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Alex. J. Agric. Sci. (Arabic) Vol. 65, No. 4, pp. 297-303, 2020
297
L.S.D
(PET)
)Tin Plate()3B(
)3B()2B()1B(1B
1B
)3.518= 2A()2.047= 4A(
)3.417= 4A()PET(6.668= 2A
,56.316= 1A(56.301= 2A56.346= 3A)56.399= 4A
)56.409= 1B(= 3B(
56.286)
)3.366= 4A()PET()3.433= 2A(
Tinplate)20.52= 4A()PET(
)18.71= 2A()15.40= 3, B17.76= 2, B26.32= 1B(
Vol. 65, No. 4, pp. 297-303, 2020(Arabic) Alex. J. Agric. Sci.
298
(Tonfack et al., 2019)
(Balu, 2013)
Kush, 2018
(Ibrahium, 2013)
)PET(1A
)PET(2A
)HDPE(3A
)Tin Plate(4A
1B
2B
3B
Free Fatty Acids
(AOCS- Ca 5a – 40)
Peroxide Value
(AOCS- Cd 8-53)
P-Anisidine Value
(AOCS Cd 18-90)
Totox Value
Iodine Value
(AOCS Cd 1b-87)
Color
(AOCS- Cs 13e-92)
Refravtive Index
Refractometer
Oil Stability Index
(AOCS Cd 16b-92)
Statistical
Analysis System (SAS)
Two Way Anova
Alex. J. Agric. Sci. (Arabic) Vol. 65, No. 4, pp. 297-303, 2020
299
F
(L.S.D)
(Brien, 2004)
L.S.D B1 B2B3
A10.0850.3030.4400.277
L.S.D (A) = 0.001
A20.085 0.3110.4610.286
A30.085 0.1510.1810.139
A40.085 0.1220.1750.128
0.085 0.2220.315
L.S.D (B) = 0.001 L.S.D (AB) = 0.002
A10.1141.1012.5051.240
L.S.D (A) = 0.004
A20.1171.7032.9051.575
A30.1160.7131.6080.813
A40.1150.5331.4080.685
0.1161.0122.106
L.S.D (B) = 0.003L.S.D (AB) = 0.007
A10.0462.5315.9002.826
L.S.D (A) = 0.004
A20.0433.9046.6073.518
A30.0441.6614.7182.141
A40.0431.5944.5182.047
0.0442.4235.423
L.S.D (B) = 0.003L.S.D (AB) = 0.006
A10.2734.73310.9105.305
L.S.D (A) = 0.009
A20.2777.31012.4176.668
A30.2763.0887.9343.766
A40.2742.6597.3183.417
0.2754.4479.645
L.S.D (B) = 0.008L.S.D (AB) = 0.016
A156.41356.30356.23256.316
L.S.D (A) = 0.009
A256.40156.28956.21356.301
A356.40756.37056.31756.364
A456.41356.40156.38456.399
56.40956.34156.286
L.S.D (B) = 0.008L.S.D (AB) = 0.016
A13.1003.4333.6663.400
L.S.D (A) = 0.040
A23.1003.5003.7003.433
A33.1003.4333.6333.388
A43.1003.4333.5663.366
3.1003.4503.641
L.S.D (B) = 0.034L.S.D (AB) = 0.069
Vol. 65, No. 4, pp. 297-303, 2020(Arabic) Alex. J. Agric. Sci.
