Preservation of Oil Palm Fruits: Nonoxidative Effects of Ionizing Radiation on Palm Olein and Crude Palm Oil

The effect of gamma-irradiation on palm oil has been investigated. Irradiation doses (0.1 to 1 MGj') caused severe destruction of unsaturated but had little effect on saturated fatty acids. Similar effects were obsemed in irradiated samples stored for 1 and 2 months at room temperature. Radiation (uP to 30 kGy) also caused severe destruction of carotenes in crude palm oil, but had no significant effect on the free fatty acid content. These findings indicate that gamma-radiation may be used for preservation but not for sterilization of palm fruits

Application of Conjugable Oxidation Products Assay in Assessment of Gamma-Irradiated Palm Olein

Samples ojpalm olein were irradiated with y-rays up to 12kGy. The extent ojperoxidation in irradiated samples was determined by conjugable oxidation products (COP) assay and the result were compared with the UV absorbance at 232 nm. The two parameters were poorly correlated (r = 0.6321) within the range ofdoses used. The ifJect ofy-irradiation is mainly to oxidise linoleic acid (C18:2) as this component is the major diunsaturatedJatty acid in palm oil