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Microplastic Debris in Palm Cooking Oil: A Call for Research
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Researchers tested 16 brands of palm cooking oil in Indonesia and found microplastic contamination in every single one. Premium cooking oils generally had lower contamination levels than bulk brands, with fibers and fragments being the most common particle types. The findings suggest that cooking oil may be an overlooked source of human dietary microplastic exposure.
Microplastic (MPs) contamination investigations have been carried out on 16 cooking oil brands, especially palm cooking oil. MPs analysis used modified fenton oxidative degradation and identification through light optical microscopy. The investigation results presented that all cooking oil brands were dirtied with MPs. The most minor abundance of MPs (0.07 ± 0.09) mL –1 particle is in the Tl. brand, a premium cooking oil. that matches imported canola oil (Ma. brand). Bulk cooking oil is contaminated with the highest MPs (0.37 ± 0.05) mL –1 particle, but the contamination can be reduced with packaging, as shown in the Minyakkita brand (0.28 ± 0.05) mL –1 particle. Red palm oil has contamination i.e. , (0.23 ± 0.05) mL –1 to (0.50 ± 0.05) mL –1 particle. Investigations at three street vendors of fried food showed that the snacks were contaminated with MPs. Black fiber particles dominate the pollution in cooking oil and fried snacks. It’s suspected that MP pollution has occurred during the CPO process. Considering MPs’ harmful impacts on human health, comprehensive research should be conducted to minimize MP pollution in palm cooking oil. This action must be carried out as a campaign for healthy Indonesian palm oil cooking.
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