Physico-chemical Quality Assessment of Palm Kernel Oil During Storage at Room Temperature and Shelter of Light

Abstract

Vegetable oils, including palm kernel oil, are an important part of the human diet. However, traditional methods of storing them often do not take into account changes in quality. In addition, these are food products whose rancidity by auto-oxidation could affect the health of the consumer. The objective of this work is to evaluate the physico-chemical quality of palm kernel oil during storage at room temperature and away from light. The palm kernel oil samples were collected in plastic containers under strict hygienic conditions, wrapped in aluminium foil and stored at ambient temperature away from light. Physico-chemical parameters were determined for fresh samples and for samples stored after 180 days. The results showed that after 180 days, the oils analysed showed the onset of oxidation. However, the characteristics after 180 days of storage indicate that the oils still have a relatively acceptable quality compared to Codex Alimentarius standards, concomitantly with the high content of saturated fatty acids. Thus, away from light, palm kernel oils could be stored for six months at ambient temperature with a lower risk of rancidity. However, the relative deterioration observed after 180 days of storage requires precautions in the conservation of palm kernel oils produced in Togo.