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E-Journal of Chemistry
Volume 4, Issue 3, Pages 350-353

Effect of Additives on Some Physical Parameters of Palm Oil

N. O. Eddy and A. S. Ekop

Department of Chemistry, University of Uyo, Uyo, Nigeria

Received 27 November 2006; Revised 29 December 2006; Accepted 5 January 2007

Copyright © 2007 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Effect of additives (carrot, lime, paw paw and red dye) on the density, viscosity, moisture content and melting point of palm oil (PO) was investigated by dissolving 1g of each additive to 10 mL of pre-analysed oil in a beaker. The mixture was heated and their their moisture content, melting point, viscosity and density were determined. The result of the analysis shows that all the additives significantly increased the density, moisture content and viscosity (except lime) of the oil. Addition of paw paw and red dye also increased the melting point of the oil while the addition of carrot and lime juice decreased the melting point of the oil.