Title of article :
Physicochemical properties of virgin coconut oil extracted from different processing methods
Author/Authors :
Mansor, T. S. T. Universiti Putra Malaysia - Halal Products Research Institute, Malaysia , Che Man, Y. B. Universiti Putra Malaysia - Faculty of Food Science and Technology, Halal Products Research Institute - Department of Food Technology, Malaysia , Shuhaimi, M Universiti Putra Malaysia - Faculty of Biotechnology and Biomolecular Sciences, Halal Products Research Institute, Malaysia , Abdul Afiq, M. J. Universiti Putra Malaysia - Faculty of Food Science and Technology, Halal Products Research Institute - Department of Food Technology, Malaysia , Ku Nurul, F. K. M. Universiti Putra Malaysia - Faculty of Food Science and Technology, Halal Products Research Institute - Department of Food Technology, Malaysia
Abstract :
Virgin Coconut Oils (VCO) were prepared from fresh-dry (grated coconut route), chilling and thawing, enzymatic and fermentation method in this study. All of the VCO produced conformed physicochemically to the standards established by the Asian and Pacific Coconut Community (APCC) and Codex Alimentarius Commission. The highest FA (fatty acid) is lauric acid in all of the VCO and ranged from 46.36 – 48.42 %, while the principal TAG (triacylglycerol) is LaLaLa (La: Lauric) with 17.94 – 19.83 % of the total TAG. Tocopherol analysis showed the presence of beta, gamma and delta tocopherols at low levels. In all, the physicochemical, FA and TAG analyses of the VCO extracted from different methods showed some significant differences, while the tocopherol content does not differ significantly among the different types of extraction methods used.
Keywords :
Virgin coconut oil , FA , TAG , tocopherol analysis
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
