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

摘要: Crude palm oil (CPO), refined (RPO), olein (RPOL) and stearin (RPS) were stored in three conditions: kept away dark (at 20-25 °C, acclimatized environment); a refrigerator (4-8 °C); 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) color measurements (CIELab) analyzed determine stability of oils every months until 12 months. All the crude/refined initial good quality, except for one sample CPO. Storage 26-32 °C exposure light intensified oxidative reactions. The estimated shelf life CPO, RPO, RPOL RPS, when dark, would be approximately 6, 9, 9 months, respectively. best quality was found 4-8 compared those other storage conditions.   Practical Application: study has an influence practice storage, time conditions, addition discuss most important criteria get products. Palm is widely used due its high considering cultural public health importance consuming.