Can coconut oil go bad? (+3 ways to tell)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Andréia Handa Suzuki is a food engineer with expertise in Food Packaging, Polymeric Materials, Enzymatic Browning in Foods, Sensory Analysis, and Food Technology. She writes and reviews content on these topics.
Dr Andréia Handa Suzuki Highlights:
- PhD in Food Science from the Federal University of Minas Gerais (Brazil) in sustainable polymeric food packaging to improve fruit shelf-life
- Master’s Degree from Federal University of Minas Gerais (Brazil) in the development of sustainable chemical synthetic route for the production of an additive for polymeric packaging
- Research assistant in the Mechanical Engineering Department of the Federal Unversity of Minas Gerais, working on a project related to epoxidation and biofuel projects
- Sensory coordinator in the Department of Nutrition, Dietetics and Food Science from Utah State University, USU, Logan, Utah, EUA
- Bachelor of Food Engineering at Federal University of Santa Catarina (Brazil)
For more than two years, Dr Andréia Handa Suzuki worked at Utah State University (USA) under the supervision of Dr Silvana Martini. During this period, she worked on many different projects, such as fats crystallization, and sensory analysis. She also worked on many projects at The Western Dairy Center under the supervision of Associate Director Carl Brothersen.
Dr Andréia Handa Suzuki also has a lot of experience working on projects with sustainable materials in different areas, such as Mechanical Engineering. Because of this, she was able to broaden her base of knowledge and was invited, along with some research fellows, to write a book chapter on the matter.
Suzuki, A.H.; Fernando Lage ; Leandro Oliveira ; Adriana Franca . Biological Materials as Precursors for the Production of Resins. Advances in Environmental Research. 1ed.:, 2016, v. 49
She has experience reviewing scientific articles as a reviewer for the Journal of Elastomers and Plastics and has also worked as a consultant on many scientific projects.
You can view some of Dr Andréia Handa Suzuki’s works below.
ResearchGate:
https://www.researchgate.net/profile/A-Suzuki
Scopus:
https://www.scopus.com/authid/detail.uri?authorId=57200013388
GoogleScholar: https://scholar.google.com.br/citations?view_op=list_works&hl=pt-BR&user=kVDQ4PEAAAAJ
Linkedin:
https://br.linkedin.com/in/andr%C3%A9ia-suzuki-a625922b
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can coconut oil go bad?”, and “How to store coconut oil?”.
Can coconut oil go bad?
Yes, coconut oil can go bad. Coconut oil is susceptible to oxidation processes, which can be favored, when it is not stored properly or if it is of low quality.
When coconut oil goes bad, it can develop a rancid or sour smell, a cloudy or murky appearance, and an off-taste.
How long is the shelf life of coconut oil?
If stored under appropriate conditions, such as a cool and dark place, with an airtight container, refined coconut oil can last up to 24 months (3).
The shelf life of coconut oil is 2 years for refined coconut oil and 5 years or more for virgin coconut oil (11).
How to tell If coconut oil has gone bad?
To tell if coconut oil has gone bad, you should be aware of the possible signs indicating its deterioration. Here are some signs to help you tell if the coconut oil has gone bad:
Smell
The smell of rancid coconut oil is sour and unpleasant. If your coconut oil smells off, it is probably no longer safe to use. Oxidation of lipids produces primary and secondary oxidative products such as peroxides, hydroperoxides, aldehydes, ketones, acids and alcohols which adversely affect the sensory quality of the coconut oil.
Appearance
When solid, coconut oil should be a creamy white color, and when melted, it should be a clear liquid. It may have gone bad if it has a yellow or brown color.
Taste
If your coconut oil presents an off taste or an unpleasant aftertaste, it is probably no longer safe to use.
What happens if I use bad coconut oil?
The consumption of bad coconut oil can lead to many health problems. The oxidation process of coconut oil can produce harmful substances, and its ingestion can lead to hepatic problems.
It is known that the consumption of oxidized products will lead to inflammation and oxidation of tissues in the human body. The products of lipid oxidation are peroxides, alcohols and aldehydes, which are toxic when ingested in large doses.
One study with mice demonstrated that the ingestion of oxidized coconut oil increased the low molecular weight compounds (8), which in humans are related to kidney and liver damage.
How to store coconut oil?
Coconut oil can be stored in the pantry at room temperature or in the fridge. Coconut oil has a melting point ranging from 23-26 °C (9). Thus, storing it in the fridge will make it hard.
Avoid using unclean spoons to scoop out your coconut oil as this can introduce contaminants in your oil. If the coconut oil is stored at room temperature, make sure it does not suffer extreme temperature fluctuations as it will degrade its quality rapidly.
