scholarly journals Quality of Virgin Coconut Oil with Addition of Peppermint Oil

2020 ◽  
Vol 40 (3) ◽  
pp. 215
Author(s):  
Clarissa Hanjaya ◽  
Fransiscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Coconut Oil ◽  
Acid Value ◽  
Plate Count ◽  
Peppermint Oil ◽  
Virgin Coconut Oil ◽  
Total Plate Count ◽  
Health Related

Virgin coconut oil (VCO) is a pure coconut oil made from mature and fresh coconut meat. VCO is consumed for health-related reasons, but the unsaturated fatty acids of VCO are prone to oxidation. Mixing VCO with peppermint oil, which contains antioxidants, inhibits the oxidation of unsaturated fatty acids and thus prevents the rancidity of VCO. This research used the antioxidants from peppermint oil to improve VCO quality. VCO contains antioxidants, such as α-pinene, menthol, 1,8-cineol, camphor, flavonoid, borneol, tocopherol, and carotene. The treatments consisted of three peppermint oil concentrations (2.5%, 5%, and 7.5%) in VCO. Results showed that the additionof peppermint oil significantly improved VCO quality. The optimal concentration of peppermint oil in VCO was 7.5% with a water content of 0.05%, a free fatty acid value of 0.13%, a peroxide value of 0.53 mg eq/kg, an iodine value of 4.42 g I2/100 g, a total plate count of 0 cfu/mL, and antioxidant activity of 90.28%.

scholarly journals The Activity of Hydrolyzed Virgin Coconut Oil to Increase Proliferation and Cyclooxygenase-2 Expression towards on NIH 3T3 Cell Line in Wound Healing Process

2019 ◽  
Vol 7 (19) ◽  
pp. 3164-3168
Author(s):  
Jansen Silalahi ◽  
Yuandani Yuandani ◽  
Dian Ika Perbina Br Meliala ◽  
Linda Margata ◽  
Denny Satria
Keyword(s):  
Fatty Acids ◽  
Cell Proliferation ◽  
Wound Healing ◽  
Healing Process ◽  
Coconut Oil ◽  
Acid Value ◽  
Wound Healing Process ◽  
Virgin Coconut Oil ◽  
Cox 2 ◽  
Nih 3T3

AIM: This study aims to determine the effect of hydrolysed virgin coconut oil (HVCO) to increase cell proliferation, COX-2 expression of NIH 3T3. METHODS: The sample used was Virgin Coconut Oil (VCO). VCO was partially hydrolysed using lipase from Rhizomucor miehei (active on sn-1,3 position) to produce hydrolysed VCO (HVCO) composed of free fatty acids, 2-monoglycerides. Then acid value was determined. The effect of HVCO on proliferation was evaluated using the MTT method. Wound healing assay was established by a cell migration method, and COX-2 expression was determined using RT-PCR. RESULTS: Acid value is 135.89 ± 0.12 mg NaOH/g oil and free fatty acids (FFA) is 48.50 ± 0.06%. The effect of HVCO 62.5 µg/mL on cell proliferation after 24h, 48h, and 72h incubation found as viable cells are 109.24 ± 0.52%; 118.26 ± 0.91% and 106.59 ± 0.74%. Percent of wound closed after 24 h and 48 h incubation are 69.94 ± 0.54% and 100.00 ± 0.00%, and expression of COX-2 increased from 1 (control) to 1.83 (HVCO). CONCLUSION: The results suggest that HVCO is effective to increase cells proliferation and hence wound healing process.

scholarly journals Application of Partial Hydrolysis of Virgin Coconut oil (VCO) on Carrageenan-based Edible Coatinng as (Sphyraena barracuda) Fishball Preservative during Room Storage

2021 ◽  
pp. 471-480
Author(s):  
Erpiani Siregar ◽  
Jansen Silalahi ◽  
Dwi Suryanto
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Properties ◽  
Coconut Oil ◽  
Edible Coating ◽  
Plate Count ◽  
Partial Hydrolysis ◽  
Virgin Coconut Oil ◽  
Sphyraena Barracuda ◽  
Oil Hydrolysis ◽  
Hydrolysis Of

