Optimization of Parameters for Fermentative Production of Virgin Coconut Oil by Lactobacillus fermentum NDRI 141

Satheesh, Neela; Prasad, N. B. L.

doi:10.17265/2159-5828/2012.01.006

Cited by 2 publications

(2 citation statements)

References 16 publications

(17 reference statements)

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“…Virgin coconut oil (VCO) can be made through several methods, such as by fermenting coconut milk [1][2][3] and by adding microbes (Lactobacillus fermentum and Lactobacillus plantarum) as starter 2 of 11 cultures [4,5]. VCO can also be produced through centrifugation [6] and microwave processes [7], and by fermentation without the addition of microbes as a starter [8].…”

Section: Introductionmentioning

confidence: 99%

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

Suryani¹,

Sariani

Earnestly³

et al. 2020

Processes

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This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

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Section: Introductionmentioning

confidence: 99%

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

Suryani¹,

Sariani

Earnestly³

et al. 2020

Processes

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“…Coconut milk emits oil in water extracted from coconut meat by grinding it with or without water [ 62 ]. The primary composition of coconut milk is fat and water and other components such as carbohydrates, protein, and minerals.…”

Section: Resultsmentioning

confidence: 99%

Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)

et al. 2022

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The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil’s chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification.

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Optimization of Parameters for Fermentative Production of Virgin Coconut Oil by Lactobacillus fermentum NDRI 141

Cited by 2 publications

References 16 publications

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

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

Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)

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