Naresh Kumar, S.Balakrishnan, A.2015-01-222015-01-222012Indian J. Plant Physiol., Vol. 17, No. 1, (N.S.) pp. 79-83 (Jan.-Mar., 2012)http://hdl.handle.net/123456789/6171Unrefined coconut oil is susceptible to oxidative and microbial rancidity, leading to objectionable flavour and reduction in shelf-life and resulting in economic loss. To analyse the fatty acid profile and free fatty acids (FFAs) in coconut oil during storage, oil was stored in different containers viz. transparent glass bottles, transparent plastic bottles, opaque bottles and brown glass bottle, and treated with additives viz., NaCl (1%), citric acid (100 ppm) and tamarind (5%). The fatty acid profile and FFA content in oil were estimated in each treatment at monthly interval for five months of storage. The results indicate that during storage, the small and medium chain fatty acids are degraded to form the FFAs. Additives such as citric acid (100 ppm) or common salt- NaCl (1%) prolonged shelf-life with least increase in FFAs. The study recommends that addition of NaCl to oil can be a better practice for storing oil instead of addition of tamarind, a traditional household practice.enCoconut oilstorage conditionsfree fatty acidsfatty acid profileArticle