Loganathan Radhika, Tarmizi Azmil Haizam Ahmad, Vethakkan Shireene Ratna, Teng Kim-Tiu
Product Development and Advisory Services Division, Malaysian Palm Oil Board.
Department of Medicine, Faculty of Medicine, University of Malaya.
J Oleo Sci. 2020 Oct 7;69(10):1163-1179. doi: 10.5650/jos.ess20036. Epub 2020 Sep 10.
Sixty-four bottles of red palm olein and palm olein (constituted as control) samples were stored at permutations of common home setting variables which are: temperature (room temperature (24°C) or 8°C), light (kept in dark or exposure under light) and oxygen (opened or sealed caps). The effects of temperature, oxygen and light on the stability of red palm olein and palm olein were studied over 4 months of storage at simulated domestic conditions. The degree of auto- and photo-oxidations was evaluated by monitoring the following quality parameters: acidity, peroxide and p-anisidine values, fatty acids composition, carotenes and vitamin E. It is noted from the study that opened bottles of red palm olein was found to be stable for 4 months in comparison to its counterpart (palm olein) evidenced from their primary oxidative constituents (peroxides) and hydrolytic behavior (free fatty acids). Opened bottles are better off when stored at 8°C and protected from light for a longer shelf-life. Sealed bottles of palm olein showed better storage stability in the dark at 8°C; whereas sealed bottles of red palm olein was found to be stable at both temperatures studied without the influence of light. After 4 months of varying storage conditions, the fatty acid composition, vitamin E and carotenes of both oils remained unchanged. The phytonutrients in red palm olein rendered better storage stability when compared to palm olein.
64瓶红棕榈油和棕榈油（作为对照）样品在常见家庭环境变量的不同组合下储存，这些变量包括：温度（室温（24°C）或8°C）、光照（保存在黑暗中或暴露在光线下）和氧气（瓶盖打开或密封）。在模拟家庭条件下储存4个月的过程中，研究了温度、氧气和光照对红棕榈油和棕榈油稳定性的影响。通过监测以下质量参数来评估自动氧化和光氧化程度：酸度、过氧化物值和对茴香胺值、脂肪酸组成、类胡萝卜素和维生素E。从研究中可以注意到，与对照物（棕榈油）相比，打开瓶盖的红棕榈油在4个月内是稳定的，这从它们的主要氧化成分（过氧化物）和水解行为（游离脂肪酸）中得到证明。打开瓶盖的红棕榈油在8°C储存并避光时保质期更长。密封的棕榈油瓶在8°C黑暗环境中储存稳定性更好；而密封的红棕榈油瓶在研究的两个温度下都很稳定，不受光照影响。在4个月的不同储存条件后，两种油的脂肪酸组成、维生素E和类胡萝卜素均保持不变。与棕榈油相比，红棕榈油中的植物营养素具有更好的储存稳定性。
