Impact of post-harvest storage and freezing of palm fruits on the extraction yield and quality of African crude palm oil extracted in the laboratory | OCL

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Table 1

Fatty acid composition of crude palm oil (TFA) extracted just after storage of the fruits at room temperature and free fatty acid (FFA) composition (g/100 g total identified fatty acids).

Fatty acid (% identified FAs)
	Storage time (Days)	C14	C16	C18	C20	C16:1n-7	C18:1n-9	C18:2n-6	C18:3n-3
TFA	1	0.80^bc	44.28^cd	5.39^a	0.41^a	0.12^bc	39.16^a	9.59^ab	0.25^cd
	3	0.71^c	44.28^cd	5.51^a	0.44^a	0.11^c	38.98^a	9.78^ab	0.23^d
	5	0.75^c	44.40^cd	5.59^a	0.55^a	0.12^bc	38.89^ab	9.45^ab	0.25^cd
	7	0.73^c	44.13^cd	5.57^a	0.57^a	0.12^bc	38.88^ab	9.84^a	0.25^cd
	9	0.71^c	43.56^d	5.57^a	0.44^a	0.11^c	39.59^a	9.92^a	0.26^cd

FFA	1	0.97^a	47.88^a	3.67^b	0.0^b	0.15^ab	36.52^b	9.99^a	0.35^abc

	3	0.95^ab	45.41^bcd	3.43^b	0.0^b	0.16^a	39.15^a	9.97^a	0.46^a
	5	1.01^a	45.63^abcd	3.51^b	0.0^b	0.15^ab	39.33^a	9.45^ab	0.43^ab
	7	1.08^a	45.76^abc	3.88^b	0.0^b	0.16^ab	39.07^a	9.19^b	0.35^abc
9	1.12^a	46.86^ab	3.64^b	0.0^b	0.16^ab	38.00^ab	9.42^ab	0.32^bcd

Two-way ANOVA

	R²	0.934	0.864	0.929	0.871	0.837	0.737	0.750	0.888
	F	23.636	10.603	21.928	11.255	8.539	4.670	5.001	13.151
	Pr > F	< 0.0001	< 0.0001	< 0.0001	< 0.0001	0.000	0.004	0.003	< 0.0001
TFA vs. FFA	F	191.303	70.618	194.564	97.054	73.025	0.410	2.230	94.807
TFA vs. FFA	Pr > F	< 0.0001	< 0.0001	< 0.0001	< 0.0001	< 0.0001	0.532	0.156	< 0.0001
Storage time	F	1.768	2.967	0.394	0.424	0.147	4.065	4.541	2.196
Storage time	Pr > F	0.188	0.054	0.810	0.789	0.961	0.020	0.013	0.119
FA ^* time	F	4.061	4.146	0.374	0.424	0.697	7.970	7.006	4.713
FA ^* time	Pr > F	0.020	0.019	0.824	0.789	0.606	0.001	0.002	0.012

Results are means of triplicates for FA composition of the oil, and of a duplicate analysis for FA composition of the FFAs. Means with different letters in the same column differ significantly according to Tukey’s test (p < 0.05).

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