Determination of penetration and protection of fatty acids in bleached hair according to the fatty acid chain length and the application to understanding the protective effects of MCT oil and coconut oil

Kim, Suhwan; Ahn, Cheunsoon

doi:10.1186/s40691-023-00332-0

Cited by 2 publications

(1 citation statement)

References 27 publications

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“…MCT coconut oils were found to be rich in capric acid (51.91-56.37%) and caprylic acid (43.41-47.94%). MCTs are quickly absorbed and used for energy, making them a popular ingredient in ketogenic diets and other low-carb diets as well as in pharmaceutical and cosmetic products [123][124][125].…”

Section: Gc-ms Analysismentioning

confidence: 99%

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Ojha,

Poudel,

Rokaya

et al. 2024

Compounds

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The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake.

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Section: Gc-ms Analysismentioning

confidence: 99%

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Ojha,

Poudel,

Rokaya

et al. 2024

Compounds

View full text Add to dashboard Cite

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Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil

Duranova,

Kuzelova,

Fialkova

et al. 2024

Phytochem Rev

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Plant dietary lipids remain one of the most intriguing and complex classes of biological molecules. Among them, medium-chain triglycerides (MCTs) have garnered recognition for their unique physico-chemical properties and potential health benefits. Despite their classification as saturated fats, they stand apart from other saturated fatty acids due to their distinctive characteristics, positioning them as a valuable component in nutrition. While traditional dietary fats primarily contain long-chain triglycerides (LCTs), MCTs consist of medium-chain fatty acids (MCFAs), naturally found in coconut and palm oils. The structural dissimilarity grants MCTs advantageous attributes, encompassing rapid digestion and absorption, providing a swift source of energy. Importantly, MCT oil derived from coconuts surpasses traditional coconut oil in efficiency and speed of energy conversion due to its higher concentration of readily metabolizable MCTs, making it a superior choice in human nutrition. This comprehensive study delves deeply into the potential of coconut-derived MCT oil, illuminating its chemical constituents, production from coconut oil, distinctive physical and chemical properties, and metabolic characteristics. Additionally, it highlights a range of potential biological activities of the oil, including its efficacy in managing gastrointestinal disorders and promising roles in anticancer, neuroprotective, and antimicrobial effects. The report also discusses the extensive applications of MCT oil across diverse industrial and technological sectors, as well as its utilization in structured lipids, oleogels, and as a carrier for capsaicin. Addressing safety concerns and providing dosage guidelines, this paper emphasizes MCT oil as an alternative to coconut oil in various applications, offering a holistic perspective on its benefits.

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Determination of penetration and protection of fatty acids in bleached hair according to the fatty acid chain length and the application to understanding the protective effects of MCT oil and coconut oil

Cited by 2 publications

References 27 publications

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil

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