Effect of palm fruit storage at room temperature on lipid oxidation in CPO extracted immediately, or after further frozen storage of palm fruits.
|Days of storage before stripping||Direct extraction||Extraction after frozen storage|
|Peroxide value||Anisidine value||TOTOX||Peroxide value||Anisidine value||TOTOX|
|1||0.0 ± 0.00a||0.52 ± 0.00a||0.5||2.27 ± 0.26a||48.44 ± 0.20a||53.0|
|3||0.0 ± 0.00a||0.87 ± 0.00a||0.9||2.16 ± 0.10a||43.76 ± 0.10b||48.1|
|5||0.47 ± 0.03b||2.52 ± 0.03b||3.5||1.79 ± 0.09ab||39.15 ± 0.09c||42.9|
|7||0.57 ± 0.03c||9.12 ± 0.03d||10.3||1.53 ± 0.10b||37.76 ± 0.10d||40.8|
|9||0.81 ± 0.07d||9.97 ± 0.07c||11.6||1.97 ± 0.23ab||26.08 ± 0.23e||30.0|
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