Effects of Allura Red Dye Additive on the Stability and Shelf Life of Palm Oil Sold in Selected Markets in Obio/Akpor LGA, Rivers State, Nigeria
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Abstract
The increasing demand for palm oil in Nigeria has led to rising adulteration practices, particularly the use of synthetic dyes such as Allura Red to enhance visual appeal. This study examined the effects of Allura Red dye on the stability and shelf life of palm oil sold in selected market in Obio/Akpor Local Government Area, Rivers State, Nigeria. Key chemical quality indicators—moisture content, free fatty acid (FFA), acid value, and peroxide value—were evaluated to determine how dye addition influences oil deterioration. A 3 × 2 factorial experimental design was used, comparing palm oil samples with and without Allura Red dye through titration and oven-drying analytical methods. Results showed that untreated samples from the oil mill (OM) and the homemade control samples (CS) had lower moisture content than the dye-spiked samples (SS1–SS4), indicating better quality and longer shelf stability. The increased moisture in spiked samples suggests greater susceptibility to microbial growth and oxidative degradation. The untreated samples (OM1–OM4) had the lowest FFA values (0.034% and 0.07%), whereas the spiked samples recorded significantly higher FFA values (0.34% and 0.45%), reflecting faster hydrolysis. Similarly, acid values were higher in all spiked samples compared to un-spiked ones. Although peroxide values were generally higher in the dye-treated samples, the homemade control samples (CS1–CS4) exhibited the highest values (27.5 meq/kg and 17.5 meq/kg), indicating extremely poor quality likely caused by crude processing methods. The elevated FFA, acid value, and peroxide values in dyed samples indicate accelerated oxidation and reduced shelf stability. The study shows the need to prohibit the use of Allura Red dye in palm oil and enforcing stricter quality control and regulatory measures to prevent dye adulteration. Increased consumer awareness is also necessary to discourage the purchase of dyed oils and promote safer sourcing of edible palm oil from verified oil mills. Strengthening government regulations on food additives is essential to ensure the safety and quality of palm oil sold in local markets.
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References
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