scholarly journals Physicochemical Properties of Virgin Coconut Oil Extracted from Different Coconut (Cocos nucifera L) Varieties

CORD ◽  
2021 ◽  
Vol 37 ◽  
pp. 1-10
Author(s):  
Dilani Hewa Pathirana ◽  
Chandi Yalegama ◽  
Darshana Jayawardhana Arachige ◽  
Malki Senarathne
Keyword(s):  
Fatty Acid ◽  
Sri Lanka ◽  
Antioxidant Capacity ◽  
Fatty Acid Profile ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Total Phenolic ◽  
Virgin Coconut Oil ◽  
Phenolic Substances ◽  
Cocos Nucifera L

Virgin coconut oil (VCO) is a superior edible oil extracted from fresh coconut (Cocos nucifera L) kernel using mixed coconut varieties without considering the varietal effect. Therefore, this research focuses on the quality evaluation of VCO extracted from four types of coconut varieties, namely Sri lanka Tall×Tall (TT), a tall variety of Gon Thambili (GT), a tall variety of Ran Thambili (RT) and Philippines tall variety of San Ramon (SR). Mature coconuts from each variety were collected from the Bandirippuwa Estate of the Coconut Research Institute, Sri Lanka to extract VCO by cold press oil extraction method. The extractability of VCO from different varieties was investigated. Moisture, free fatty acid (FFA), fatty acid profile (gas chromatography), peroxide value (PV), color (Lovibond scale), total phenolic substances (Galic acid equivalent), antioxidant capacity (α,α-diphenyl-β-picrylhydrazyl, 0.1mM – DPPH method) and sun protection factor (SPF) of VCO extracted from each variety were analyzed. The experiment was conducted as a completely randomized design with three replicates. Data were analyzed using ANOVA using Tukey’s test by MINITAB 17. Oil extractability (58%-59%), FFA (0.04%-0.12%), color (0.43–0.93) and fatty acid profile of VCO did not show variation among varieties. A higher concentration of total phenolic substances was observed in GT (0.24±0.03mg GAE/100g) while antioxidant capacity (857.19±14.99mg/ml) and SPF (8.99±1.26) was rich in RT.

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.

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 Pembuatan Virgin Coconut Oil (VCO) Menggunakan Enzim Bromelin di Kampung Kekupu, Depok

2020 ◽  
Vol 4 (1) ◽  
pp. 38
Author(s):  
Elfia Siska Yasa Putri
Keyword(s):  
Cocos Nucifera ◽  
Coconut Oil ◽  
Ananas Comosus ◽  
Virgin Coconut Oil ◽  
Cocos Nucifera L

Virgin Coconut Oil (VCO) merupakan produk olahan dari buah kelapa (Cocos nucifera L). Pada kegiatan pengabdian ini tim pengabdian mengajarkan pembuatan VCO melalui cara enzimatis dengan memanfaatkan buah nanas (Ananas comosus) yang banyak tumbuh di  Kampung Kekupu, Depok. Kegiatan ini dilakukan untuk (1) meningkakan pengetahuan mitra tentang VCO (2) mengajarkan cara pembuatan dan pengemasan VCO sehingga mitra bisa secara mandiri untuk memproduksi VCO. Dengan demikian, mitra dapat membantu penghasilan keluarga. Pada tahap pembuatan VCO ini, enzim bromelin dari buah nanas yang dicampur dengan krim kelapa. Setelah itu VCO yang terbentuk diambil menggunakan sendok sayur dan dikemas dalam wadah yang aman. Untuk menunjang kegiatan ini maka mitra diberikan buku saku panduan pembuatan VCO menggunakan enzim bromelin. Penyuluhan  tentang kandungan zat-zat kimia yang  yang terdapat pada buah kelapa , buah nenas, dan VCO serta  manfaat dan keunggulan VCO diberikan oleh narasumber. Setelah kegiatan ini, 86,7 % peserta berpendapat bahwa materi pelatihan mudah dipahami. Sebanyak 93,3 % peserta memperoleh banyak manfaat dari acara ini.

