scholarly journals The Effect of Giving Virgin Coconut Oil (VCO) to Changes in Lauric Acid Levels in Breast Milk

2021 ◽  
Vol 5 (2) ◽  
pp. 233-243
Author(s):  
Ismul Sadly Putra ◽  
Joserizal Serudji
Keyword(s):  
Fatty Acids ◽  
Breast Milk ◽  
Lauric Acid ◽  
Metabolic Pathways ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Virgin Coconut Oil ◽  
Nutritional Components ◽  
Anti Fungal

Breastmilk (ASI) is the best food produced by the breast glands, containing all the nutritional elements needed by infants aged 0-6 months. Apart from nutrients, breast milk also has other non-nutritional components that act as immune factors for babies. Babies who are not exclusively breastfed will be more susceptible to chronic diseases, such as heart disease, hypertension, and diabetes as adults and can suffer from malnutrition and obesity. Dietary intake significantly affects milk production. The mother's diet can affect the composition of her milk through several metabolic pathways, especially the concentration of fatty acids and vitamins that are soluble in fat and water, including vitamins A, C, B6, and B12. Lauric acid contained in breast milk can help your minor fight infection and increase immunity to protect from various diseases. Not only for the baby, but virgin coconut oil is also starting to be commonly used by dieters. Virgin coconut oil contains lauric acid CH3 (CH2) 10COOH 50% and caprylic acid CH3 (CH2) 6COOH 7%. Both of these acids are medium-chain saturated fatty acids that are quickly metabolized and have anti-microbial properties. The benefits of virgin coconut oil (VCO) are that it is beneficial for the health of the body, including being antibacterial, antiviral, anti-fungal, and natural anti-protozoa; helps relieve symptoms and reduces health risks associated with diabetes, helps protect against osteoporosis, helps prevent high blood pressure, helps prevent liver disease, keeps the heart and blood vessels healthy, helps prevent cancer, helps you lose weight, maintain stamina, maintain healthy skin and hair.Keywords: Breastmilk, Lauric Acid, VCO

scholarly journals PEMBUATAN VIRGIN COCONUT OIL DENGAN PENAMBAHAN ENZIM PAPAIN DARI EKSRAK DAUN PEPAYA (Carica papaya)

Jurnal Kimia ◽  
2020 ◽  
pp. 192
Author(s):  
I W. Suirta ◽  
I. A. R. Astitiasih
Keyword(s):  
Fatty Acids ◽  
Diethyl Ether ◽  
Lauric Acid ◽  
Leaf Extract ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
Capric Acid ◽  
Ethanol Extract ◽  
Negative Control ◽  
Virgin Coconut Oil

Virgin coconut oil has been made by using papaya leaf extract as a source of the papain enzyme. Papaya leaf extraction with maceration used ethanol 95% as solvent. The crude ethanol extract was purified by means of gradient column chromatography using hexane, diethyl ether and ethanol as solvents. The results showed that using papaya leaf extract could significantly increase the quantity of VCO. Coconut milk cream without treatment (negative control) obtained 3.0042 ± 0.046g of VCO, while treatment with papaya leaf extract gained 6,039 ± 0.049 - 7,952 ± 0.031g of VCO, an increase of about 97.5% - 161%. Based on the medium chain saturated fatty acids (MCFA) and long chain saturated fatty acids (LCFA) in VCO, it indicated that the quality of VCO obtained was not good. VCO in diethyl ether fraction and crude extract etanol produced yellow VCO, indicating chlorophyll was still there. Etanol fraction of VCO provided the best quality with the most of lauric acid content and clear color. The VCO components identified using GCMS analysis obtained several fatty acids such as capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, stearic acid, and stearic epoxy.  Keywords: virgin coconut oil, papain enzyme, papaya leaf extract Telah dilakukan pembuatan virgin coconut oil dengan ekstrak daun pepaya sebagai sumber enzim papain. Proses ekstraksi daun pepaya dengan cara maserasi menggunakan pelarut etanol 95%. Ekstrak kasar etanol hasil maserasi dimurnikan dengan cara kromatografi kolom elusi gradient menggunakan pelarut heksana, dietil eter, dan etanol. Hasil penelitian menunjukkan bahwa ekstrak daun pepaya secara signifikan dapat meningkatkan kuantitas VCO. Krim santan tanpa perlakuan (kontrol negatip) didapatkan berat VCO 3.0042±0,046g, sedangkan dengan ekstrak daun pepaya diperoleh berat VCO 6.039±0,049g – 7.952±0,031g, terjadi kenaikan sekitar 97,5% - 161%. Berdasarkan kandungan asam lemak rantai medium dan asam lemak rantai panjang pada VCO, menunjukkan bahwa kualitas VCO yang diperoleh masih kurang baik. Krim santan dengan daun pepaya fraksi dietil eter dan ekstrak kasar etanol menghasilkan  VCO berwarna kuning yang mengindikasikan masih terdapat klorofil. VCO fraksi etanol yang memberikan kualitas paling baik dengan kandungan asam laurat paling banyak dan berwarna bening. Komponen VCO yang teridentifikasi dari analisis GCMS diperoleh beberapa asam lemak seperti: asam kaprat, asam laurat, asam miristat, asam palmitat, asam oleat, asam stearat, dan epoksi stearat. Kata kunci: virgin coconut oil, enzim papain, ekstrak daun pepaya

