Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)

Abstract

The blends were prepared of virgin coconut oil with refined soyabean oil (VCO-RSOY) and refined safflower oil (VCO-RSAFF). Blending with VCO improved the fatty acid composition which increased the shelf stability of 20:80 VCO-RSOY and VCO-RSAFF up to 12 months in different packaging systems such as low density polyethylene, linear low density polyethylene, metalized polyester pouches, polyethylene teteraphthalate, high density polyethylene (HDPE), Amber HDPE bottle. The specific spectral regions of FTIR proved to be very useful for the determination of adulteration as well as for the study of oxidation process. Band shifts observed at 3008, 1652, 1397, 1097, 912 and 845 cm have been used to differentiate RSAFF from VCO. VCO spectrums did not have these chemical shifts. Further the spectrum of RSOY showed same band shifts as RSAFF except 1652, 1397, 869.6 and 845 cm. Differential Scanning Calorimetry provided useful information regarding the nature of thermodynamic changes related to physical state of vegetable oil. The physical state changes included melting and crystallization events which require the intake and release of energy.

Influence of vegetable oils addition on the selected physical properties of apple–sodium alginate edible films

“…In the DSC curves of edible films with vegetable oils, the first endothermic peak was responsible for the phenomenon of fat melting and ranged from − 15.79 ± 0.76 to 23.37 ± 0.01 °C for rapeseed oil and coconut oil, respectively. The obtained values are in correspondence with the results obtained by Teles dos Santos et al for rapeseed oil[39], Srivastava et al[40] for coconut oil and by Tan and Che Man[41] for hazelnut oil. It testifies that differential scanning calorimetry is a method that enables identifying the kind of oil used while film preparation.…”

Role of Coconut Oil Pulling On Oral Health – An Overview

“…25,27 Coconut oil has a high saponification index (254.82 mg KOH/100 g oil) when compared with other edible oils like soybean and sunflower oil. 28 It forms a soap like substance called sodium laurate, when lauric acid of the oil gives a chemical reaction with sodium hydroxide and bicarbonates present in saliva, resulting in decreased plaque adhesion and accumulation which enhances cleansing action. 27,29 Furthermore, the third theory hypothesizes that the antioxidants present in the oil cause detoxification by preventing lipid peroxidation, resulting in an antibiotic-like effect thus helping in the destruction of microorganisms.…”

“…Literature suggests the use of coconut oil because of its high saponification value. 28 In 2017, Mythri assumed the formation of sodium laurate( the main component of soap) which is formed by the interaction of lauric acid found in coconut oil and sodium hydroxide from the saliva during oil pulling causes the cleansing effect and decreased plaque formation in oral cavity. 10 Furthermore the presence of lauric acid in coconut oil can inhibit the growth of Staphylococcus aureus, Bacillus cereus, Salmonella typhimurium and Escherichia coli at a concentration of 5% when compared with Ciprofloxacin.…”

Edible Oils as Practical Phase Change Materials for Thermal Energy Storage

“…Potential PCMs include margarines and shortening, which have good shelf life, but contain additives that have an unknown influence on their properties. Edible coconut oil is another possibility, due to its high content of saturated fat, up to 92% [14,15,[23][24][25][26]. Coconut oil products labeled as virgin coconut oil and refined coconut oil are commonly found in the marketplace, where the difference is in the oil extraction method from the flesh of the coconut fruit [24,25].…”