scholarly journals Effect of antioxidant and heat treatment on the free fatty acids formation of differently processed coconut oil

COCOS ◽  
2016 ◽  
Vol 21 (0) ◽  
pp. 43 ◽  
Author(s):  
Chandi Yalegama ◽  
Muthumali Sovis ◽  
D. Dissanayake
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Coconut Oil

Lipids of the intestinal mucosa of normal and essential fatty acid deficient rats

1970 ◽  
Vol 48 (9) ◽  
pp. 631-639 ◽  
Author(s):  
M. Yurkowski ◽  
B. L. Walker
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Essential Fatty Acid ◽  
Corn Oil ◽  
Essential Fatty Acids ◽  
Coconut Oil ◽  
Fatty Acid Deficiency ◽  
Arachidonic Acids ◽  
Layer Chromatography

Mucosal lipids were isolated from the proximal, middle, and distal intestinal sections of rats fed diets containing either 10% corn oil or 10% hydrogenated coconut oil, the latter diet being deficient in essential fatty acids. By a combination of column and thin-layer chromatography, the lipids were fractionated and the major components found to consist of triglycerides, free fatty acids, cholesterol, phosphatidylcholine, and phosphatidylethanolamine. Several minor constituents were present. Triglycerides and free fatty acids were generally present in higher concentrations in animals fed corn oil, and the concentration of mucosal triglycerides decreased towards the distal end of the intestine whereas free fatty acids increased in this group. Essential fatty acid deficiency resulted in lower levels of linoleic and arachidonic acids and higher levels of palmitoleic, oleic, and eicosatrienoic acids in the mucosal lipids. Mono- and di-enoic fatty acids tended to decrease in concentration from the proximal to the distal end of the intestine; the polyunsaturated acids and, to some extent, the saturated acids, were lowest in the proximal section of the intestine.

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

1987 ◽  
Vol 54 (2) ◽  
pp. 275-282 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
High Temperature ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Viable Cells ◽  
Whole Milk ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 106cells ml−1before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140°C for 5 s followed by 60°C for 5 min) reduced the rate of production of volatile FFA to < 10% of the rates achieved after the normal UHT treatment.

Acute Effect of Coconut Oil on Peak Forearm Blood Flow in Healthy Men: A Randomized Crossover Trial

2021 ◽  
Vol 104 (2) ◽  
pp. 199-206
Keyword(s):  
Fatty Acids ◽  
Blood Flow ◽  
Free Fatty Acids ◽  
Vascular Function ◽  
Forearm Blood Flow ◽  
Medium Chain Triglyceride ◽  
Young Men ◽  
Coconut Oil ◽  
Acute Effect ◽  
Plasma Triglycerides

Background: A high-fat meal can induce vascular dysfunction. Despite containing a high amount of saturated fats, coconut oil is claimed to have cardiovascular health benefits. However, the information regarding the acute effect of coconut oil on vascular function in humans is unknown. Objective: To determine the effects of coconut oil ingestion experiment (Coco) on peak forearm blood flow (FBFpeak) and plasma biomarkers in healthy subjects. Materials and Methods: Seventeen healthy young men completed two separate experimental visits, Coco and control experiment (Con) in random order. The outcomes were FBFpeak measured by venous occlusion plethysmography and biomarkers as plasma triglycerides, free fatty acids, and malondialdehyde. The outcomes were collected at baseline (12 hour fasting), 2-hour and 4-hour after Coco (45 mL) in the Coco visit and at the same timeline in the control visit. Statistical analyses were performed to compare the data between the two experimental groups and within the group. Results: FBFpeak at 4-hour was significantly increased from the baseline (24.2±4.7 versus 21.7±3.8 mL/100 mL tissue.minute, p=0.009). Plasma triglycerides at 2-hour (75±25 mg/dL, p=0.03) and 4-hour (72±22 mg/dL, p=0.039) were significantly increased from the baseline (65±20 mg/dL). Coco significantly increased plasma free fatty acids at 2-hour (125.1±60.3 μEq/L, p=0.042) and at 4-hour (166.9±35.3 μEq/L, p<0.001) compared to the baseline (87.2±34.0 μEq/L). There were no significant changes in vascular resistance and plasma malondialdehyde. Conclusion: Coconut oil augmented vascular function in healthy young men by increasing FBFpeak despite the accompanying postprandial elevations of plasma triglycerides and free fatty acids. Keywords: Virgin coconut oil, Peak forearm blood flow, Vascular function, Saturated fatty acid, Medium chain triglyceride

