Abstract
This study aimed to compare the stability of five types of coconut (Cocos nucifera) oil available in Sri Lanka. The types of coconut oil studied were coconut pairing oil (CPO), white coconut oil (WCO), refined bleached and deodorized coconut oil (RBDCO), virgin coconut oil (VCO) and coconut oil (CO). Oils were exposed to elevated temperature (60±5°C) in the presence of excess air or oxygen to induce autoxidation and florescent light (2650 lux) to induce photo-oxidation in 28 days of storage. Samples were taken on 0, 1, 3, 5, 7, 14, 21 and 28 days to assess the level of oxidation by peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT) and thiobarbituric acid reactive substances (TBARS) with time. WCO and VCO possessed the highest oxidative stability against autoxidation followed by CO and CPO, while, RBDCO showed the lowest stability. WCO and VCO possessed highest stability against photo-oxidation. CO was more susceptible to photo-oxidation among the oils examined followed by CPO and RBDCO. WCO and VCO possessed similar stability against both autoxidation and photo-oxidation. VCO has highest monounsaturated fatty acid: polyunsaturated fatty acid ratio (4.28) and suitable n6/n3 ratio (5:1); hence applicable as whole purpose oil which is resistant to processing and storage conditions with good nutritive value. Key words: Autoxidation, coconut oil, fluorescent, oxidative stability, photo-oxidation.
Highlights
Coconut (Cocos nucifera) is one of the major plantation crops cultivated in Sri Lanka over many decades and coconut oil is the widely used edible oil in the country
The results suggested that the oxidation of these oils accelerated by the fluorescent light effect
Based on the results presented as peroxide value (PV), conjugated dienes (CD), thiobarbituric acid reactive substances (TBARS) and conjugated trienes (CT) values, coconut oil (CO) is more susceptible to photo-oxidation among the oils examined
Summary
Coconut (Cocos nucifera) is one of the major plantation crops cultivated in Sri Lanka over many decades and coconut oil is the widely used edible oil in the country. 455,000 ha which produced almost 3,056 million nuts, while coconut oil production was approximately 52,790 MT (Central Bank of Sri Lanka, 2017). Coconut oil is the major dietary source of medium chain triacylglycerols (MCTs). The MCTs are quickly absorbed and utilized when as consumed compared to long chain triacylglycerols. Coconut oil is considered to be the most stable for deep frying because of high level of saturation as compared to other edible oils. Recently, there is a trend to encourage the use of coconut oil for deep frying to reduce the health risks arising from trans fats (Manchanda and Passi, 2016)
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