The main objective of this study is to investigate some quality characteristics based on which we can
evaluate oxidative stability of coconut oil during 12 month of storage. The progress of lipid oxidation was
assessed by measuring peroxide value (PV), p-anisidine value (AV) and total oxidation value (TOTOX).
The low peroxide value (0.24–0.49 meq/kg oil) signifies a high oxidative stability, while p-anisidine values
were in the range 0.19-0.87. Fourier transform infrared (FTIR) spectroscopy was used to monitor the peak
changes as effect of oxidation during storage. The prominent peak change observed during storage of
coconut oil was at frequency 1742 cm-1 which corresponded to the ester carbonyl functional group of the
triglycerides resulted from the hydroperoxide decompositions. These results suggest that coconut oil during
12 month on storage keeps its good chemical properties.
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