COMPARATIVE ANALYSIS OF THE STORAGE CHEMISTRY OF GROUNDNUT AND PALM OIL.

Abstract

Storage chemistry of palm oil and groundnut oil samples were studied for their quality over the course of storage time and their impact on quality and health. Palm oil and groundnut oil samples were subjected to different moisture contents (water concentration) for some time. The acid values (AVs), free fatty acid (FFA) values, peroxide (P.O) vales, and iodine values (IVs) were determined using standard methods of the American Society of Oil Chemistry monitored during this period. Results indicate that AVs, FFA, and IVs increase with moisture content. Secondly, the AVs, FFA, and IVs of palm oil are higher than those of groundnut oil. Thirdly, the AVs, FFA, and IVs are directly dependent on the moisture content of the oils and increase correspondingly with an increase in water content. Generally, palm oil was found to be more susceptible to spoilage during storage and more affected by lipid oxidation. It is recommended that a threshold limit aw of ? 0.21 for moisture content be the standard for stored edible oils. Consumers should avoid storing and eating palm oil stored for a long period.