Citation
Abdul Rohman, and Che Man, Yaakob and Ismail, Amin and Hashim, Puziah
(2011)
Monitoring the oxidative stability of virgin coconut oil during oven test using chemical indexes and FTIR spectroscopy.
International Food Research Journal, 18 (1).
pp. 303-310.
ISSN 1985-4668; ESSN: 2231-7546
Abstract
This study was conducted to evaluate the oxidative stability of virgin coconut oil (VCO) during
oven test. VCO with and without antioxidants were subjected to oven test at 63°C over a 40 day-storage. The
chemical parameters namely peroxide value (PV) and specific absorptivity of conjugated dienes (CDs) and
conjugated trienes (CTs) were used to asses VCO stability. VCO samples treated with the mixture of butylated
hydroxyanisole and butylated hydroxytoluene (BHA/BHT of 200 mg/kg) and citric acid (CA, 100 mg/kg) have
lower PVs than control (VCO without antioxidants) and other treatments. The specific absorbtivities of CDs
and CTs of VCO were also decreased due to the addition of antioxidants. In addition, Fourier transform infrared
(FTIR) spectroscopy was used to monitor the peak changes during the thermal oxidation. The prominent peak
change observed during thermal oxidation of VCO was at frequency 1739 cm-1 which corresponded to the
carbonylic compounds (esters, aldehydes, ketones, lactones) resulted from the hydroperoxide decompositions
during oven test
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