A review. Coconut oil - as functional food oil

Authors:

Diana Moigradean, Mariana-Atena Poiana, Liana-Maria Alda, Despina-Maria Bordean, Daniela Stoin, Diana-Nicoleta Raba


Volume 27, Issue 4S;
Pages: 490-493; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

This is a short review about existing knowledge in researches field: the use of coconut oil as functional food oil based on its oxidative stability during cooking. Coconut oil is known for its use as a cooking oil. Vegetable oils do not possess sufficient oxidative stability, which limits their application for food processing. Oxidative stability is an important indicator to determine quality and shelf life of edible oils. The coconut oil has a long shelf life (2 years). The progress of lipid oxidation was assessed by measuring peroxide (PV) and p-anisidine values (AV). Many factors contribute to stability of oils in foods and must be considered when developing new processing methods.

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