Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes

Abstract

Different from cooking oils which contain long‐chain fatty acids, virgin coconut oil (VCO) has high medium‐chain fatty acids, making it a potential functional food which can provide some health benefits. In this study, our objective is to investigate the physicochemical properties, antioxidant capacity, and metal contents of the VCO extracted through four different processing methods: chilling and centrifugation; fermentation; direct micro expelling‐oven dried; and direct micro expelling‐sun‐dried processes. We found that the physicochemical properties, including moisture content, refractive index, viscosity, iodine value, saponification value, peroxide value, free fatty acid, and fatty acid content, of all the VCO conform to the Asian and Pacific Coconut Community (APCC) standard. All of the VCO predominantly contains lauric acid which is in the range of 48.40%–52.84% of the fatty acid content. The total phenolic content and DPPH radical‐scavenging activity (IC 50) of the VCO was obtained to be in the range of 1.16–12.54 mg gallic acid equivalents (GAE)/g and 7.49–104.52 mg/ml, respectively, and the metal contents in the VCO were within the acceptable range of the recommended APCC limit. These findings ensure good quality and safety assurance of the VCO produced from the coconut grown in Brunei Darussalam through the different processing methods.

Quercetin Loaded Monolaurate Sugar Esters-Based Niosomes: Sustained Release and Mutual Antioxidant—Hepatoprotective Interplay

“…Interestingly, plain niosomes exhibited a similar protective efficacy, increasing the cell viability (47.46% increase vs. H2O2 treatment) ( Figure 6B). This can be due to the fact that glucose C12 is an ester of lauric acid, the main component of coconut oil, which is well-ascribed of possessing several biological activities, including antioxidant effect [49,53]. As for the encapsulation efficiency, a slight, non-significant leakage of the amount of encapsulated quercetin was noticed after 14 days.…”

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

“…The chemical composition of VCO has been studied in including the iodine number, the saponification number, the amount of free fatty acids (%FFA), viscosity and color. This chemical composition needs to be examined prior to consumption in order to follow Asian and Pacific Coconut Community (APCC) standardization, because VCO is originally made from fresh coconut milk [30].…”

Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

“…Coconut oil is a product that produced from copra which is processed by drying coconut which taken directly from the fresh coconut by wet method (wet coconut process) by either centrifugation, fermentation, enzymatic, pH method, or any of these combinations to destabilizie the coconut milk emulsion without the drying process. 1,2 In contrass, dry processing oil is obtained by either pressing or using a solvent. 2 The main difference between the two processes is that the oil produced from dry processing with copra raw material is not ready yet to be consumed because the oil produced is still in the form of crude coconut oil (CCO).…”

“…2 The main difference between the two processes is that the oil produced from dry processing with copra raw material is not ready yet to be consumed because the oil produced is still in the form of crude coconut oil (CCO). 1,3 Coarse of coconut oil has a relatively high level of free fatty acids. Crude coconut oil, somehow, that it is suitable for consumption even has to go through several stages of the process, among others: refining, bleaching and deodorizing.…”