Journal of Glycomics & Lipidomics
Open Access
ISSN: 2153-0637
+44 1223 790975
ISSN: 2153-0637
+44 1223 790975
Oluwamukomi M O, Oluwalana I B and Toriola B O
Federal University of Technology, Nigeria
Posters-Accepted Abstracts: J Glycomics Lipidomics
Changes in oxidative properties and storage stability of palm oil stored in three packaging materials under three storage conditions were evaluated. Freshly produced palm oil was filled into metal cans, white plastics, glass bottles and stored in direct sunlight (35�?±1�?°C), closed cupboard (27�?±1 �?°C) and refrigerator (5�?±1 �?°C) for 120 days. Oxidative properties, such as peroxide value, acid value, iodine value, saponification value and free fatty acid content were determined at monthly intervals. The iodine values decreased from 10.93 g/g to an average of 0.02 g/g for metal can, white plastic and glass bottle. The peroxide values slightly increased from 0.61 to 6.17 meq/kg, 3.12 meq/kg and 3.91 meq/kg in the metal can, white plastic and glass bottle respectively. Acid values increased from 9.92 mg/KOH/g to 88.48 mg/KOH/g, 31.54 mg/KOH/g and 75.84 mg/KOH/g for the same packaging material. Free fatty acid increased from 4.96% to 44.24%, 15.77% and 37.92% palmitic acid. Saponification values increased from 10.21 to 105.10 mg/g and 36.05 mg/g. Iodine values decreased from 10.93 to 1.04 g/g, 3.09 g/g, 1.95 g/g for metal can, white plastic and glass bottle respectively. Most of the samples stored inside the closed wooden cupboard (27�?±1 �?°C) were in fairly good condition, while the samples stored in the refrigerator were still wholesome for consumption at the end of the 120 days storage. Hence palm oil was best preserved in white plastic container under refrigerating condition of storage.