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Effect of processing on the composition and oxidative stability of coconut oil

  • Published:
Journal of the American Oil Chemists Society

Abstract

The effect of various processing procedures on the composition and oxidative stability of coconut oil has been studied. The crude oil is relatively stable but major reductions in oxidative stability occur during the bleaching of oil degummed with phosphoric acid; during alkali refining; during the deodorization of oil degummed with citric acid and bleached; and during the deodorization of oil processed with a combined phosphoric acid degumming and bleaching operation. The reasons for the loss of oxidative stability during processing are discussed with reference to changes in the composition of the oil. Residual traces of citric acid or phosphoric acid play an important role in stabilizing processed oils. The tocopherol content is also important, although no additional stabilization of the oil occurs on adding levels of tocopherol above those present naturally in the crude oil. A combined phosphoric acid degumming and bleaching process leads to smaller losses of tocopherols than sequential treatments.

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Author information

Author notes

  1. Ibrahim Abdul Rahman

    Present address: Chemistry Department, University of Brunei-Darussalam, Gadong 3186, Bandar Seri Begawan, Negara Brunei Darussalam

Authors and Affiliations

  1. Department of Food Science and Technology, Reading University, Whiteknights, P.O. Box 226, RG6 2AP, Reading, U.K.

    Michael H. Gordon & Ibrahim Abdul Rahman

Authors
  1. Michael H. Gordon
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  2. Ibrahim Abdul Rahman
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Gordon, M.H., Rahman, I.A. Effect of processing on the composition and oxidative stability of coconut oil. J Am Oil Chem Soc 68, 574–576 (1991). https://doi.org/10.1007/BF02660153

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  • DOI: https://doi.org/10.1007/BF02660153

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