Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation [pdf]

Aims: The aim of this study is to evaluate in vitro the antifungal activity of virgin coconut oil and the white palm kernel oil on the growth of six species of the genus Candida. Study Design: This study is an experimental study. Place and Duration of the Study: Department of Microbiology, Laboratory of Microbiology of the University of Yaoundé I. Laboratory of Bacteriology, Yaoundé University teaching Hospital between April to September 2017. Methodology: We included six species of Candida. The method of diffusion discs in agar medium was used for Sensitivity tests and macro-dilution in liquid medium was used for dilution. Results: Majority of the species tested were resistant to conventional antifungals used. Candida hoemulonii was the most sensitive species to virgin coconut oil with percentages of inhibitions higher than 50 % when the concentration of oil was only 3.125 mg/mL and a maximum inhibition percentage of 90.10 % when the concentration of oil was 100 mg/mL. Candida albicans, was the least susceptible species to virgin coconut oil with a maximum inhibition percentage of 59.85 % when the concentration of oil was 100 mg/mL. Candida lipolytica was the most sensitive specie to white palm kernel oil with a maximum inhibition percentage of 90,26 % when the concentration of oil was 100 mg/mL and Candida parapsilosis was the least susceptible species to white palm kernel oil with a maximum inhibition percentage of 52,69 % at the same concentration. In addition, the white palm kernel oil which was more active (P˂0.05) than virgin coconut oil was introduced in the Sabouraud broth and the MIC and MFC obtained with Fluconazole was lower on Candida albicans and Candida parapsilosis compared to activity of Fluconazole without palm kernel oil in the medium. Nystatin showed also lower MIC and MFC values on Candida parapsilosis when palm kernel oil was present in the culture medium. Conclusion: These results prove that these oils can be used to develop antifungals drugs.

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The examination of mixtures of coconut oil and palm kernel oil. The determination of butter fat in margarine

The Analyst ◽

10.1039/an9275200063 ◽

1927 ◽

Vol 52 (611) ◽

pp. 63 ◽

Cited By ~ 3

Author(s):

G. D. Elsdon ◽

Percy Smith

Keyword(s):

Palm Kernel ◽

Coconut Oil ◽

Palm Kernel Oil ◽

Kernel Oil ◽

Butter Fat

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The examination of mixtures of coconut oil and palm kernel oil and the determination of butter fat in margarine

Journal of the American Oil Chemists Society ◽

10.1007/bf02662919 ◽

1927 ◽

Vol 4 (1-10) ◽

pp. 103-105 ◽

Cited By ~ 1

Author(s):

G. D. Elsdon ◽

Percy Smith

Keyword(s):

Palm Kernel ◽

Coconut Oil ◽

Palm Kernel Oil ◽

Kernel Oil ◽

Butter Fat

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Comment on “Life Cycle Carbon Footprint of Linear Alkylbenzenesulfonate from Coconut Oil, Palm Kernel Oil, and Petroleum-Based Paraffins”

ACS Sustainable Chemistry & Engineering ◽

10.1021/acssuschemeng.5b00158 ◽

2015 ◽

Vol 3 (8) ◽

pp. 1686-1687

Author(s):

Alain Favre-Réguillon

Keyword(s):

Life Cycle ◽

Carbon Footprint ◽

Oil Palm ◽

Palm Kernel ◽

Coconut Oil ◽

Linear Alkylbenzenesulfonate ◽

Palm Kernel Oil ◽

Kernel Oil

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Karakteristik Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Kelapa atau Minyak Inti Sawit [Characteristics of Oil Mixtures from Virgin Red Palm Oil with Coconut Oil or Palm Kernel Oil]

Buletin Palma ◽

10.21082/bp.v21n2.2020.68-80 ◽

2020 ◽

Vol 21 (2) ◽

pp. 68

Author(s):

Hasrul Abdi Hasibuan ◽

Lerissa Aulia Siregar

Keyword(s):