300
L.S.D
A11.4591.4621.4631.461
L.S.D (A) = 0.00004
A21.459 1.4561.4631.459
A31.459 1.4561.4631.459
A41.459 1.4561.4631.459
1.459 1.4581.463
L.S.D (B) = 0.00004L.S.D (AB) = 0.0001
A126.4517.6815.3019.81
L.S.D (A) = 0.145
A226.3616.3613.4318.71
A326.1818.4316.1820.26
A426.2818.5716.7120.52
26.3217.7615.40
L.S.D (B) = 0.125L.S.D (AB) = 0.251
)4A(
)3, A2A, 1A(
(Mishra and Sharma, 2011)
)3B(
)0.315= 3B(
(Tonfack et al., 2019)
(Pokoray et al.,2001)(Brein, 2004)
PET)2A(
)3B()4A(
(Naghshineh et al., 2010)
)PET()2A(
2A)52, 3(
)4A()2.047(
Alex. J. Agric. Sci. (Arabic) Vol. 65, No. 4, pp. 297-303, 2020
301
)3B(
)1B(
(Tonfack et al., 2019)
(Arruda et al., 2006)
)4A(
)3.417()PET()1A(
)PET()2A(
)HDPE()3A(
(Tonfack et al., 2019, Nkpa et al., 1990)
(SerJouie
et al., 2010)
)PET()2A(
(Abdellah and Ishag., 2012)
Red)1B(
)3B(
)1B(
)3B(
(Tiwari et al., 2012)
)PET(1A
(Abdellah and Ishag, 2012)
Vol. 65, No. 4, pp. 297-303, 2020(Arabic) Alex. J. Agric. Sci.
302
(Stoiloa et al., 2007)
(Anwar et al., 2003)
PET
)2A(
(Chose and Min., 2009)
)2B(
(Su et al., 2003)
Abdellah, M.A. and Ishag, K.E. (2012): Effect of
Strage packaging on materials on sunflower oil
Oxidative stability, American Journal of Food
Technology 7 (11): 700-707.
Anwar, F., Bnanger, M.I. And Kazi, T. G. (2003):
Relatioship Between Rancimat And Active
Oxygen Methods Value At Very Temperatures
For Several And Oils And Fats. J. Aocs, 80 (2):
256 – 261.
AOCS, (1997): AOCS Official Methods Peroxide
Value Axitive acid-Chloroform Method (Cd 8-
53).
AOCS, (2009): AOCS Official Methods Free Fatty
Acids Method (Ca 5a-40).
AOCS, (2009): AOCS Official Methods Specific
Gravity Method (Ia -64).
AOCS, (2009): AOCS Official Methods Color
Method (Cc 13e -92).
AOCS, (2009): AOCS Official Methods Moisture
and Volatile Matter, Air Oven Method (Ca 2c -
25).
AOCS, (2009): AOCS Official Methods Oil
Stability Index (OSI) Method (Cd 12b-92).
AOCS, (2009): AOCS Official Methods p-Anisidine
Value Method (Cd 19 -90).
AOCS, (2009): AOCS Official Methods Refractive
Index Method (Cc 7 -25).
AOCS, (2012): AOCS Official Methods Iodine
Value of Fats and Oils Wijs Method (Cd Ib -
87).
Arruda, C.S., Gareez, W.S., Barrera-Arellano, D.
and Block, J.M., (2006): Industrial Trial to
Evaluation the Effect of Oxygen Concentration
on Overall Quality of Refined, Bleached, and
Deodorized Soybean Oil in PET Bottles,
JAOCS, Vol. 83, No. 9, 797-802.
Balu, N. (2013): Techno Economic Advantages of
Palm Oil Usage, Selected Readings on Palm Oil
Uses for Palm Oil Familiarization Programme
(POFP). Technical Advisory Services Unit
b(TAS), Malaysian Palm Oil Board, 243-260.
Brien, R.D.O. (2004): Fats and Ooils Formulating
and Processing for Application, CRC PRESS
LLC –UNITED STATES OF AMERICA.
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Antioxidants in the Oxidation of Foods.
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358.
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Richardson, Texas. Bailey's Industrial Oil and
Fat Products, Sixth Edition, Six Volume Set.,
Vol. 1: 1-29.
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Palm Oil and Palm Kernel Products. Selected
Readings on Palm Oil its Uses for Palm Oil
Familiarization Programme (POFP). Technical
Advisory Services Unit (TAS), Malaysian Palm
Oil Board. 82-117.
Kushairi, A. (2018): Palm Oil in the Global Oils and
Fats. 38st Palm Oil Familiarization Programme
(POFP)., Malaysian Palm Oil Board 1-48.
