Abstract
This study’s goal was to obtain a kinetics model of neutralized red fruit oil (NRFO) quality change during storage. The NRFO was stored in dark bottles at 60 °C, 75 °C and 90 °C for ± 15 days to evaluate the quality. The results showed that the quality of NRFO decreased along with the increase in temperature and storage time. This was indicated by increasing moisture content, Free Fatty Acid (FFA), peroxide number, as well as decreasing of the total carotenoids and total tocopherols. The FFA content and peroxide number of NRFO increase followed the kinetics zeroth order model, with activation energy (Ea) of 6372 cal/moloK and 9954 cal/moloK, respectively. Meanwhile, the decrease in carotenoid and tocopherol content followed the kinetics first order model, with Ea 9581 cal/moloK and 14242 cal/moloK, respectively. Estimation of shelf life of NRFO was based on peroxide number equation. The shelf life of NRFO is 398.5 days or 13.3 months if it is stored at 20 °; and the shelf life is 277.6 days or 9.3 months if it is stored 30 °C.
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