Oxidative stability study of virgin coconut oil during deep frying


Citation

Koh Soo Peng, . and Kamariah Long, . Oxidative stability study of virgin coconut oil during deep frying. pp. 35-44. ISSN 1394-9829

Abstract

Comparative deep frying study of refined bleached and deodorized (RBD) palm olein RBD coconut oil and virgin coconut oil (VCO) from Malaysia and Indonesia for frying of potato chips was undertaken at 170 C for 5 consecutive days. Several oil quality parameters were evaluated i.e. free fatty acids content iodine value peroxide value color index viscosity percentage of total polar materials (TPM) and other products of oxidation (E1 1cm at 233 and 269nm). VCO from Malaysian Agricultural Research and Development Institute (MARDI) was found to be the least susceptible to oxidative deterioration. The oxidative stability of the different oils studied was in the order: VCO (Indonesia) RBD coconut oil VCO (MARDI). It was concluded that percentage of TPM and smoke point measures were not suitable as quality parameters to assess the frying performance of virgin coconut oil due to their polarity structure of medium-chain triglyceride.


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Abstract

Comparative deep frying study of refined bleached and deodorized (RBD) palm olein RBD coconut oil and virgin coconut oil (VCO) from Malaysia and Indonesia for frying of potato chips was undertaken at 170 C for 5 consecutive days. Several oil quality parameters were evaluated i.e. free fatty acids content iodine value peroxide value color index viscosity percentage of total polar materials (TPM) and other products of oxidation (E1 1cm at 233 and 269nm). VCO from Malaysian Agricultural Research and Development Institute (MARDI) was found to be the least susceptible to oxidative deterioration. The oxidative stability of the different oils studied was in the order: VCO (Indonesia) RBD coconut oil VCO (MARDI). It was concluded that percentage of TPM and smoke point measures were not suitable as quality parameters to assess the frying performance of virgin coconut oil due to their polarity structure of medium-chain triglyceride.

Additional Metadata

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Item Type: Article
AGROVOC Term: Coconut oil
AGROVOC Term: Frying
AGROVOC Term: Oxidative stability
AGROVOC Term: Olein
AGROVOC Term: Quality
AGROVOC Term: Free fatty acids
AGROVOC Term: Iodine
AGROVOC Term: Peroxides
AGROVOC Term: Color
AGROVOC Term: Viscosity
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24492

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