Quality characteristics of virgin coconut oil: Comparisons with refined coconut oil

2011 ◽  
Vol 83 (9) ◽  
pp. 1789-1799 ◽  
Author(s):  
Fabian M. Dayrit ◽  
Ian Ken D. Dimzon ◽  
Melodina F. Valde ◽  
Jaclyn Elizabeth R. Santos ◽  
Mark Joseph M. Garrovillas ◽  
...  
Keyword(s):  
Solid Phase ◽  
Coconut Oil ◽  
Volatile Matter ◽  
Quality Parameters ◽  
Photochemical Oxidation ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Coconut Oil ◽  
Standard Parameter ◽  
Standard Quality ◽  
Single Standard

Virgin coconut oil (VCO) is a vegetable oil that is extracted from fresh coconut meat and is processed using only physical and other natural means. VCO was compared to refined, bleached, and deodorized coconut oil (RCO) using standard quality parameters, 31P nuclear magnetic resonance (NMR) spectroscopy, and headspace solid-phase micro-extraction/gas chromatography mass spectrometry (SPME/GCMS). VCO tends to have higher free fatty acids (FFAs), moisture, and volatile matter and lower peroxide value than RCO. However, the range of values overlap and no single standard parameter alone can be used to differentiate VCO from RCO. Using 31P NMR, VCO and RCO can be distinguished in terms of the total amount of diglycerides: VCO showed an average content (w/w %) of 1.55, whereas RCO gave an average of 4.10. There was no overlap in the values found for individual VCO and RCO samples. There are four common methods of producing VCO: expeller (EXP), centrifuge (CEN), and fermentation with and without heat. VCO products prepared using these four methods could not be differentiated using standard quality parameters. Sensory analysis showed that VCO produced by fermentation (with and without heat) could be distinguished from those produced using the EXP and CEN methods; this sensory differentiation correlated with the higher levels of acetic acid and octanoic acid in the VCO produced by fermentation. Studies on physicochemical deterioration of VCO showed that VCO is stable to chemical and photochemical oxidation and hydrolysis. VCO is most susceptible to microbial attack, which leads to the formation of various organic acids, in particular, lactic acid. However, at moisture levels below 0.06 %, microbial action is significantly lessened.

scholarly journals Profile of Volatile Organic Compounds (VOCs) from Cold-Processed and Heat-Treated Virgin Coconut Oil (VCO) Samples

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 85
Author(s):  
Ian Ken D. Dimzon ◽  
Grace B. Tantengco ◽  
Noel A. Oquendo ◽  
Fabian M. Dayrit
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase ◽  
Coconut Oil ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Coconut Oil ◽  
Processing Times ◽  
Heat Treated ◽  
Acetate Methyl ◽  
Volatile Organic

Virgin coconut oil (VCO) can be prepared with or without heat. Fermentation and centrifuge processes can be done without the use of heat (cold process), while expelling involves heat due to friction. Volatile organic compounds (VOCs) from VCO samples prepared using these three methods were collected using solid phase microextraction (SPME) and analyzed using gas chromatography–mass spectrometry (GC-MS). Twenty-seven VCO samples from nine VCO producers were analyzed. The VOCs from refined, bleached, and deodorized coconut oil (RBDCO) were also obtained for comparison. Fourteen compounds were found to be common in more than 80% of the VCO samples analyzed. These included: Acetic acid; C6, C8, C10, C12, and C14 fatty acids, and their corresponding delta-lactones; and C8, C10 and C12 ethyl carboxylates. Fourteen minor VOCs were likewise detected which can be grouped into five types: Carboxylic acids (formic acid, butanoic acid, benzoic acid, and pentadecanoic acid), ketones (acetoin, 2-heptanone), an alcohol (ethanol), aldehydes (acetaldehyde, hexanal, benzaldehyde), esters (ethyl acetate, methyl tetradecanoate), and hydrocarbons (n-hexane and toluene). Five pyrazines were detected in expeller VCO. Various hydrocarbons from C5 to C14 were noted to be higher in old RBDCO and VCO samples. There were variations in the VOCs within each VCO process as each producer used different processing times, temperatures, and drying procedures. Principal components analysis (PCA) was able to group the samples according to the process used, but there were overlaps which may be due to variations in the specific procedures used by the manufacturers. These results may help VCO manufacturers control their production processes.

scholarly journals Does Inhalation of Virgin Coconut Oil Accelerate Reversal of Airway Remodelling in an Allergic Model of Asthma?