scholarly journals PELATIHAN PEMBUATAN MINYAK VIRGIN COCONUT OIL (VCO) BAGI MASYARAKAT TERDAMPAK BENCANA GEMPA DI DESA DANGIANG KABUPATEN LOMBOK UTARA

2020 ◽  
Vol 4 (1) ◽  
pp. 684
Author(s):  
Diah Rahmawati ◽  
Alpiana Alpiana ◽  
Ilham Ilham ◽  
Hidayati Hidayati ◽  
Rima Rahmaniah
Keyword(s):  
Disaster Management ◽  
Lauric Acid ◽  
Pathogenic Bacteria ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
The Body ◽  
Virgin Coconut Oil ◽  
Antiviral Effects ◽  
Observation Methods

ABSTRAKMinyak kelapa murni, atau lebih dikenal dengan Virgin Coconut Oil (VCO), adalah modifikasi proses pembuatan minyak kelapa sehingga dihasilkan produk dengan kadar air dan kadar asam lemak bebas yang rendah, berwarna bening, berbau harum, serta mempunyai daya simpan yang cukup lama yaitu lebih dari 12 bulan. Virgin coconut oil mengandung asam laurat CH3(CH2)10COOH 50% dan asam kaprilat CH3(CH2)6COOH 7%. Kedua asam ini merupakan asam lemak jenuh rantai sedang yang mudah dimetabolisir dan bersifat anti mikroba. Di dalam tubuh, asam laurat menjadi monolaurin, sedangkan asam kaprilat menjadi monokaprin (Sutarmi, 2006). Monolaurin adalah monogliserida antiviral, antibakteri dan antiprotozoal yang digunakan oleh sistem kekebalan manusia dan hewan untuk menghancurkan virus-virus pelindung lemak, seperti HIV, herves, influenza berbagai bakteri patogen. Asam kaprat yang juga berfungsi sebagai zat kekebalan tubuh ketika diubah menjadi monokaprin di dalam tubuh manusia atau hewan. Monokaprin memiliki efek antiviral terhadap HIV dan herpen simplex serta bakteri yang tertular melalui hubungan seks (Novarianto, 2007). Berdasarkan hal tersebut, maka dapat dikatakan bahwa minyak ini memiliki banyak manfaat sehingga tim PKM memandang perlu mengadakan  pelatihan pembuatan minyak VCO yang diadakan di desa Danging Kabupaten Lombok Utara yang memiliki sumber daya alam yang besar yang merupakan desa terdampak bencana gempa tahun 2018 lalu. Metode observasi partisipatoris atau observasi partisipan dan praktik langsung telah dipergunakan dalam PKM ini dengan melibatkan pula Komunitas Relawan Mataram yang juga tergabung dalam Muhammadiyah Disaster Management Centre (MDMC) Nusa Tenggara Barat. Hasil capaian dan kesimpulan dalam kegiatan ini adalah a. dimilikinya pengetahuan dan pemahaman yang merupakan upaya pemberdayaan bagi para perempuan di desa ini agar memiliki ketrampilan dalam pengolahan kelapa khususnya pembuatan minyak VCO, dan b. memberikan ketrampilan yang lebih akan pemanfaatan sumber daya alam agar menjadi tambahan penghasilan atau mampu meningkatkan pendapatan (income) yang cukup potensial sebagai langkah awal membangun masyarakat yang berdayaguna. Kata kunci: kelapa; minyak VCO ABSTRACTPure coconut oil, otherwise known as Virgin Coconut Oil (VCO), is a modification of the making process which produces products with low moisture and fatty acid content that is clear, clear in color, smells good, and has a long shelf life of more than 12 months. Virgin coconut oil contains CH3(CH2)10COOH 50% lauric acid and CH3(CH2)6COOH 7% kaprilic acid. Both of these acids are medium-chain saturated fatty acids that are easily metabolized and anti-microbial. In the body, lauric acid becomes monolaurin, while kaprilic acid becomes monokaprin (Sutarmi, 2006). Monolaurin is an antiviral, antibacterial and antiprotozoal monoglyceride used by the human and animal immune systems to destroy fat-protective viruses, such as HIV, herves, influenza and various pathogenic bacteria. Kaprat acid also serves as an immune substance when converted into monokaprin in the human or animal body. Monokaprin has antiviral effects on HIV and herpen simplex as well as bacteria infected through sex (Novarianto, 2007). Based on this, it can be said that this oil has many benefits, so that the PKM team considers it necessary to hold vco oil manufacturing training which held in Danging village of North Lombok Regency which has a large natural resource that is a village affected earthquake by the 2018. Participatory observation methods or observations of participants and direct practice have been used in this PKM by involving mataram volunteer community which is also incorporated in Muhammadiyah Disaster Management Centre (MDMC) West Nusa Tenggara. The results of the achievements and conclusions in this activity are a. knowledge and understanding which is an empowerment effort for women in this village to have skills in coconut processing, especially making vco oil, and b. provide more skills for utilization of natural resources in order to be additional or able to increase income that is potential enough as the first step in building a empowered society. Keywords: coconut; VCO oil.

