Physicochemical Analysis Of Virgin Coconut Oil Blended With Various Vegetable Oils: Implications For Quality And Stability

P. Harshitha; M. Niharika; Bhargavi Savalapurapu

doi:10.29284/ijasis.12.1s.2026.372-396

Authors

P. Harshitha M.Sc. Food technology, Sri Padmavathi Mahila Visvavidyalam, Department of Home Science, Tirupati, Andhra Pradesh, India
M. Niharika Corresponding author, Assistant professor, Sri Padmavathi Mahila Visvavidyalam, Department of Home Science, Tirupati, Andhra Pradesh, India.
Bhargavi Savalapurapu Junior Research Fellow, Sri Padmavathi Mahila Visvavidyalam, Department of Home Science, Tirupati, Andhra Pradesh, India.

DOI:

https://doi.org/10.29284/ijasis.12.1s.2026.372-396

Keywords:

virgin coconut oil, blending of oils, smoke point, colour, sensory evaluation.

Abstract

Virgin coconut oil produces medium-chain triglycerides, aids in heart health, and has many other health benefits. Its many functional qualities also serve to promote gut and digestive health. According to the study, it is possible to blend virgin coconut oil with various vegetable oils, including rice bran, soybean, ground nut, and sunflower oils. A variety of ratios, including 50:50, 60:40, 75:35, and 80:20, were used to combine the oils to enhance their physicochemical and sensory characteristics. The physicochemical characteristics of the blended oils were examined after three months of storage. The physicochemical characteristics include colour, iodine number, peroxide value, free fatty acid, smoke point, spread ability, and saponification number. Puri was prepared for sensory evaluation in order to evaluate the organoleptic and sensory attributes of the blended oils. According to the findings, mixed oils made from soybeans and sunflower have good quality and stability. The results showed significant differences in quality, stability, and sensory perception when compared to the combined groundnut and rice bran oils.

References

1. Asibuo JY , R Akromah, HK Adu-Dapaah And O Safo-Kantanka(2008). “Evaluation Of Nutritional Quality Of Groundnut (Arachis Hypogaea L.) From GHANA”, Vol:8, Pg.No:133-150.

2. Antonietta Baiano, Maria Assunta Previtali, Ilaria Viggiani, Gabriella Varva, Giacomo Squeo, Vito Michele Paradiso, Carmine Summo, Tommaso Gomes, Francesco Caponio (2016). “As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils”, European Food Research Technology, vol: 242, pg.no:1693–1708.

3. Amanat Ali And Sankar Devarajan (2017). “Nutritional And Health Benefits Of Rice Bran Oil”, In Book: Brown Rice, Pg. No:135-158.

4. Akriti Dhyani, Rajni Chopra And Meenakshi Garg (2018). “A Review On Blending Of Oils And Their Functional And Nutritional Benefits”, Chemical Science Review And Letters, Vol: 7(27), Pg.No:840-847.

5. Bazlul Mobin Siddique, Anees Ahmad, Mohamad Hakimi Ibrahim, Sufia Hena,

Mohd Rafatullah and Mohd Omar A. K (2010). “Physico-chemical properties of blends of palm olein with other vegetable oils”, grasas y aceites, vol:61 (4), octubre-diciembre, pg.no :423-429.

6. Carandang E.V. (2008). “Health Benefits of Virgin Coconut Oil,” Indian Coconut Journal, Pg. No:1-5.

7. Fabiyi E.F. (2006). “Soyabean Processing, Utilization And Health Benefits,” Pakistan Journal Of Nutrition, Vol: 5 (5), Pg.No: 453-457.

8. Gobie Belachew Mulugojjam And Kelbessa Urga Badhadha (2023). “Physicochemical Characteristics And Shelf‑Life Stability Of Soya Bean Oil‑Based Shortening”, J Food Science Technology, Vol:60(9), Pg.No:2393–2400.

9. Hina Daud Memon, Syed Tufail Hussain Sherazi, Sarfaraz Ahmed Mahesar, Hadia Shoaib, And Niaz Ali Malghani (2023). “Chemometric Approach For The Evaluation Of Quality And Thermo-Oxidative Stability Of Soybean, Palm Olein And Canola Oils And Their Blends,” J. Oleo Science, Vol:72 (7), Pg.No: 667-680.

10. Janila Pasupuleti, S.N. Nigam, Manish K. Pandey, P. Nagesh And Rajeev K. Varshney (2013). “Groundnut Improvement: Use Of Genetic And Genomic Tools,” Vol:4, Ar:23,

Pg.No 1-16.

11. Keong Yeap Swee, Boon Kee Beh, Norlaily Mohd Ali, Hamidah Mohd Yusof, Wan Yong Ho, Soo Peng Koh, Noorjahan Banu Alitheen And Kamariah Long (2015).

12. Meydani S N, A H Lichtenstein, P J White, S H Goodnight, C E Elson, M Woods, S L Gorbach & E J Schaefer (1991). “Food Use And Health Effects Of Soybean And Sunflower Oils”, Journal Of The American College Of Nutrition, Vol :10:5, Pg.No :406-428.

13. Peeter Simon K, M Aruna, Juliana Mandha and DS Rao (2017). “Nutritional evaluation and oil blending studies of different oils,” International Journal of Food Science and Nutrition, Vol: 2, Iss: 1,; Pg.no:101-105.

14. Stephanie A. Smith, Robert E. King And David B. Min (2007). “Oxidative And Thermal Stabilities Of Genetically Modified High Oleic

15. Sunflower Oil,” Food Chemistry, Vol:102 Pg.No:1208–1213.

16. Sumit Grover , Parveen Kumari , Anil Kumar , Anjali Soni , Shalini Sehgal ,And Vasudha Sharma (2021). “Preparation And Quality Evaluation Of Different Oil Blends,” Vol: 10, Iss: 2, Pg.No:2126 – 2137.

17. Yong Wang (2019). “Applications Of Rice Bran Oil”, Pg. No:159-167.