Frying Stability of Virgin Coconut Oil and Medium-Chain Triglyceride Blends: A Comparative Analysis

Mayookha, V. P. and Muhammed Uvais, V. C. and Smita, Ramkumar and Arun Sharma, K. and Suresh Kumar, G. (2025) Frying Stability of Virgin Coconut Oil and Medium-Chain Triglyceride Blends: A Comparative Analysis. Journal of the American Oil Chemists' Society. pp. 1-13.

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Abstract

The study aims to evaluate the frying stability of blends of virgin coconut oil (VCO) and medium- chain triglycerides (MCTs) to determine their suitability for frying applications. Frying effects on physico- chemical properties of VCO and VCO-MCT oil blends (40:60, 50:50, and 60:40, v/v) were studied, comparing them to pure VCO. Frozen French fries were fried at a constant temperature of 170°C ± 5°C, and this frying process was conducted 6 times continuously for a total duration of 6 h using the same oil. The quality of the oil was evaluated through peroxide value, free fatty acid content, iodine value, anisidine value, TOTOX value, moisture content, and smoke point. Fatty acid profile, total polar compounds, viscosity, color changes, triglyc- eride species, and FTIR spectra were also analyzed. The oil quality deteriorated with each frying, and the 40:60 (VCO:MCT) blend proved more stable. While fatty acid profile and triglyceride species remained stable, physical changes in color and viscosity were observed. The study affirmed that blending MCTs with VCO improved frying performance. A 60% MCT oil and 40% VCO blend is recommended for deep frying without foam formation, making it a healthy choice for various culinary applications.

Item Type:	Article
Uncontrolled Keywords:	blending, frying, medium chain triglycerides, virgin coconut oil
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 02 Coconut
Divisions:	Dept. of Biochemistry
Depositing User:	Somashekar K S
Date Deposited:	21 Nov 2025 06:47
Last Modified:	21 Nov 2025 06:47
URI:	http://ir.cftri.res.in/id/eprint/20100

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