scholarly journals Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

2019 ◽  
Vol 1 (1) ◽  
pp. 30-36
Author(s):  
Dewi Natalia R ◽  
Ayu Natalia ◽  
Fendri Lukmanto ◽  
Ika Ani ◽  
Indra Lasmana Tarigan
Keyword(s):  
Coconut Oil ◽  
Extraction Process ◽  
Saponification Number ◽  
Physical Parameters ◽  
Virgin Coconut Oil ◽  
Chemical Parameter ◽  
Parameter Test ◽  
The Difference ◽  
Analysis Quality

This study aims to examine the quality of cooking coconut oil (CCO) and virgin coconut oil (VCO). The analysis was carried out as a physical parameter test including organoleptic and density while the chemical parameter test was: free fatty acid (FFA) peroxide number and test of saponification number. The sample oil used comes from coconut oil made traditionally by virgin coconut oil or commonly abbreviated as VCO, which is coconut oil which passes through a different extraction process with ordinary coconut oil so it is believed to have higher quality and provide more benefits. Samples derived from coconut oil traditionally processed in Beji Village, Boyolangu District with the brand "MALIKA". It was found that both oils had relatively the same physical parameters, the difference in density on VCO and CCO: 0.88 g / ml and 0.82 g / ml. As for the chemical parameters of free fatty acids, peroxide numbers, and saponification numbers of the VCO and CCO comparisons: 0.165: 0.207; 0.54: 0.68; 203: 321, so that the overall VCO has good quality, while CCO has an unfavorable saponification number.

scholarly journals The Effects of Grated Coconut Heating and Harvesting Technique on the Productivity and Quality of Virgin Coconut Oil

2008 ◽  
Vol 22 (2) ◽  
pp. 135-142
Author(s):  
Sutardi Sutardi ◽  
◽  
Umar Santoso ◽  
Anggia Anggia ◽  
◽  
...  
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Harvesting Technique

scholarly journals Extraction of Virgin Coconut (Cocos nucifera) Oil Using Supercritical Fluid Carbon Dioxide

2014 ◽  
Vol 67 (2) ◽  
Author(s):  
Mohd Azizi Che Yunus ◽  
Muhammad Naim Rozak ◽  
Lee Nian-Yian ◽  
Muhammad Syafiq Hazwan Ruslan ◽  
Siti Hamidah Mohd-Setapar ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Fluid ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Bioactive Compound ◽  
Extraction Process ◽  
Total Phenolic ◽  
Virgin Coconut Oil ◽  
Solvent Residue ◽  
Supercritical Fluid Carbon Dioxide

Bioactive compound is an important component in health care to a majority of the world’s population.  Virgin Coconut (Cocos nucifera) oil is used in Southeast Asia for treating various diseases and is well-known of its rich nutrients.  In this study, supercritical fluid extraction (SFE), an environmental friendly technique was used to extract the interest compounds from crude virgin coconut. The extracted virgin coconut oil is free from organic solvent and safe to be consumed. This is because the solvent used in the extraction process is carbon dioxide which is inert and no solvent residue inside the extracted oil. The layout of the experiment was developed via Statistica 8.0 using the Box-Behnken experimental design model. The oil yield, antioxidant activity and total phenolic content were calculated while the comparison of the experimental results and the statistical data was done using response surface methodology (RSM). Therefore, the optimum conditions of temperature and pressure for the extraction of virgin coconut oil was obtained through the statistical study which is 47°C and 20MPa respectively.

scholarly journals An overview of factors that affected in quality of virgin coconut oil

2019 ◽  
Author(s):  
Arie Febrianto Mulyadi ◽  
Matthias Schreiner ◽  
Ika Atsari Dewi
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil

Comparison of Fatty Acid and Antioxidant Property of Pawpaw Coconut Oil and Virgin Coconut Oil

2011 ◽  
Vol 284-286 ◽  
pp. 318-323
Author(s):  
Qiu Yu Xia ◽  
Rui Li ◽  
Lu Yuan ◽  
Min Hua Yu ◽  
Wei Jun Chen ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Acid Composition ◽  
Coconut Oil ◽  
Antioxidant Property ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Virgin Coconut Oil ◽  
Trolox Equivalent ◽  
The Difference

