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Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis) Ciênc. Tecnol. Aliment.
ALMEIDA,Deusdélia Teixeira de; VIANA,Thaís Vieira; COSTA,Mariana Melo; SILVA,Cintia de Santana; FEITOSA,Sabrina.
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,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Crude palm oil; Olein; Stearin; Storage.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500211
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Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste) Ciênc. Tecnol. Aliment.
ALMEIDA,Deusdélia Teixeira de; CURVELO,Fabiana Martins; COSTA,Mariana Melo; VIANA,Thaís Vieira; LIMA,Patricia Condé de.
Abstract For this study 47 samples of crude palm oil (CPO) were collected, consisted of what had been used for 4 hours around the city of Salvador-Bahia. To evaluate the quality of CPO were analyzed: Total Polar Compound (TPC; %) by Adsorption Chromatography (AC), Testo 270 and Fricheck; Free fatty acids (FFA; % oleic acid), Color (CIELab); Total Carotenoids (TC; ppm), induction time (IT, h) and fatty acids composition (g 100 g-1). The TPC analysis by Testo 270 and Fricheck showed a poor linear correlation with AC (0.69 and 0.60 respectively). Otherwise 44.70% and 36.95% of samples were completely oxidized, according to CA and IT methods. All samples presented TC (11.01-331.45 ppm) and yellow color predominance. Trans fatty acids, C18:1t in 17.02% and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Akara; Crude palm oil; Deep frying; Oxidative fatty.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100142
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