Virgin coconut oil supplementation ameliorates cyclophosphamide-induced systemic toxicity in mice

2015 ◽  
Vol 35 (2) ◽  
pp. 205-212 ◽  
Author(s):  
SS Nair ◽  
JJ Manalil ◽  
SK Ramavarma ◽  
IM Suseela ◽  
A Thekkepatt ◽  
...  
Keyword(s):  
Protective Efficacy ◽  
Cocos Nucifera ◽  
Experimental Studies ◽  
Coconut Oil ◽  
Thiobarbituric Acid ◽  
Similar Efficacy ◽  
Systemic Toxicity ◽  
Virgin Coconut Oil ◽  
Anti Inflammatory ◽  
Cocos Nucifera L

Virgin coconut oil (VCO) is an unrefined kernal oil, prepared from Cocos nucifera L., having substantial nutritional and medicinal value. Experimental studies have suggested its antioxidant, anti-inflammatory, immunostimulatory and hypolipidemic effects. The present study assesses its effect on formalin-induced chronic inflammation and cyclophosphamide (CTX)-induced systemic toxicity in murine models. Oral administration of VCO effectively reduced formalin-induced paw oedema in mice with more or less similar efficacy as that of diclofenac. The CTX-induced hike in blood urea, creatinine, thiobarbituric acid reactive substances (TBARS) and liver marker enzymes in mice was marginally decreased by VCO (8 g/kg body weight) ingestion orally. The liver and kidney catalase, superoxide dismutase and glutathione peroxidase activities, together with cellular glutathione and TBARS levels, were found to be improved in these animals. Overall the study reveals the protective efficacy of VCO against secondary toxicity induced by CTX possibly through its antioxidant and anti-inflammatory properties.

scholarly journals Pengaruh Konsentrasi VCO terhadap Profil Asam Lemak, Aktivitas Antibakteri, dan Antioksidan Kefir

2020 ◽  
Vol 7 (3) ◽  
pp. 166
Author(s):  
Anis Usfah Prastujati ◽  
M. Habbib Khirzin ◽  
Dewi Lusiana ◽  
Achmad Rosidi
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Incubation Temperature ◽  
Antioxidant Activities ◽  
Coconut Oil ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Virgin Coconut Oil

ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan berbagai konsentrasi minyak kelapa murni ke profil asam lemak, aktivitas antibakteri dan antioksidan kefir. Kefir VCO yang dibuat pada penelitian ini terbuat dari susu sapi yang difermentasi selama kurang lebih 2 hari menggunakan biji kefir dengan konsentrasi 5%, dengan suhu inkubasi 28ºC. Penelitian ini terdiri dari empat perlakuan dimana masing-masing perlakuan terdiri dari tiga ulangan yaitu P0 (kefir tanpa VCO), P1 (kefir dengan VCO 2%), P2 (kefir dengan VCO 4%), P3 (kefir dengan VCO 6%). Hasil penelitian menunjukkan bahwa penambahan VCO memberikan hasil yang signifikan (P <0,01) pada aktivitas antibakteri dan antioksidan. Hasil uji antibakteri kefir dalam semua perlakuan memiliki daya hambat terhadap pertumbuhan bakteri. Semakin tinggi konsentrasi VCO, semakin besar zona penghambatan terbentuk. Aktivitas antioksidan dalam VCO kefir meningkat nilainya dengan peningkatan konsentrasi VCO. Sementara hasil profil asam lemak menunjukkan peningkatan dan penurunan asam lemak karena proses fermentasi.Kata kunci: aktivitas antibakteri, antioksidan, kefir, lemak, minyak kelapa murni, profil asam lemakABSTRACTKefir in this research made of milk fermented for 48 hours with grain kefir a concentration of 5%, with incubation temperature is 28ºC. This study was used with four treatments and each treatment consisted of three replications. The treatment used was P0 (kefir without VCO), P1 (kefir with VCO 2%), P2 (kefir with VCO 4%), P3 (kefir with VCO 6%). The results showed that the addition of VCO give a significant effect (P<0.01) on the antibacterial and antioxidant activities. The antibacterial activity of VCO kefir in all treatments were unable to strongly inhibit bacterial growth. The higher VCO concentration has added the vast inhibition zone was formed. The antioxidant activity in VCO kefir increases in value with increasing VCO concentration. While the result of the fatty acid profile showed an increase and decrease in fatty acids due to the fermentation process.Keywords: antibacterial activities, antioxidant, fat, fatty acid profile, kefir, virgin coconut oil

scholarly journals PEMBUATAN SEDIAAN MINYAK GOSOK DARI BAHAN KELAPA (Cocos nucifera L.), SERAI (Cymbopogon citratus DC.) dan DAUN DEWA (Gynura segetum L.) dengan METODE PENGENDAPAN TRADISIONAL

