Screening the Quality of Coconut Oil Heated on Several Temperatures by Liquid Chromatograph Mass Spectrometry

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Abstract
The objective of this study was to screen the quality marker of stored coconut oil on several temperatures. The method used in this researchis a degree date method with sample observations carried out regularly. Coconut oils were stored at 30°C, 40°C and 50°C. The quality of coconut oil after storage were determined with viscosity was measured by Capillary Viscometer SIBATA S0-6818 and carbonyl compounds analysis were analyzed using Liquid Chromatograph Mass Spectrometry (LC/MS). The results showed, viscosity decreased with increasing of temperature. The significant decreased in viscosity occurs at 50°C, which is 23,6138 mm2/s. Principle component analysis and discriminant analysis (PCA-DA) on compound carbonyl analysis showed the presence that formed at each temperature. A decreased in viscosity and the presence compounds are marker decline in the quality of coconut oil.

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