A Comparative study of storage stability in virgin coconut oil and extra virgin Olive oil upon thermal treatment

This aim of this research is to investigate thermal stability of virgin coconut oil, (VCO) which was heated at 190°C upon 40 days storage as compared to extra virgin olive oil (EVOO). 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 EVOO upon storage. Higher stability was found in VCO 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 VCO. Meanwhile, IV and total phenolic content decreased significantly (P 0.05) in both oils with percentage reduction of IV in VCO 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, VCO can be considered as good frying oil as it has relatively high oxidative stability as EVOO.