Abstract:
Coconut oil is used in deep fat frying to make delicious foods. The oxidation
process during deep fat frying produces chemical compounds that affect oil
flavor, nutrition, rancidity, shelf life of fried food and oil, reusability, and
most significantly, human health. In this study different ingredients were
used to reduce oxidation in oil. Four treatments: pure coconut oil, coconut
oil + vit. E, coconut oil + clove buds, and coconut oil + clove leaves. Each
treatment was deep-fried and then kept refrigerated, room temperature with
lid, and room temperature without lid conditions. Free fatty acid (FFA),
Peroxide Value (PV), Iodine Value (IV) and Saponification Value (SV) were
tested in both before deep-fry and after 30 days of storage conditions. Initial
values of FFA, PV, IV and SV were acceptable and 0.78 %, 1.6 meq/kg, 8.2
g/100g and 249.22 mg KOH/g respectively. In the comparison of oxidation,
coconut oil at room temperature without a lid was high (5.87±0.29% (FFA),
7.85±0.91 meq/kg (PV), 6.13±0.31g/100g (IV), 451.56±0.26 KOH/g (SV))
and coconut oil + clove bud oil under refrigeration was low (1.19±0.14%
(FFA), 3.99±0.02meq/kg (PV), 8.04±0.45 g/100g (IV) and 281.29±0.02
KOH/g (SV)). From the findings, addition of clove buds’ oil to coconut oil
affected the oxidative stability during deep fat frying.
