Virgin Coconut Oil: Extraction, Physicochemical Properties, Biological Activities and Its Authentication Analysis

Rohman, Abdul; Irnawati, Irnawati; Erwanto, Y.; Lukitaningsih, Endang; Rafi, Mohamad; Fadzilah, Nurrulhidayah A.; Windarsih, Anjar; Sulaiman, Ainin; Zakaria, Zalina

doi:10.1080/87559129.2019.1687515

Cited by 58 publications

(49 citation statements)

References 76 publications

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“…Virgin coconut oil is an edible oil obtained from extracting a matured kernel from the coconut (Cocos nucifera L.) using either mechanical or thermal processing [7]. Coconut oil is colorless with the aroma of fresh coconut, and has mainly been used by the cosmetic industry in the health supplement area [8].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

et al. 2020

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The Amazon region is rich in genetic resources such as oilseeds which have potentially important local commercial exploitation. Despite its high concentration of bioactive compounds, cacay (Caryodendron orinocense Karst.) oil is poorly investigated and explored. Thus, this study focuses on the physicochemical characterization (moisture, density, and saponification, iodine, and acidity values), fatty acid composition as determined by gas chromatograph mass spectrometry (GC/MS), total phenolic content (TPC), and antioxidant activity (DPPH and ABTS radical scavenging assay) of cacay oil, coconut oil and a coconut/cacay oil blend, also known as cacay butter. The antibacterial activity of cacay oil was additionally evaluated. Our study demonstrated that cacay oil presents a high amount of polyunsaturated fatty acid (PUFA) (58.3%) with an emphasis on linoleic acid and a lower acidity value (2.67 ± 0.01 cg I 2 /g) than butter and coconut oil, indicating a low concentration of free fatty acids. In contrast, cacay butter and coconut oil presented higher saturated fatty acid percentages (69.1% and 78.4%, respectively) and higher saponification values (242.78 and 252.22 mg KOH/g, respectively). The samples showed low moisture and relative density between 912 and 916 kg/m 3. The hydrophilic fraction of cacay oil was highlighted in the quantification of TPC (326.27 ± 6.79 mg GAE/kg) and antioxidant capacity in vitro by DPPH radical scavenging assay (156.57 ± 2.25 μmol TE/g). Cacay oil inhibited the growth of Bacillus cereus (44.99 ± 7.68%), Enterococcus faecalis (27.76 ± 0.00%), and Staphylococcus aureus (11.81 ± 3.75%). At long last, this is the first study reporting the physicochemical characterization and bioactive properties of cacay butter. Coconut oil and cacay butter showed great oxidative stability potential due to higher contents of saturated fatty acids. Moreover, cacay oil presents as an alternative source of raw materials for cosmetic and biotechnology industries due to its high concentration of PUFA and for being a rich source of phenolic compounds.

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Section: Introductionmentioning

confidence: 99%

Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

et al. 2020

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“…Virgin coconut oil (VCO) is an emerging functional oil in the fats and oils industry due to its capability to provide some beneficial health effects. Without any chemical refining, bleaching, and deodorizing during preparation, VCO could retain some bioactive compounds such as phenolics responsible to biological activities including antioxidant, anti-bacterial, anti-inflammatory, immunomodulatory, anti-hyperlipidemia, anticancer, and antidiabetic, as reviewed by Rohman et al [ 6 ]. VCO has a commanded high-price value in the fats and oils industry; hence, VCO can be target of adulteration with low priced oils.…”

Section: Application Of Vibrational Spectroscopy For Authenticatiomentioning

confidence: 99%

“…The adulteration practice decreases the quality of food products and affects adverse effects in human health [ 5 ]. The health-related problems may not be big issues in the adulteration practice of fats and oils, because the oil adulterants are typically edible [ 6 ]; however, in certain communities with allergenic reactions, the adulteration of vegetable oils has caused serious health problems such as Spanish olive oil syndrome [ 7 ]. Fats and oils could be adulterated in several ways: (1) the substitution of high-quality fats and oils with lower ones such as the substitution of the highest grade olive oil, namely extra virgin olive oil (EVOO), with lower grade of olive oil or pomace olive oil; (2) the dilution of expensive oils with cheap oils such as dilution of EVOO with palm oil and corn oil; (3) the mislabeling of high-priced oils such as palm oil labelled with EVOO; (4) geographical origin.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

et al. 2020

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Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

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“…A review reported that the different analytical techniques were used for authentication analysis of virgin coconut oil (Rohman et al, 2019). Various analytical methods have been applied to the quality determination of coconut oil, including fibre optic sensor methods (Libish et al, 2011), Fourier transform midinfrared spectroscopy (Mansor et al, 2011;Rohman & Man 2011), differential scanning calorimetry (Mansor & Man 2012;Srivastava et al, 2017), polymer conduction (Rañola et al, 2016) and techniques involving the use of surface acoustic wave sensor electronic nose systems (Marina et al, 2010;Majchrzak et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS

Chang

Zhao

Zhang

et al. 2020

Int J of Food Sci Tech

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Coconut oil has been extensively used in the food industry, but determination of the quality of coconut oil remains challenging. In this study, volatile components of the coconut oils (refined, desiccated or virgin) subjected to different processing methods were identified and compared. Twenty-six volatile components exhibiting characteristic differences among the three types of coconut oil were screened using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Furthermore, ethanol, 1-propanol and dimethyl ketone could only be determined by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The principal component analysis diagrams attained by the volatile component data demonstrated that the coconut oil samples could be clearly classified into three categories. The multivariate analysis results revealed 2-heptanone and hexanal to be the most promising markers in terms of grade discrimination in coconut oil. The findings are conducive to the development of a new method for the identification of oils with different refining degrees.

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Virgin Coconut Oil: Extraction, Physicochemical Properties, Biological Activities and Its Authentication Analysis

Cited by 58 publications

References 76 publications

Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS

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