AM Babeker¹*, HE Briema², AA Mohammed¹ and AB Mohammed¹

¹Department of Food Science and Technology, University of Kordofan, Elobeid, Sudan
²Sudanese Standard and Metrology Organization, Branch, Elobeid, Sudan

*Corresponding Author: AM Babeker, Department of Food Science and Technology, University of Kordofan, Elobeid, Sudan.

Received: October 13, 2025; Published: November 26, 2025

Abstract

The present work was conducted in the Laboratory of Biochemistry and Food science department; University of Kordofan, Sudan. The objective of this study was to investigate the effect of storage period on quality parameters of Brand edible oils. Five samples of Brand edible oils (Tyeb, Zahbia, Cotton/Groundnut mixture, Cotton, Sesame/groundnut and Traditional Sesame oil) were collected from Elobeid town Supermarket in Kordofan State. The oil samples were stored at ambient temperature (370 ± 40 C) for intervals of 0,2,4,6,8,10 and 12 months. Oils samples of were withdrawn after each storage period for monitoring changes in quality parameters, which include Acid value, FFA %, peroxide values, Anisidine values, Totox values and polymer content. Data generated was analyzed using Statistical Package for Social Sciences (SPSS). Means (± SD) were tested using one factor analysis of variance (ANOVA) and then separated using Duncan’s Multiple Range (DMRT) [1]. Traditional Sesame oil reported a distinguished performance with respect to acid value. It can be conclude that and refer to Acid value, Tyeb oil can be stored from 0 time up to 12 month, so, it is the most stable oil, Cotton oil storage period must be extended from 0 time to 6 months and also it can be regarded as moderate stable oil, Traditional Sesame oil can be stored up to 12 months, so, it is a stable oil as the case of Tyeb oil. Sesame with Groundnut oil and Cotton with Groundnut oil demonstrated poor storage performance with regard to acid value because all values found to be above the permissible level even at 0 times (sooner after product). It can be concluded that and refer to fatty Acid content Tyeb oil can be stored from up to 12 month, so, it is the most stable oil, Cotton oil storage period must be used sooner after production if fatty acid content is as a critical undesired aspect in oil consumption, Traditional Sesame oil can be stored up to 12 months, so, it is a stable oil as the case of Tyeb oil. Sesame with Groundnut oil and Cotton with Groundnut oil demonstrated inferior storage performance with regard to fatty acid value because all values found to be above the permissible level even at 0 times (sooner after production). It can be deduced that as oil Peroxide value increased the oil will has a tendency to react and release more Ketones and Aldehides, consequently, Anisidine value increased which was indicated by Cotton oil. It can be deduced that as oil Anisidine value increased Totox as shown in case of Cotton oil..

Keywords: Storage Period; Quality Parameters; Brand Oils; Oil Standards

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Citation

Citation: AM Babeker., et al. “Effect of Storage Period on Quality Parameters of Brand Oils in Kordofan Region, Sudan".Acta Scientific Nutritional Health 9.12 (2025): 41-51.

Copyright

Copyright: © 2025 AM Babeker., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.