2017 ◽  
Vol 1 (1) ◽  
pp. 86-93
Author(s):  
Rickson Tanka ◽  
Susi Andriani ◽  
Yusi Helmiawati
Keyword(s):  
Cocos Nucifera ◽  
Coconut Oil ◽  
Cymbopogon Citratus ◽  
Virgin Coconut Oil ◽  
Cocos Nucifera L

Latar belakang: Tumbuhan merupakan keragaman hayati yang ada di sekitar kita, baik itu yang tumbuh secara liar maupun yang sengaja dibudidayakan. Sejak zaman dahulu, tumbuhan sudah digunakan sebagai tanaman obat, walaupun penggunaannya disebarkan secara turun-temurun maupun dari mulut ke mulut. Tujuan: Penelitian ini bertujuan untuk menyediakan sediaan jadi herbal yang dapat digunakan oleh masyarakat untuk pengobatan masuk angin. Metode: Penelitian ini merupakan penelitian deskriptif yang dikembangkan oleh masyarakat secara turun-temurun, dilakukan wawancara kepada masyarakat mengenai khasiat minyak kelapa murni ( virgin coconut oil ) dengan campuran serai (Cymbopogon citratus DC.) dan daun dewa (Gynura segetum L.) untuk kerik masuk angin. Dalam penelitian ini membuat sediaan minyak gosok dari kelapa (Cocos nucifera L.) yang menjadi minyak kelapa murni dengan tambahan serai dan daun dewa sebagai kerik masuk angin melalui proses pengendapan selama empat hari dengan menggunakan pelarut air. Minyak gosok dibuat dengan bahan kelapa dua kilogram yang diparut ditambahkan air sebanyak satu liter sebanyak dua kali perasan, didapat santan sebanyak 1800 mL lalu saring santan, hasil saringan endapkan selama tiga hari menghasilkan minyak kelapa murni sebanyak 200ml, setalah menjadi minyak kelapa murni (virgin coconut oil) tambahkan serai (Cymbopogon citratus DC.) sebanyak 20 gram dan daun dewa (Gynura segetum L.) 20 gram yang sudah dipotong-potong diendapkan selama satu hari kemudian disaring dan menghasilkan minyak gosok lima botol dengan masing-masing berat 20 mL. Hasil: Pengujian organoleptis sediaan dilakukan selama tiga minggu dengan hasil yang menunjukan bahwa tidak ada perubahan negatif yang terjadi dari bentuk, warna, bau, rasa maupun pertumbuhan jamur. Simpulan: Penelitian ini berhasil membuat sediaan dalam bentuk minyak gosok yang dapat bertahan selama tiga minggu.

scholarly journals Comparative Effectiveness of Corn Oil (Zea mays) with Pure Coconut Oil (Cocos nucifera L.) to Reduced Glucose Blood Levels of Alloxane Injected Wistar Rats

2017 ◽  
Vol 3 (3) ◽  
pp. 50
Author(s):  
Khadijah Nur Al Firdausi ◽  
Sugiyanta Sugiyanta ◽  
Pipiet Wulandari
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Level ◽  
Glucose Level ◽  
Wistar Rats ◽  
Corn Oil ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Cocos Nucifera L

