Shelf-Life Prediction of Peanut Oil (Arachis hypogaea L.) Using an Accelerated Shelf-Life Testing (ASLT) Method in the Polypropylene Packaging

Abstract

Peanut oil has fairly low oxidation stability compared to some other vegetable oils, so it is easily damaged. The Accelerated Shelf-Life Testing (ASLT) method can be used to determine the shelf life of peanut oil due to oxidative damage. The purpose of this study was to determine the shelf life of cold-pressed and hot-pressed peanut oil in polypropylene (PP) bottles based on the peroxide value at room temperature (25 °C). The research method used was a simple linear regression method followed by an approach through the Arrhenius equation to determine the shelf life. The storage temperature variations used were 30 °C, 40 °C, and 50 °C with a frequency of testing 5 times for 14 days of incubation. The results showed that the shelf life of peanut oil was 23 days for cold pressing and 18 days for hot pressing.