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Packaging materials on the storage stability of
physically rerfined rice bran oil and its blends.
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685.
Naghshineh, M.; Ariffin, A.A.; Ghazali, H.M.;
Mirhosseini, H. and Mohammad, A.S. (2010):
Effect of Saturated/Unsaturated Fatty Acid
Ratio on Physicochemical Properties of Palm
Olein-Olive Oil Blend. J Am Oil Chem Soc. 87:
255-262.
Alex. J. Agric. Sci. (Arabic) Vol. 65, No. 4, pp. 297-303, 2020
303
Nkpa, N. N.; Osanu, F. C. and Arowolo, T. J.
(1990): Effect of Packaging Materials on
Storage Stability of Crude Palm Oil. JAOCS,
67 (4): 259-264.
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materials and Storage Period on Stability of
Palm Oilen Oil. M.Sc Thesis-Nasser's Fac. Of
Agric. Sci. Food Sciences and Technology
Aden University .
Serjouie A., Tan, C.P., Mirhosseini, H., and Che
Man, Y. (2010): Effect of frying process on
fatty acid composition and iodine value of
selected vegetable oils and their blends.
International Food Research Journal, 17(2) 295-
302.
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P. and Gargova, S. (2007): Antioxidant activity
of a ginger extract (Zingiber officinale). Food
Chemistry, 102(3), 764-770.
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and Flavor Stabilities of Soybean Oils with
Low-and Ultra-Low-Linolenic Acid
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(2012): Studies on Storage Stability of Refined
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M.S.L.; Rao, B. V. S.,K. and Prasad, R.B.N.
(2019): Effect of Sunlight on the
Physicochemical Properties of Refined
Bleached and Deodorized Palm Olein. Food
Research 3(1): 49-56.
Effect of Some Packaging Materials and Storage Period on the Stability of
Palm Olein Oil
Faisal Sultan Qasim Saleh, Ghazza Mahfood Ali Ahmed Department of Food Science and Technology, Nasser,s Faculty of Agricultural Sciences University of Aden
ABSTRACT
Oils and Fats is one of the main food component, it supply the human body with energy and it is an important source for vitamins in fat as well as essential Fatty acids. Fats have two main sources either from fish, meat and milk (from animal) or it can be extracted from seeds and fruits.
Palm oil is an adible oil and it can be extracted from pulp of palm fruit, it represent 33% from the total world production (219 million ton).
Indonesia and Malysia is the most important countries for producing (84%) and exporting (89%) of the total world palm Olein during 2017.
The research aimed to study the effect of some packing materials and storage period on palm oiein stability. The research depend on applying different measurements to achieve his goal in the labs of the Yemenian company for chee and soup by using four types of packaging materials and under three different storage period. This measurements includes: fatty acid percentage, peroxide value, ansidine value, totox value, iodine value, color, refractive index and oil stability factor. Also, difference analysis L.S.D. test were achieved to knew the significance between this measurements. The research concluded the following results: 1- The free fatty acid percentage was higher in the transparent poly ethylene (PET) package (0.286), and was
lower in the tinplate (0.128) and it reach 0.315 during storage for 6 months, where as, it was 0.225 during storage for 3 months and 0.085 at 0 day.
2- The increase in peroxide value in the transparent package compared to other package as well as extending the period of storage.
3- The increase in ansidine value in the transparent package (3.518) companied with the to tin container (2.047), and with extending the storage period.
4- The lowest totox value was for tin container (3.417) and the highest was for transparent package (6.668). 5- The iodine value was for the four packaging materials, 56.316, 56.301, 56.364 and 56.399 respectively,
and by extending the storage period, the iodine value decease. 6- The color was lower in tin containers (3.366), compared to polyethylene package (3.433), and it increase
with increasing the storage period. 7- The refractive index increase with extending the storage period. 8- The highest stability factor for the oil was in tin containers (20.53) and the lowest was in the transparent
polyethylene package (18.71), and by increasing the storage period, the oil stabilifactor factor carbohydrate decrease (26.32, 17.76 and 15.40, respectively).