The properties, fatty acid composition and degree of saturation of palm oil are believed to be altered when subjected to repeated high temperature during frying. This work compares the properties and fatty acid composition of neat palm oil and waste palm oil samples. Neat palm oil (NPO), waste palm oil used to fry fish and chips (WPOFC) and another waste palm oil used to fry sausage and chips (WPOSC) were collected at the point of disposal and subjected to property determination and pyrolysis gas chromatography-mass spectrometer (PYGCMS) analysis. Repeated high temperature frying was found to trigger the change of congealing temperature, density, viscosity @ 40 oC of NPO from – 10.25 oC, 919.48 kg/m3 and 27.96 mm2 /s respectively to 12.3 oC, 904.3 kg/m3 and 44.25 mm2 /s for WPOFC and 14.7 oC, 913.4 kg/m3 and 38.41 mm2 /s for WPOSC respectively. Also, the 76 % polyunsaturated fatty acid in NPO became 77 % and 80 % saturated fatty acid for WPOFC and WPOSC respectively. The results of the WPO samples validate the suitability of waste palm oil as a feedstock for biodiesel production and other industrial purposes but unsafe for human consumption.
Keywords FAME, fatty acid, feedstock, PYGCMS, waste palm oil