CellWell record HH-341148
Effect of high temperature heating on free fatty acid content and peroxide number of packaged and bulk palm cooking oil
Amanda, Tiara Dia; Firdaus, M Lutfi; Nursaadah, Euis; Nurhamidah, Nurhamidah; Ruyani, Aceng
Jurnal Poltekkes Kemenkes Aceh ยท 2026
In plain language
Bulk palm oil degraded faster than packaged oil under high-temperature heating, with both exceeding safety limits for fatty acids.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-341148
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