Dataset of peroxide values of commercial palm oil for shelf-life prediction: A case study in Phnom Penh, Cambodia

Published: 31 August 2023| Version 1 | DOI: 10.17632/5ysh3xwg5b.1
Sela Kong


The raw data obtained from the experiments was used for zero-order and first-order kinetic models to predict the shelf-life of a commercial palm oil sold in Cambodian market.


Steps to reproduce

To obtain the dataset of peroxide values, a commercial palm oil (CPO) was procured from a supermarket in Phnom Penh, Cambodia for shelf-life study. Samples of the CPO were placed in amber glassed and put into three hot air ovens. Each hot air oven was used in different temperatures (30, 40, and 50°C) and it was investigated the generation of peroxide value for seven weeks in each temperature. The samples at different weeks were analyzed using a titration method of the AOAC (2012). The calculation of peroxide values was performed by a formula, which stated in the AOAC method.


Food Safety, Hydrogen Peroxide, Edible Oil