Abstract
Over 70 % inhabitants of Imo state pend on palm oil for their cooking, frying etc. The study reviews available data on palm oil quality produced locally in Imo state with a view of providing up-to-date information and identify research gaps that could have health consequences on consumers. Peer reviewed scientific articles were reviewed and a meta-analysis of four different scientific research databases, PubMed, Web of Science, Google Scholar and Directory for Open-Access Journals was conducted. The result showed that palm oil produced locally in Imo state has average of pH (4.73), acid value (28.3 mg/KOH), FFA (14.15 mg/KOH), smoke point (115°C), iodine value (1.68 wijj’s), saponification value (197.07 mgKOH/g), ester value (168.77), moisture content (0.44 %), density (0.89 g/ml), SG (0.91), peroxide value (17.75 mEq./kg), refractive index (1.46oBx) and viscocity (60.04 cps). Overall palm oil is highly degraded and of poor quality since major quality indicators are not within Nigerian Industrial Standard and Standard Organization of Nigeria. Also, there is a dearth of information/data available on quality of palm oil produced locally in Imo state especially on its microbial status. Food scientist should look in that direction to enhance proper understanding of the quality of palm oil.
Highlights
Palm oil is an edible oil, reddish in colour derived from the fruits of the oil palm Elaeis guineensis, which is indigenous in West Africa [1,2,3]
The aim of this study is to review the available information on the quality of palm oil produced locally in Imo state Nigeria
The main products of the oil palm industry are crude palm oil (CPO) and palm kernel (PK), which yields another type of oil known as palm kernel oil (PKO), and residue known as palm kernel cake (PKC) [36]
Summary
Palm oil is an edible oil, reddish in colour derived from the fruits of the oil palm Elaeis guineensis, which is indigenous in West Africa [1,2,3]. The oil palm tree is a perennial tree crop, which produces the highest quantity of oil when compared to other oil producing plants [4,5]. Palm oil is mainly composed of triglycerides or triacylglycerols which represent 95% of the total weight constituents [8,9]. It contains minor compounds such as diacylglycerol, mono glycerol and free fatty acids (FFA) issued from the biosynthesis and / or hydrolysis of triacylglycerols, sterol, tocopherol, pigments and metal ions are represented [10]. The majority of fatty acids are palmitic acid followed by oleic acid [11,12,13]
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