Comparative physiological characteristics of virgin coconut oil produced by different methods
2005
Dia, V. P.,Philippine Univ. Los Baños, College, Laguna (Philippines). Food Science Cluster | Garcia, V. V. | Mabesa, R. C.
Virgin coconut oil (VCO) has become popular locally and as export product because of its reported health benefits. Many claims have been made as it can cure certain diseases and can promote loss in weight. VCO is different from refined bleached deodorized coconut oil (RBDCO) because it uses fresh coconut meat as raw material and not copra. In this study, the physicochemical characteristics of laboratory-produced VCO were determined together with six commercial VCOs and one RBDCO which are used for comparison. Also, the possible effect of three methods of producing VCO (dessicated coconut meat- 40 deg C incubation method and cocnut milk- 40 deg C incubation method, coconut milk-freeze-and-thaw method) and coconut variety on the characteristics of VCO were studied. The properties analyzed were melting point, specific gravity, saponification number, iodine value, peroxide value, free fatty acid number, moisture content, fatty acid composition, alpha-tocopherol content, total plenolic content, antioxidant potential and crude protein content. The study showed that the VCOs produced by the three methods, or using different varieties, exhibited differences in chemical and quality properties but these may not be large enough to affect the overall quality of the VCOs. Further, the levels of such properties were still within the CODEX and proposed Philippine standards for coconut oil and for VCO, respectively, probably due to the relatively mild process used in the study.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños