a

ISSN 0101-2061 (Print)

Food Science and Technology ISSN 1678-457X (Online)

DDOI: https://doi.org/10.1590/fst.43317

Effects of different storage conditions on the oxidative stability of crude and

refined palm oil, olein and stearin (Elaeis guineensis)
Deusdélia Teixeira de ALMEIDA1, Thaís Vieira VIANA1*, Mariana Melo COSTA1, Cintia de Santana SILVA1,
Sabrina FEITOSA1

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, would
be approximately 6, 9, 9 and 12 months, respectively. The best quality oils was found stored at 4-8 °C when compared to those
stored in other storage conditions.
Keywords: crude palm oil; olein; stearin; storage.
Practical Application: The study has an influence for practice of the storage, a storage time and conditions, in addition to
discuss to most important criteria to get quality products. Palm oil is widely used due to its high stability and considering the
cultural and public health importance of consuming.

1 Introduction
Palm oil (Elaeis guineensis) has outclassed soybean oil during 2017). One of the most important indicators of the keeping
the last decade to become the most produced vegetable oil in quality of oil is its oxidative stability (Tan et al., 2017). In its turn,
the world, accounting for 57% of vegetable oil exports in the the oxidative stability of vegetable oils depends on temperature,
markets (Oil World, 2013). It is a versatile plant with cosmopolitan light, oxygen, metals, enzymes, the presence of antioxidants
economic importance in Nigeria, Malaysia, Brazil and several or proxidants, fatty acid composition, and the use of oxygen
West African countries (Akusu et al., 2000; Frank et al., 2011; permeable packages (Pristouri et al., 2010; Ahmad et al., 2011).
Almeida et al., 2013). In Brazil, the first palm oil agro-industrial In addition, Frank  et  al. (2011), reported that deteriorative
projects were installed in the northeastern region of the State changes in palm oil during storage are caused by the type of
of Pará in the 1960s, and its cultivation there has undergone a storage material, light, air and autocatalytic hydrolysis by lipolytic
major expansion in the last decade (Villela et al., 2014). microorganisms and water content.
Palm oil has a balanced fatty acid composition in which Different chemical mechanisms are responsible for the
the level of saturated fatty acids is almost equal to that of the oxidation of edible oils during storage: autoxidation and
unsaturated fatty acids. Palmitic acid (44-45%) and oleic acid photosensitized oxidation. Autoxidation is a reaction between
(39-40%) are the major component acids along with linoleic acid unsaturated fatty acids, regardless of whether they are in their
(10-11%) and a trace amount of linolenic acid (Mba et al., 2015).
free state or esterified as a triglyceride molecule and oxygen.
This composition allows palm oil to be fractionated into two major
These reactions originate hydroperoxides, which are rapidly
fractions: a liquid oil (65-70%), palm olein (m.p. 18-20 °C), and
decomposed to aldehydes, ketones, alcohols, hydrocarbons, esters,
a solid fraction (30-35%), stearin (m.p. 48-50 °C). In addition to
the real fat fraction, crude palm oil contains minor components furans and lactones (Choe & Min, 2006; Adetola et al., 2016).
(1%) such as sterols (250-620 ppm), squalene (200-600 ppm) Changes in oil quality during storage conditions inappropriate
(Gunstone & Lin, 2011), and carotenoids (500-700 ppm), pigments are still a major issue from the health perspective.
which are responsible for the reddish orange color (Gee, 2007). In Bahia-Brazil, retailers and wholesale dealers store palm
Furthermore, it is the richest source of tocotrienols among all oil for sale in open air, elevated temperature, packed in opaque
vegetable oils (Sambanthamurthi et al., 2000; Edem, 2002). plastic and exposed to natural or artificial light. The aims of this
The quality and stability of palm oil are the main factors study was to evaluate the effects of different storage conditions
influencing its acceptability and market value, as well an minimize and storage times on palm oil and the quality characteristics
the degration process during the deep friyng (Almeida et. al., of its fractions.

Received 20 Dec, 2017

Accepted 02 Apr., 2018
1
Departamento de Ciências dos Alimentos, Escola de Nutrição, Universidade Federal da Bahia – UFBA, Salvador, BA, Brasil
*Corresponding author: [email protected]

Food Sci. Technol, Campinas, 39(Suppl. 1): 211-217, June 2019 211/217 211
 Effects of different storage conditions on the oxidative stability

