出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
