Phenolic and volatile compounds, antioxidant activity, and sensory properties of virgin coconut oil: Occurrence and their relationship with quality

Mulyadi, Arie Febrianto; Schreiner, Matthias; Dewi, Ika Atsari

doi:10.1063/1.5062818

Cited by 19 publications

(11 citation statements)

References 15 publications

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“…According to previous studies, phenolic acids present in CNO are attributed to health benefits such as anti‐inflammatory, antihepatosteatotic, antioxidant and chemoprotective activities 26 . However, the method of processing such as wet processing and dry processing plays a significant role in modulating phenolic compounds present in CNO 34 . Likewise, phenolic content of VCO is perceived to be higher than that of ordinary CNO.…”

Section: Composition Of Coconut Oilmentioning

confidence: 99%

Chemical composition and health benefits of coconut oil: an overview

et al. 2020

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Coconut oil is an integral part of Sri Lankan and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies have shown that coconut oil is a rich source of medium‐chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic, antidiabetic, antioxidant, anti‐inflammatory, antimicrobial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries claim a favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among Western countries impede the endorsement of the real value of coconut oil. Hence, long‐term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted using various processing methods. © 2020 Society of Chemical Industry

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Section: Composition Of Coconut Oilmentioning

confidence: 99%

Chemical composition and health benefits of coconut oil: an overview

et al. 2020

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“…Authors reasoned that high temperatures during the hot process of VCO production could improve the incorporation of high phenolic substances (Marina, Man, & Amin, ; Molaveisi, Beigbabaei, Akbari, Noghabi, & Mohamadi, ; Seneviratne & Sudarshana Dissanayake, ; Srivastava et al, ). Contrarily, Ghani et al () reported that TPC of VCO from wet process such as fermentation (12.54 ± 0.96 mg GAE/g) was high compared to the dry processing during hot process evaporates excess moisture in coconut milk emulsion (VCO‐Hot) improving the incorporation of phenolics (Mulyadi, Schreiner, & Dewi, ). Also, this discrepancy in the TPC of VCOs could be attributed to the differences in the standard phenolics used for its estimation, genotype or variety, age of the crop, and maturity stage during VCO extraction.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the VCO obtained from the hot process is characterized by strong antioxidant activity. The increase in phenolic contents could be attributed to the denaturation of protein and degradation of intrinsic antioxidants agents (Molaveisi et al, ; Mulyadi et al, ). The second cluster comprises VCO‐Cen, VCO‐Fer, and VCO‐EDG, which showed high FFA and AV compared to the VCO from the hot process, while the traditional method of oil production showed a much higher level of FFA and AV.…”

Section: Resultsmentioning

confidence: 99%

Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods

Ramesh

Pandiselvam

Thushara

et al. 2020

J Food Process Engineering

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ICAR-Central Plantation Crops Research Institute, India, has designed and developed a virgin coconut oil (VCO) cooker for the extraction of oil by the hot process. However, a number of VCO production processes being followed in India and elsewhere cause variations in the physicochemical properties, which in turn potentially affect the nutritional and medicinal properties of VCO. The physical and biochemical properties of VCO from the hot process (VCO-Hot), fermentation (VCO-Fer), expelled from dried gratings (VCO-EDG), centrifugation (VCO-Cen), and conventionally prepared copra coconut oil (CCO) were investigated in light of the design concept of the VCO cooker. The nutritionally important total phenolic content (mg GAE/100 g) and antioxidant capacity of all the VCOs were found to be in the range of 0.446 ± 0.041 (VCO-Cen) to 2.867 ± 0.152 (VCO-Hot) and 3.87 mM Trolox equivalent (TE) (VCO-Cen) to 11.31 mM TE (VCO-Hot), respectively. Multivariate analysis revealed that quality attributes viz., total phenol, total flavonoid, and cupric ion reducing antioxidant capacity of VCO-Hot defined by principal component 1. Hierarchical clustering showed that the VCO-Hot belonged to the group with high total phenolic and flavonoids content and strong antioxidant capacity. Comparative biochemical properties along with multivariate analysis differentiated the various VCO samples. Practical ApplicationsProduction of virgin coconut oil (VCO) by the hot process has been standardized by ICAR-CPCRI and the technology has been successfully adopted by several entrepreneurs. VCO has a tremendous export potential and hence has a greater demand in the international market. The quantum of VCO export from India has been 818 MT to various destinations such as the United States, Japan, Australia, United Kingdom, and Middle East (https://www.coconutboard.in). The export earnings of VCO have reached over Rs. 260 million in 2015-2016. The consumers are not aware of the different VCO production methods and the resultant properties of VCO (Manikantan

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“…The d-lactones as significant contributors to aroma of coconut oil were present in all coconut products. The distinct coconut odour has been shown to be due to d-octalactone (Mulyadi et al, 2018). The ester contents of the three VCO samples were 21.15%, 45.71% and 45.09%, whereas those of the two RBD oils were only 7.46% and below 0.01%, except for sample R-1 (25.51%).…”

Section: Volatile Profile Of Coconut Oil By Hs-spme-gc-msmentioning

confidence: 98%

Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS

Chang

Zhao

Zhang

et al. 2020

Int J of Food Sci Tech

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Coconut oil has been extensively used in the food industry, but determination of the quality of coconut oil remains challenging. In this study, volatile components of the coconut oils (refined, desiccated or virgin) subjected to different processing methods were identified and compared. Twenty-six volatile components exhibiting characteristic differences among the three types of coconut oil were screened using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Furthermore, ethanol, 1-propanol and dimethyl ketone could only be determined by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The principal component analysis diagrams attained by the volatile component data demonstrated that the coconut oil samples could be clearly classified into three categories. The multivariate analysis results revealed 2-heptanone and hexanal to be the most promising markers in terms of grade discrimination in coconut oil. The findings are conducive to the development of a new method for the identification of oils with different refining degrees.

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Phenolic and volatile compounds, antioxidant activity, and sensory properties of virgin coconut oil: Occurrence and their relationship with quality

Cited by 19 publications

References 15 publications

Chemical composition and health benefits of coconut oil: an overview

Chemical composition and health benefits of coconut oil: an overview

Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods

Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS

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