2 Materials and methods Total carotenoids (ppm)

2.1 Obtaining samples Crude palm oil samples (±0.2-0.3 g) were dissolved in
petroleum ether and quantified in a Lambda 25 UV-Vis
Crude palm oil (CPO), refined palm oil (RPO), refined
spectrophotometer (Perkin Elmer, Singapore) at 450 nm with an
palm olein (RPOL) and refined palm stearin (RPS) were donated
absorption coefficient (A1%1 cm) of 2592 (Rodriguez-Amaya &
from Agropalma Company (Belém-Pará-Brazil); these samples Kimura, 2004). The analysis was performed in triplicate.
were all produced during the same period. All were sent by mail
to Federal University of Bahia (Salvador-Brazil) in cardboard
boxes packed in opaque plastic (250 mL) of polyethylene Color measurement (CIELab)
high‑density (PEHD). According to the information provided The color was measured using quartz cells 2 mm thick in a
by this producer, the shelf life for CPO, RPO, RPOL and RPS Chroma Meter CR-400 (Konica Minolta Sensing Inc., Osaka, Japan)
is 12, 9, 9 and 12 months, respectively. The samples contained with D65 illuminant and an angle of view of 2°. The results were
Tert Butyl Hydroquinone/TBHQ (INS319) in the proportion expressed in terms of lightness (L*), red–green characteristics (a*),
of 180 ppm. blue–yellow characteristics (b*), hue angle (hab) and chroma (C*);
hab = tan−1 (b*/a*) and C* = [(a*2 + b*2)1/2]. Next, color difference
2.2 Experimental design (∆E) was calculated as ∆E = {(Lo-L)2+(ao-a)2+(bo-b)2}1/2), where
Lo, ao and bo are the color parameters of the fresh oil samples
A factorial experiment was designed: storage time x (Time 0) and 12 meses. Each color value reported was the mean
storage condition. The levels applied were four storage times of three determinations at 22-24 °C (Andreu-Sevilla et al., 2008).
(sampling period of 3 months: 0, 3, 6, 9 and 12 months) and
three storage conditions, a closed area kept away in dark 2.4 Statistical analysis
(20‑25 °C, acclimatized environment), a refrigerator (4-8 °C),
and at room temperature exposed to natural light (26-32 °C), Statistical analyses were conducted with SPSS (Statistical
measuring carefully using thermometer. Every analysis, a sample Package for the Social Sciences) 13.0.1 for Windows. As Levene’s
of each oil was withdrawn from its original packaging. Three test for equalizing variances was statistically significant for all
distinct lots of each oil, in triplicate, were studied: crude palm of the parameters, Tamhane’s methods were utilized (p ≤ 0.05).
oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) Regression analysis was performed to evaluate the relationships
and refined palm stearin (RPS). This was done to reduce error between the time and degradation parameters. The model
from specific lot condition and not due to the representative fitting was judged by a coefficient of determination (R2), which
represents the proportion of variability that has been accounted
general oil process condition.
for the polynomial regression equation. The linear correlation
The study room temperature ranged between 26 and 32 °C, between two parameters was assessed by Spearman´s correlation
with an average of 29.5 °C, and relative humidity between coefficient (r).
74.37 and 89.83%, checked the it every time. These storage
conditions are similar to those observed at the points of sale 3 Results and discussion
of oils.
3.1 Free Fatty Acids (FFA)
2.3 Analytical determinations Free fatty acid (FFA %) content is the most widely used
criterion for determining the quality of palm oil (Almeida et al.
Free fatty acids (FFA %) and peroxide value (PV meq O2/kg) 2013). Codex 210 (Codex Alimentarius, 2013) and Brazilian
Fatty acids and peroxide were analyzed in triplicate according legislation (Brasil, 2005) established a maximum concentration
to AOCS Ca 5a-40 and AOCS Cd 8-53 (American Oil Chemists’ value of FFA up to 5.0% for CPO and up to 0.3% for RPO in
Society, 2003), respectively. oleic acid. Thus, according to these norms, all of the fresh oils
(zero months of storage) were within the set limits (Tables 1-4).
The results revealed that the production of FFA in the fresh CPO
Induction period (h) were lower (1.2-1.6%) compared with the CPO made in Pará
The oxidative stability of the oil samples was determined (2.2-2.5%) (Almeida  et  al., 2013). This finding may indicate
with a Rancimat 743 (Metrohm AG, Switzerland). In brief, 3 g that the palm fruits were handled gently and processed rapidly
of the vegetable oil were weighed into the reaction vessel and after harvest and sterilized with stream in order to limit lipase
heated at 120 °C with an air flow of 20 L h–1. The volatile products activity (Vincent et al., 2014).
released during the oxidation process were collected in a flask The results revealed that FFA (%) increased in all the CPO at
containing distilled water. The oxidation process was recorded different stored conditions and during all storage times. Tagoe et al.
automatically by measuring the change in conductivity of the (2012) demonstrated that processed fresh fruit oils had initial acidity
distilled water due to the formation of volatile compounds and of 0.5% and 3% after 12 months storage. The increase in content
the oil stability index (OSI), which is expressed in hours (h) of FFA should be caused by endemic species of microorganisms
(Läubli & Bruttel, 1986). At each time point, eight oil samples that are introduced into the oil during various stages of processing
were analyzed simultaneously by the equipment. Each sample and transport within the plant (Nkpa et al., 1990). Furthermore,
was analyzed in duplicate. this result was found for all treatment conditions (Table 1); this

