Effect of Water Activity on the Free Fatty Acid Value of Crude Palm Oil during Storage

Abstract

The influence of water activity, a_w on the storage quality of palm oil was examined. Equal proportions of palm oil were put in three different water activity media for a period of 21 days at room temperature. A fourth sample representing the control was placed by the window in the laboratory. Aliquots were withdrawn at an interval of two days and the free fatty acid FFA value determined in duplicates using standard methods of fats and oil analysis. Results showed that the rate of hydrolysis generally increased with increase in a_w values. In addition, the FFA values of the oil steadily increased with storage time.

Keywords: Palm oil, free fatty acid, water activity, storage, hydrolysis