How to store coconut oil?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
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 brief guide, we will answer the question “How to store coconut oil?” with an in-depth analysis of the storage technique for coconut oil. Moreover, we will also discuss the signs of spoiled coconut oil.
How to store coconut oil?
Maintaining the quality of coconut oil relies on proper storage practices. It’s crucial to use a well-sealed and air-tight container, ensuring each use ends with thorough resealing to prevent oxygen from interacting with the oil and to keep contaminants at bay.
Two key considerations for coconut oil storage are light and temperature. To preserve its quality over time, store the oil in a cool, dark place, away from heat sources and direct sunlight exposure.
While not obligatory, refrigeration is an option for storing coconut oil. Be mindful that low temperatures can cause the oil to solidify and harden. Nevertheless, refrigeration can extend the shelf life and reduce the risk of spoilage.
Designating a dedicated storage spot for your coconut oil is beneficial to minimize temperature and texture fluctuations that may lead to unwanted chemical reactions within the product.
When scooping coconut oil from the jar, ensure your utensil is clean to avoid introducing bacteria and germs, which could accelerate the oil’s rancidity and shorten its overall shelf life. (1)
Can coconut oil expire?
Coconut oil has a considerable shelf life before it eventually expires. It serves as a significant commercial product derived from coconuts and finds various applications.
This versatile oil is utilized as a cooking fat, hair oil, body oil, and industrial oil. In particular, refined coconut oil is specifically produced for industrial purposes and finds extensive use in the production of diverse food items.
Its desirable qualities, including a low melting point, resistance to rancidity, pleasing flavor, and easy digestibility, make it an excellent ingredient for the food industry.(2)
Coconut oil is abundant in saturated fatty acids, with approximately 70% of these fatty acids being short- and medium-chain in nature. In contrast, the content of unsaturated fatty acids in coconut oil is relatively low. (3)
What factors affect the shelf life of coconut oil?
Coconut oil spoilage can be influenced by various factors. One factor is the quality of the copra, which is derived from dried coconuts and serves as the source of coconut oil.
Contamination by aflatoxin and the presence of high levels of free fatty acids can occur due to excessive moisture content in the copra, which can contribute to spoilage. (4)
The exceptional resistance of coconut oil to oxidative rancidity is attributed to its abundant saturated fat content and low levels of unsaturated fatty acids. This unique characteristic renders coconut oil well-suited for storage without experiencing deterioration. (2)
Coconut oil derived from thoroughly dried and appropriately stored copra typically possesses a low concentration of free fatty acids.
In contrast, if the oil is extracted from copra that has been inadequately dried or stored, the occurrence of free fatty acids is significantly higher. (5)
Due to its low level of unsaturation, coconut oil exhibits remarkable stability. However, the refined oil may have reduced stability due to the loss of natural antioxidants during the refining process. Nevertheless, much of the stability can be restored by adding citric acid, a common practice in oil deodorization. (6)
The shelf life will vary, depending on the type of processing and if stored properly away from heat and light. (1)
How long does coconut oil take to expire?
Coconut oil has been recognized as a favorable frying oil due to its stability and acceptance. Refined coconut oil typically maintains its quality for a few months, while virgin coconut oil has the potential to last even longer. (1)
Blends of coconut oil, which consist of a combination of two or more types of oil, have demonstrated stability for up to 12 months when stored in diverse flexible and rigid packaging systems at different temperatures.
Store-bought coconut oil is typically labeled with a “best by” date, which serves as a rough estimate of its shelf life. It is important to note that the oil does not necessarily spoil immediately after this date.
As long as you remain attentive to the signs of spoilage, you can still utilize the coconut oil beyond the indicated date. (4)
What are the signs of spoiled coconut oil?
During storage, coconut oil is susceptible to oxidation, which can lead to the development of a rancid odor, color changes, and a loss of nutritional value. Oxidation affects the vitamins and unsaturated fatty acids in the oil, ultimately degrading its overall quality.
Oils containing high levels of saturated fatty acids tend to be more resistant to oxidation compared to those with unsaturated fatty acids. Oxidation is a process of fat deterioration that generates undesirable flavor compounds, commonly known as rancidity.
The presence of oxidized compounds such as peroxides, aldehydes, and ketones in coconut oil can pose risks to human health. Signs of spoilage to watch out for include the growth of mold, a yellowish hue, or the presence of “off” odors and flavors.(1, 7)
What are the health implications of consuming rancid coconut oil?
Evidence suggests that the decomposition products produced by oxidized oil can have detrimental effects on health and have been associated with the development of neurodegenerative conditions like Alzheimer’s and Parkinson’s Disease.
Consuming rancid fats and oils can diminish the nutritional value of food by causing the destruction of vitamins such as Vitamin A and E.
Rancidity refers to the breakdown and deterioration of fats and oils, which involves various chemical reactions and leads to unpleasant odors and flavors.
In animal studies, exposure to oxidized oils and fats has been found to cause harmful effects, including growth retardation, organ toxicity, accelerated atherosclerosis, and reduced immunity parameters.(8)
Other FAQs about Oils that you may be interested in.
Can you eat fish oil with milk
Can you eat canola oil without cooking it?
Conclusion
In this brief guide, we answered the question “How to store coconut oil?” with an in-depth analysis of the storage technique for coconut oil. Moreover, we discussed the signs of spoiled coconut oil.
Citation
- Harvard The Nutrition Source. Coconut oil, 677 Huntington Avenue, 2023.
- J.J. Lal, C.V. Sreeranjit Kumar, M. Indira, COCONUT PALM,Encyclopedia of Food Sciences and Nutrition, Academic Press,1464-1475, 2003.
- Boateng L, Ansong R, Owusu WB, Steiner-Asiedu M. Coconut oil and palm oil’s role in nutrition, health and national development: A review. Ghana Med J. 2016
- A.M. Marina, Y.B. Che Man, I. Amin, Virgin coconut oil: emerging functional food oil, Trends in Food Science & Technology, 20, 481-487, (2009).
- Hoover, R., Laurentius, S.F. & Gunetileke, K.G. Spoilage of coconut oil purification and properties of a fungal lipase that attacks coconut oil. J Am Oil Chem Soc 50, 64–67 (1973)
- Amri, I. N. . The lauric (coconut and palm kernel) oil In Gunstone F. D. (Ed.), Vegetable oils in food technology: Composition, properties and uses (169–197, (2011)
- S Karouw et al. Pattern of coconut oil quality during storage, 2021 IOP Conf. Ser.: Earth Environ. Sci.
- The Olive Wellness Institute. Health Implications Of Rancid Fats And Oils January 2020.
