Quality characteristics and oxidative stability of coconut oil during storage

The main objective of this study is to investigate some quality characteristics based on which we can evaluate oxidative stability of coconut oil during 12 month of storage. The progress of lipid oxidation was assessed by measuring peroxide value (PV), p-anisidine value (AV) and total oxidation value (TOTOX). The low peroxide value (0.24–0.49 meq/kg oil) signifies a high oxidative stability, while p-anisidine values were in the range 0.19-0.87. Fourier transform infrared (FTIR) spectroscopy was used to monitor the peak changes as effect of oxidation during storage. The prominent peak change observed during storage of coconut oil was at frequency 1742 cm-1 which corresponded to the ester carbonyl functional group of the triglycerides resulted from the hydroperoxide decompositions. These results suggest that coconut oil during 12 month on storage keeps its good chemical properties.