Abstract:
Coconut Oil in many forms such as Virgin Coconut Oil (V.C.O), White
Coconut Oil (W.C.O) and Refined, Bleached, and Deodorized (RBD)
Coconut oil. Lipid oxidation is a primary factor influencing the rancidity of
coconut oil. Considering the hazardous effect of synthetic antioxidant where
natural antioxidant is successive alternative. Three coconut oil types were
treated with cinnamon, clove, and nutmeg essential oil separately with
concentration of 0.5g/L stored at (30 0C±1) to be tested across 8 weeks with
2-weeks interval. Peroxide value (PV) (AOAC 965.33), Iodine value (IV)
(AOAC 993.20) and Free Fatty Acid (FFA) value (AOAC 940.28) of control
and treated samples were analyzed. Control sample of RBD resulted in PV,
IV and FFA value as 2.62±1.15, 9.54±0.22 and 0.07±0.01 respectively.
Control sample of WCO and VCO did not recorded peroxide value. IV and
FFA value of VCO were as 5.71±0.24 and 0.45±0.11. While WCO received
7.64±0.32 and 0.64±0.18 for IV and FFA value. Nutmeg oil treated VCO and
WCO has recorded lowest IV as 5.37±0.34, 7.24±0.24 and shown lowest FFA
for clove treated oil as 0.30±0.19 and 0.429±0.13. Treated RBD sample
resulted with significant lowest peroxide value with cinnamon 2.07±1.06.
RBD with Clove resulted lowest IV 9.09±0.27. RBD with Nutmeg resulted
lowest FFA value 0.04±0.01. All treated samples of RBD, VCO and WCO
depicted significantly (p<0.05) lower concentration of PV, IV and FFA value
compared to the control samples. Research has indicated that the essential oil
of clove, nutmeg, and cinnamon could be used favorably to delay the
oxidation process of coconut oil.
