Alex. J. Agric. Sci. (Arabic) Vol. 65, No. 4, pp. 297-303 ...

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


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


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(


(Pokoray et al.,2001)(Brein, 2004)

PET)2A(

)3B()4A(

(Naghshineh et al., 2010)

)PET()2A(

2A)52, 3(

)4A()2.047(


301

)3B(

)1B(


(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)


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.

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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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Fats Sources, Composition International

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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.

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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.

African Journal of Food Science, 5 (12): 676-

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.


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.

Pokorny, J., Yanishlieva, N. and Gordon, M. (2001):

Antioxidants in food. Wood head Publishing

Limited.

Saleh, F.S. (2020): Effect of Some Packaging

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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(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).

Alex. J. Agric. Sci. (Arabic) Vol. 65, No. 4, pp. 297-303 ...

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