Chemical characteristic of virgin coconut oil
2010
Nur Arbainah S. A. | Mohd Roji S.
The extraction of virgin coconut oil (VCO) had been carried out using three different processes which are wet process (fermentation), dry process (screw pressing) and integrated wet process (churning process). The extractions were carried out below 50°C in order to preserve the heat labile components in VCO. In this study, the yield, quality characteristics and the minor bioactive compounds were reported. The VCO yield (%) from the oil for wet, dry, and integrated wet process is respectively 13.74 ± 0.46%,30.0 ± 2.0% and 25.45 ± 1.60%. The characteristics that include iodine value, free fatty acid, peroxide value and moisture content were measured in oil extracted by wet, dry and integrated wet process, respectively. Iodine value is 5.69 ± 0.79,5.72 ± 0.98 and 4.08 ± 0.11; moisture content (%) is 0.15 ± 0.02%,0.13 ± 0.01 % and 0.12 ± 0.003%; free fatty acid (as oleic acid,%) is 0.09 ± 0.01%,0.08 ± 0.01% and 0.06 ± 0.005%; and peroxide value (meq 02/kg oil) is 3.7 ± 0.32, 4.16 ± 0.21 and 2.83 ± 0.28. The minor bioactive compounds such as polyphenol and a¬tocopherol in the VCO were also compared. The polyphenols content per GAE/g oil extracted by wet, dry and integrated is, respectively, 3.89 ± 0.10 mg, 4.17 ± 0.08 mg, and 4.34 ± 0.09 mg; p-carotene is 3.53 ± 1.26 mg/g oil), 3.89 ± 1.75 mg/g oil, and (4.04 ± 0.87 mg/g oil) and the a-tocopherol is 0.64 ± 0.31 ppm, and 40.0±0.11 ppm. The result shows differences in VCO samples could arise from the different processing method.
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