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 2

Fatty acid composition (TFA) of crude palm oils extracted after combined storage of the fruits at room temperature then freezing, and free fatty acid composition.

Fatty acid (% identified FA)
	Storage time (Days)	C14	C16	C18	C20	C16:1n-7	C18:1n9	C18:2n-6	C18:3n-3

TFA	1	0.38^b	35.64^a	5.34^a	0.46^a	0.13^bcde	50.65^c	6.65^fg	0.32^cd
	3	0.40^b	35.33^a	5.25^a	0.49^de	0.12^abc	51.00^c	6.62^fg	0.35^bcd
	5	0.40^b	35.34^a	5.18^a	0.47^bc	0.12^abc	50.79^c	6.79^f	0.34^bcd
	7	0.39^b	35.28^a	5.33^a	0.48^bcde	0.14^cde	51.18^c	6.43^gh	0.32^cd
	9	0.39^b	35.37^a	5.27^a	0.48^bcde	0.14^de	51.34^c	6.24^h	0.30^d

FFA	1	0.89^a	30.98^bc	3.50^b	< LOD	< LOD	51.72^c	11.79^a	0.51^a

	3	0.78^a	26.77^d	3.23^b	< LOD	< LOD	58.20^a	9.64^c	0.59^a
	5	0.75^a	27.31^d	3.22^b	< LOD	< LOD	57.54^a	10.17^b	0.56^a
	7	0.70^a	30.27^c	3.16^b	< LOD	< LOD	55.83^b	8.86^d	0.47^ab
9	0.76^a	31.45^b	3.50^b	< LOD	< LOD	55.18^b	8.00^e	0.45^abc

Two-way ANOVA

	R²	0.939	0.998	0.985	1.000	0.643	0.993	0.999	0.943
	F	17.055	524.099	73.132	27601.698	1.999	152.495	1543.644	18.351
	Pr > F	< 0.0001	< 0.0001	< 0.0001	< 0.0001	0.148	< 0.0001	< 0.0001	< 0.0001
TFA vs. FFA	F	0.722	106.477	1.262	35.468	2.248	58.483	536.229	4.706
TFA vs. FFA	Pr > F	0.596	< 0.0001	0.347	< 0.0001	0.136	< 0.0001	< 0.0001	0.021
Storage time	F	146.025	3909.007	649.898	248131.535	0.000	932.752	10387.394	141.477
Storage time	Pr > F	< 0.0001	< 0.0001	< 0.0001	< 0.0001	0.148	< 0.0001	< 0.0001	< 0.0001
FA × time	F	1.146	95.495	0.811	35.468	2.248	51.444	340.123	1.215
FA × time	Pr > F	0.390	< 0.0001	0.546	< 0.0001	0.136	< 0.0001	< 0.0001	0.364

Results are given as means of a duplicate analysis. Means with different letters in the same column differ significantly (Tukey’s test. p < 0.05). LOD = 0.01 g/100 g total FA.

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