Food spoilage during storage occurs physically, chemically and biologically which is related to the activity of bacteria. One of the natural preservation that is currently developing is the application of edible coating on perishable food, such as fishball. Addition of antibacterial agent is important to improve edible coating. Virgin coconut oil contains medium chain fatty acids which have antimicrobial properties, particularly monoglycerides and free fatty acids that produced by hydrolyzing partially triglycerides at the Sn-1 and Sn-3 position using Lipozyme. The aim of this research was to test the effect of edible coating carrageenan enriched with virgin coconut oil hydrolysis (HVCO) (concentrations 1%,3%,5%) on fishball quality.The method was an experimental with factorial completely randomized design.The samples were analyzed for sensorial assessments, Total plate Count, Total Volatile Base-Nitrogen, Water content, and pH for 5 days at room temperature. The study demonstrated that fish meatball coated with carrageenan based-edible coating fortified with HVCO showed the best result compared to controls (Uncoated fishball, coated without HVCO). Sensory attributes were still accepted by panelists until 3 days. Meanwhile, the same pattern depicted by TPC and TVB-N parameters. HVCO5% had inhibited microbial growth and retarded the increase of TVB-N number on fishball, the results were Log 5,08cfu/gr, 29,69 mg/100 gr respectively.

scholarly journals Formulation and Evaluation of Sun Block Lotion Made from Virgin Coconut Oil (VCO) with the addition of the Extract of Telang Flower (Clitoria ternatea, L) and Pandan Leaves (Pandanumusa paradisiaca, L)

2020 ◽  
Vol 4 (1) ◽  
pp. 54-59
Author(s):  
Nia Boru Ritonga ◽  
Rini Rini ◽  
Tuty Anggraini
Keyword(s):  
Chemical Properties ◽  
Coconut Oil ◽  
Plate Count ◽  
Physical And Chemical Properties ◽  
Virgin Coconut Oil ◽  
Clitoria Ternatea ◽  
Total Plate Count ◽  
Phytochemical Components ◽  
Physical And Chemical ◽  
And Chemical Properties

Telang flowers (Clitoria ternatea, L) and pandan leaves (Pandanus paradisiaca) are plants that contain phytochemical components that are able to block sunlight from exposing the skin. While Virgina Coconut Oil (VCO) is able to moisturize and soften the skin. This study aims to determine the best formulation in protecting sunlight in application to the skin, as well as knowing the physical and chemical characteristics of skin lotion. This research uses an exploratory method with 2 treatments and 3 replications. The treatment is the addition of telang flower extract and pandan leaf extract to the VCO skin lotion. Evaluation is carried out on the physical and chemical properties and the level of panelist preference. The results showed different results from the two formulations, the highest protection value to the sun was the addition of telang flower extracts expressed by SPF 20.64, the antioxidant activity of 81.66%, pH of 6, 0.012% free fatty acids, a specific gravity of 0.94, 34880 cP viscosity, 65.25% stability, 6.0 cm spreadability, total plate count of  1.3 x 10-10 cfu / ml.

scholarly journals Virgin Coconut Oil Ameliorates Colchicine Induced Cognitive Dysfunction- A Preclinical Study

2020 ◽  
Vol 26 (1) ◽  
pp. 1-12
Author(s):  
Jeena John ◽  
Naveen Kumar Sapa ◽  
Rekha R Shenoy
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Frontal Cortex ◽  
Cognitive Dysfunction ◽  
Unsaturated Fatty Acids ◽  
Ketone Bodies ◽  
Coconut Oil ◽  
Treated Group ◽  
Virgin Coconut Oil ◽  
Neuroprotective Effects

Background : Virgin coconut oil (VCO) has been identified as a potential cognitive strengthener associated with Alzheimer’s disease (AD). It contains medium chain fatty acids (MCFA) which are absorbed and easily metabolized by the liver to form ketone bodies. Ketone bodies are converted to acetyl Co-A in the brain which then enters the citric acid cycle to provide ATP and also serves as precursors of acetylcholine in neurons. Sunflower oil (SO) contains poly unsaturated fatty acids which has both anti-inflammatory and neuroprotective actions. To compare the neuroprotective effects of VCO and SO on biochemical parameters involved in the cognitive dysfunction induced by colchicine through intracerebroventricular (i.c.v) route.To assess the role of polyphenols and MCFA present in VCO in preventing oxidative stress and its influence on in neuroprotection and memory enhancement. Methods: In the present study, we induced dementia through i.c.v injection of colchicine after giving the diet enriched VCO and SO in rats for 60 days. Rats were sacrificed on the 22nd day after the administration of colchicine. Behavioral parameters were assessed during the study period and biochemical estimations were performed using frontal cortex and hippocampus isolated from rat brain. Results: From the memory and learning tests by Morris water maze, VCO treated group performed better than SO treated rats. VCO reversed the antagonistic effects induced by colchicine by decreasing the acetylcholinesterase and malondialdehyde levels and increasing the levels of catalase and superoxide dismutase. SO only reduced malondialdehyde levels in cortex and hippocampus. Conclusion: The results demonstrated potential beneficiary effects of VCO in the cognitive dysfunction induced by colchicine by enhancing acetylcholine levels in the frontal cortex and hippocampus and also by reducing oxidative stress induced by physiological oxidants.

