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Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

ALMEIDA, Deusdélia Teixeira de ; VIANA, Thaís Vieira ; COSTA, Mariana Melo ; SILVA, Cintia de Santana ; FEITOSA, Sabrina

Ciência e tecnologia de alimentos, 2019-06, Vol.39 (suppl 1), p.211-217 [Periódico revisado por pares]

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Título:
Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)
Autor: ALMEIDA, Deusdélia Teixeira de ; VIANA, Thaís Vieira ; COSTA, Mariana Melo ; SILVA, Cintia de Santana ; FEITOSA, Sabrina
Assuntos: FOOD SCIENCE & TECHNOLOGY
É parte de: Ciência e tecnologia de alimentos, 2019-06, Vol.39 (suppl 1), p.211-217
Descrição: Abstract Crude palm oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq O2/kg), induction period (h), total carotenoids (ppm) and color measurements (CIELab) were analyzed to determine stability of oils every months until 12 months. All of the crude/refined initial oils were of good quality, except for one sample of CPO. Storage at 26-32 °C and exposure to light intensified the oxidative reactions. The estimated shelf life of CPO, RPO, RPOL and RPS, when stored at 20-25 °C and in the dark, would be approximately 6, 9, 9 and 12 months, respectively. The best quality oils was found stored at 4-8 °C when compared to those stored in other storage conditions.
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Idioma: Inglês;Português

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