Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.
Virgin coconut oil was prepared by four wet extraction methods which included hot extraction by boiling coconut milk, and three cold extraction methods by centrifugation, fermentation, and chilling followed by thawing of coconut milk. The chemical characteristics related to both saponifiable and unsaponifiable fractions of oils were evaluated. Quality parameters such as peroxide value, iodine value, saponification value, acid value, and moisture content of the four oils remain within the acceptable range for edible purposes. Hot conditions incorporate a richer phenolic profile, a higher α‐tocopherol content, and a higher β‐carotene content in coconut oil. Epimerization and hydrolysis of the phenolic compounds occur depending on the extraction conditions. The longest shelf‐life of the coconut oil prepared under hot conditions may be due to the relatively lower contents of moisture, free acids, peroxides, and higher contents of phenolic compounds, α‐tocopherol, and β‐carotene in hot‐extracted coconut oil. Contrary to popular belief, hot and wet extraction conditions may produce higher quality coconut oil compared to cold extraction conditions.
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