Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review

• Main Authors: Tan, Souk Ling, Suhaimy, Syazwan Hanani Meriam, Abd Samad, Nur Azimah
• Format: Article
• Published: Czech Academy Agricultural Sciences 2022
• Subjects: TP Chemical technology; TX Home economics
• Online Access: http://eprints.um.edu.my/33606/
• Institution: Universiti Malaya

Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a fryi...