CHARACTERIZATION AND QUALITY CONTROL OF ENCAPSULATED PALM OIL: ANALYSIS OF IRON, COPPER, AND PHOSPHORUS LEVELS TO ENSURE PRODUCT QUALITY

Abstract

The industrialization and commercialization of palm oil are increasingly growing, driven by both the pharmaceutical and cosmetic industries. This growth is due to the numerous benefits provided by this raw material, such as its richness in vitamin A, which makes palm oil a preventive element in oxidation and cellular reconstruction; vitamin E, a powerful antioxidant with skin-reconstructing effects found in palm fat; and vitamins D and K, which enhance care through antibacterial, moisturizing, and nourishing actions, helping to combat acne and skin inflammations. The research aims to analyze the amounts of iron, copper, and phosphorus in encapsulated oil samples to verify data regarding their quality, as high levels of these elements can affect the taste and stability of the product. Quality control of encapsulated palm oil is carried out based on the parameters established in RDC 270/2005 and by Codex, reinforcing the importance of quality control of products derived from vegetable oils to ensure the final product meets current legislation, thus fulfilling consumer rights and demonstrating respect towards them.