scholarly journals Pemurnian Minyak Kelapa Berbahan Baku Kopra / Refining of Coconut Oil Made of Copra

Buletin Palma ◽  
2017 ◽  
Vol 17 (2) ◽  
pp. 155
Author(s):  
Fahri Ferdinan Polii
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Raw Materials ◽  
Coconut Oil ◽  
Research Process ◽  
Acid Number ◽  
Active Charcoal ◽  
Physical Parameters ◽  
Cooking Oil

<p>Processing of copra is generally done by drying through direct or fogging with warming temperatures. This way produces coconut oil with low quality rough, because the content of water and free fatty acids high, so quickly turn rancid, brownish and unfit in the consumption. The purpose of this research process of purification yaitumelakukan coconut oil made of copra smog became a good-quality cooking oil. Research use descriptive method. Research carried out the month on June 2015 until January 2015 in Research and Standardization of Industrial Institute in Manado, North Sulawesi. The raw materials used in the study of copra comes from Bengkol Village in Manado. Processed into copra oil and refined oil. The results of the analysis of the quality of coconut oil before refining the parameters color, odor, moisture content, free fatty acids and acid number does not qualify SNI. After the process of purification by neutralization using NaOH 18 oBe and 20 oBe and performed an analysis of the quality of the oil, it turns out that the use of NaOH 20 oBe effective improve quality coconut oil good physics and chemistry. Coconut oil results neutralization with 20 NaOH oBe continued with the process of bleaching  using active charcoal 2% and mix active charcoal  1% + 1% bentonite improved the quality of the oil either chemical or physical parameters and qualify SNI cooking oil. Yield after cooking oil with  neutralised NaOH 20oBe and bleaching using active charcoal 2% i.e. 78,79%.</p><p align="center"><strong>ABSTRAK</strong></p><p>Pengolahan kopra pada umumnya dilakukan  dengan cara pengeringan melalui  pemanasan langsung atau pengasapan dengan suhu yang tinggi. Cara ini menghasilkan minyak kelapa kasar mutu rendah, karena kandungan air dan asam lemak bebasnya tinggi, sehingga cepat menjadi tengik, warna kecoklatan dan tidak layak di konsumsi. Tujuan penelitian ini yaitu melakukan proses pemurnian  minyak kelapa berbahan baku kopra asap  menjadi minyak goreng yang bermutu baik. Penelitian menggunakan metode deskriptif. Penelitian dilakukan bulan pada Pebruari 2015 sampai dengan November 2015 di Balai Riset dan Standardisasi Industri Manado, Sulawesi Utara. Bahan baku kopra  yang digunakan dalam penelitian ini berasal dari Kelurahan  Bengkol Manado. Kopra diproses menjadi minyak dan minyak dimurnikan. Hasil analisis mutu minyak kelapa sebelum pemurnian  untuk parameter bau, warna, kadar air, asam lemak bebas dan bilangan asam tidak memenuhi syarat SNI. Proses pemurnian  dengan netralisasi menggunakan larutan NaOH 18 oBe dan 20 oBe,  ternyata larutan NaOH 20 oBe efektif meningkatkan mutu minyak kelapa  dan  memenuhi syarat mutu SNI. Minyak kelapa hasil netralisasi dengan NaOH 20 oBe dilanjutkan dengan proses pemucatan  menggunakan arang aktif 2% dan campuran arang aktif 1%+bentonit 1% terjadi peningkatan mutu minyak baik parameter fisika maupun  kimia dan memenuhi syarat SNI minyak goreng.  Rendemen minyak goreng setelah dinetralisasi dengan larutan  NaOH 20 oBe dan  pemucatan menggunakan arang aktif 2%, yakni 78,79%.</p>

Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat)

1985 ◽  
Vol 52 (4) ◽  
pp. 547-553 ◽  
Author(s):  
Jagjit S. Yadav ◽  
R. Appachar Srinivasan
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Free Fatty Acids ◽  
Bovine Milk ◽  
Titratable Acidity ◽  
Biochemical Changes ◽  
Industrial Scale ◽  
Optimum Conditions ◽  
Streptococcus Lactis

SUMMARYBovine milk cream (40% fat) was ripened under different time/temperature/inoculum conditions with Streptococcus lactis subsp. diacetilactis DRC-1 before converting by heat treatment into ghee (Indian clarified butterfat). Biochemical changes in cream, in terms of titratable acidity, volatile acids, diacetyl and acetaldehyde and flavour changes in the ghee made from it in terms of free fatty acids (FFA), total carbonyls (TC) and flavour score, were studied. Of the different combinations of ripening conditions, 30 °C, 18 hand 3% inoculum produced optimum changes in the cream which resulted in the development of the most desirable flavour in the ghee, being comparable to that of desi ghee (made by the indigenous method). The flavour characteristics as determined by FFA (% oleic acid), TC (μmol/g fat) and flavour score (out of 10) of the best ripened cream ghee were found to be 0·54, 6·756 and 8·83 respectively. The flavour of ghee became impaired after a particular level of acidity developed in cream after 18 h incubation. The optimum conditions of ripening standardized under laboratory conditions were also extended to a semi-industrial scale.

scholarly journals The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

2021 ◽  
Vol 19 (2) ◽  
pp. 134-143
Author(s):  
Hendra Budi Sungkawa ◽  
Wahdaniah Wahdaniah ◽  
Herlinda Djohan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
Ananas Comosus ◽  
Peroxide Number ◽  
Fruit Extract ◽  
Pineapple Fruit

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum  leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

scholarly journals The effect of heat treatment on the free fatty acids in ewe's milk

2005 ◽  
Vol 21 (5-6-2) ◽  
pp. 237-240 ◽  
Author(s):  
Agata Regula ◽  
Genowefa Boncza ◽  
H. Pustkowiak
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Ewe's Milk

nema

ISOLATING FREE FATTY ACIDS FROM VIRGIN COCONUT OIL USING LIPASES FROM DIFFERENT SOURCES

2018 ◽  
Vol 80 (3) ◽  
Author(s):  
Van T. A. Nguyen ◽  
Truong D. Le ◽  
Hoa N. Phan ◽  
Lam B. Tran
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Candida Rugosa ◽  
Coconut Oil ◽  
Hydrolysis Reaction ◽  
Virgin Coconut Oil ◽  
Hydrolysis Time ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Hydrolysis Process

To obtain free fatty acids (FFAs), virgin coconut oil (VCO) was hydrolyzed by two kinds of lipase: lipase from Candida rugosa (CRL) and lipase from porcine pancreas (PPL). The hydrolysis process was controlled under four parameters: VCO to buffer ratio, lipase concentration, pH condition and temperature. In term of CRL, the best conditions for hydrolysis reaction was 1:5 VCO to buffer ratio, 1.5% lipase (w/w oil), pH 7 and at 40°C. And for PPL was 1:4 VCO to buffer ratio, 2% lipase (w/w oil), pH 7.5 and at 40°C. Hydrolysis degree (HD) of VCO which was catalyzed by CRL reached 79.64%. Whereas, HD value as using PPL to hydrolyze VCO only achieved 27.94%, less than approximately three times compared to CRL. Morever, hydrolysis reaction for CRL also took less time than PPL. The length of hydrolysis time was 16 hours and 26 hours, respectively. FFAs were obtained from the hydrolyzed products and analyzed by GC – FID. It was obviously that lauric acid (C12) took the biggest contribution to FFAs content (47.23% for CRL and 44.23% for PPL).

Sign in / Sign up

Export Citation Format

Share Document