Evaluation of the Organoleptic Properties and Free Fatty Acid (FFA) of Cooking Oil in the Selected Stores of Poblacion Malita, Davao Occidental, Philippines
Joan M. Pangyan
BSED Science, Teacher Education Program, Institute of Teacher Education and Information Technology, Southern Philippines Agri-Business and Marine and Aquatic School of Technology, Philippines.
Lady Vaniza L. Guntiñas
BSED Science, Teacher Education Program, Institute of Teacher Education and Information Technology, Southern Philippines Agri-Business and Marine and Aquatic School of Technology, Philippines.
Leonel P. Lumogdang *
Department of Marine Biology, Institute of Fisheries and Marine Sciences, Southern Philippines Agri-Business and Marine and Aquatic School of Technology, Philippines.
*Author to whom correspondence should be addressed.
Abstract
The study aimed to evaluate the organoleptic properties and percent (%) free fatty acid (FFA) content of cooking oil, namely Coconut oil, palm oil, and Canola oil, in the selected stores of Poblacion Malita, Davao Occidental Philippines. The study compared the organoleptic properties and % FFA of the cooking oil to the Codex standard of Food and Agriculture Organization (FAO). The study was conducted from August to December 2021. The post-product organoleptic evaluation of organoleptic properties and % FFA content in cooking oils can aid in determining the FFA safety level of cooking oil. A total of 15 samples (10 mL each) of Coconut, Palm and Canola oil were randomly collected from five selected stores. The organoleptic properties of collected oil samples were evaluated by direct inspection following the protocol by Dentali (2013). Free Fatty Acids (FFA) were analyzed using a titration method approved by the American Oil Chemist Society (AOCS). Results revealed that the color of coconut oil samples from the selected stores was very light yellow; canola oils were light yellow, and palm oils from the same stores had a golden yellow color. The taste and odor of coconut, palm, and canola oil samples were neutral, as well as the odor. The organoleptic characteristics of the oil samples were within the Codex Standard of FAO; thus, the products were compliant to the Codex standard. The percentage of FFA content showed that Coconut oil and Canola oil had lower FFA content compared to Palm oil. The average FFA values for each oil group were all compliant to the 2% limit set by industry standards.
Keywords: Cooking oil, organoleptic, % FFA, quality control, food safety