Grasas y Aceites, Vol 60, No 1 (2009)

Effect of physical refining on chemical and sensory quality of coconut oil

M. Torres-González
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Mexico

O. Angulo-Guerrero
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Mexico

R. M. Oliart-Ros
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Mexico

L. A. Medina-Juárez
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora, Mexico


The effect of the physical refining stages (degumming, bleaching and deodorization) on some coconut oil quality and sensory parameters was evaluated. The fatty acid profile was within the range reported for this oil. The free fatty acids level (FFA) and the moisture content were significantly reduced (p < 0.05) in all stages from 2.37 to 0.66% and from 0.67% to 0.1% respectively. Peroxide value (PV) was not detected after bleaching, but increased to 0.67 mEq/kg after deodorization. No significant differences (p > 0.05) were found in p-anisidine value (AV). The tocopherols content was lower than the reported for this oil (6.57 ppm).The sterol level (899 ppm) was similar to the level reported for this oil. Both tocopherols and sterols content were significantly reduced (p < 0.05) in all stages of refining, but the major losses were produced during bleaching. The coconut oil was evaluated using a scaling sensory test. The sensory quality was improved by the refining process. The deodorized oil got the best sensory notes.


Coconut oil; Physical refining; Sensory Evaluation; Sterols; Tocopherols

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