Analysis of carotene content in CPO to assess the quality of RBD palm olein (cooking oil)
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Jun 30, 2025
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Abstract
Fresh fruit bunches (FFBs) from oil palms serve as the primary raw material for crude palm oil (CPO) production. Among various quality parameters, the Deterioration of Bleachability Index (DOBI) and carotenoid content—particularly β-carotene—are critical indicators of CPO quality. A higher DOBI value generally reflects a lower concentration of oxidized carotenes, which facilitates the bleaching process, as the color imparted by oxidized carotenoids is more difficult to remove through conventional heating. The samples are CPO were randomly collected from production facilities located in North Sumatra. Range DOBI is 2.27 – 2.66 and range carotene 401 – 492 ppm. Average DOBI is 2.44 is showing that the quality of CPO is fair and can be used to processed as cooking oil.
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How to Cite
Lestari, P., Silalahi, Y. C. E. and Yusuf, F. (2025) “Analysis of carotene content in CPO to assess the quality of RBD palm olein (cooking oil) ”, Science Midwifery, 13(2), pp. 675-680. Available at: https://midwifery.iocspublisher.org/index.php/midwifery/article/view/1985 (Accessed: 11July2025).
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Wening, S., Croxford, A. E., Ford, C. S., Thomas, W. T. B., Forster, B. P., Okyere-Boateng, G., Nelson, S. P. C., Caligari, P. D. S., & Wilkinson, M. J. (2012). Ranking the value of germplasm: New oil palm (Elaeis guineensis) breeding stocks as a case study. Annals of Applied Biology, 160(2). https://doi.org/10.1111/j.1744-7348.2011.00527.x
Wong, F. H., Lim, M. S. W., Tiong, T. J., Chan, Y. J., Asli, U. A., & Yap, Y. H. (2023). Relationship between the deterioration of bleachability index (DOBI) value and hydrogenation performance for the hydrogenation of split-crude palm oil (s-CPO) in the oleochemical industry. Asia-Pacific Journal of Chemical Engineering, 18(6). https://doi.org/10.1002/apj.2973
Baharin, B. S., Latip, R. A., Che Man, Y. B., & Abdul Rahman, R. (2001). The effect of carotene extraction system on crude palm oil quality, carotene composition, and carotene stability during storage. JAOCS, Journal of the American Oil Chemists’ Society, 78(8). https://doi.org/10.1007/s11746-001-0354-4
Basyuni, M., Amri, N., Putri, L. A. P., Syahputra, I., & Arifiyanto, D. (2017). Characteristics of fresh fruit bunch yield and the physicochemical qualities of palm oil during storage in north sumatra, Indonesia. Indonesian Journal of Chemistry, 17(2). https://doi.org/10.22146/ijc.24910
Chew, C. L., Ab Karim, N. A., Kong, P. S., Tang, S. Y., & Chan, E. S. (2021). A Sustainable In situ Treatment Method to Improve the Quality of Crude Palm Oil by Repurposing Treated Aerobic Liquor. Food and Bioprocess Technology, 14(4). https://doi.org/10.1007/s11947-021-02582-6
Hasibuan, H. A. (2018). DETERIORATION OF BLEACHABILITY INDEX PADA CRUDE PALM OIL: BAHAN REVIEW DAN USULAN UNTUK SNI 01-2901-2006. Jurnal Standardisasi, 18(1). https://doi.org/10.31153/js.v18i1.694
Hoe, B. C., Chan, E. S., Nagasundara Ramanan, R., & Ooi, C. W. (2020). Recent development and challenges in extraction of phytonutrients from palm oil. Comprehensive Reviews in Food Science and Food Safety, 19(6). https://doi.org/10.1111/1541-4337.12648
Lestari, P., Yusuf, F., & Fahdi, F. (2024). Quality analysis of cooking oil (RBD Palm Olein) based on PORAM standard specifications. Science Midwifery, 12(2), 1040–1046.