212 212/217 Food Sci. Technol, Campinas, 39(Suppl. 1): 211-217, June 2019
 Almeida et al.

indicates fluctuations over time, similar to the results observed increases, allowing the hydrolytic reactions responsible for the
by Frank et al. (2011). This does not necessarily express a real formation of free fatty acids (Akusu et al., 2000; Tagoe et al., 2012).
decrease, as unsaturated FFA may undergo subsequent chemical
reactions such as peroxidation and generate secondary products 3.2 Peroxide Value (PV)
that cannot be detected while assaying acidity.
Another important parameter used to assess the quality
A time limit was estimated at which each CPO surpassed of palm oil was the peroxide value (PV), which is an indicator
the maximum value for FFA (%) defined by CODEX 210 (Codex of the level of lipid oxidation. Must not exceed the upper limit
Alimentarius, 2013) and Brazilian legislation (Brasil, 2005). (15 meq O2/kg) established by Codex 210 (Codex Alimentarius,
The maximum estimated time periods were 14, 15 and 18 months 2013). CPO (storage at 4-8 °C) showed an initial value of
for CPO storage between 26-32 °C, 20-25 °C and 4-8 °C, respectively. 8.7 meq O2/kg, approximately 15 times higher than the initial
values for the samples stored at 26-32 °C and 20-25 °C (Table 1).
The results of all determinations conducted for refined palm These results may indicate inadequate storage because the FFA
oil (RPO), refined palm olein (RPOL) and refined palm stearin % these oils did not differ from the others (p ≥ 0.05) (Table 1),
(RPS) are presented in Tables 2-4, respectively. After 12 months demonstrating efficient refining. According to the process, even
of storage at 26-32 °C under natural light, all refined oils exceeded though the oils are manufactured on the same day, the samples
the upper limits of FFA (0.3%) established by Codex 210 (Codex are stored in different drums, which could influence these results.
Alimentarius, 2013), with a determination coefficient (R2) of
According to Farhoosh et al. (2009), for recently refined
0.99. These results indicate a stronger relationship between the
oils, the peroxide value should be too close or equal to zero and
storage time and the evolution of acid value. On the contrary,
should not surpass 0.5 meq O2/kg. The results showed that some
for refined oils stored at 20-25 °C and 4-8 °C, the FFA (%) did fresh refined oils had exceeded that limit (Tables 2, 3 and 4).
not exceed the adopted limit of 0.3% after 12 months of storage This can be attributed to the time gap between production and
(Codex Alimentarius, 2013; Brasil, 2005). analysis, which was approximately 10 days.
The results for the FFA % of the refined oils for all storage The evolution of PV indicates that the exposure to light and
conditions and times (Tables  2,  3  and  4) are much higher elevated temperature potentiate the formation of lipid peroxide
when compared to soy and canola oils packed in polyethylene molecules (Nkpa et al., 1990). It was observed that RPO and RPS
terephthalate (PET), stored in the dark, with an average temperature exceeded the peroxide value (15 meq O2/kg) defined by Codex
of 19 °C for 375 days (0.04-0.15% and 0.06-0.08%, respectively) 210 (Codex Alimentarius, 2013) after the 3-month storage
(Ahmad  et  al., 2011). Indeed, palm oils tend to have higher period, while CPO and RPOL surpassed the limit after 6 months
moisture content and increased microbial load as storage time of storage (Table 1 and 3). Warner & Nelsen (1996), suggested

