Effect of extraction techniques on the quality of coconut oil

Abstract

Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil extraction were employed to produce virgin coconut oil (VCOs) and refined coconut oil (RCO). VCOs were produced using enzymatic, chilling and thawing, centrifugation, natural-fermentation and induced-fermentation processes. The highest oil yield (83%) was from RCO and also RCO had a significantly higher peroxide value (1.06 meq/kg oil) than VCO samples. Antioxidant activity of RCO was significantly (p<0.5) lower than those of VCO samples, with induced-fermentation having the highest antioxidant activity of 28.3%. Interestingly, enzymatic extraction resulted in higher quantity of shortchain triglycerides. Although, there was no method which could result significantly in high quantity of all the tested parameters, induced-fermentation showed relatively high oil yield and antioxidant activity.

Effect of Virgin Coconut Oil on Skin Integrity in The Elderly with Incontinence

“…In addition, VCO will also protect the skin from the invasion of various microbes. Lauric acid and capric acid contained in virgin coconut oil (VCO) can kill viruses, these compounds include monoglyceride compounds that are as antiviral, antibacterial, antibiotic, and antiprotozoa (Nurah et al, 2017) Limitation of this study This research is a basic type of research in revealing the effectiveness of VCO to overcome the occurrence of dermatitis due to incontinence. In general, the VCO content is very safe to use for the skin, however, the VCO content is certainly very diverse from one another.…”

“…VCO contains medium chain saturated fat that easily enters deep skin layers and maintains skin elasticity and suppleness. Lauric acid and capric acid contained in virgin coconut oil (VCO) can kill viruses, these compounds include monoglyceride compounds that are as antiviral, antibacterial, antibiotic, and antiprotozoal (Nurah, WMADB, Ranil, Isona, & Vijay, 2017). According to the research of (Cahyati, Idriansari, & Kusumaningrum, 2015) one of the natural ingredients that can be considered as an alternative topical therapy that can be used for skin care in infants with diaper rash and as a prevention of diaper rash is virgin coconut oil (VCO).…”

Determination of significant parameters and optimization production of virgin coconut oil using Neurospora sitophila, Lactobacillus Plantarum, and papain

“…Moisture content is vital in determining the quality of the oil produced. It must be kept as low as possible to increase oil resistance to prevent hydrolysis and the process of rancidity (Nurah et al, 2017). Water in the oil can cause a hydrolysis reaction that can cause the oil to smell rancid because the oil turns into ketone compounds.…”

“…VCO can be an alternative to minimize the loss of bene icial contents in coconut oil (Prapun et al, 2016). VCO has a high content of lauric acid (C-12) that belongs to a medium chain saturated fatty acid (MCFA) (Nurah et al, 2017). MCFA in coconut oil is directly absorbed by the intestine and channeled to the liver as an energy source, not saved in the form of body fat (Boemeke et al, 2015).…”

“…According to a recent study by Nurah et al (2017), coconut milk fermentation using L. plantarum ATCC 14917 produced VCO with 48.94% lauric acid content. L. plantarum has the capacity to convert sugars into lactic acid which lowers the pH of coconut milk thereby encouraging protein denaturation and increasing the acquisition of VCO (Satheesh and Prasad, 2014).…”