Characterization of aromatherapy massage oils prepared from virgin coconut oil and some essential oils

Abstract

The aim of this study was to characterize aromatherapy massage oils prepared from virgin coconut oil (VCO) and some essential oils. VCO extracted from fresh coconut endosperm by a centrifugation method, which was the most effective method to prepare VCO, was composed mainly of saturated fatty acids, in particular myristic acid. Three essential oils (lemon, eucalyptus and lavender oils) at concentrations of 1, 3 and 5% w/w were blended with the VCO to prepare massage oils. Physical and chemical properties as well as microbial analysis of the massage oils were assessed to evaluate quality characteristics of the preparations. Results showed that types and concentrations of essential oils used somewhat affected viscosity, refractive index and three chemical characteristics (acid, peroxide, and iodine values) associated with oxidative stability of the massage oils. Generally the rank order of acid, peroxide and iodine values of the freshly prepared massage oils appeared to be lemon oil > lavender oil > eucalyptus oil. The results of a accelerated storage stability study (45 °C, 4 months) clearly showed a dramatic increase in both acid and peroxide values of VCO and the blended massage oils compared to initial values, whereas the iodine values of these preparations decreased slightly. The plain VCO and the blended massage oils did not exhibit antimicrobial activity on the test microorganisms and were free from microbial contamination. © 2009 AOCS.