Table 1. Evolution of the FFA (%), peroxide value (meq O2/kg), induction period (h), total carotenoids (ppm) and color (CIELab) of crude palm
oil (CPO) during the storage time and in different conditions.
Months Free fatty Peroxide Induction Total
∆E
of acids value period carotenoids L* a* b* C* hab
(*)
storage (% oleic acid) (meq O2/Kg) (h) (ppm)
26-32 ºC
0 1.17a (0.03) 0.61a (0.05) 17.04a (0.60) 766.83a (27.33) 30.79a (0.18) 14.28a (0.04) 20.57a (0.16) 25.04a (0.11) 55.22a (0.29)
3 3.06bf (0.07) 9.90b (0.18) 13.59ab (0.13) 715.36a (18.12) 30.34ad (0.11) 14.91b (0.07) 19.95a (0.38) 24.90ab (0.34) 53.21b (0.42) 0.99
6 2.50cg (0.07) 21.54c (0.27) 8.69ac (0.08) 600.13b (25.35) 31.24ae (0.05) 13.77c (0.06) 21.19a (0.20) 25.27a (0.19) 56.99c (0.16) 0.92
9 2.32dg (0.07) 29.39d (0.40) 5.45ad (0.14) 440.02c (11.70) 32.39bf (0.03) 12.31d (0.07) 23.73b (0.04) 26.73bc (0.07) 62.58d (0.12) 4.05
12 3.14ef (0.00) 33.79e (0.50) 0.02ae (0.00) 252.42d (1.53) 34.00c (0.02) 09.12be (0.07) 25.93c (0.23) 27.49c (0.25) 70.62e (0.08) 8.10
20-25 °C
0 1.78a (0.08) 0.58a (0.04) 15.01a (0.12) 757.41a (17.59) 30.57a (0.10) 14.55a (0.17) 20.05a (0.36) 24.77a (0.39) 54.03a (0.18)
3 2.94bf (0.06) 2.55b (0.02) 16.04a (0.12) 720.34a (18.37) 30.49a (0.09) 14.40a (0.10) 19.81ab (0.17) 24.49ab (0.19) 54.00a (0.05) 0.29
6 2.89cf (0.02) 6.15c (0.12) 14.88ab (0.59) 722.08ac (4.94) 30.69ab (0.23) 13.86ab (0.30) 19.30ac (0.88) 23.76a (0.88) 54.29a (0.74) 1.03
9 2.47df (0.13) 16.76df (0.07) 14.59ac (0.01) 692.41ad (4.92) 31.88b (0.08) 12.23b (0.10) 22.29bc (0.47) 25.42a (0.46) 61.25b (0.33) 3.48
12 2.85ef (0.01) 16.49ef (0.09) 11.65bc (0.19) 563.47b (4.52) 33.03c (0.02) 10.39c (0.00) 24.36c (0.00) 26.54ac (0.26) 66.80c (0.12) 6.48
4-8 °C
0 1.58a (0.05) 8.68a (0.03) 5.18a (0.16) 648.27a (1.61) 31.05a (0.07) 13.62a (0.11) 21.13a (0.32) 25.14a (0.33) 57.19a (0.19)
3 2.67bf (0.01) 12.12b (0.15) 5.46a (0.16) 605.82bd (0.00) 31.12a (0.06) 13.46a (0.10) 21.76a (0.33) 25.59a (0.33) 58.26b (0.20) 0.65
6 2.87cd (0.02) 16.12cf (0.13) 5.92a (0.01) 593.84cd (0.00) 31.74b (0.05) 13.00b (0.07) 20.87ab (0.12) 24.58ab (0.13) 58.08ab (0.10) 0.96
9 2.58df (0.08) 16.97d (0.08) 5.32a (0.21) 574.33de (8.05) 31.71abc (0.15) 12.10abc (0.35) 21.55a (1.23) 24.72a (1.24) 60.67abc(0.70) 1.71
12 2.57ef (0.05) 16.15ef (0.02) 5.01a (0.00) 553.89e (0.00) 32.41c (0.08) 11.60c (0.05) 23.49ac (0.04) 26.20ac (0.05) 63.72c (0.08) 3.39
Data are presented as mean ± (standard deviation). The same letter in each column represents no significant difference between sample values by the Tamhane test (p ≤ 0.05).
L* (lightness); a* (negative values indicate green and positive values indicate red, -a/+a); b* (negative values indicate blue and positive values indicate yellow, +b/-b); C* (choma) and
hab (hue angle). Data ∆E (color difference) for each storage condition (temperature range) were obtained by comparing the data of each month (3, 6, 9 and 12) with month 0 (control).

Food Sci. Technol, Campinas, 39(Suppl. 1): 211-217, June 2019 213/217 213
 Effects of different storage conditions on the oxidative stability

a classification for the oxidation level of vegetable oils based on considered to be of low oxidation; between 10 and 12 meq O2/kg
the evolution of the peroxide value. According to these authors, are of moderate oxidation; and between 16 and 18 meq O2/kg are
oils with a peroxide value between 3 and 5 meq O2/kg can be of a high level of oxidation. All of the samples stored between