2017 ◽  
Vol 2017 ◽  
pp. 1-11
Author(s):  
N. A. Kamalaldin ◽  
S. A. Sulaiman ◽  
M. R. Yusop ◽  
B. Yahaya
Keyword(s):  
Allergic Asthma ◽  
Group Analysis ◽  
Rabbit Model ◽  
Coconut Oil ◽  
Inflammatory Cells ◽  
Gas Chromatography Mass Spectrometry ◽  
Airway Remodelling ◽  
Virgin Coconut Oil ◽  
Cell Hyperplasia ◽  
Asthma Symptoms

Many studies have been done to evaluate the effect of various natural products in controlling asthma symptoms. Virgin coconut oil (VCO) is known to contain active compounds that have beneficial effects on human health and diseases. The objective of this study was to evaluate the effect of VCO inhalation on airway remodelling in a rabbit model of allergic asthma. The effects of VCO inhalation on infiltration of airway inflammatory cells, airway structures, goblet cell hyperplasia, and cell proliferation following ovalbumin induction were evaluated. Allergic asthma was induced by a combination of ovalbumin and alum injection and/or followed by ovalbumin inhalation. The effect of VCO inhalation was then evaluated via the rescue or the preventive route. Percentage of inflammatory cells infiltration, thickness of epithelium and mucosa regions, and the numbers of goblet and proliferative cells were reduced in the rescue group but not in preventive group. Analysis using a gas chromatography-mass spectrometry found that lauric acid and capric acid were among the most abundant fatty acids present in the sample. Significant improvement was observed in rescue route in alleviating the asthma symptoms, which indicates the VCO was able to relieve asthma-related symptoms more than preventing the onset of asthma.

Study on Flavor Compounds by Headspace Solid-Phase Microextraction Enshi Lobster Sauce and Fermented Yichang Conditions Exploration and Volatile

2013 ◽  
Vol 803 ◽  
pp. 108-112
Author(s):  
Yu Wang ◽  
Jiao Zhou ◽  
Xiao Hong Yang
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Bath Temperature ◽  
Volatile Matter ◽  
Gas Chromatography Mass Spectrometry ◽  
Experimental Conditions ◽  
Total Peak Area ◽  
Volatile Substances ◽  
Headspace Solid Phase Microextraction

Headspace solid phase microextraction - gas chromatography mass spectrometry (HS-SPME-GC-MS) qualitative analysis of volatile substances in Enshi lobster sauce. Yichang, explore the lobster sauce lobster sauce with the best essential conditions to the total peak area of volatile substances as an indicator to determine the optimal experimental conditions for the HS.SPME:Water bath temperature of 50 degrees Celsius，20 minutes extraction time, desorption time 2 min, SPME CAR / PDMS. The results show that fermented in enshi to detect the party of volatile matter 41， Enshi douchi of volatile compounds in components have eight categories .those are alcohols (6), acid (7), ether (2), Pyrazine (3), aldehydes ketones (4), hydrocarbon (19), pyrazine (3), thiazole (1) . fermented in yichang to detect the party of volatile matter 23，yichang douchi of volatile compounds in components have nine categories .those are alcohols (4), acid (5), ether (1), Pyrazine (1), ester (4), Pyrazine(4), hydrocarbon (4), pyrazine (2), furan（1），thiazole (1) .

scholarly journals ANALYSIS OF LIMONENE AND OTHER ANTIOXIDANTS IN COMMERCIALESSENTIAL OIL PRODUCTS COMPARED TO HOMEMADE VIRGIN COCONUT OIL

2020 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Ni Made Suaniti ◽  
I Wayan Bandem Adnyana ◽  
Manuntun Manurung ◽  
Oka Ratnayani ◽  
Raisyah Anjani
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Fourier Transform ◽  
Essential Oil ◽  
Coconut Oil ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Coconut Oil ◽  
Good Separation ◽  
Wave Numbers ◽  
Essential Oil Production

