Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry.

Citation

A.M., Marina and Che Man, Yaakob and Sheikh Abdul Hamid, Nazimah and Ismail, Amin (2009) Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry. Journal of Food Lipids, 16 (1). pp. 50-61. ISSN 1065-7258

Abstract

The crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil (PKO) and soybean oil (SBO) were studied by using differential scanning calorimetry. Virgin coconut oil was spiked separately with PKO and SBO from 2% to 40% (w/w) of adulterant oils. Fatty acids of all oils were determined to complement the differential scanning calorimetry data. The heating curve of SBO-adulterated samples showed the adulteration peak appearing at the lower temperature region at 10% adulteration level. Regression analyses using stepwise multiple linear regression were used to predict the percentage adulterant with R2 of 0.9490. PKO-adulterated oils did not show any adulteration peak but demonstrated a gradual decrease in the peak height of the major exothermic peak.

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Additional Metadata

Item Type:	Article
Subject:	Coconut oil.
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1111/j.1745-4522.2009.01131.x
Publisher:	Wiley-Blackwell
Keywords:	Virgin coconut oil.
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	22 May 2013 05:00
Last Modified:	25 Nov 2015 06:35
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4522.2009.01131.x
URI:	http://psasir.upm.edu.my/id/eprint/15725
Statistic Details:	View Download Statistic

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