Table 2. Evolution of the FFA (%), peroxide value (meq O2/kg), induction period (h) and color (CIELab) of refined palm oil (RPO) during the
storage time and in different conditions.
Free fatty Induction
Months Peroxide value ∆E
acids period L* a* b* C* hab
of storage (meq O2/Kg) (*)
(% oleic acid) (h)
26-32 °C
0 0.11a (0.00) 00.18a (0.00) 15.79a (1.12) 39.93a (0.67) -1.47a (0.06) 4.98a (0.12) 5.19a (0.10) 106.48a (1.00)
3 0.15a (0.00) 10.50b (0.05) 10.75ab (0.33) 39.06a (0.22) -0.82a (0.04) 2.76ab (0.04) 2.88ab (0.05) 106.55a (0.62) 2.47
6 0.16ab (0.01) 19.69abc (0.63) 06.85ac (0.37) 40.50a (0.03) -0.87a (0.04) 2.89a (0.09) 3.02a (0.88) 106.68a (0.74) 2.25
9 0.23a (0.00) 31.63abc (0.82) 02.39ad (0.16) 40.72a (0.11) -0.61a (0.03) 2.36ac (0.02) 2.44ac (0.02) 104.37a (0.62) 2.87
12 0.40ac (0.01) 58.36c (0.12) 00.03ae (0.00) 40.92a (0.11) -0.39a (0.02) 1.66a (0.01) 1.70a (0.02) 103.19a (0.67) 3.63
20-25 °C
0 0.14a (0.01) 0.29a (0.00) 14.14a (0.08) 40.26a (0.11) -1.62a (0.02) 5.45a (0.01) 5.69a (0.02) 106.60a (0.24)
3 0.17a (0.01) 1.00ab (0.00) 14.22a (0.33) 40.45b (0.02) -1.68ab (0.04) 5.34ad (0.05) 5.60ad (0.06) 107.43a (0.25) 0.23
6 0.21a (0.01) 3.13a (0.08) 14.44a (0.67) 40.37ab (0.07) -1.55ac (0.04) 5.40ae (0.02) 5.62ae (0.02) 106.01a (0.34) 0.14
9 0.13a (0.01) 7.70b (0.06) 11.56a (0.18) 40.15ab (0.31) -1.43ad (0.04) 5.67be (0.06) 5.85be (0.05) 104.20a (0.52) 0.31
12 0.22a (0.01) 13.82c (0.05) 10.12a (0.08) 40.75ab (0.06) -0.43ae (1.54) 4.89ce (0.02) 5.07ce (0.03) 105.26a (0.10) 1.40
4-8 °C
0 0.13a (0.01) 0.44a (0.01) 14.99a (1.09) 40.29a (0.06) -1.66a (0.02) 5.39a (0.02) 5.63a (0.03) 107.10a (0.10)
3 0.16ª (0.01) 0.52a (0.04) 15.27abd (0.05) 40.49a (0.23) -1.54be (0.01) 5.19ab (0.05) 5.41a (0.05) 106.54a (0.23) 0.31
6 0.16a (0.01) 0.69a (0.02) 13.74a (0.28) 40.47a (0.11) -1.60ce (0.01) 5.35a (0.04) 5.58ab (0.04) 106.66a (0.19) 0.19
9 0.13a (0.01) 0.63a (0.02) 10.50ad (0.18) 40.86a (0.02) -1.71ae (0.03) 5.57a (0.04) 5.83a (0.04) 107.03a (0.22) 0.60
12 0.23a (0.01) 1.14a (0.00) 10.62ac (0.03) 40.84a (0.04) -1.39de (0.02) 4.80ac (0.02) 5.00ac (0.01) 106.18a (0.26) 0.85
Data are presented as means (standard deviation). The same letter in each column represents no significant difference between sample values by the Tamhane test (p ≤ 0.05). L* (lightness);
a* (negative values indicate green and positive values indicate red, -a/+a); b* (negative values indicate blue and positive values indicate yellow, +b/-b); C* (choma) and hab (hue angle).
Data ∆E (color difference) for each storage condition (temperature range) were obtained by comparing the data of each month (3, 6, 9 and 12) with month 0 (control).

