Effect of Antioxidant and Heat Treatment on the Free Fatty Acids Formation of Differently Processed Coconut Oil
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Date
2015-06
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Abstract
This study investigated the effect of heat treatment (100 °C and 150 °C) with or without addition of tocopherol (0 mg/L -300 mg/L) in the formation of free fatty acids in differently processed coconut oil, dry processed virgin coconut oil (DVCO), wet processed virgin coconut oil (WVCO), wh ite coconut oi I (WCO), paring coconut oil (PCO) and soya oil. FFA content of all oi Is stored for a period of3 months were determined. The results show that WVCO had the lowest FFA content
(0.035 %) followed by DVCO, WCO, Soya and paring oil. The initial FFA content reduced when the respective oils were heated to 100°C or 150 °C. This indicates that heat treatment can improve the quality of coconut oil. Addition of tocopherol to DVCO, WVCO and WCO in lOO mg/L, 200 mg/L and 300 mg/L had a significant effect on controlling FFA development of the oil. Addition oftocopheroJ in 200 mg/L had significantly lower FFA content in DVCO both with and without heat treatment. WVCO and WCO had lowering effect ofFFA due to addition of tocopherol in 200 mg/L. However it was not significant.
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Keywords
coconut oil, virgin coconut oil, free fatty acids, tocopherol
Citation
cocos, 2015: 21: 43-52