The effect of vanillin on the oxidative stability of palm olein

The existence of unsaturated fatty acids in palm olein contributes to the oil’s degree unsaturation and reduces the oil’s oxidative stability when it is exposed to atmospheric oxygen and heat. The purpose of this research was to study the effect of vanillin on improving the oxidative stability of pa...

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Main Authors:	Mohd Azriyuddin, Fatin Nadzirah, Ahmad, Mohammad Norazmi, Omar, Muhammad Nor, Abdullah, Erna Normaya
Format:	Article
Language:	English English
Published:	The Malaysian Analytical Sciences Society 2019
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/76045/ http://irep.iium.edu.my/76045/ http://irep.iium.edu.my/76045/ http://irep.iium.edu.my/76045/1/2019%20MJAS.pdf http://irep.iium.edu.my/76045/3/Scopus%20-%20effect%20of%20vanillin.pdf

id	iium-76045
recordtype	eprints
spelling	iium-760452019-11-29T05:31:29Z http://irep.iium.edu.my/76045/ The effect of vanillin on the oxidative stability of palm olein Mohd Azriyuddin, Fatin Nadzirah Ahmad, Mohammad Norazmi Omar, Muhammad Nor Abdullah, Erna Normaya QD Chemistry The existence of unsaturated fatty acids in palm olein contributes to the oil’s degree unsaturation and reduces the oil’s oxidative stability when it is exposed to atmospheric oxygen and heat. The purpose of this research was to study the effect of vanillin on improving the oxidative stability of palm olein. 1% of vanillin was incorporated into palm olein and the sample was heated at 90 C in an oven for 200 hours. Samples were collected at 0 hours, 50 hours, 100 hours, 150 hours and 200 hours heating prior to analysis using a thermal oxidative stability test including iodine value test, peroxide value test, Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). The results obtained were compared with the result of palm olein without antioxidant (blank). The results showed that the presence of vanillin in palm olein reduced the autoxidation process and increased the oxidative stability of palm olein by 16.10%, 46.51% and 25.00% based on the peroxide value, absorbance of the infrared spectrum and thermogravimetric sample’s weight gain per cent, respectively. The Malaysian Analytical Sciences Society 2019-08-25 Article PeerReviewed application/pdf en http://irep.iium.edu.my/76045/1/2019%20MJAS.pdf application/pdf en http://irep.iium.edu.my/76045/3/Scopus%20-%20effect%20of%20vanillin.pdf Mohd Azriyuddin, Fatin Nadzirah and Ahmad, Mohammad Norazmi and Omar, Muhammad Nor and Abdullah, Erna Normaya (2019) The effect of vanillin on the oxidative stability of palm olein. Malaysian Journal Of Analytical Sciences, 23 (5). pp. 861-869. ISSN 1394-2506 http://www.ukm.my/mjas/mjas2018/ 10.17576/mjas-2019-2305-11
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	QD Chemistry
spellingShingle	QD Chemistry Mohd Azriyuddin, Fatin Nadzirah Ahmad, Mohammad Norazmi Omar, Muhammad Nor Abdullah, Erna Normaya The effect of vanillin on the oxidative stability of palm olein
description	The existence of unsaturated fatty acids in palm olein contributes to the oil’s degree unsaturation and reduces the oil’s oxidative stability when it is exposed to atmospheric oxygen and heat. The purpose of this research was to study the effect of vanillin on improving the oxidative stability of palm olein. 1% of vanillin was incorporated into palm olein and the sample was heated at 90 C in an oven for 200 hours. Samples were collected at 0 hours, 50 hours, 100 hours, 150 hours and 200 hours heating prior to analysis using a thermal oxidative stability test including iodine value test, peroxide value test, Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). The results obtained were compared with the result of palm olein without antioxidant (blank). The results showed that the presence of vanillin in palm olein reduced the autoxidation process and increased the oxidative stability of palm olein by 16.10%, 46.51% and 25.00% based on the peroxide value, absorbance of the infrared spectrum and thermogravimetric sample’s weight gain per cent, respectively.
format	Article
author	Mohd Azriyuddin, Fatin Nadzirah Ahmad, Mohammad Norazmi Omar, Muhammad Nor Abdullah, Erna Normaya
author_facet	Mohd Azriyuddin, Fatin Nadzirah Ahmad, Mohammad Norazmi Omar, Muhammad Nor Abdullah, Erna Normaya
author_sort	Mohd Azriyuddin, Fatin Nadzirah
title	The effect of vanillin on the oxidative stability of palm olein
title_short	The effect of vanillin on the oxidative stability of palm olein
title_full	The effect of vanillin on the oxidative stability of palm olein
title_fullStr	The effect of vanillin on the oxidative stability of palm olein
title_full_unstemmed	The effect of vanillin on the oxidative stability of palm olein
title_sort	effect of vanillin on the oxidative stability of palm olein
publisher	The Malaysian Analytical Sciences Society
publishDate	2019
url	http://irep.iium.edu.my/76045/ http://irep.iium.edu.my/76045/ http://irep.iium.edu.my/76045/ http://irep.iium.edu.my/76045/1/2019%20MJAS.pdf http://irep.iium.edu.my/76045/3/Scopus%20-%20effect%20of%20vanillin.pdf
first_indexed	2023-09-18T21:47:32Z
last_indexed	2023-09-18T21:47:32Z
_version_	1777413550183022592

The effect of vanillin on the oxidative stability of palm olein

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