The fatty acid and antioxidant property of pawpaw coconut oil (PCO) and virgin coconut oil (VCO) were compared. GC and GC-MS were used to determine the fatty acid of PCO and VCO, respectively. The results show that there is no obvious difference of fatty acid composition between PCO and VCO. The scavenging rate to ABTS+• of PCO is higher than VCO at the same proportion. TEAC (Trolox equivalent antioxidant capacity) value of PCO is 67.5µmol/l. The complexing ability to Fe2+of PCO is stronger than VCO at the same proportion. The scavenging ability to DPPH• of 40% PCO is weaker than VCO, with the increase of PCO concentration, the difference of the scavenging ability to DPPH• between PCO and VCO is smaller.

scholarly journals Potential Global Competitiveness of Sri Lankan Virgin Coconut Oil Industry

2018 ◽  
Vol 11 (1) ◽  
pp. 1520-1526
Author(s):  
Pivithuru Janak Kumarasinghe ◽  
Savinda Perera
Keyword(s):  
Sri Lanka ◽  
Market Share ◽  
Raw Materials ◽  
Coconut Oil ◽  
Oil Industry ◽  
Local Market ◽  
Sri Lankan ◽  
Virgin Coconut Oil ◽  
Export Competitiveness

The study focuses on Sri Lankan virgin coconut oil industry because of it is one of the upcoming export products and also its position as one of the key player in the global market. Sri Lankan coconut industry is one of the major foreign exchange and employment generation source and element of the Sri Lankan nation. The study attempted to unearth the determinants of export competitiveness of virgin coconut oil industry in Sri Lanka by drawing attention on Porter’s theory of the competitive advantage of nations. The target population of the study consisted with individual firms which are engaging in virgin coconut oil export in Sri Lanka is two hundred and nineteen. The study used a likert scale to measure the chosen variables. Based on the Pearson Correlation analysis researcher can say that there is significance strong positive relationship between Availability of Raw materials, Quality of demand and Market share of export with the Export Competitiveness. According to regression analysis researcher can say that availability of Raw materials, Local market, Quality of demand and Market share of export has significance positive affect on Advantage of Export Competitiveness.

scholarly journals REVIEW: PEMANFAATAN BROMELAIN PADA BEBERAPA PANGAN LOKAL INDONESIA

2019 ◽  
Vol 10 (1) ◽  
pp. 33
Author(s):  
Warsono El Kiyat ◽  
Kevin Reynaldo ◽  
Jeremiah Irwan ◽  
Eryd Saputra
Keyword(s):  
Local Food ◽  
Ph Value ◽  
Raw Materials ◽  
Coconut Oil ◽  
Water Soluble ◽  
Ananas Comosus ◽  
Soluble Nitrogen ◽  
Fish Sauce ◽  
Virgin Coconut Oil

Bromelain is one of the protease that can be produced from all of parts of the pineapple plants (Ananas comosus). It has potential to improve quality of local Indonesian food such as tempeh gembus, virgin coconut oil (VCO), and dumbo catfish based fish sauce (DCBFS). Tempeh gembus is a traditional food that has unique characteristics especially in its taste because it contains amino acids. VCO attracts consumers because of its health aspect. Its raw materials are available in Indonesia. DCBS  is a product of fermented fish with salt that has a distinctive taste and is produced in Indonesia. This study aimed to analyze the effect of bromelain on local Indonesian food and its applications. The result showed that the use of bromelain in local Indonesian food could improve the quality and nutritional value of local food. Bromelain can be used in local food like tempeh gembus, virgin coconut oil, and fish sauce from dumbo catfish. The use of bromelain in tempeh gembus could  increase both of the water-soluble nitrogen level and the pH value. However, the addition of bromelain in the production of virgin coconut oil and fish sauce from dumbo catfish could increase the yield of theirs. .

scholarly journals EVOLUTIONS IN VIRGIN COCONUT OIL: LIQUID TO POWDER

2021 ◽  
Vol 83 (3) ◽  
pp. 119-132
Author(s):  
Nor Farahiyah Aman Nor ◽  
Harisun Ya’akob ◽  
Sulaiman Ngadiran ◽  
Ani Idris ◽  
Nurarbainah Shamsul Anuar ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Processing Parameters ◽  
Extraction Methods ◽  
Food Supplement ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Drying Method ◽  
Virgin Coconut Oil ◽  
Yield And Quality

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

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