Loganathan, R., Tarmizi, A. H. A., Vethakkan, S. R., & Teng, K. T. (2020). Storage stability assessment of red palm olein in comparison to palm olein. Journal of Oleo Science, 69(10). https://doi.org/10.5650/jos.ess20036
Mezzomo, N., & Ferreira, S. R. S. (2016). Carotenoids functionality, sources, and processing by supercritical technology: A review. In Journal of Chemistry (Vol. 2016). https://doi.org/10.1155/2016/3164312
Nokkaew, R., Punsuvon, V., Inagaki, T., & Tsuchikawa, S. (2019). Determination of carotenoids and dobi content in crude palm oil by spectroscopy techniques: Comparison of raman and ft-nir spectroscopy. International Journal of GEOMATE, 16(55). https://doi.org/10.21660/2019.55.4813
Prayitno, B., & Widyawati, R. F. (2021). ANALISIS DAYA SAING MINYAK KELAPA SAWIT INDONESIA. Media Mahardhika, 20(1). https://doi.org/10.29062/mahardika.v20i1.326
Puteh, A. Q., Shahrome, A. A. M., Razali, M. H. H., & Sulaiman, A. (2022). Comparative Study of Carotenoids Content in Ripe and Unripe Oil Palm Fresh Fruit Bunches. International Journal of Integrated Engineering, 14(9). https://doi.org/10.30880/ijie.2022.14.09.030
Raj, T., Hashim, F. H., Huddin, A. B., Hussain, A., Ibrahim, M. F., & Abdul, P. M. (2021). Classification of oil palm fresh fruit maturity based on carotene content from Raman spectra. Scientific Reports, 11(1). https://doi.org/10.1038/s41598-021-97857-5
Sandhiya, L., & Zipse, H. (2022). Conformation-dependent antioxidant properties of β-carotene. Organic and Biomolecular Chemistry, 20(1). https://doi.org/10.1039/d1ob01723c
Saputra Harahap, I., Wahyuningsih, P., & Amri, Y. (2020). ANALISA KANDUNGAN BETA KAROTEN PADA CPO (CRUDE PALM OIL) DI PUSAT PENELITIAN KELAPA SAWIT (PPKS) MEDAN MENGGUNAKAN SPEKTROFOTOMETRI UV-VIS. QUIMICA: Jurnal Kimia Sains Dan Terapan, 2(1). https://doi.org/10.33059/jq.v2i1.2616
Silva, S. M., Sampaio, K. A., Ceriani, R., Verhé, R., Stevens, C., De Greyt, W., & Meirelles, A. J. A. (2014). Effect of type of bleaching earth on the final color of refined palm oil. LWT, 59(2P2). https://doi.org/10.1016/j.lwt.2014.05.028
Squire, G. (2005). The Oil Palm . 4th Edition. Edited by R. H. V. Corley and P. B. Tinker. Oxford: Blackwell Publishing (2003), pp. 284, £115.00. ISBN 0-632-05212-0 . Experimental Agriculture, 41(1). https://doi.org/10.1017/s001447970422244x
Steffens, B. C., Segala, B. N., Tanabe, E. H., Ballus, C. A., & Bertuol, D. A. (2024). Adsorption and desorption strategy for recovering β-carotene from crude palm oil: Kinetics, equilibrium and thermodynamics studies. Food and Bioproducts Processing, 143. https://doi.org/10.1016/j.fbp.2023.11.002
Tan, C. H., Ariffin, A. A., Ghazali, H. M., Tan, C. P., Kuntom, A., & Choo, A. C. Y. (2017). Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions. Journal of Food Science and Technology, 54(7). https://doi.org/10.1007/s13197-017-2569-9
Tiara, A., Jakaria, & Syafri. (2023). ANALISIS DETERMINAN EKSPOR DAN DAYA SAING PRODUK MINYAK KELAPA SAWIT INDONESIA DI PASAR INTERNASIONAL. Jurnal Ekonomi Trisakti, 3(1). https://doi.org/10.25105/jet.v3i1.15583
Véronique Gibon, Wim De Greyt, & Marc Kellens. (2007). Palm oil refining. The European Journal of Lipid Science and Technology.
Wening, S., Croxford, A. E., Ford, C. S., Thomas, W. T. B., Forster, B. P., Okyere-Boateng, G., Nelson, S. P. C., Caligari, P. D. S., & Wilkinson, M. J. (2012). Ranking the value of germplasm: New oil palm (Elaeis guineensis) breeding stocks as a case study. Annals of Applied Biology, 160(2). https://doi.org/10.1111/j.1744-7348.2011.00527.x
Wong, F. H., Lim, M. S. W., Tiong, T. J., Chan, Y. J., Asli, U. A., & Yap, Y. H. (2023). Relationship between the deterioration of bleachability index (DOBI) value and hydrogenation performance for the hydrogenation of split-crude palm oil (s-CPO) in the oleochemical industry. Asia-Pacific Journal of Chemical Engineering, 18(6). https://doi.org/10.1002/apj.2973