Essential oil production in the market is very diverse with various brands labeled as antioxidants that have gained more attention in the society recently. The purpose of this study was to analyze limonene and other antioxidants content of the essential oils in the market compared to homemade virgin coconut oil. The method used was Gas Chromatography-Mass Spectrometry (GC-MS) and Fourier-transform infrared (FTIR) Spectroscopy. The infrared spectrogram showed the presence of alkanes and esters respectively at wave numbers of 3000-2850 and 1750-1730 cm-1. Chromatogram results showed the presence of limonenecompounds and some antioxidants with a fairly good separation in the several types of oils, which was not detected in the homemade virgin coconut oil.  

scholarly journals Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Daisuke Suzuki ◽  
Yuko Sato ◽  
Hiroshi Kamasaka ◽  
Takashi Kuriki ◽  
Hirotoshi Tamura
Keyword(s):  
Volatile Compounds ◽  
Edible Oils ◽  
Solid Phase ◽  
Coconut Oil ◽  
Edible Oil ◽  
Aroma Compounds ◽  
Volatile Components ◽  
Virgin Coconut Oil ◽  
Liquid Liquid Extraction ◽  
Wide Range

Abstract Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.

scholarly journals Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.)

Molecules ◽  
2020 ◽  
Vol 25 (19) ◽  
pp. 4543
Author(s):  
Thais Pádua Freitas ◽  
Isabela Barroso Taver ◽  
Poliana Cristina Spricigo ◽  
Lucas Bueno do Amaral ◽  
Eduardo Purgatto ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Skin Color ◽  
Solid Phase ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Gas Chromatography Mass Spectrometry ◽  
Analysis Techniques

The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare. This study presents the first identification of VOCs from four jabuticaba species. The aim of the study was to characterize the aromatic profile of the following species: ‘Sabará’ (Plinia jaboticaba), ‘Escarlate’ (Plinia phitrantha × Plinia cauliflora), ‘Otto Andersen’ (Plinia cauliflora), and ‘Esalq’ (Plinia phitrantha). The analysis was performed by headspace solid-phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS). Multivariate analysis techniques applying the partial least squares-discriminant analysis (PLS-DA) and heatmap were used to compare the results. Fruit quality parameters were determined in terms of fresh mass (g), skin color, soluble solids, and titratable acidity. A total of 117 VOCs was identified including terpenoids, esters, alcohols, aldehydes, alkanes, ketones, and carboxylic acids, with 36 VOCs common to all four species. Terpenes were the majority for all jabuticabas with smaller contributions from other volatile classes, especially β-cubebene, β-elemene, and D-limonene for the ‘Otto Andersen’ jabuticaba.

scholarly journals Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.)

2013 ◽  
Vol 13 (2) ◽  
pp. 102 ◽  
Author(s):  
Megawati Nodjeng ◽  
Feti Fatimah ◽  
Johnly A Rorong
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Coconut Oil ◽  
Quality Parameters ◽  
Good Effect ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Significant Difference ◽  
Before And After

Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.) ABSTRAK Telah dilakukan penelitian untuk mengetahui kualitas VCO yang diolah dengan metode pemanasan dengan adanya penambahan wortel (VCO-wortel) sebagai minyak goreng serta perbandingan kualitasnnya dengan VCO tanpa penambahan wortel (VCO),  minyak sawit komersial dan minyak kelapa komersial. Parameter kualitas yang akan di uji yaitu  kadar air, asam lemak bebas, bobot jenis dan bilangan peroksida. Hasil penelitian menunjukan VCO-wortel dan minyak kelapa komersial mempunyai  kualitas yang lebih baik pada sebelum serta setelah penggorengan pengujian dilakukan terhadap kentang beku sebanyak tiga kali. Hasil diuji statistik dengan Anova. dibandingkan dengan  VCO dan minyak sawit komersial. Walaupun nilai asam lemak (FFA) bebas dan bobot jenis minyak kelapa komersial lebih baik daripada VCO-wortel  namun tidak ada perbedaan yang signifikan sehingga pembuatan VCO  wortel dapat memberi pengaruh yang baik terhadap kualitas VCO sebagai minyak goreng. Kata Kunci : Asam lemak bebas, Bobot jenis dan bilangan peroksida, VCO-Wortel THE QUALITY OF VIRGIN COCONUT OIL ( VCO ) MADE IN GRADUAL HEATING METHODS AS THE COOKING OIL WITH ADDITION CARROT (Daucus Carrota L.) ABSTRACT Research has been conducted to determine the quality of the VCO is processed by heating method with the addition of carrots ( VCO - carrots ) as well as comparison kualitasnnya cooking oil with VCO without the addition of carrots ( VCO ) , a commercial palm oil and coconut oil commercial. Quality parameters will be tested the moisture content , free fatty acid , peroxide type and weight. The results showed VCO - commercial carrot and coconut oil has a better quality before and after frying tests conducted on frozen potatoes three times . Results were tested statistically by Anova. compared with VCO and commercial palm oil . Although the value of fatty acids ( FFA ) and free weights commercial coconut oils are better than VCO - carrots but no significant difference thus making carrot VCO can give a good effect on the quality of the VCO as a cooking oil . Keywords : Free fatty acids,  Weight and type of peroxide, VCO-Carrots

scholarly journals APLIKASI CARBOXYMETHYL CHITOSAN - UREA GLUTARAT (CMCHI - UGLU) SEBAGAI KATALIS TERFLUIDAKAN PADA SINTESIS BIODIESEL DARI VIRGIN COCONUT OIL (VCO)

2016 ◽  
Vol 1 (1) ◽  
pp. 29
Author(s):  
Handoko Darmokoesoemo ◽  
Suyanto Suyanto ◽  
Denny Ika Rahmawati
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Fourier Transform ◽  
Catalytic Activity ◽  
Coconut Oil ◽  
Carboxymethyl Chitosan ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Coconut Oil ◽  
Chromatography Mass Spectrometry ◽  
Infra Red

AbstrakPenelitian ini bertujuan untuk mentransformasi kitosan menjadi carboxymethyl chitosanyang selanjutnya diubah menjadi carboxymethyl chitosan urea glutarat (CMChi-UGLU) dan kemudian diaplikasikan sebagai katalis terfluidakan untuk sintesis biodiesel. Selain itu, penelitian ini juga bertujuan untuk menentukan aktivitas katalitik katalis CMChi-UGLU. CMChi-UGLU yang diperoleh dikarakterisasi dengan menggunakan Fourier Transform Infra Red(FTIR) sedangkan biodiesel yang diperoleh dikarakterisasi dengan menggunakan Gas Chromatography-Mass Spectrometry (GC-MS). Sintesis biodiesel dilakukan dengan menggunakan kolom fluidisasi yang diisi denganVirgin Coconut Oil dan metanol (1:60) serta katalis CMChi-UGLU sebanyak 10% b/b minyak selama 90 menit dan pada suhu 65-70°C. Hasil penelitian menunjukkan bahwa aktivitas katalitik katalis CMChi-UGLU adalah 80,046%, hasil ini lebih tinggi dibandingkan katalis chitosan yaitu 40,023%. Kata kunci: kitosan, CMChi-UGLU, fluidisasi, aktivitas katalitik  AbstractThis study aims to transforming chitosan into carboxymethyl chitosan which is converted into carboxymethyl chitosan urea glutaric acid (CMChi-UGLU) that will be used as a fluidized catalyst for synthesis biodiesel. In addition, this study aims to determining the catalytic activity of CMChi-UGLU. CMChi-UGLU is characterized by Fourier Transform Infra-Red(FTIR) while biodiesel is characterized by Gas Chromatography-Mass Spectrometry (GC-MS). Synthesis of biodiesel is performed using fluidization column which filled with virgin coconut oil and methanol (1:60) and also heterogeneous catalyst CMChi-UGLU as many as 10% of oil weight on condition within 90 minutes at temperature 65-70°C. The result of synthesis of biodiesel showed that the catalytic activity of CMChi-UGLU is 80,046%, this result is higher than uses chitosan which it’s catalytic activity is 40,023%. Keywords: chitosan, CMChi-UGLU, fluidization, catalytic activity

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