Authors:

Abstract

This study investigated the effect of heat treatment (100°C and 150°C) with or without addition of tocopherol (0 mg/L - 300 mg/L) in the formation of free fatty acids in differently processed coconut oil, dry processed virgin coconut oil (DYCO), wet processed virgin coconut oil (WYCO), white coconut oil (WCO), paring coconut oil (PCO) and soya oil. FFA content of all oils stored for a period of 3 months were determined. The results show that WVCO had the lowest FFA content (0.035 %) followed by DYCO, WCO, Soya and paring oil. The initial FFA content reduced when the respective oils were heated to 100°C or 150°C. This indicates that heat treatment can improve the quality of coconut oil. Addition of tocopherol to DYCO, WYCO and WCO in 100 mg/L, 200 mg/L and 300 mg/L had a significant effect on controlling FFA development of the oil. Addition of tocopherol in 200 mg/L had significantly lower FFA content in DVCO both with and without heat treatment. WVCO and WCO had lowering effect of FFA due to addition of tocopherol in 200 mg/L. However it was not significant.

Keywords: Coconut oil,  Virgin coconut oil,  Free fatty acids,  Tocopherol 

How to Cite: Yalegama, C., Sovis, M. & Dissanayake, D., (2016). Effect of antioxidant and heat treatment on the free fatty acids formation of differently processed coconut oil. COCOS. 21, pp.43–52. DOI: http://doi.org/10.4038/cocos.v21i0.5805