Data set on the free fatty acid, peroxide value, and moisture contents during thermal degradation of coconut oil

Continuous deep frying of food using oil is a common practice, but the oil undergoes degradation upon thermal treatment making it unfit for consumption. How can we determine when the oil is still safe for use in deep frying? The data set shows the investigation on the thermal degradation of edible coconut oil sans any food matrix by analyzing changes in free fatty acid (FFA), peroxide value (PV), and moisture content (MC) as the oil alone was heated at around deep-frying temperatures (150, 175, and 200 °C) for 1-12 hours. Hourly monitoring reveal that increased temperature and heating time lead to higher FFA, PV, and MC, indicating oil degradation. The data can be used to assess the quality and stability of coconut oil during thermal degradation. These values provide insights into the degree of chemical changes, oxidation, and moisture absorption occurring in the oil under different heating conditions. The values can be compared with industry standards and regulatory guidelines to ensure that the coconut oil meets the required quality thresholds. Monitoring these parameters helps prevent the formation of harmful compounds and ensures the oil is safe for consumption. The data can also be used in optimizing the processing conditions and storage practices for coconut oil to enhance its stability, shelf life, and overall quality.