Archana U
Shelf life studies on Red Palm Oil - Vellayani Department of Home Science, College of Agriculture 1999
The study entitled "Shelf life studies on red palm
oil" is a comprehensive study carried out with an objective to
assess the qualitative changes of red palm oil during storage.
Red palm oil is extracted from the mesocarp of
oilpalm fruit which is deep red in colour due to its high
carotene content.
The storage study was planned for six
months.
The oil was stored in tins, polythene pouches,
polyteraphthalate bottles, plain glass bottles and coloured
glass bottles.
The analysis carried out to ascertain the
physico-chemical changes in the oil were specific gravity,
smoke point, moisture, acid value, fatty acid composition.
peroxide value, p-carotene, Vitamin E and iodine value. The
samples were drawn out every month and analysed.
(cake) was also made every month.
A product
Durina storage there was a visible increase in acid
value and peroxide value and a decrease in smoke point.
Loss
~.9te..
in carotene and tocopherol content ~ also noticed. There was
no significant change in specific gravity and iodine value.
The deterioration in oil quality and loss of nutrients
were
found to be directly related to the rate of exposure of the
container to light, air and moisture.
The cooking qualities and organoleptic evaluation of
the product (cake) indicated that it was acceptable and
comparable with that of butter cake.
The best container which can be recommended for the
storage of red palm oil is coloured glass bottle. While
storing oil in other containers it is advisable to keep the
containers in dark so that there is little exposure to light.
640 / ARC/SH
Shelf life studies on Red Palm Oil - Vellayani Department of Home Science, College of Agriculture 1999
The study entitled "Shelf life studies on red palm
oil" is a comprehensive study carried out with an objective to
assess the qualitative changes of red palm oil during storage.
Red palm oil is extracted from the mesocarp of
oilpalm fruit which is deep red in colour due to its high
carotene content.
The storage study was planned for six
months.
The oil was stored in tins, polythene pouches,
polyteraphthalate bottles, plain glass bottles and coloured
glass bottles.
The analysis carried out to ascertain the
physico-chemical changes in the oil were specific gravity,
smoke point, moisture, acid value, fatty acid composition.
peroxide value, p-carotene, Vitamin E and iodine value. The
samples were drawn out every month and analysed.
(cake) was also made every month.
A product
Durina storage there was a visible increase in acid
value and peroxide value and a decrease in smoke point.
Loss
~.9te..
in carotene and tocopherol content ~ also noticed. There was
no significant change in specific gravity and iodine value.
The deterioration in oil quality and loss of nutrients
were
found to be directly related to the rate of exposure of the
container to light, air and moisture.
The cooking qualities and organoleptic evaluation of
the product (cake) indicated that it was acceptable and
comparable with that of butter cake.
The best container which can be recommended for the
storage of red palm oil is coloured glass bottle. While
storing oil in other containers it is advisable to keep the
containers in dark so that there is little exposure to light.
640 / ARC/SH