This aim of this research is to investigate thermal stability of virgin coconut oil, (VCO) which was heated at 190°C upon 40 days storage as compared to extra virgin olive oil (EVOO). The changes in fatty acids composition through (GC), Fourier Transform Infrared (FTIR) spectra, iodine value (IV) and total phenolic content were determined throughout the period of study. Results from GC showed that there was significant changes (P
|Journal||International Food Research Journal|
|Number of pages||12|
|Publication status||Published - 2009|
- Extra virgin olive oil
- Oil stability
- Virgin coconut oil
Lu, H. F. S., & Tan, P. P. (2009). A comparative study of storage stability in virgin coconut oil and extra virgin olive oil upon thermal treatment. International Food Research Journal, 16(3), 343-354.