Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

Janu Chandran; N Nayana; N Roshini; P Nisha

doi:10.1007/s13197-016-2446-y

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

J Food Sci Technol. 2017 Jan;54(1):144-152. doi: 10.1007/s13197-016-2446-y. Epub 2016 Dec 26.

Authors

Janu Chandran¹, N Nayana¹, N Roshini¹, P Nisha¹

Affiliation

¹ Agro-Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019 India.

Abstract

The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNO_P-0.1, CNO_P-1, CNO_G-0.1, CNO_G-1). The stability of oils were assessed in terms of free fatty acids, peroxide, p-anisidine, conjugated diene and triene values and compared with CNO without any additives and a positive control with synthetic antioxidant TBHQ (CNO_T). It was found that the stability of CNO_P-1 and CNO_G-1 were comparable with CNO_T at both study conditions. The possibility of flavoured oil as a table top salad oil was explored by incorporating the same in vegetable salad and was found more acceptable than the control, on sensory evaluation. The synergetic effect of essential oil as a flavour enhancer and a powerful natural antioxidant that can slow down the oxidation of fats was established in the study.

Keywords: Antioxidant; Coconut oil; Essential oil; Flavoured oil; Oxidative stability; Thermal stability.