Comparatives study of thermal stability in different coocking oil

• Authors: Helen Obianuju Ofor
• Languages of publication: EN

Abstracts

EN

This aim of this research is to investigate thermal stability of coconut oil (CNO) which was heated at 190 °C upon 40 days storage as compared to peanut oil (PNO). The changes in fatty acids composition through (GC), Fourier Transform Infrared (FTIR) spectra, iodine value (IV) and total phenolic content were determined throughout the period of study. Results from GC showed that there was significant changes (P<0.05) in the percentage of linolenic acid (from 0.74% to 0.54%) and palmitic acid (from 12.31% to 13.44%) in the PNO upon storage. Higher stability was found in CNO as it contains higher saturated fatty acids. FTIR spectra showed both oils had undergone oxidation and produced hydroperoxides upon 40 days storage but with less oxidation in CNO. Meanwhile, IV and total phenolic content decreased significantly (P<0.05) in both oils with percentage reduction of IV in CNO greater than that in EVOO (70.60% vs. 11.90%), contrary to percentage loss in total phenolic content (50.77% vs. 68.19%). As a conclusion, CNO can be considered as good frying oil as it has relatively high oxidative stability as PNO.

Keywords

EN

Coconut oil; Cocos nucifera; Fatty acid; Peanut oil; Phenolic

Discipline

• BIOCHEMISTRY: BIOCHEMISTRY

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2025
• Volume: 58
• Pages: 130-141

Contributors

author

Helen Obianuju Ofor

• Industrial Chemistry Department, Federal University Lokoja, Kogi State, Nigeria

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• Document Type: article