Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incor...

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Autores principales:	Perera Dilini N., Ranaweera K.K.D.S., Marapana R.A.U.J., Hewavitharana Geeth G.
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2020
Materias:	virgin coconut oil spices free fatty acid peroxide value phenolic content Oils, fats, and waxes TP670-699
Acceso en línea:	https://doaj.org/article/7fc1bccede5041e987ec301090f4beb1
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spelling	oai:doaj.org-article:7fc1bccede5041e987ec301090f4beb12021-12-02T17:14:21ZDevelopment of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins2272-69772257-661410.1051/ocl/2020050https://doaj.org/article/7fc1bccede5041e987ec301090f4beb12020-01-01T00:00:00Zhttps://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl200087/ocl200087.htmlhttps://doaj.org/toc/2272-6977https://doaj.org/toc/2257-6614Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into virgin coconut oil (VCO) to overcome adverse effects of lipid oxidation and changes occurrence on physicochemical properties, thermal stability, shelf life, antioxidant activity, total phenolics and sensory evaluation were conducted against same properties of VCO. Lipid oxidation was assessed in terms of free fatty acid (FFA) value and peroxide value (PV). For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both PV and FFA of VCO and spicy flavored oil (SFO) samples after one-week storage period were 1.93 ± 0.01 and 1.62 ± 0.02 mEq/kg and 0.36 ± 0.01 and 0.24 ± 0.01 (%) respectively. Saponification value (SV), iodine value (IV), smoke point, flashpoint, viscosity, and the specific gravity of SFO were increased and there was no significant difference in moisture content and insoluble impurities in SFO and VCO. The highest phenolic content and DPPH free radical scavenging activity were found in SFO. The thermal stability of SFO was better than VCO. Both oleoresins and vitamin E incorporated samples showed the same pattern of increment of FFA and PV during storage; however, those increments were slower than VCO. SFO was highly accepted by the sensory panelists in terms of color, aroma, taste, texture, and overall acceptability.Perera Dilini N.Ranaweera K.K.D.S.Marapana R.A.U.J.Hewavitharana Geeth G.EDP Sciencesarticlevirgin coconut oilspicesfree fatty acidperoxide valuephenolic contentOils, fats, and waxesTP670-699ENFROilseeds and fats, crops and lipids, Vol 27, p 55 (2020)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	virgin coconut oil spices free fatty acid peroxide value phenolic content Oils, fats, and waxes TP670-699
spellingShingle	virgin coconut oil spices free fatty acid peroxide value phenolic content Oils, fats, and waxes TP670-699 Perera Dilini N. Ranaweera K.K.D.S. Marapana R.A.U.J. Hewavitharana Geeth G. Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
description	Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into virgin coconut oil (VCO) to overcome adverse effects of lipid oxidation and changes occurrence on physicochemical properties, thermal stability, shelf life, antioxidant activity, total phenolics and sensory evaluation were conducted against same properties of VCO. Lipid oxidation was assessed in terms of free fatty acid (FFA) value and peroxide value (PV). For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both PV and FFA of VCO and spicy flavored oil (SFO) samples after one-week storage period were 1.93 ± 0.01 and 1.62 ± 0.02 mEq/kg and 0.36 ± 0.01 and 0.24 ± 0.01 (%) respectively. Saponification value (SV), iodine value (IV), smoke point, flashpoint, viscosity, and the specific gravity of SFO were increased and there was no significant difference in moisture content and insoluble impurities in SFO and VCO. The highest phenolic content and DPPH free radical scavenging activity were found in SFO. The thermal stability of SFO was better than VCO. Both oleoresins and vitamin E incorporated samples showed the same pattern of increment of FFA and PV during storage; however, those increments were slower than VCO. SFO was highly accepted by the sensory panelists in terms of color, aroma, taste, texture, and overall acceptability.
format	article
author	Perera Dilini N. Ranaweera K.K.D.S. Marapana R.A.U.J. Hewavitharana Geeth G.
author_facet	Perera Dilini N. Ranaweera K.K.D.S. Marapana R.A.U.J. Hewavitharana Geeth G.
author_sort	Perera Dilini N.
title	Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
title_short	Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
title_full	Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
title_fullStr	Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
title_full_unstemmed	Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
title_sort	development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
publisher	EDP Sciences
publishDate	2020
url	https://doaj.org/article/7fc1bccede5041e987ec301090f4beb1
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Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

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