil

Abstract

Abstract Palm oil of excellent bleachability can be obtained from Nigerian (wild) palm fruit if sufficient care is taken in its processing. Commercial Nigerian African‐produced oil has inferior bleachability due to oxidation by lipoxidases while the frequently bruised fruit awaits processing. Atmospheric oxidation catalysed by iron may also cause deterioration, and palm oil is frequently heated in iron vessels before shipment. Coupled oxidation of the oil and carotenoids results in the formation of degradation pigments less readily absorbed by bleaching earth or less easily rendered colourless on heat bleaching. The extent of the deterioration depends upon the quantity of carotene present which is usually higher in Nigerian than in Malayan palm oil. The findings are supported by numerous results obtained from the examination of palm fruit and samples of palm oil, many of which were specially collected in Nigeria.