Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein
| Autor: | Radhika Loganathan, Kim-Tiu Teng, Shireene Ratna Vethakkan, Azmil Haizam Ahmad Tarmizi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
congenital
hereditary and neonatal diseases and abnormalities Light General Chemical Engineering medicine.medical_treatment education Palm Oil Peroxide Stability assessment chemistry.chemical_compound Hydrolysis Food Quality medicine Vitamin E Food science Aniline Compounds Photolysis Chemistry Fatty Acids food and beverages General Medicine General Chemistry Darkness Carotenoids Home setting Peroxides Cold Temperature Oxygen body regions Palm olein Food Storage Fatty acid composition Oxidation-Reduction |
| Zdroj: | Journal of Oleo Science. 69:1163-1179 |
| ISSN: | 1347-3352 1345-8957 |
| DOI: | 10.5650/jos.ess20036 |
| Popis: | Sixty-four bottles of red palm olein and palm olein (constituted as control) samples were stored at permutations of common home setting variables which are: temperature (room temperature (24°C) or 8°C), light (kept in dark or exposure under light) and oxygen (opened or sealed caps). The effects of temperature, oxygen and light on the stability of red palm olein and palm olein were studied over 4 months of storage at simulated domestic conditions. The degree of auto- and photo-oxidations was evaluated by monitoring the following quality parameters: acidity, peroxide and p-anisidine values, fatty acids composition, carotenes and vitamin E. It is noted from the study that opened bottles of red palm olein was found to be stable for 4 months in comparison to its counterpart (palm olein) evidenced from their primary oxidative constituents (peroxides) and hydrolytic behavior (free fatty acids). Opened bottles are better off when stored at 8°C and protected from light for a longer shelf-life. Sealed bottles of palm olein showed better storage stability in the dark at 8°C; whereas sealed bottles of red palm olein was found to be stable at both temperatures studied without the influence of light. After 4 months of varying storage conditions, the fatty acid composition, vitamin E and carotenes of both oils remained unchanged. The phytonutrients in red palm olein rendered better storage stability when compared to palm olein. |
| Databáze: | OpenAIRE |
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