Epidemiological studies show an increased incidence of diabetes mellitus. The initial therapy of diabetes mellitus is a diet treatment. The recommended intake of fat is a Saturated Fatty Acids (SFA) <7% and a Polyunsatturated Fatty Acid (PUFA) <10% of calories. The corn oil contains PUFA and the virgin coconut oil contains SFA as the main component. Aims of this study was to compare the effectivity of corn oil (Zea mays) and virgin coconut oil (Cocos nucifera L.) in decreasing blood glucose level in alloxane-ijnected wistar rats. This was a laboratory experiment research, used the posttest-only control design. The negative control group was wistar rats injected by aquabidest and standard feed diet (K-); the positive control group was alloxane-injected rats with standard feed diet (K+); alloxane-injected rats with standard food diet and 0.54 mL of corn oil/day for 28 days were P1 group; alloxane-injected rats with standard diet food and 0.54 mL of virgin coconut oil/day for 28 days were P2 group. Statistical analysis using the one way ANOVA test showed that the corn oil and virgin coconut oil decrease blood glucose level, but there was no significantly difference in decresing of blood glucose level between P1 and P2. This study concluded that the corn oil and the virgin coconut oil have the same effectiveness in decreasing blood glucose level in wistar rats injected with alloxane.Keywords: Corn oil, virgin coconut oil, blood glucose level, alloxane

Antiviral potential of coconut (Cocos nucifera L.) oil and COVID-19

Coronaviruses ◽  
2020 ◽  
Vol 01 ◽  
Author(s):  
Ramesh S.V. ◽  
Pandiselvam R ◽  
Hebbar K. B. ◽  
Manikantan M.R. ◽  
Shameena Beegum P.P. ◽  
...  
Keyword(s):  
Public Health ◽  
Fatty Acid ◽  
Cocos Nucifera ◽  
Antiviral Treatment ◽  
Coconut Oil ◽  
Chain Fatty Acid ◽  
The Novel ◽  
Global Public Health ◽  
Biochemical Characteristics ◽  
Cocos Nucifera L

Background: COVID-19 caused by the novel SARS Coronavirus-2 (SARS-CoV-2) is causing serious blockades in the global public health sphere. In the absence of a powerful antiviral treatment, exploration of plant-based products with antiviral potential has gained interest. Scope and Approach: This commentary presents the prospects of utilizing coconut oil directly or its derivatives such as monolaurin in treating COVID-19 with a special emphasis on their biochemical characteristics features. The potential pitfalls therein and way forward are also highlighted. Keyfindings and conclusions: There are enough research-backed evidences to demonstrate the antiviral capabilities of coconut oil and monolaurin. Possibility of developing a medium chain fatty acid-based nasal spray as a prophylactic or therapeutic is also discussed. Nevertheless, the potential impediments in devising suitable therapeutic models to treat SARS-CoV-2 are presented.

scholarly journals Body scrub containing Virgin Coconut Oil, coffee grounds (Coffea arabica Linn) and carbon active coconut shell (Activated carbon Cocos nucifera L) as a moisturiser and a skin brightener

2021 ◽  
Vol 52 (1) ◽  
pp. 76-81
Author(s):  
Eka Desi ◽  
Ratna Djamil ◽  
Faizatun Faizatun
Keyword(s):  
Activated Carbon ◽  
Coffea Arabica ◽  
Cocos Nucifera ◽  
Skin Irritation ◽  
Coconut Oil ◽  
The Body ◽  
Virgin Coconut Oil ◽  
Coffee Grounds ◽  
Cocos Nucifera L

Introduction: Virgin Coconut Oil (VCO) contains a lot of medium chain fatty acids. VCO combined with coffee grounds (Coffea arabica Linn) and activated carbon (Activated carbon Cocos nucifera L) has the potential to form a preparation that can moisturise and brighten the skin. The purpose of this study was to make cosmetic cleansing preparations containing three natural ingredients. Methods: This study evaluated the organoleptic body scrub preparations, homogeneity, dispensability and pH for three different formulations. In vivo test for irritation (oedema and erythema) was carried out on albino rabbits (n = 3) for each treatment group. Clinical irritation testing was performed on the forearm of healthy volunteers, 17 - 45 years of age with no history of allergies (n = 30). Determination of skin moisture content and melanin index was carried out as a measure of effectiveness. Results: Organoleptic and homogeneity tests showed that preparations had dark black colour, the distinctive smell of coffee, it was homogeneous, spread ability was in the range of 4 cm with the pH at a safe pH for the skin. Irritation results also did not show any oedema and erythema in in vivo testing. In clinical testing no irritation occurred by testing the body scrub samples. Body scrubs routinely used by volunteers for 2 months increased moisture on the skin as well as brightness (p < 0.05). Conclusion: Body scrub creams containing VCO, coffee grounds and activated carbon are preparations that have the potential to be cosmetic cleansers.

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