FACULTY OF APPLIED SCIENCES
DIPLOMA IN INDUSTRIAL CHEMISTRY
(AS115)
CASE STUDY REPORT
CHM288
Title
Edible Oil in Food Processing Using Fatty Acid
and Gas Chromatography
Name of Group Members
Date of Submission
29 APRIL 2022
Lecturer’s Name
DR SHAFINAS BINTI ABDULLAH
ABSTRACT
(Please include the problem statement, objectives, research methodology, expected output/outcomes/implication,
and significance of output from the case study project). Please summarize your case study project concisely and
clearly. The abstract should be written in less than 300 words.
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TABLES OF CONTENTS
Page
ABSTRACT
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES
LIST OF ABBREVIATIONS
INTRODUCTION
METHODOLOGY
RESULT AND DISCUSSIONS
CONCLUSION AND RECOMMENDATIONS
CITED REFERENCES
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LIST OF TABLES
Table
Caption
Page
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LIST OF FIGURES
Figure
Caption
Page
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LIST OF ABBREVIATIONS
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INTRODUCTION
(Explain the project objective, the project scope, the method to achieve the objective, the research problem, and
the strategy to overcome the challenges)
Main text should sentence case, justified, font 12; Times New Roman. A new paragraph should be double-spaced from the last line of the
preceding paragraph. The page paragraph is setup 1.5-spaced.
Background of Study:
The food processing industry is considered part of the manufacturing industry, which
involves the conversion of raw materials into agricultural-based foods. It is based on mass
production and large-scale production, and it uses capital and technology intensively to
minimise production costs and add value to food. This industry is one of the major contributors
to the country's economic growth, and its contribution in terms of labour input and added value
is essential to the country's industrial development and cannot be opposed. In addition, the
emergence of strong relationships between this industry and other sectors such as agriculture
and retail can establish business relationships based on the concept of effective supply chain
management. Indirectly, establishing this business relationship will help food manufacturers
improve their performance and, as a result, the country's economic development increased.
Edible oil is considered an important supplement in human nutrition because it is one of
the fortified sources of energy that contains important fatty acids that are the building blocks of
hormones that need to change the body's system. If the oil is fried too much, thermal reactions
such as hydrolysis, oxidation, polymerization, and isomerization will occur, resulting in thermal
deterioration of the oil. Heating promotes the formation of peroxides, triacylglycerols, and
carbonyl compounds, reducing the nutritional cost of oil. This leads to unwanted diseases
including cardiovascular disease, colon cancer, and atherosclerosis. In the latest study, palm oil
and peanut oil are subjected to four heating cycles to the frying temperature and their
composition adjustments are investigated using Gas Chromatography-Mass Spectrometry
(GCMS). A version of oil viscosity as a function of heating time is also determined and
correlates with the composition of fatty acids in the oil.
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Problem Statement:
Clear and focus problem statements
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preceding paragraph. The page paragraph is setup 1.5-spaced.
There are some edible oils that decreases the nutritional value of the oils. Edible oils
also lead to destructive diseases such as cardiovascular diseases, colon cancer and
atherosclerosis.
However, like all foods, oils can contain potentially toxic contaminants. The deliberate
addition of inferior cheap oil for economic enrichment, commonly referred to as economically
motivated ema, is one way to introduce pollutants. Consumer implications can go beyond
simple economics, as this fraud can have serious public health implications. Cooking oil also
tends to play unintentional mischief. Depending on the environmental conditions, the oil may
contain pesticides, heavy metals, pyrolysis pollutants, polychlorinated biphenyls (PCBs) and
dioxins. Improper storage of oilseeds can lead to the formation of mycotoxins, a toxic secondary
metabolite of mould.
The fact that oil is often produced industrially before it is used in food creates another
possibility of oil pollution. Processing effectively removes some unwanted compounds that can
affect the health, taste, appearance, and storage stability of the oil, but the industrial process
itself can produce contaminants. So-called "treated contaminants'' include 3 MCPD esters,
glycidyl esters and fatty acids. These are formed when the oil is heated to a high temperature
for cooking
Research Questions:
Brainstorm on WHY and HOW is your research could solve the problem statements
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preceding paragraph. The page paragraph is setup 1.5-spaced.
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Why is there a reduction in nutrients during the processing of edible oil? What can be
done to reduce the risk of getting the disease when consuming edible oil?
Objectives of Study:
Clear Problem Statement And Research Objectives
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preceding paragraph. The page paragraph is setup 1.5-spaced.
The objective of this study is to find out the use of chromatography in the separation of
a variety of common fatty acids. Secondly, is to analyze the chemical composition of the fatty
acids in oils. Lastly, to determine the molecular weights and elements compositions.
Significance of Study:
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preceding paragraph. The page paragraph is setup 1.5-spaced.
Cooking oil is widely used in the manufacture of industrial foods and home cooking and
is a major source of unsaturated fats and vitamin E in the human diet.
METHODOLOGY
The outline of research methodology must reflect the research objectives and technical details are most
welcomed. A good practice is to divide the methodology into several phases.
• It must include detail description about the raw material, chemicals, instruments and techniques/methods used
to conduct the research.
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preceding paragraph. The page paragraph is setup 1.5-spaced.
Description of methods:
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Raw Material: Cooking oil, a source of essential fatty acids derived from vegetable, animal,
or synthetic fats, is used in fried foods, baking, and other types of cooking / food cooking.
They are also used in cooking and flavoring a variety of foods that do not contain heat
sources. Various changes in the composition and physicochemical properties of the cooking
medium are caused by extraction, purification, and processing during the cooking of various
foods. Therefore, the choice of oil must be made with care to meet its specific characteristics.
Edible fats and oils are products that are susceptible to various types of adulterations.
Chemicals: About 96% of cooking oil is composed of triacyl glycerides, which are
composed of various fatty acids. You can also find some other compounds or groups of
compounds such as free fatty acids, phospholipids, phytosterols, tocopherols, other
antioxidants, or waxes. Free or glycerol-bound fatty acids are susceptible to the oxidative
process, resulting in a variety of volatile and non-volatile degradation products. Therefore,
one of the main challenges of the petroleum processing industry is to maintain the high
quality of the product after processing until it is used by consumers. However, the oxidative
stability of cooking oil depends not only on storage conditions, but also on the history of
raw materials and related processing steps.
Instruments:
Techniques/methods: The oxidation process plays an important role in the deterioration of
fats and oils, whose main effect is rancidification. The most characteristic changes that
become more and more apparent during the oxidation process are the development of
unpleasant tastes and odors, but also changes in color, viscosity, density, and solubility.
Other consequences are the loss of essential fatty acids, the breakdown of vitamins and
provitamins, and the formation of odorous compounds. These changes have a significant
impact on the nutritional and sensory quality of cooking oil. The first step in the oxidation
process produces hydroperoxides. When these hydroperoxides are decomposed, compounds
are formed, and at high concentrations it is said to have specific toxicological potential. The
products of the oxidative process can react with other complex food ingredients such as
amino acids and proteins to change the texture and color. Therefore, oxidation is very
important in terms of the palatability, toxicity, and nutritional value of cooking oil.
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RESULTS AND DISCUSSIONS
Findings from data collection and analyze data
Discuss how the cited experimental data can be used to achieve the objective of the study
Discuss the limitation/advantages of the method if present.
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CONCLUSION AND RECOMMENDATION
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CITED REFERENCES
Refer to and cite the significant (and recent) references.
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