Type of storage container
Glass jars or containers are the best storage option for coconut oil. Unlike metal containers, you do not have to worry about the leaching of metal in glass containers.
Metal ions trigger the oxidative processes, as they increase the catalytic activity related to free radical production in crude oils.
If the coconut oil is stored in a metal container, make sure the container is not damaged, so there is no risk of contaminating the oil.
What are the factors that affect coconut oil’s shelf life?
The processing conditions can affect the coconut oil’s shelf life, since the amount of moisture and the presence of free fatty acids can promote chemical changes during storage (10).
Blanching, degumming and deodorizing are used to remove some possible impurities of the coconut oil, such as oxidized fatty acids, metal ions, and pigments. Metal ions and pigments are pro-oxidants.
On the other hand, these processes, in which different chemicals are used, can result in the presence of residual acids (phosphoric acid, citric acid) in the oil, or residual moisture, which affects shelf life (12).
The composition of the oil can vary with the processing conditions. The presence of natural antioxidants, such as tocopherols and carotenoids, decreases the rate of oxidation reactions.
The storage conditions can also have an impact on the quality, because the presence of light and oxygen, and high temperatures can promote oil oxidation, and lower the oil’s quality.
The temperature affects the shelf life of the coconut oil. Oxidative reactions are accelerated by the increased temperatures of storage.
Do all types of coconut oil have the same shelf life?
No, different types of coconut oil have different shelf lives. As mentioned above, the composition of the coconut oil is one of the factors that affects its shelf life (2).
For example, chemical refining may remove a major proportion of natural antioxidants. As a result, refined coconut oil, also called virgin coconut oil, which is extracted from fresh coconut milk under controlled temperature, is more stable than refined coconut oil.
Refined coconut oil contains less phenolic compounds and less carotenoids, as these compounds are removed by the refining process. Studies showed that refined coconut oil has increased oxidation rates during storage than virgin coconut oil.
Carotenoids and tocopherols in virgin coconut oil act as antioxidants in the oils, decreasing the rates of oxidative reactions. In addition, due to the refining processes, refined coconut oil contains residues, which triggers oxidation.
Other FAQs about Oils which you may be interested in.
Does Olive oil need to be organic?
Which is the best olive oil for pasta?
Conclusion
In this article, we answered the question “Can coconut oil go bad?”, and !How to store coconut oil?”.
References
1. Marina AM, Che Man YB, Nazimah SAH, Amin I. Chemical Properties of Virgin Coconut Oil. J Am Oil Chem Soc [Internet]. 2009;86(4):301–7.
2. Sivakanthan, Subajiny, Dilini Bopitiya, and Terrence Madhujith. A comparative study on stability of different types of coconut (Cocos nucifera) oil against autoxidation and photo-oxidation. Afr J Food Sci, 2018, 12, 216-229..
3. Nasirullah D, Ankaiah KN, Nagaraja K V. Oxidative rancidity in coconut oil with respect to storage variation. J Oil Technol Assoc India. 1986;18(3):84–7.
4. Narayanankutty A, Anil A, Illam SP, Kandiyil SP, Raghavamenon AC. Non-polar lipid carbonyls of thermally oxidized coconut oil induce hepatotoxicity mediated by redox imbalance. Prostaglandins, Leukot Essent Fat Acids [Internet]. 2018;138:45–51.
5. Limbardo RP, Santoso H, Witono JR. The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point. In: AIP Conference Proceedings. AIP Publishing LLC; 2017. p. 60001.
6. Srivastava Y, Semwal AD, Sharma GK. Studies on storage stability of hot extracted (HEVCO) and cold extracted virgin coconut oil (CEVCO) in different flexible and rigid packaging system. Int Food Res J. 2013;20(4).
7. Dayrit FM. The Properties of Lauric Acid and Their Significance in Coconut Oil. J Am Oil Chem Soc [Internet]. 2015;92(1):1–15.
8. Totani, Nagao, et al. Chemical properties and cytotoxicity of thermally oxidized oil. J Oleo Sci, 2008, 57, 153-160.
9. Chew Y-L. The beneficial properties of virgin coconut oil in management of atopic dermatitis. Pharmacogn Rev. 2019;13(25):24.
10. Shah ND, Limketkai BN. The use of medium-chain triglycerides in gastrointestinal disorders. Pract Gastroenterol. 2017;160:20–5.
11. Kahwaji, Samer, and Mary Anne White. Edible oils as practical phase change materials for thermal energy storage. Appl Sci, 2019, 9, 1627.
12. Gharby, Said. Refining vegetable oils: Chemical and physical refining. Scientif World J, 2022.
