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OXIDATIVE STABILITY OF COCONUT OIL AND WALNUT OIL BY PHYSICO-CHEMICAL ANALYSIS AND FTIR SPECTROSCOPY
Abstract
The indicator of the quality of edible oils is its oxidative stability. The oxidative reactions can be influenced by several factors (light, heat, oxygen reaction with unsaturated lipids) and by chemical and enzymatic mechanisms (autoxidation, photooxidation and lipoxygenases). These factors can accelerate lipid oxidation, decrease oxidative stability and cause significant modification on sensory properties, what lead to nutritional depreciation of edible oil and decrease in the shelf life. The aims of this study are to evaluate the oxidative stability of coconut oil and walnut oil during storage (12 month) because this has a significant influence on degree of oil freshness. The lipid oxidation gives rise to the existence of toxic compounds in the food products and contribute to the development of heart disease, cancer and atherosclerosis. The progress of lipid oxidation was assessed by measuring peroxide value (PV), p-anisidine value (AV) and total oxidation value (TOTOX). The low peroxide value signifies a high oxidative stability. The Totox value gives clear overall data analysis of the freshness of the oil; the lower the Totox value, the better the quality of oils. FTIR spectral data were used to determine the bands, which can be considered as the fingerprints of the oxidation. The results suggest that walnut oil quickly go rancid but the coconut oil keeps its good chemical properties during storage.
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