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Pattern of Peroxide Value Changes in Virgin Coconut Oil (VCO) Due to Photo‐Oxidation Sensitized by Chlorophyll
Author(s) -
Rukmini Ambar,
Raharjo Sri
Publication year - 2010
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-010-1641-7
Subject(s) - voltage controlled oscillator , chemistry , light intensity , peroxide , chlorophyll , peroxide value , chlorophyll a , coconut oil , photochemistry , food science , biochemistry , optics , organic chemistry , voltage , physics , quantum mechanics
The effect of chlorophyll in photo‐oxidation of virgin coconut oil (VCO) during production and storage was studied. Photo‐oxidation during VCO production was performed under accelerated conditions using fluorescent lights (4,000 lux) for 8 h. Peroxide values (PVs) and chlorophyll contents of the samples were measured at 1 h intervals. To compare the photo‐oxidation during storage, VCO samples were separately stored under ambient and normal room light intensity (380–400 lux) for up to 4 months and PVs were measured weekly. The results indicated that relatively low light intensity during the settling stage of VCO production had no significant effect on photo‐oxidation. Photo‐oxidation of VCO, however, was observed during storage when exposed to high intensity fluorescent light. The degradation of chlorophyll content in VCO was evident during exposure to a high fluorescent light intensity which was accompanied by high lipid peroxide accumulation. A significant negative correlation between PV and chlorophyll content was found in VCO without light protection. The storage of VCO significantly increased the PV after 10 weeks. This study confirmed that chlorophyll which is naturally present in VCO even at a very low level (less than 0.1 ppm) could initiate a photo‐oxidation reaction leading to quality deterioration during prolonged storage or display at retailers.