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 Evaluasi Pengaruh Volume Minyak Simplah Terhadap Kualitasnya Pada Pemanasan Menggunakan Energi Mikrowave

2020 ◽  
Vol 13 (1) ◽  
pp. 13-23
Author(s):  
Rita Khathir ◽  
Mustaqimah Mustaqimah ◽  
Raida Agustina ◽  
Sri Hartuti ◽  
Azmil Azmil
Keyword(s):  
Fatty Acids ◽  
Microwave Heating ◽  
Power Level ◽  
Oil Quality ◽  
Coconut Oil ◽  
Microwave Oven ◽  
Virgin Coconut Oil ◽  
Before And After ◽  
Temperature Water

Abstract. Minyak simplah adalah produk lokal Aceh dari proses fermentasi kelapa yang mempunyai manfaat seperti minyak kelapa murni (VCO). Tujuan penelitian ini adalah untuk mengetahui pengaruh pemanasan energi mikrowave terhadap kualitas minyak simplah berdasarkan variasi volume minyak. Metode yang dilakukan adalah memanaskan minyak simplah dalam mikrowave oven frekuensi 2,450 MHz selama 60 detik dengan energi 800W pada variasi volume yakni 20, 40,dan 60 ml, dengan 3x ulangan. Pengamatan dilakukan terhadap suhu, kadar air, derajat keasaman, asam lemak bebas, bilangan peroksida dan warna. Hasil penelitian menunjukkan bahwa perlakuan variasi volume minyak pada pemanasan mikrowave selama 60 detik meningkatkan suhu minyak secara signifikan, namun perlakuan tersebut tidak memberikan pengaruh nyata terhadap kadar air, pH, asam lemak bebas dan bilangan peroksida. Kualitas minyak simplah sebelum dan setelah pemanasan dengan mikrowave belum memenuhi standar sehingga penelitian lanjutan sangat diperlukan untuk mengkaji kemungkinan peningkatan kualitas minyak menggunakan energi mikrowave dengan memperlama waktu pemanasan.The Influence of Oil Simplah Volume to Its Quality under Microwave HeatingAbstract. The simplah oil, contained a lot of benefits as virgin coconut oil (VCO), is traditionally produced during fermentation of coconut by Acehnese. The purpose of this study is to determine the influence of microwave heating on the simplah oil quality based on the variation of its volume. The study was conducted by heating the simplah oil by using a microwave oven at frequency of 2.450MHz for 60s at power level 800W under the variation of oil volume i.e. 20, 40, and 60 ml in three replications. The parameters observed were temperature, water content, degree of acidity, free fatty acids, peroxide number and color. Results showed that the variation of oil volume after microwave heating had significant effect on temperature, but did not significantly influence the rest parameters. Since the quality of simplah oil before and after treatment did not meet the standard yet, it is very important to conduct the further study by extending the exposure time of the oil under microwave heating.  

Review: Asam Lemak Virgin Coconut Oil (VCO) dan Manfaatnya untuk Kesehatan

2020 ◽  
Vol 4 (1) ◽  
pp. 93
Author(s):  
Melati Ananda Kusuma ◽  
Nia Ariani Putri
Keyword(s):  
Fatty Acids ◽  
Literature Review ◽  
Systematic Literature Review ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
Caproic Acid ◽  
Biological Functions ◽  
Virgin Coconut Oil ◽  
High Heating

Coconut plant is often called the plant of life because every part of the coconut plant can be used and processed into a product. One of the commercially processed coconut products, namely Virgin Coconut Oil (VCO), which is believed to have health properties. This article is written based on the results of a systematic literature review which relies on literature studies on the topic of virgin coconut oil. Virgin coconut oil is produced from fresh coconut flesh (non-copra), the processing process is not through a chemical process and does not use high heating so that the characteristics of the oil produced are clear (clear) and have a distinctive aroma of coconut. The fatty acids contained in VCO are saturated and unsaturated fatty acids. The components included in saturated fatty acids are caproic acid, caprylic acid, myristic acid, palmitic acid and lauric acid; while the unsaturated fatty acid components are cyclopropanpentanoic acid, oleic acid, and stearic acid. VCO contains short and medium-chain fatty acids which are known to have certain biological functions for the human body. These benefits include its functions as anti-bacterial and anti-fungal.Tanaman kelapa sering dijuluki sebagai tanaman kehidupan karena setiap bagian dari tanaman kelapa dapat dimanfaatkan dan diolah menjadi suatu produk. Salah satu produk olahan kelapa komersial yaitu Virgin Coconut Oil (VCO) yang dipercaya memiliki khasiat untuk kesehatan. Artikel ini ditulis berdasarkan hasil tinjauan pustaka sistematis (systematic literature review) yang mengandalkan studi pustaka dengan topik mengenai minyak kelapa murni. VCO dihasilkan dari daging buah kelapa segar (non kopra) yang proses pengolahannya tidak melalui proses kimiawi dan tidak menggunakan pemanasan tinggi, sehingga karakteristik minyak yang dihasilkan berwarna bening (jernih) serta beraroma khas kelapa. Asam lemak yang terkandung dalam VCO tersebut merupakan asam lemak jenuh dan tak jenuh. Komponen yang termasuk dalam asam lemak jenuh yaitu, asam kaproat, asam kaprilat, asam miristat, asam palmitat dan asam laurat; sedangkan komponen asam lemak tak jenuh yaitu asam siklopropanpentanoat, asam oleat, dan asam stearat. VCO mengandung asam lemak rantai pendek dan menengah atau medium yang diketahui mempunyai fungsi biologis tertentu bagi tubuh manusia. Manfaat tersebut meliputi fungsi sebagai anti bakteri dan anti jamur.

Efek Konsentrasi Alkali Pada Virgin Coconut Oil Dalam Proses Pembuatan Sabun Mandi

2018 ◽  
Vol 3 (1) ◽  
pp. 53
Author(s):  
Suryani Suryani ◽  
Ellyta Sari ◽  
Amelia Amelia
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Free Alkali ◽  
Alkaline Solutions ◽  
Virgin Coconut Oil ◽  
Independent Variable ◽  
Agitation Time

<p>Telah dilakukan penelitian efek konsentrasi KOH terhadap sabun mandi  menggunakan bahan dasar Virgin Coconut Oil. Sabun mandi ini  merupakan pengembangan produk dari Virgin Coconut Oil (VCO). Sabun dibuat dari reaksi minyak dan larutan alkali dalam skala laboratorium melalui proses dingin menggunakan KOH sebagai larutan alkalinya. Konsentrasi KOH yang digunakan adalah 30% b/v, 40% b/v, 50% b/v, 60% b/v dan 70% b/v sebagai variabel bebas dan sebagai variabel tetapnya adalah waktu pengadukan pada es  selama 30 menit dengan temperatur yang digunakan 28<sup>0</sup>C. Mutu sabun dianalisa dengan menentukan asam lemak bebas, alkali bebas, lemak tak tersabunkan, kadar air,  dan minyak pelikan. Dari penelitian ini ternyata semakin besar konsentrasi KOH yang digunakan menghasilkan sabun yang semakin keras tekstur nya. Mutu sabun yang dihasilkan yang sesuai dengan SNI untuk alkali bebas adalah pada penambahan KOH 405 b/, alkali bebasnya 0,13 % sesuai dengan SNI maksimum 0,14%, asam lemak bebas pada penambahan KOH 50% 6,5 menurut SNI 2,5- 7,5,lemak tak tersabunkan pada penambahan KOH 40% yaitu2,42 menurut SNI maksimum 2,5, minyak pelikan pada penambahan KOH 50%  negatif sesuai dengan SNI tidak boleh ada minyak pelikan. Dapat disimpulkan bahwa penambahan konsentrasi KOH yang menghasilkan sabun mandi bagus dan sesuai dengan SNI adalah antara 40% dan 50%.</p><p><em><em>The effect of KOH concentration on soap has been done using the basic ingredients of Virgin Coconut Oil. This soap is a product development of Virgin Coconut Oil (VCO). Soaps are made from oil reactions and alkaline solutions on a laboratory scale through a cold process using KOH as the alkaline solution. The KOH concentration used was 30% w / v, 40% w / v, 50% w / v, 60% w / v and 70% w / v as the independent variable and as the fixed variable was ice agitation time for 30 min with temperature used 28 <sup>0</sup>C. The quality of soap is analyzed by determining free fatty acids, free alkali, unabsorbed fat, moisture content, and pelicans oil. From this study it turns out that the greater the concentration of KOH used to produce soap that the harder the texture. The quality of the resulting soap in accordance with the SNI for the free alkali is in the addition of KOH 40% b /v 0.13% free alkali in accordance with the maximum SNI of 0.14%, free fatty acid at the addition of 50% KOH 6.5 according to SNI 2.5 - 7.5, unabsorbed fat at 40% KOH addition 2.42 according to the maximum SNI of 2.5, the pelicans oil at the addition of 50% negative KOH in accordance with the SNI shall not have pelicans oil. It can be concluded that the addition of KOH concentration resulting in good soap and in accordance with SNI is between 40% and 50%</em></em></p><p><em> </em></p>

scholarly journals Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 11 (1) ◽  
pp. 7605-7613
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Total Volatile ◽  
Total Plate Count ◽  
Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

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