Phospholipids, selectively extracted from crude palm oil and free of colored carotenoids, can be quantitatively determined by the phospholipid‐molybdenum blue complex in hexane. A study of the phospholipid in crude palm oil in relationship to other components affecting oil quality shows that they have a beneficial effect while any detrimental effect may be of an indirect nature.
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Tong et al. (1984) studied this question.
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