Oxidative rancidity in coconut oil with respect to storage variation.

Nasirullah, Dr. and Ankaiah, K. N. and Nagaraja, K. V. (1986) Oxidative rancidity in coconut oil with respect to storage variation. Journal of the Oil Technologists' Association of India, 18 (3). 84-87, 11 ref..

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Abstract

Coconut oil was more stable stored in brown glass bottles at ambient temp. (18-32 degree C) than in clear glass bottles. Oxidation effects could not be seen in either sample until 28 months of storage. Oil stored at elevated temp. (37 degree C) developed oxidative rancidity after 18 months. No conjugation could be detected in these oils at any stage.

Item Type:	Article
Uncontrolled Keywords:	OXIDATION-; coconut oils, oxidative rancidity of stored; RANCIDITY-; STORAGE-; OILS-VEGETABLE; BOTTLES-; coconut oils, bottles colour & oxidative rancidity of stored; COLOUR-; TEMPERATURE-; coconut oils, temp. & oxidative rancidity of stored; COCONUTS-; oxidative rancidity of stored coconut oils
Subjects:	600 Technology > 05 Chemical engineering > 07 Metal Corrosion 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 02 Coconut 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Aug 2021 10:23
Last Modified:	18 Aug 2021 10:23
URI:	http://ir.cftri.res.in/id/eprint/6305

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