Evaluation of Different Storage Techniques for Maintaining Oil Quality of Oilseeds

Ira Natasha Adzharudin; Anggita Rahmi Hafsari; Zul Ilham

Authors

Ira Natasha Adzharudin Biomass Energy Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya 50603 Kuala Lumpur, Malaysia https://orcid.org/0009-0009-3583-2994
Anggita Rahmi Hafsari (1) Biomass Energy Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya 50603 Kuala Lumpur, Malaysia; (2) Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (3) Department of Biology, Faculty of Science and Technology, Universitas Islam Negeri Sunan Gunung Djati Bandung, Jl. AH Nasution No 105 Bandung 40614, Indonesia https://orcid.org/0000-0002-8521-1952
Zul Ilham (1) Biomass Energy Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya 50603 Kuala Lumpur, Malaysia; (2) Centre for Science and Environment Studies, Institute of Islamic Understanding Malaysia, 2 Langgak Tunku Off Jalan Tuanku Abdul Halim, 50480, Kuala Lumpur, Malaysia https://orcid.org/0000-0003-3836-0848

Keywords:

Oilseeds, Oil Stability, Container Types, Storage Conditions, Free Fatty Acids

Abstract

This study evaluates the effects of storage conditions and container types on the quality of soybean, sesame, and palm oils over 12 weeks using free fatty acid (FFA), UV–Vis absorbance, and physical observations. Oils were stored in aluminium, plastic, and glass containers under refrigeration, cabinet, and room conditions. Results showed a progressive increase in FFA and absorbance, indicating ongoing degradation. Storage temperature was identified as the dominant factor, with refrigeration significantly slowing degradation compared to higher temperatures. Container type showed a secondary effect, where plastic promoted higher FFA formation, while glass provided better stability. Distinct behaviours were observed among the oils. Soybean oil exhibited the most pronounced degradation; sesame oil showed increased absorbance under refrigeration, likely due to crystallisation effects, and palm oil maintained stable absorbance despite physical changes. Overall, oil stability is governed by the interaction of temperature, container material, and oil composition

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