A comparative study of storage stability in virgin coconut oil and extra virgin olive oil upon thermal treatment

Henna Fung Sieng Lu, P. P. Tan

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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
Original languageEnglish
JournalInternational Food Research Journal
Volume16
Issue number3
Pages (from-to)343-354
Number of pages12
ISSN1985-4668
Publication statusPublished - 2009
Externally publishedYes

Keywords

  • Extra virgin olive oil
  • FTIR
  • GC
  • IV
  • Oil stability
  • Virgin coconut oil

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