Palm Oil ◽

Fatty Acid Content ◽

Palm Kernel ◽

Weight Ratio ◽

Solid Fat Content ◽

Coconut Oil ◽

Palm Kernel Oil ◽

Red Palm Oil ◽

Medium Chain ◽

Kernel Oil

The use of virgin red palm oil (VRPO) as a food product is very useful because it used as a source of fat and bioactive compounds (carotene, tocopherol, and tocotrienol). Increasing the use of VRPO can be conducted by blending it with lauric oils (coconut oil and palm kernel oil) containing medium-chain triacylglycerol (MCT) to produce a healthy oil. This research was conducted to examine the physicochemical properties of VRPO with coconut oil (CNO) or palm kernel oil (PKO) blends at a weight ratio of 100:0 - 0:100. The results showed that the mixtures of VRPO with CNO or PKO influenced the free fatty acid content, carotene content, fatty acids composition, iodine value, melting point, and solid fat content. Enhancing the amount of CNO or PKO onto VRPO causes the blends to have eutectic behavior (easy to melt). The VRPO: CNO and VRPO: PKO blends, at the ratio of 20:80 and 30:70, respectively, can be used as cooking oil. The VRPO: CNO blends at the ratio of 99:1 – 95:5 can be used for baking shortening while the VRPO: PKO blend at the ratio of 70:30 can be used for table margarine.ABSTRAKPenggunaan minyak sawit merah murni (virgin red palm oil, VRPO) sebagai produk pangan sangat bermanfaat karena VRPO sebagai sumber lemak dan senyawa bioaktif (karoten, tokoferol dan tokotrienol). Peningkatan pemanfaatan VRPO dapat dilakukan dengan memadukannya dengan minyak laurat (minyak kelapa dan minyak inti sawit) yang mengandung medium chain triacylglycerol (MCT) untuk menghasilkan campuran minyak sehat. Penelitian ini dilakukan untuk mengkaji sifat fisikokimia campuran minyak dari VRPO dengan minyak kelapa (coconut oil, CNO) atau minyak inti sawit (palm kernel oil, PKO) pada rasio berat 100:0 - 0:100. Hasil penelitian menunjukkan bahwa campuran minyak dari VRPO dengan CNO atau PKO mempengaruhi kadar asam lemak bebas, kadar karoten, komposisi asam lemak, bilangan iodin, titik leleh dan kandungan lemak padat. Peningkatan jumlah CNO atau PKO ke dalam VRPO menyebabkan campuran memiliki perilaku eutektik (mudah mencair). Campuran VRPO dengan CNO dan VRPO dengan PKO, masing-masing pada rasio 20:80 dan 30:70 dapat digunakan sebagai minyak goreng. Campuran VRPO dengan CNO pada rasio 99:1 - 95:5 dapat digunakan sebagai produk shortening untuk roti sementara campuran VRPO dengan PKO pada rasio 70:30 dapat digunakan untuk margarin meja.

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Comparative studies on Polyaromatic Hydrocarbons (PAHS) in some edible oil (shea butter, coconut oil and palm kernel oil) sold in Nigeria

Scientia Africana ◽

10.4314/sa.v20i1.4 ◽

2021 ◽

Vol 20 (1) ◽

pp. 49-56

Author(s):

O.N. Akomah-Abadaike ◽

O.B. Iwuji

Keyword(s):

Edible Oils ◽

Polyaromatic Hydrocarbons ◽

Palm Kernel ◽

Coconut Oil ◽

Edible Oil ◽

Shea Butter ◽

Ionization Detector ◽

Palm Kernel Oil ◽

Kernel Oil ◽

Flame Ionization

Polyaromatic hydrocarbons (PAHs) are ever-present lipophilic substances, having varying levels of concentration in edible oils. Shea butter, coconut oil and palm kernel oil are used in Africa as component of traditional ointment. The study evaluated the concentration of polyaromatic hydrocarbons in Shea butter, coconut oil and palm kernel oil using gas chromatography with flame ionization detector. The polyaromatic hydrocarbons identified and quantified are: napthalene, acenaphthene, fluorene, phenapthrene, fluoranthene, pyrene, chrysene for Shea butter samples; napthalene, acenaphthene, phenanthrene, anthracene, pyrene for coconut oil samples while palm kernel oil samples have napthalene, acenaphthene, acenaphthylene,fluorene, phenanthrene, fluoranthene, pyrene, benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(k)fluoranthene, The concentration of the sum of PAHs of Shea butter ranged from 7.63 - 44.71 ppm, coconut oil samples 7.81 - 19.24 ppm and palm kernel oil samples 25.09 - 71.55 ppm. Shea butter, coconut oil and palm kernel oil samples have concentration of benzo(a)pyrene above the set maximum permissible limit as revealed in the study. It is important that further research on the reduction and/or elimination of PAHs in Shea butter, coconut oil and palm kernel oil be developed. Keywords: Edible oil, Polyaromatic hydrocarbons, Benzo(a)pyrene, Carcinogenic, Medicinal

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