Rancidity of Coconut Oil

Authors

  • Sukoncheun Sringam Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Siriwan Nettiwarawon Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Abstract

Three types of rancidity of coconut oil were studied; hydrolytic one by adding enzyme Lipase, ketonic one by adding rotten coconut meat and the last one, oxidative, by adding oxygen in Rancimat apparatus. Free fatty acid, ketone contents and induction time and complete oxidation time were measured as the results of hydrolytic, ketonic and oxidative rancidity, respectively. Rancidity odor of the first 2 types were very repulsive and dependent on the concentration of free fatty acid and ketone. The odor of the oxidative one was mild. The oxidative stability of coconut oil was 4.8 times of rice bran oil. Major rancidities occurred in coconut oil were believed to be the hydrolytic and ketonic types. The lowest concentrations of free fatty acid and ketone that 50 untrained panel could detect were 0.26% and 0.082% mg/g. Over 60% of the panelists did not accept the rancidity odors.

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Published

1989-09-30

How to Cite

Sukoncheun Sringam, and Siriwan Nettiwarawon. 1989. “Rancidity of Coconut Oil”. Agriculture and Natural Resources 23 (3). Bangkok, Thailand:260-66. https://li01.tci-thaijo.org/index.php/anres/article/view/242303.

Issue

Vol. 23 No. 3 (1989): July-September

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.