Comparative Study of Oxidative Stabilities of Palm Kernel and Soya Bean Oils Using Thin Layer Chromatography.
Abstract
Purified and oven dried samples of palm kernel and soya bean oils were photo-oxidized under methylene blue sensitization. The reactions were monitored by thin layer chromatography (TLC) and chemical analysis. Infrared, proton and carbon-13 NMR spectra of the unoxidized oils showed that the carbon-carbon bonds of the triacylglycerols (TAGs) in the palm kernel oil (PKO) were mainly saturated while those in soya bean oil (SBO) were predominantly unsaturated. Oxidation products were first observed by TLC in the reactions of palm kernel oil and soya bean oil after 14 and 7 hours of irradiation respectively. Potassium iodide/starch indicator test indicated the presence of peroxides in the crude photoxidation reaction mixtures.
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