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.

scholarly journals The Production of Biofuels from Coconut Oil Using Microwave

2015 ◽  
Vol 9 (7) ◽  
pp. 93 ◽  
Author(s):  
A Suryanto ◽  
Suprapto Suprapto ◽  
Mahfud Mahfud
Keyword(s):  
Fatty Acids ◽  
Reaction Time ◽  
Lauric Acid ◽  
Myristic Acid ◽  
Saturated Fatty Acids ◽  
Electrical Power ◽  
Coconut Oil ◽  
Raw Material ◽  
Medium Chain ◽  
Acid Reaction

Biofuels including biodiesel, an alternative fuel, is renewable, environmentally friendly, non-toxic and lowemission energy. The raw material used in this work was coconut oil, which contained saturated fatty acids about90% with medium chain (C8-C12), especially lauric acid and myristic acid. Reaction was conducted in batchreactor assisted by microwave. The purpose of this research was to study the effect of power and NaOH catalystin transesterification enhanced by microwave and to obtain a biofuels (biodiesel and biokerosene) derived fromcoconut oil. The reaction was performed by mixing oil and methanol with mole ratio of 1:6, catalystconcentration of 1% w/w with setting electrical power at 100, 264, 400, 600 and 800 W. The reaction time wasconditioned at of 2.5, 5, 7.5, 10 and 15 min. The results showed that microwave could accelerate thetransesterification process to produce biodiesel using NaOH catalyst. The highest yield of biodiesel was 97.76 %,or 99.05 % conversion at 5 min reaction, meanwhile biokerosene was 48% after distillation.

scholarly journals Analysis of Fatty Acids in Virgin Coconut Oil Frying at Various Temperatures

2021 ◽  
Vol 10 (1) ◽  
pp. 104
Author(s):  
Dewa Ayu Ika Pramitha ◽  
I Wayan Karta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Medium Chain Triglyceride ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Medium Chain ◽  
Cooking Oil

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.

scholarly journals Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils

2018 ◽  
Vol 1 (2) ◽  
pp. 1-8
Author(s):  
Jansen Silalahi ◽  
Lida Karo Karo ◽  
Siti Morin Sinaga ◽  
Yosy Cinthya Eriwaty Silalahi
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Lauric Acid ◽  
Nutritional Value ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Fatty Acids Composition ◽  
Virgin Coconut Oil ◽  
Kernel Oil

The nutritional value and biochemical properties of oil are measured by the fatty acids composition  in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of  virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acids

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.

scholarly journals Consumption of virgin coconut oil in Wistar rats increases saturated fatty acids in the liver and adipose tissue, as well as adipose tissue inflammation

2018 ◽  
Vol 48 ◽  
pp. 472-480 ◽  
Author(s):  
Mariana de Moura e Dias ◽  
Nathane Pais Siqueira ◽  
Lisiane Lopes da Conceição ◽  
Sandra Aparecida dos Reis ◽  
Flávia Xavier Valente ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Wistar Rats ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
Adipose Tissue Inflammation ◽  
Virgin Coconut Oil ◽  
Tissue Inflammation

scholarly journals Physicochemical Properties of Enzymatically Synthesised Medium-Chain Triacylglycerols-based Enhancer Cream

