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

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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−1 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−1. 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.

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Abbreviations

VCO:

Virgin coconut oil

HEVCO:

Hot extracted virgin coconut oil

CEVCO:

Cold virgin coconut oil

CCO:

Commercial coconut oil

FTIR:

Fourier transform infrared spectrum

SFA:

Saturated fatty acid

MUFA:

Mono unsaturated fatty acid

PUFA:

Poly unsaturated fatty acid

MGs:

Monoglycerides

DGs:

Diglycerides

DSC:

Differential scanning calorimetry

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Acknowledgements

Authors express their gratitude to the National Agricultural Innovation Project (NAIP) and Director, Central Plantation Crops Research Institute (CPCRI), Kasargod, Kerala for providing the VCO required for the study.

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Authors and Affiliations

  1. Central University of Punjab, Bathinda, Punjab, 151001, India

    Yashi Srivastava

  2. Cereals and Pulses Technology Division, Defence Food Research Laboratory, Mysore, Karnataka, 570011, India

    Anil Dutt Semwal & G. K. Sharma

  3. Defence Food Research Laboratory, Mysore, Karnataka, India

    Vallayil Appukuttan Sajeevkumar

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  1. Yashi Srivastava
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  2. Anil Dutt Semwal
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  3. Vallayil Appukuttan Sajeevkumar
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  4. G. K. Sharma
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Correspondence to Yashi Srivastava.

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Srivastava, Y., Semwal, A.D., Sajeevkumar, V.A. et al. Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). J Food Sci Technol 54, 45–54 (2017). https://doi.org/10.1007/s13197-016-2427-1

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  • DOI: https://doi.org/10.1007/s13197-016-2427-1

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