Printed in Nigeria OXIDATIVE STABILITY OF RED PALM OIL FROM TWO OIL PALM VARIETIES – Elaeis guineensis and Elaeis oleifera : COMPARATIVE EFFECTS OF STORAGE TEMPERATURE AND DURATION

The oxidative stability of red palm oil (RPO) from two oil palm varieties subjected to different storage temperatures and durations was studied. RPO was prepared from mature and ripe fruits of E. guineensis (EG) and E. oleifera (EO). Samples of the oils were stored at 4°C and 25°C and analyzed immediately after extraction, at 6 weeks, and at 12 weeks. The… (More)