The Effects of Virgin Effects of Virgin Coconut Oil Application Towards Antioxidants, Phenolic Content , and Lipid Oxidation in Chocolate Spread: Phase 1 - Oil Analysis

Abstract

The most well-known and frequently used vegetable oil in the world is palm oil, which is used to make a wide range of food products. The characteristics of a food product are not affected by palm oil, which is also highly stable, affordable, and widely available. Virgin coconut oil (VCO) with its high concentration of SFAs (>90%) is believed to have better oxidative stability when used as a functional ingredient in food products. Oils' oxidative stability in food products is essential for preserving food quality and shelf life. By scavenging free radicals and as a reducing agent and prooxidant metal complexes, phenolic compounds and antioxidants can help counteract lipid oxidation. Understanding the initial state of the three different types of oils—lab-produced VCO, commercial VCO, and palm kernel oil (PKO)—is the objective of this study. Using the F-C assay, the total phenolic contents were examined, and PKO showed the highest concentration of phenolic compounds (175.995 GAE/gram). When analyzing the antioxidant activity of oil samples using the DPPH and ABTS assays it is necessary to use the proper solvents in order to prevent turbid mixtures caused by the presence of water in the reaction that could cause errors in data. Using the TBARS assay, lipid oxidation by malondialdehyde (MDA) formation is analyzed in which PKO has the least amount of MDA present.