Production and evaluation of virgin coconut oil enriched with ginger
2010
Engku Hasmah E. A. | Norma H | Abdul Ghani O. | Sharizan A, | Mohd Shukri M. A.
There is growing local and overseas interest and demand for virgin coconut oil (VCO) for use in complimentary medicine. This oil is known to possess antimicrobial activities which can be administered externally for skin problems or taken orally for curing internal disorders. Local manufacturers are producing VCO as plain oil or as a constituent in products for external use (cosmetics, toiletries, emulsions and soft gels). There are now VCO products with flavors such as synthetic orange and menthol added. Production of flavored VCO is a product diversification effort, as well as intended to neutralize the repulsive taste of the fat in VCO. Another product that can be added to VCO is ginger powder, which is the subject of this report. Ginger, which is a popular herbal tradition among Chinese, Malay and Indian communities of this country can enrich the VCO`s medicinal and nutraceutical value. The nutraceutical value of ginger flavored VCO was compared to plain oil, using lauric acid and 6-shogaol content as markers. The antioxidant properties were also determined based on bioassay of scavenging activities of diphenylpicrylhydrazyl (DPPH, a stable free radical). Other physical characteristics analysed were colour, specific gravity, and viscosity. The findings showed higher lauric acid, 6-gingerol content, and DDPH scavenging activities in VCO added with ginger.
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Эту запись предоставил Universiti Putra Malaysia