Table 3. Evolution of the FFA (%), peroxide value (meq O2/kg), induction period (h) and color (CIELab) of refined palm olein (RPOL) during
the storage time and in different conditions.
Induction
Months Free fatty acids Peroxide value ∆E
period L* a* b* C* hab
of storage (% oleic acid) (meq O2/Kg) (*)
(h)
26-32 °C
0 0.04a (0.00) 00.52a (0.04) 12.88a (0.10) 40.67a (0.09) -1.36a (0.04) 4.77a (0.03) 4.96a (0.04) 105.95a (0.37)
3 0.17a (0.00) 00.45a (0.02) 09.19bc (0.04) 40.66a (0.06) -1.07a (0.03) 3.45abcd (0.09) 3.61ab (0.08) 107.23ab (0.79) 1.35
6 0.18a (0.01) 25.44a (0.47) 04.10cde (0.21) 40.73a (0.07) -0.74ab (0.02) 2.79bcd (0.03) 2.88b (0.03) 104.80ab (0.25) 2.08
9 0.23a (0.01) 44.91ab (3.27) 00.92de (0.01) 41.13a (0.04) -0.53a (0.02) 1.93c (0.01) 2.01abc (0.01) 105.34ab (0.55) 2.99
12 0.33a (0.03) 85.29b (1.31) 00.03e (0.00) 41.46a (0.21) -0.25ac (0.01) 1.55d (0.18) 1.57abd (0.18) 099.24b (1.01) 3.50
20-25 °C
0 0.07a (0.00) 00.59a (0.02) 14.74a (0.03) 40.59a (0.11) -1.70a (0.03) 5.55a (0.07) 5.80a (0.07) 107.01a (0.07)
3 0.15a (0.00) 00.43ab (0.00) 13.90ab (0.33) 40.59ab (0.08) -1.72abc (0.02) 5.61abc (0.06) 5.87abc (0.06) 106.99a (0.18) 0.06
6 0.16a (0.01) 05.69b (0.01) 12.14a (0.30) 40.28a (0.14) -1.41bc (0.02) 5.15abc (0.10) 5.34abc (0.10) 105.35a (0.01) 0.58
9 0.16a (0.00) 08.92abc (0.20) 10.72a (0.56) 40.85ab (0.09) -1.41abc (0.04) 4.98bc (0.02) 5.18bc (0.02) 105.83a (0.36) 0.69
12 0.17a (0.01) 14.64c (0.04) 09.34ac (0.30) 42.30b (0.01) -1.40c (0.01) 4.98c (0.01) 5.17c (0.00) 105.72a (0.12) 1.83
4-8 °C
0 0.29a (0.00) 00.43a (0.04) 14.80a (0.28) 40.78a (0.02) -1.66a (0.02) 5.40a (0.01) 5.65a (0.01) 107.10a (0.15)
3 0.17a (0.00) 00.59a (0.00) 13.92a (0.41) 40.79abc (0.07) -1.66a (0.03) 5.50a (0.15) 5.75a (0.15) 106.77a (0.11) 0.10
6 0.40a (0.01) 00.86a (0.03) 14.97ab (0.16) 40.25b (0.06) -1.54a (0.03) 5.23a (0.05) 5.46a (0.04) 106.43a (0.37) 0.57
9 0.24a (0.00) 00.95a (0.00) 10.49a (0.33) 40.81abc (0.05) -1.69a (0.03) 5.47a (0.02) 5.72a (0.02) 107.17a (0.17) 0.08
12 0.23a (0.01) 01.69a (0.01) 09.97ac (0.14) 42.06c (0.01) -1.52a (0.02) 5.23a (0.00) 5.45a (0.00) 106.26a (0.15) 1.30
Data are presented as means (standard deviation). The same letter in each column represents no significant difference between sample values by the Tamhane test (p ≤ 0.05). L* (lightness);
a* (negative values indicate green and positive values indicate red, -a/+a); b* (negative values indicate blue and positive values indicate yellow, +b/-b); C* (choma) and hab (hue angle);
Data ∆E (color difference) for each storage condition (temperature range) were obtained by comparing the data of each month (3, 6, 9 and 12) with month 0 (control).

214 214/217 Food Sci. Technol, Campinas, 39(Suppl. 1): 211-217, June 2019
 Almeida et al.

Table 4. Evolution of the FFA (%), peroxide value (meq O2/kg), induction period (h) and color (CIELab) of refined palm stearin (RPS) during
the storage time and in different conditions.
Months Free fatty Induction
Peroxide value ∆E
of acids period L* a* b* C* hab
(meq O2/kg) (*)
storage (% oleic acid) (h)
26-32ºC
0 0.09a (0.00) 0.72a (0.00) 17.62a (0.12) 40.51a (0.02) -0.78a (0.02) 2.87a (0.01) 2.98a (0.02) 105.21a (0.24)
3 0.09a (0.00) 11.36ad (0.47) 8.78abcd (0.42) 40.64ac (0.20) -0.48a (0.05) 1.69a (0.09) 1.76a (0.10) 105.62a (0.96) 1.22
6 0.19a (0.00) 22.43bde (0.13) 2.93bcd (0.04) 40.88ae (0.10) -0.37a (0.02) 1.65a (0.05) 1.69a (0.04) 102.70a (0.68) 1.34
9 0.45a (0.00) 41.40adf (0.00) 0.03cd (0.00) 41.47bce (0.06) -0.47ab (0.01) 1.37a (0.07) 1.45a (0.07) 108.81a (0.83) 1.81
12 1.48a (0.00) 85.38c (0.02) 0.02d (0.00) 40.22ad (0.05) -0.23ac (0.01) 1.14b (0.01) 1.16a (0.01) 101.42a (0.49) 1.84
20-25 °C
0 0.09a (0.00) 00.88a (0.00) 17.17a (0.04) 40.76a (0.04) -0.69a (0.01) 2.59a (0.08) 2.68a (0.08) 104.89a (0.30)
3 0.09a (0.00) 02.04a (0.00) 15.97a (0.66) 40.86a (0.00) -0.71ac (0.00) 2.65abd (0.00) 2.78ab (0.00) 104.75a (0.00) 0.10
6 0.09a (0.00) 03.40ab (0.07) 13.87a (0.21) 40.96a (0.07) -0.73ad (0.02) 2.62a (0.28) 2.88a (0.02) 104.61a (0.31) 0.21
9 0.30a (0.00) 06.09ab (0.14) 12.29a (0.32) 41.61ab (0.03) -0.89bcde (0.01) 2.99ac (0.04) 3.12ac (0.04) 106.49a (0.30) 0.96
12 0.29a (0.01) 05.01b (0.02) 10.67b (0.00) 40.89ac (0.05) -0.65aae (0.02) 2.54ad (0.02) 2.62ad (0.02) 104.44a (0.40) 0.14
4-8 °C
0 0.09a (0.00) 0.53a (0.01) 17.28a (0.51) 40.72a (0.12) -0.77a (0.02) 3.06a (0.08) 3.15a (0.08) 104.20a (0.15)
3 0.11a (0.00) 2.04a (0.00) 15.92a (0.20) 40.87ab (0.07) -0.90a (0.02) 3.12a (0.12) 3.25a (0.12) 106.10a (0.80) 0.17
6 0.13a (0.00) 1.10a (0.00) 16.36a (0.13) 40.83ac (0.04) -0.82a (0.01) 3.22ab (0.01) 3.32ab (0.01) 104.35a (0.11) 0.20
9 0.27a (0.00) 1.22a (0.00) 16.01a (0.27) 41.22ad (0.21) -1.00a (0.03) 3.43a (0.10) 3.57ad (0.09) 106.28a (0.58) 0.66
12 0.22a (0.01) 1.07a (0.01) 15.31b (0.25) 41.20bcd (0.10) -0.67a (0.01) 2.61ac (0.02) 2.69ac (0.02) 104.31a (0.26) 0.67
Data are presented as means (standard deviation). The same letter in each column represents no significant difference between sample values by the Tamhane test (p ≤ 0.05). L* (lightness);
a* (negative values indicate green and positive values indicate red, -a/+a); b* (negative values indicate blue and positive values indicate yellow, +b/-b); C* (choma) and hab (hue angle).
Data ∆E (color difference) for each storage condition (temperature range) were obtained by comparing the data of each month (3, 6, 9 and 12) with month 0 (control).

26-32 °C under natural light presented a peroxide value above 3.3 Changes in oxidative stability
26 meq O2/kg after the 6-month storage period and therefore
The oxidative stability of oils was measured through the
may be considered to be highly oxidized. induction period and determined using the Rancimat method
After 9 months of storage at room temperature, the PV showed in Tables 1-4. As for the peroxide values, CPO samples
of CPO was lower than the other samples, indicating that the stored at 4-8 °C also differ in this regard from the others (Table 1).
crude oil was more resistant to oxidation (Tables 1-4). This most They showed the lowest values reflecting the degree of oxidation
probably can be attributed to the carotene content. Carotenoids (Table 1). The mean values for the initial induction period for
could inhibit further decomposition of hydroperoxide by reacting RPO, RPLO and RPS were 15.0, 14.1 h and 17.3 h, respectively.
with alkoxyl radicals RO, which are mainly responsible for the None show a significant difference between the IT initial lots
of RPO (Table 2) and stearin (Table 4), unlike olein (Table 3),
generation of volatile compounds. This can be inferred by the
whose lots were stored at 26-32 °C and 20-25 °C and differed
high negative linear correlation between carotenoids and PV
significantly (p ≤ 0.04). It is well known that this fraction has
(r = - 0.963; p ≤ 0.00). a higher tendency to oxidation due to the greater presence of
Furthermore, the PV results for CPO, RPO and RPOL storage unsaturated fatty acids (Zambiazi & Zambiazi, 2000).
at 20-25 °C were outside of specification (Codex Alimentarius, It is clear that the oxidative deterioration of all of the oils
2013) after 9, 12 and 12 month storage periods, respectively. proceeded significantly faster when stored in the elevated
According to the results obtained, CPO stored at 4-8 °C, temperature and with exposure to light than under the other
even those that began with a high PV, had increased by only storage conditions (Choe & Min, 2006).
1.8 times by the end of a year of storage, with time having a strong The induction period (IT) showed high value for the
influence (R2 = 0.98). The results showed that for all refined coefficient of determination (R2 = 0.99) during storage for the
samples of oil stored in that condition (Tables 2, 3 and 4), the PV refined oils kept under 20-25 °C, indicating a strong relationship
were lower than the limit value establish in Codex 210 (Codex between time and a reduction of IT in the samples. In this
Alimentarius, 2013) and the Brazilian legislation (Brasil, 2005) case, the IT  remained high for all oils (from 9.3 to 11.3 h),
after the 12 month storage period. Moreover, PV of the stearin confirming that these saw the highest oxidation resistance in a
samples stored at 20-25 °C and 4-8 °C did not exceed the adopted lower‑temperature environment and in the dark (Borsato et al.,
limits (10 meq O2/kg) during the entire period of storage and had 2012). The same occurred with the oil stored in the refrigerator
the lowest PV compared to other oils studied. Such differences (10.0 to 15.3-h), except for the CPO, which as previously
may be due to the predominance of saturated fatty acids in its mentioned, has begun to change (5.2 h); however, that still
composition; these are less susceptible to oxidation (Edem, 2002; remained stable over time (5.0 hours) (Table 1), which has in
Choe & Min, 2006; Gunstone & Lin, 2011). their composition the carotenoids.

Food Sci. Technol, Campinas, 39(Suppl. 1): 211-217, June 2019 215/217 215
 Effects of different storage conditions on the oxidative stability

3.4 Total carotenoids and color All refined oil samples were located within the second
quadrant, showing a* negative and b* positive, which indicates
The Codex 210 (Codex Alimentarius, 2013) establishes a
the intensity of the greenish yellow color (Tables 2, 3 and 4).
value for total carotenoids of 500-2000 ppm and thus, according
this norm, all of the initial CPO analyzed were within range It can be concluded that the color change phenomenon
(648-767 ppm). Studies of CPO produced in Pará-Brazil detected grew more intense at higher storage temperatures, with greater
values between 939-940 ppm (Almeida et al., 2013). light exposure and with greater unsaturated fatty content
(Sikorska et al., 2007; Pristouri et al., 2010).
In the selected lots of CPO, there were no significant
differences in the amount of carotenoids between the initial oils
subjected to three treatments (p ≥ 0.05). However, in the initial 4 Conclusion
oils stored at 4-8 °C, the carotenoid contents were smaller and The palm oils analyzed in this study presented good initial
inverse correlations were found between peroxide and β-carotene quality, in accordance with current legislation on free fatty acids,
content (r= -0.813; p = 0.00) (p ≤ 0.05). It was understood that the peroxide value and carotenoids, except for one CPO sample,
oxidation of carotenes is accelerated by hydro peroxides generated which is attributed to inadequate storage.
from lipid oxidation, leading to discoloration and bleaching; α- and
Storage at room temperature and exposure to light intensified
β ionones, β-13 and β-14‑apocarotenals and β-13-apocrotenone
the oxidative reactions. These were characterized by a change in
are among the carotenoids (Sambanthamurthi et al., 2000).
the color, an increase in free fatty acids and peroxide values, and
All CPO samples were located within the first quadrant, a reduction in the induction period and the total carotenoids.
showing that a* and b* are positive. No significant changes in Therefore, it is not recommended that any type of palm oil be
C and b* between the initial CPOs were observed. It was seen that stored in that condition.
their hue values (hab) were located in the zone of reddish‑orange
It was seen that after 12 months, oils stored at 4-8 °C
color (Table 1) (Tan et al., 2010). The color of these oils was
presented better oxidative stability when compared to the
distinctively more intense than that of the oils produced in
other storage conditions. Thus, in accordance with this study,
Bahia, possibly because of better fruit processing conditions
it is recommended that palm oils be stored under refrigeration.
(Almeida  et  al., 2013). The variations in the mean values of
hab among the initial CPO studied were significant (p < 0.05), It should be noted that the crude palm oils in Bahia are
and the hab value is very high for the oil storage at 4-8 °C when marketed over at least 18 months and exposed to light and
compared to the other storage conditions (p ≤ 0.05), (Table 1), high temperatures and packaged in plastic transparent bottles
indicating a loss of orange color. without the addition of antioxidants. Therefore, in addition
to these study findings, the results also demonstrate the need
Tables 1-4 show the difference (∆E) between the oils for
for specific legislation regarding palm oil and its components
different storage times and conditions. The parameter ΔE was
in conjunction with extensive and efficient inspection of their
chosen as an indicator of color fading because it allowed the
storage when sold.
concomitant changes of all color parameters to be taken into
account. The visual threshold allowing an average observer to
note the color difference is at least 3 CIELab units (Ceballos et al., Acknowledgements
2003). According to this, the change in color of CPO samples The authors are thankful to CAPES for a scholarship and to
stored at 26-32 °C and 20-25 °C became noticeable (∆E ≥ 3) the Agropalma Company (Belém-Pará-Brazil) for the donation
after 9 months of storage (Table 1). The ∆E of the CPO sample of oil samples.
stored under refrigeration changed in 12 months. These results
reflects the increase of L*, b* and hab and the decrease of a*
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