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OXIDATIVE STABILITY OF RED PALM OIL FROM TWO OIL PALM VARIETIES – Elaeis guineensis and Elaeis oleifera: COMPARATIVE EFFECTS OF STORAGE TEMPERATURE AND DURATION

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Continental Journal of Food Science and Technology
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Abstract

The oxidative stability of red palm oil (RPO) from two oil palm varieties subjected to different storage temperatures and durations was studied. RPO was prepared from mature and ripe fruits of E. guineensis (EG) and E. oleifera (EO). Samples of the oils were stored at 4°C and 25°C and analyzed immediately after extraction, at 6 weeks, and at 12 weeks. The moisture and free fatty acid contents, peroxide and anisidine values of the oils were determined using standard analytical protocols. The results show that the moisture content of EO did not vary significantly (p>0.05) with either duration or temperature of storage. It was however significantly (p<0.05) higher than the values obtained for EG at all points. The free fatty acid contents for EG were statistically similar (p>0.05) for both storage temperatures at the 6th and 12th weeks (range 13.4% to 13.8%). At all storage points, EO had significantly (p<0.05) higher values compared to EG. The peroxide value (Meq hydroperoxide/kg oil ) of EO increased markedly at 6 weeks of storage from 5.0 ± 0.1 to 8.6 ± 0.2. The oil from EG had significantly (p<0.05) lower peroxide values at all storage temperatures and durations compared to the oil from EO. The anisidine values of the oils rose from 0 at the beginning of the study to 1.22 ± 0.02 at 6 weeks (EO; 4°C). The oil from EG had better oxidative stability indices than that from EO and 4°C, appears to be a better storage temperature, especially for EG. KEYWORDS: Elaeis guineensis, Elaeis oleifera, oxidative stability, red palm oil

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