Effect of different extraction methods on physicochemical properties, antioxidant activity, of virgin coconut oil

Mohammed, Nameer Khairullah; Samir, Ziad T.; Jassim, Mohammed; Saeed, Sami Khudhur

doi:10.1016/j.matpr.2020.12.248

Cited by 27 publications

(28 citation statements)

References 21 publications

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“…The peroxide value of soybean oil increased rapidly over time because of the high linolenic acid content (5.55%). In addition, the saponification value of vanilla essential oil was lower than coconut oil (262.55 mg KOH/100 g oil), and the iodine value was similar to coconut oil (6.05 g I 2 /100 g oil) based on Mohammed et al [ 17 ], due to the fact that vanilla essential oil has slightly more unsaturated fatty acids than coconut oil.…”

Section: Resultsmentioning

confidence: 64%

“…Mohammed et al [ 17 ] reported vanilla essential oil to show lower saturated fatty acid content than that of coconut oil, which contains more than 90% saturated fatty acids, as well as higher myristic acid (19.58%) and a lower content of stearic acid (3.16%) than those of vanilla essential oil. Compared to vanilla essential oil, almond oil had a higher content of oleic acid (48%) and linoleic acid (26%).…”

Section: Resultsmentioning

confidence: 99%

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Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability

Wang

Zhu

et al. 2022

Foods

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Applications for vanilla essential oil extracted from vanilla pods have been limited since the effective components of vanilla could be easily influenced by environmental factors, such as temperature, light, and oxygen, which hinder their effectiveness. In this study, vanilla essential oil was encapsulated in a Pickering emulsion with octenyl succinic acid starch (OSA—starch). The optimal process conditions for emulsion preparation were determined as 5% vanilla essential oil phase with 2.5% OSA—starch when they were ultrusonicated for 3 min at 470 W. Under these conditions, the minimum particle size was 0.456 μm, the oil droplets were completely encased by starch, and no new chemical bonds were formed. The smallest particle size was produced at a pH of 4 and 500 mM ion concentration. The antioxidant activity of the emulsion was greater than that of the pure vanilla oil at the same oil content. After 24 h storage, the antioxidant activity of the emulsion was enhanced, and the vanilla essential oil was slowly released in the emulsion. These results indicated that the vanilla essential oil encapsulated in a Pickering emulsion with octenyl succinic acid starch showed its tremendous potential for use in the food industry.

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Section: Resultsmentioning

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability

Wang

Zhu

et al. 2022

Foods

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“…The greater the concentration of the active substance VCO, the greater the inhibitory power against free radicals, as indicated by a decrease in the concentration of free radicals in the sample (table 3). VCO has antioxidant activity with a percentage range of 37.1%-70.5% [8,17].…”

Section: Irawan Et Almentioning

confidence: 99%

Free radical scavenging actions of virgin coconut oil

Irawan¹,

Hakim

Hadisaputra

2022

Acta.Chim.Asiana

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Natural antioxidants are quite popular in beauty products. In further product development, natural antioxidants are needed from local products of the NTB community. This study aims to optimize the antioxidant activity of local products Virgin Coconut Oil (VCO) from Cocos nucifera L. grown in Lombok. This type of research is experimental laboratory research using the DPPH method. VCO was isolated by conventional methods, namely standing and layered filtration. Data were obtained from the results of the UV-Vis spectroscopy test. The results showed that the free radical inhibition of VCO was strong, with an IC50 value of 51.57 and an inhibition of 48% at a 5% VCO concentration. The absorbance of DPPH decreased with increasing reaction time. The decrease in absorbance from every 5 minutes indicates the antioxidant activity continues to a stationary point. A color change indicates the stationary point to yellow. The strong antioxidant activity of VCO is used as the basis for its use as an active ingredient in various cosmetic products. VCO is also believed to have a function as a natural moisturizer.

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“…The peroxide values of fat of enzyme-treated (14.63 ± 1.53 meq/kg), water-treated (27.97 ± 2.08 meq/kg) and untreated (32.63 ± 1.53 meq/kg) samples differed considerably (P < 0.05) (Refer to Table 3). The less peroxide value of the enzyme-assisted extracted fat suggested higher resistance to oxidative rancidity, and thus a good quality oil (Mohammed et al, 2021;Nandi and Bhattacharyya, 2015).…”

Section: Physicochemical Properties Of Extracted Fat From P Angolensi...mentioning

confidence: 99%

An enhanced fat extraction from Pycnanthus angolensis (African nutmeg) seeds using cellulase from Aspergillus niger strain BC23

Chiwetalu

Ossai

Enechi

et al. 2022

Qual. Assur. Saf. Crops Foods

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A promising extraction method for obtaining fat from Pycnanthus angolensis seeds through Aspergillus niger strain BC23 enzyme pretreatment and particle size reduction is presented in this work. The employed A. niger enzyme was produced from corn bagasse waste material, which served as the only source of carbon. P. angolensis seeds were dried, pulverized and subsequently sieved into two different particle sizes of 1.0 mm and 1.4 mm. This was followed by enzyme pretreatment prior to fat extraction. Results demonstrated that while the peak enzyme activity (121.036 U/mL) occurred on day 4 of fermentation, the maximum cellulase activity could be achieved at 60% saturation of ammonium sulfate purification. Compared with the results of water-treated and untreated seed samples, the fat yield, free fatty acid and iodine values of the enzyme-treated seed samples were considerably higher (P < 0.05). As peroxide value was less in the enzyme-assisted extracted fat, which pointed to a good-quality oil, the decreased refractive index suggested peak unsaturation. Despite considerable differences (P < 0.05) in refractive indices, fat’s specific gravity matched (P > 0.05) when enzyme-treated, water-treated and untreated samples were compared. On the whole, size reduction of P. angolensis seeds pretreated with A. niger cellulase enzyme to improve both fat quality and yield implied it as a useful inventory for confectionary as well as cosmetic industries.

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Effect of different extraction methods on physicochemical properties, antioxidant activity, of virgin coconut oil

Cited by 27 publications

References 21 publications

Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability

Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability

Free radical scavenging actions of virgin coconut oil

An enhanced fat extraction from Pycnanthus angolensis (African nutmeg) seeds using cellulase from Aspergillus niger strain BC23

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