2020 ◽  
Vol 9 (3) ◽  
pp. 2784-2789
Keyword(s):  
Fatty Acids ◽  
Octanoic Acid ◽  
Saturated Fatty Acids ◽  
Carbon Number ◽  
Structured Lipids ◽  
Coconut Oil ◽  
Equivalent Carbon Number ◽  
Enzymatic Esterification ◽  
Virgin Coconut Oil ◽  
Medium Chain

Structured lipids (SLs) containing medium-chain triacylglycerols (MCTs) were produced by lipase catalysed acidolysis of both octanoic acid and the virgin coconut oil (VCO). The production of SLs, namely structured virgin coconut oil (SVCO), was previously optimised using the central composite design (CCD) based on the percentage of octanoic acid incorporated in the reaction products. The fatty acids and triacylglycerols composition and their corresponding rheological properties of the formulated SVCO incorporated α-tocopherol cream were also determined. The parameters that were suggested for the highest incorporation of octanoic acid (68.07%) are octanoic acid to VCO ratio of 1.70 (w/w); an enzyme load of 22.60%; at 63.4°C; a water content of 3.53%; and at 96 h. The amount of octanoic acid (carbon-8), the medium-chain fatty acids present in the structured lipid after enzymatic esterification was increased to 60.1% as compared to the natural VCO with only contains 5.45%. Based on the calculated equivalent carbon number (ECN), the most probable MCTs found in the SVCO were CpCpCp, CpCCp, and CpLaCp. Based on the rheological analysis, the SVCO creams were less viscoelastic as compared to the VCO. It shows that the decrease of the saturated fatty acids composition (carbon-12, 14, and 16) in the SVCO creams had significantly decreased the elasticity of the cream

scholarly journals Preliminary study on the In-Vitro Susceptibility of Mycobacterium tuberculosis Isolates to Virgin Coconut Oil

2012 ◽  
Vol 2 (8) ◽  
pp. 290 ◽  
Author(s):  
Godofreda V. Dalmacion ◽  
Adelwisa R. Ortega ◽  
Imelda G. Pena ◽  
Concepcion F. Ang
Keyword(s):  
Fatty Acids ◽  
Mycobacterium Tuberculosis ◽  
Lauric Acid ◽  
Coconut Oil ◽  
Food Supplement ◽  
Negative Control ◽  
Virgin Coconut Oil ◽  
In Vitro Susceptibility ◽  
Wide Range

Background: Tuberculosis remains a major public health threat. Studies have shown that medium chain fatty acids (MCFA), such as, those found in Virgin Coconut Oil (VCO), possess activity against a wide range of microorganisms including Mycobacterium tuberculosis. The goal of the study was to determine the in-vitro susceptibility of M. tuberculosis (TB) isolates to two commercial brands of VCOs each containing different amounts of lauric acid and produced by two different extraction processes. Two brands of VCO were tested for their anti-TB actions compared to pure lauric acid and a negative control. Two replicate runs were done. VCO samples were inoculated with 0.1 mL of the H37RV strain of M. tuberculosis and incubated at 370C with shaking for 5 days. After incubation, the mixtures were diluted 10-fold up to 10-4 concentration to obtain countable colonies using Middlebrook 7H10 agar plates and Lowenstein-Jensen (L-J) slants. Colony growths of M. tuberculosis were examined in each dilution every week for three to eight weeks. Results: Both brands of VCO at increasing dilution from 1:10 to 1:10000 lowered the colony counts of M. tuberculosis by 46% to 100 % on the Middlebrook 7H10 agar. Similar results were noted on L-J slants with colony counts decreasing by 25% to 96%. Lauric acid solution showed complete inhibition of bacterial growth in both the agar plates and LJ slants. Conclusion: Different VCO preparations containing different amounts of lauric acid exhibited different degree of inhibition against M. tuberculosis. The result of the study suggests the potential of VCOs agent against the growth of M. tuberculosis Similar effect on other organisms is a possibility and should also be explored. But more studies are needed to replicate the studies using different concentrations of VCOs, lauric acid and other fatty acids in VCO such as myristic acid, caproic or caprylic acids.Key words: Lauric acid, virgin coconut oil, tuberculosis, food supplement

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