What You Need to Know
The process involves heating crude palm oil (Elaeis guineensis) to 120–180°C, degrading β-carotene (C40H56) into smaller aromatic compounds like β-cyclocitral and β-ionone. Simultaneous lipid oxidation forms conjugated dienes (234 nm absorbance) and volatile aldehydes.
Essential for West African dishes like Nigerian Ofe Akwu and Ghanaian Abenkwan, where the red hue signifies proper preparation. Also stabilizes the oil against rancidity by reducing water content.
Key Parameters
Temperature
°C - °C
Time
12 min
5 min - 30 min
Equipment
Cast iron pot (traditional)Stainless steel saucepanInfrared thermometer
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Carotenoid degradation and oxidation