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

• Main Authors: Deusdélia Teixeira de ALMEIDA, Thaís Vieira VIANA, Mariana Melo COSTA, Cintia de Santana SILVA, Sabrina FEITOSA
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-07-01
• Series: Food Science and Technology
• Subjects: crude palm oil; olein; stearin; storage
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005015118&lng=en&tlng=en

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.