International Food Research Journal 16: 343-354 (2009) A Comparative study of storage stability in virgin coconut oil and extra virgin Olive oil upon thermal treatment *Henna Lu, F. S. and Tan, P.P. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia Abstract: 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. Keywords: Virgin coconut oil, extra virgin olive oil, oil stability, FTIR, IV, GC ______________________________________________________________________________ Introduction oil and corn oil consist of high percentage of polyunsaturated fatty acids which causes Frying is a common unit operation them to be more susceptible to deterioration used in the preparation and manufacture of in quality and less suitable for frying. food. It is the process of cooking and drying Monounsaturated fatty acids, on the other through contact with hot oil and hand, more stable and oxidize less readily simultaneous heat along with mass transfer than polyunsaturated ones (Mackay, 2000). is applied (Fellows, 2003). During frying, Extra virgin olive oil (EVOO) is an excellent cooking oil which acts as heat transfer media example of oil that is rich in oleic acid, a is exposed to elevated temperature monounsaturated fatty acid. Its relatively constantly in the presence of air and high oxidative stability is also contributed moisture.Under such conditions, some by its high tocopherol and phenolic content complex reactions like polymerization, (Andrikopoulos et al ., 2002; Gomez-Alonso oxidation and hydrolysis take place. These et al ., 2003). EVOO is the product of reactions influence many qualities of the mechanical extraction from fresh ripe fruits finished product in terms of flavor, color, of olive tree with no heat involved and no texture, shelf life and nutritional aspects chemicals such as synthetic antioxidants (Boskou, 2003). Thus, the selection of oil added to it. Similar to EVOO, virgin coconut that is as stable to reactions above as oil (VCO) is produced naturally from fresh, possible is very crucial. Most vegetable oils mature kernel of coconut. Since minimal such as safflower oil, sunflower oil, soybean heat and process is involved, VCO retains its *Corresponding author. © All rights reserved Email: [email protected] Tel: +603-91018880; Fax: +603-91023606 344 Henna Lu, F. S. and Tan, P.P. richness of antioxidant content too. VCO is Materials gaining the popularity in scientific field and Virgin coconut oil, VCO (Country among the consumer. Farm Organic, Malaysia), extra virgin olive Recent studies shown that oil, EVOO (Borges, Spain) and French fries consumption of VCO has a beneficial effect used for frying were purchased from local in lowering harmful lipid components supermarket. compared to refined, bleached and deodorized (RBD) coconut oil. VCO is not Heat treatment and storage studies only able to reduce the level of total The oils were heated to speed up the cholesterol, triglycerides, phospholipids, onset of degradative reactions such as low-density lipoprotein (LDL) and very- hydrolysis, oxidation and polymerization in low-density lipoprotein (VLDL) cholesterol, the oils used in this study. Frying was but also capable to increase the conducted in a Philips deep fryer (Cucina concentration of high density lipoprotein DH 6151, China) equipped with thermostat. (HDL), which is good cholesterol (Nevin First, 500 ml of oil sample was preheated to and Rajamohan, 2004). Another animal a temperature of 190˚C. After 15 min, 30 g study done by Nevin and Rajamohan (2006) of raw French fries was added. The French showed that consumption of VCO which fries were fried for 5 min and then removed. contains more unsaponifiable components Following this procedure, the oil like vitamin E and polyphenols than RBD temperature was allowed to return to 190˚C coconut oil, resulted in an increased level of within 5 min before subsequent frying. Each antioxidant enzymes and a reduced lipid of the oil samples completed six frying peroxide content in both in vitro and in vivo operations of French fries, equivalent to a conditions. Although VCO is classified period of 75 min. The oil was allowed to under vegetable oils just as EVOO, it cool down to room temperature before consists of high percentage of saturated fatty analysis was carried out. Oil samples after acids which are usually present abundantly completion of 6 frying operations were filled in oils made from palm as well as animal into test tubes with screw cap. The entry of sources. Along with high antioxidant oxygen was further prevented by wrapping content, the high degree of saturation in fatty the tubes with parafilm. Additionally, the acids of VCO may further enhance its tubes were covered with a layer of oxidative stability. To date, studies done on aluminum foil to exclude the light VCO were focused on its beneficial health completely and then stored at room effects (Nevin and Rajamohan, 2004; 2006) temperature. Samples were taken out for and sensory evaluation (Villarino et al ., analysis every tenth day for a total storage 2005), no literature on the stability of VCO. period of 40 days. The objective of present work is to determine the suitability of VCO as frying Determination of FAMEs composition by oil by investigating its thermal stability upon Gas Chromatography storage through its fatty acids composition, Perkin Elmer Gas Chromatograph total phenolic content and Iodine Value equipped with Flame Ionization Detector which show oxidative level of the oil. (Elmer Instruments Autosystem XL) was used to determine the FAMEs composition of the tested oils. The column used was Materials and Methods fused silica capillary (SP™ 2380, Supelco; 30 m x 0.25 mm x 0.25 µm film thickness). International Food Research Journal 16: 343-354 A Comparative study of storage stability in virgin coconut oil and extra virgin Olive oil upon thermal treatment 345 Flow rates of compressed air and hydrogen Potassium bromide (KBr) powder was were at 450ml/min and 25 ml/min ground by using the grinder specialized for respectively while the nitrogen gas was at FTIR spectrometer. Then the KBr powder the pressure of 180 psi. The split ratio used was heated in an oven at 100˚C for 30 min was 50:1. Initial oven temperature was to reduce the moisture content. By using the 140ºC, held for 5 min then programmed to presser specialized for FTIR spectrometer, 240ºC at 4ºC per min, and finally held for 10 the KBr powder was pressed strongly to min at this temperature. The temperatures of form a transparent KBr disk. The KBr disk injector and FID were both set at 250ºC. was then placed in the standard holder Total runtime was 40 min. The oil was specialized for FTIR spectrometer. A converted to fatty acid methyl esters background spectrum was first obtained by (FAMEs) according to the modified method analyzing the KBr disk. Next, the KBr disk described by Qian (2003). First, 0.5 g of oil was taken out and a small drop of oil was was dissolved in 25 ml n-hexane. Then, 5mL placed on KBr disk to form a thin capillary of the mixture was transferred into a test film. The disk was placed in the holder again tube and mixed with 250 µl 0.5M sodium for analysis. FTIR spectra of the oil samples methoxide in methanol. The mixture was were collected through FTIR spectrometer then shaken vigorously in a vortex mixer for Thermo Nicolet-Avatar 320. The infrared 60 seconds. Five milliliters of saturated spectra were recorded in the range 4000 cm -1 sodium chloride solution was then added to 400 cm -1. All data were recorded and and the mixture was again shaken integrated in a personal computer operating vigorously for 15 seconds. After 10 min, 3 under Nicolet Omnic software version 6. ml of hexane layer containing FAME (the top layer) was transferred into a vial Iodine value followed by addition of small amount of Iodine value was determined the anhydrous sodium sulfate. Finally, AOAC Official Methods of Analysis (1984), approximately 1µl of sample was injected with minor modifications. Approximately manually into the gas chromatograph. The 0.3 g of sample was weighed into a 250 ml above procedures were performed in conical flask followed by addition of 10 ml duplicate in fresh oil samples as well as after of carbon tetrachloride. Twenty five cooling down (0 day) and in the end of milliliters of Wijs reagent was added into the experimentation (stored for 40 days) in flask. The contents were mixed thoroughly heated oil samples. The chromatographic by swirling and stored in a dark place at data was recorded and analyzed in a room temperature.