Compositional characteristics and shelf life of interspecific hybrid palm oil (E. oleifera×E. guineensis)

• Published in: Food packaging and shelf life 2024-03, Vol.42, p.101240, Article 101240
• Main Authors: Rada–Bula, Adriana, Iqbal-Sandoval, Mohammed, Gonzalez- Diaz, Alexis, Mondragón-Serna, Alexandra, Baena-Santa, María Andrea, Garcia-Nunez, Jesus A., Fontalvo, Javier, Díaz-Moreno, Consuelo
• Format: Article
• Language: English
• Subjects: Hybrid; Oxidation; Oxidative stability; Palm oil; Phytonutrients; Shelf life
• ISSN: 2214-2894; 2214-2894
• DOI: 10.1016/j.fpsl.2024.101240

The interspecific hybrid (O×G)has a high phytonutrient content. Carotenoids, tocopherols, and tocotrienols were determined using high-performance liquid chromatography. Results showed a mean of 829.90 ± 13.01 mg.kg−1 of α- and β-carotene combined and 642.40 ± 6.49 mg.kg−1 mean of tocopherols and tocotrienols combined. The stability of each phytonutrient was evaluated under storage conditions at three temperatures: 40 ± 1 °C, 50 ± 1 °C and 60 ± 1 °C for 35 days. Results showed no significant differences in concentrations of each phytonutrient at 40 ± 1 ºC and 50 ± 1 ºC (P ≤ 0.05); however, at 60 °C the degradation of each compound was observed. Peroxide and p-anisidine concentrations increased due to the effects of temperature. Accelerated shelf life was carried out using the Rancimat method, and HOPO shelf-life was calculated using the extrapolation methodology at 20, 25, and 30 °C, resulting in 616.85, 434.35, and 306.6 days of shelf life, respectively. [Display omitted] •The oil from hybrid (O×G) has high content of biologically valuable phytonutrients.•The temperature has a significant effect on the degradation of these compounds.•The oil from hybrid shows high stability and shelf life due its phytonutrients concentration.