Assessment of Degradation Kinetics and Shelf-Life Estimation of Red Fruit Oil (Pandanus conoideus Lam.)

Abstract

Red fruit (Pandanus conoideus Lam.) is a suitable source of natural colorant containing a high amount of carotenoid content that contributes to its distinct red color. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, peroxide value, and color, assess the degradation kinetics of RFO in terms of its quality parameters stored in three different temperatures as wells as determining the shelf life of RFO using accelerated shelf life testing. Significant differences in TCC were observed between samples stored at different temperatures, whereas no significant differences in PV and color were observed between samples stored at different temperatures. TCC and color degrade with the first-order kinetic reaction, whereas peroxide value degrades with zero-order kinetic reaction. Total carotenoid content has the highest activation energy of 53374.49 J/ mol K, having the longest shelf life of 764 days at 20 °C and 524 days at 25 °C. Followed by a total color difference with an activation energy of 20725.97 J/mol K and shelf life of 364 days at 20 °C and 315 days at 25° C. Peroxide value has the lowest activation energy and shortest shelf life period of 14159.6J/mol K and shelf life of 217 days at 20 °C and 196 days at 25 °C. The shelf life of RFO is based on the quality parameter with the lowest activation energy; PV.