Grasas y Aceites, Vol 59, No 1 (2008)

Long-term storage of three unconventional oils

Abdalbasit Mariod
Food Science & Technology Department, College of Agricultural Studies, Sudan University of Science & Technology, Sudan

Bertrand Matthäus
Institute for Lipid Research of the Federal Research Center for Nutrition and Food, Germany

K. Eichner
Institute for Food Chemistry of the Westfälische-Wilhelms-University, Germany

Ismail H. Hussein
National Oil Processing Research Institute, University of Gezira, Sudan


Three samples, Sclerocarya birrea oil (SCO), Melon bug oil (Aspongubus viduatus) (MBO), and Sorghum bug oil (Agonoscelis pubescens) (SBO), were stored (autoxidized) in the dark at 30±2 °C for 24 months. Oil aliquots were withdrawn every 2-4 month for analyses of changes in four quality indexes, namely fatty acid composition, tocopherol content, peroxide value and oxidative stability index by Rancimat. After 24 months of storage the fatty acid composition of the three oils showed no change while tocopherol contents were decreased. SCO and MBO showed only slight changes in their oxidative stability as indicated by the peroxide value and induction period during the 24 months of storage. Sorghum bug oil showed a periodical increase in the peroxide value and had less stability as measured by the Rancimat in comparison to other oils.


Agonoscelis pubescens; Aspongubus viduatus; Fatty acid composition; Long-term storage; Oxidative stability; Peroxide value; Sclerocarya birrea; Tocopherol composition

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