Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

Abstract

Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochemical properties, thermal stability, shelf life, and antioxidant activity was monitored against the same properties of pure coconut oil. Lipid oxidation was assessed in terms of the free fatty acid level and peroxide value. For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both peroxide value and FFA of pure and flavored coconut oil samples after a one-week storage period were 3.989±0.006 and 3.626±0.002 mEq/kg and 0.646±0.001 and 0.604±0.002 (%), respectively. Saponification value, iodine value, smoke point, and the flashpoint of flavored oil were decreased while increasing the viscosity during storage. The highest phenolic content and DPPH free radical scavenging activity were found in flavored coconut oil. Since spices containing antioxidants, the thermal stability of flavored oil was better than that of pure coconut oil. Both oleoresins and vitamin E-incorporated samples showed the same pattern of increment of FFA and peroxide value during storage; however, those increments were slower than those of pure coconut oil.

Optimization and characterization of biodiesel from waste cooking oil using modified CaO catalyst derived from snail shell

“…The amount of PV of fats indicates the primary oxidation and rancidity in oil. The PV increased with increasing moisture content [ 75 , 76 ]. The PV determination measures the presence of oxidative moieties (i.e., the portion of a molecule bearing characteristic oxidative properties) in a sample.…”

Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics

“…Fats with smoke point of 200 °C are not suitable for deep fat frying. The smoke point of VCO and MO was found to be 170 °C and 249 °C which concurs with previously conducted studies (Praveen Kumar et al ., 2019; Perera et al ., 2020). In comparison to VCO‐based oleogels, MO‐based oleogels had the greatest increase in smoke point, which was recorded from 253 °C in 6 BW MO to 275.33 °C in 12 CW MO with an increase in wax per cent (Table 2).…”

Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils

“…30 These studies highlight the need for accurate and sensitive methods for the quantitative analysis of lipid oxidation. 31 In Perera et al, 32 lipid oxidation was assessed in terms of the free fatty acid level and peroxide value, indicating the importance of precise measurements in these experiments. Zullig et al 33 emphasized the need for particular care when analyzing degradation or oxidation products of lipids, especially when their concentrations are expected to be very low.…”