Research on (Virgin) coconut oil components - a review
2007
Lizada, M.C.C., Philippines Univ. Diliman, Diliman, Quezon City (Philippines). Dept. of Food Science and Nutrition
The presentation assumes that coconut oil, whether virgin (VCO) or not, possesses the same components that confer the health benefits attributed to the consumption of coconut oil. However, it does not rule out differences, perhaps in proportion, of these components, which might amplify or attenuate these benefits. Its main objective is to review key studies that provide insights as to what researchers need to focus on to provide data for use in standards refinement and application. As defined in the 2004 Philippine National Standard for VCO, the process for copra oil production involves sun drying of the coconut meat. The changes that can take place during drying require subsequent refining, bleaching and deodorizing. Presumably, the more extensive processing leads to an alteration of the oil composition. Owing to its relatively low volatility, and the proportion in which it occurs naturally in coconut, it can be safely assumed that refined, bleached and deodorized (RBD) and virgin coconut oils are comparable in their lauric acid content. In contrast, VCO production involves a rapid extraction of the oil from the meat. The quality of the oil can be affected by the process involved. On account of the manner in which VCO is consumed, palatability is a key parameter. Sensory characteristics resembling those of the fresh kernel would, of course, be desirable. The process defines moisture content, which affects the stability of the resulting oil. Aqueous extraction of the oil produces an emulsion stabilized by proteins (oleosins, Regalado et al, 2004) and complex carbohydrates. Microscopy reveals that progressive breakdown of and release of the triglycerides from the fat globules (Rosales, 2006). However, protein was not detected in the oil phase after centrifugation (Chen and Diosady, 2003), suggesting that protein contributes little, if any, to the benefits of VCO.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños