PHYSICO-CHEMICAL AND SENSORY ANALYZES OF MUFFINS OBTAINED WITH ALMOND FLOUR AND COCONUT OIL

2019 ◽  
Author(s):  
Cristina Ghinea
Keyword(s):  
Coconut Oil ◽  
Physico Chemical

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

scholarly journals Synthesis and Characterization of Cocozone Oil as Skin Care Ingredient

2018 ◽  
Vol 7 (3.32) ◽  
pp. 147
Author(s):  
Enjarlis . ◽  
Sri Handayani ◽  
Yenny Anwar
Keyword(s):  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Total Content ◽  
Acid Value ◽  
Skin Care ◽  
Optimal Time ◽  
Physico Chemical ◽  
Ozonation Process

Cocozone Oil (CCO) is one of the ozonated oils, obtained by the ozonation process of Virgin Coconut Oil (VCO), that can be used as a material for skin care products. The purpose of this study was to determine: (1) the optimum time and ozone dose for CCO synthesis from VCO using ozonation; (2) the changes in physico-chemical properties of the oil; (3) the change in saturated-unsaturated fatty acids content and the existence any new substances in the CCO. The ozonation of VCO was carried out for 25 hours, with monitoring at the intervals of 4, 8, 12, 16, 20 and 25 hours, at a constant temperature (25 °C) with an ozone flow of 0.25 g/hr. From this study it can be concluded that: (1) The optimal time or dose of ozone required for the synthesis of CCO from VCO through the ozonation process was 25 hours or equivalent to 0.0208 gr O3/ml VCO, (2) Physico-chemical characteristics of the CCO produced: resulting acid value (AV) was 2.71 mg/gram i.e. an increase of 630%; the peroxide value (PV) obtained was 238,77 mgrek/kg i.e. increase  of 3,453 %; the Iodine value (IV) was 0 (zero) i.e. a decrease of 100%; and, the viscosity was 13.30 centipoice i.e. it rose 116%; (3) the total content of saturated fatty acid increased by 3.34%  whereas the unsaturated fatty acid decreased by 98.83; and based on the analysis results of 13C and 1H NMR spectra, the resultant CCO contains a new substance, that is aldehydes.  

scholarly journals Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions

Buletin Palma ◽  
2021 ◽  
Vol 22 (1) ◽  
pp. 31
Author(s):  
Linda Trivana ◽  
Nugraha E. Suyatma ◽  
Dase Hunaefi ◽  
S. Joni Munarso
Keyword(s):  
Chemical Properties ◽  
Coconut Oil ◽  
Tween 80 ◽  
Chemical Characteristic ◽  
Human Consumption ◽  
Virgin Coconut Oil ◽  
Tem Analysis ◽  
Physico Chemical ◽  
Span 80 ◽  
The Stability

<p>Virgin coconut oil (VCO) is high quality coconut oil and categorized as the healthiest oil and functional foods. Based on these benefits, the development of a VCO in emulsion product might increase the human consumption of coconut oil because consumers dislike the only taste of pure VCO. The aim of this study was to develop the water compatible form of VCO through nano-emulsification. The effect of different types and amounts of surfactants (Tween 80 and Span 80) on the physio-chemical characteristic of emulsion containing VCO was investigated. VCO based emulsions were prepared with the aid of Ultra-Turrax homogenizer. Emulsions were developed by adding and mixing VCO with surfactants. The ratio of Tween 80 and Span 80 used were 0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0. The droplet size of nanoemulsions consisting of Tween 80:Span 80 (0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0) were 1.343, 0.606, 0.829, 1.439, and 2.506µm, respectively. Based on the TEM analysis and polydispersity index (PDI) &gt;0.5 showed the oil droplets are in not uniform shape, indicating a unstable emulsion. VCO emulsion with ratio Tween 80:Span 80 (0:10) obtained a homogeneous emulsion (stable) compare than that of others and w/o type emulsion. The stability of emulsion is evaluated by turbidity measurement using UV-VIS spectrophotometer with wavelength 502 nm. A combination of  treatments (ambient condition, thermal treatmeant (40°C)), and centrifuge) of VCO emulsion has resulted on thermal treat, the turbidity measured from the emulsion was higher than the other emulsion, reflecting the presence of the smaller droplets in this emulsion.</p>

scholarly journals Extraction of bioactive compounds from Psidium guajava and their application in dentistry

AMB Express ◽  
2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Shaik Shaheena ◽  
Anjani Devi Chintagunta ◽  
Vijaya Ramu Dirisala ◽  
N. S. Sampath Kumar
Keyword(s):  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Coconut Oil ◽  
Psidium Guajava ◽  
Medicinal Value ◽  
Physico Chemical ◽  
Antitumor Properties ◽  
Acacia Arabica ◽  
Gas Chromatography Mass Spectroscopy ◽  
Guava Leaf

AbstractGuava is considered as poor man’s apple rich in phytochemicals with medicinal value and hence it is highly consumed. Gas chromatography–mass spectroscopy (GC–MS) analysis of guava leaf extract revealed the presence of various bioactive compounds with antimicrobial, antioxidant, anticancer, and antitumor properties. Hence, it is used in tooth paste formulations along with other ingredients such as Acacia arabica gum powder, stevia herb powder, sea salt, extra virgin coconut oil, peppermint oil in the present study. Three formulations F1, F2 and F3 have been made by varying the concentration of these ingredients and the prepared formulations were studied for their antimicrobial activity and physico-chemical parameters such as pH, abrasiveness, foaming activity, spreading and cleaning ability. Among these, F3 showed significant antioxidant and antimicrobial properties, minimal cytotoxicity, maximum spreadability and very high cleaning ability. This study surmises that the herbal toothpaste formulation is greener, rich in medicinal values and imparts oral hygiene.

Changes in chemical composition and physico-chemical properties of chick low- and high-density lipoproteins induced by supplementation of coconut oil to the diet

Biochimie ◽  
1997 ◽  
Vol 79 (6) ◽  
pp. 333-340 ◽  
Author(s):  
E.M. Talavera ◽  
M.F. Zafra ◽  
A. Gil-Villarino ◽  
M.I. Pérez ◽  
J.M. Alvarez-Pez ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Chemical Properties ◽  
Coconut Oil ◽  
High Density ◽  
High Density Lipoproteins ◽  
Physico Chemical

Utilization of wastewater originated from naturally fermented virgin coconut oil manufacturing process for bioextract production: Physico-chemical and microbial evolution

2010 ◽  
Vol 101 (16) ◽  
pp. 6345-6353 ◽  
Author(s):  
Sudarut Tripetchkul ◽  
Sasithorn Kusuwanwichid ◽  
Songpon Koonsrisuk ◽  
Saengchai Akeprathumchai
Keyword(s):  
Manufacturing Process ◽  
Coconut Oil ◽  
Microbial Evolution ◽  
Virgin Coconut Oil ◽  
Physico Chemical

scholarly journals KARAKTERISTIK MINYAK DAN ISOLASI TRIMIRISTIN BIJI PALA PAPUA (Myristica argentea)

2020 ◽  
Vol 19 (2) ◽  
pp. 72
Author(s):  
M A’MUN M A’MUN
Keyword(s):  
Gas Chromatography ◽  
Optical Rotation ◽  
Economic Value ◽  
Palm Kernel ◽  
Coconut Oil ◽  
International Standards ◽  
Chemical Components ◽  
Chemical Characteristics ◽  
Chromatography Method ◽  
Physico Chemical

<p>ABSTRAK<br />Minyak pala yang dihasilkan dari penyulingan biji pala<br />merupakan salah satu komoditas ekspor Indonesia. Di Kabupaten Fakfak<br />Papua, komoditas pala dikembangkan dari jenis Myristica argentea. Jenis<br />pala ini dapat menghasilkan minyak, namun karakteristik minyaknya<br />belum banyak diketahui. Biji pala (terutama biji yang tua) juga<br />mengandung lemak yang memiliki komponen utama trigliserida-<br />trimiristin yang banyak digunakan dalam industri kosmetik dan industri<br />oleo chemical sebagai substitusi lemak pangan, maupun dalam industri<br />pelumas. Kandungan trimiristin dalam lemak pala jauh lebih tinggi<br />dibandingkan dengan minyak kelapa, minyak inti sawit, dan minyak<br />babassu. Penelitian ini bertujuan untuk mengkaji karakteristik minyak pala<br />Papua dan mengetahui rendemen lemak trimiristin dari bijinya. Penelitian<br />dilakukan pada bulan Januari - Mei 2010 di Laboratorium Pengujian Balai<br />Penelitian Tanaman Rempah dan Obat, Bogor. Biji pala yang digunakan<br />sebagai bahan penelitian ini diambil langsung dari tujuh pohon yang<br />terdapat di kebun wilayah Air Besar, Kabupaten Fakfak, Papua. Minyak<br />disuling dengan cara destilasi uap. Minyak yang dihasilkan dianalisis<br />sesuai dengan Standar Internasional (ISO, 2002), yang meliputi sifat fisika<br />kimia (berat jenis, indeks bias, putaran optik, kelarutan dalam etanol, sisa<br />penguapan, dan komposisi komponen kimia). Identifikasi komponen-<br />komponen kimia utama dalam minyak pala dianalisis menggunakan<br />metode kromatografi gas. Lemak trimiristin diisolasi dari biji (metode<br />ekstraksi dengan pelarut organik) dan analisis kandungan trimiristin<br />(metode kromatografi gas). Hasil penelitian menunjukkan bahwa<br />rendemen minyak pala Papua sangat rendah yaitu 3,11%. Karakteristik<br />fisika kimia minyak tidak sesuai dengan Standar Internasional. Biji pala<br />Papua mengandung trimiristin, dengan rendemen rata-rata 79,50% (dari<br />total lemak pala) dan tingkat kemurnian rata-rata 99,20%. Dengan<br />demikian, biji pala Papua dapat berperan sebagai sumber trimiristin yang<br />mempunyai nilai ekonomi tinggi.<br />Kata kunci : pala Papua, Myristica argentea, minyak pala, lemak pala,<br />trimiristin</p><p>ABSTRACT<br />Nutmeg oils produced by the distillation of nutmeg seed is one<br />of Indonesia's export commodities. In Fakfak Regency of Papua, nutmeg<br />Myristica argentea type is well developed. The type of nutmeg is good oil<br />producer, however its characteristics has not been known. Nutmeg seed<br />(especially the mature one) also contain fats with triglyceride-trimyristin<br />as main components, which is widely used in the cosmetics industry and<br />oleo-chemical industry as a substitute of fatty food, as well as in industrial<br />lubricants. The trimyristin content of nutmeg fat is much higher than that<br />of coconut oil, palm kernel oil and babassu oil. This study aimed at<br />examining the oil characteristics and trimyristin content of Papua nutmeg<br />seed. The experiment was conducted from January to May 2010 in the<br />Testing Laboratory of the Research Institute for Spices and Medicinal<br />Plants in Bogor. Nutmeg seed which was used as research material, was<br />taken directly from the 7 trees located in a certain nutmeg garden, at the<br />area of the Air Besar District, Fakfak, Papua. Oil was distilled by steam<br />distillation. The oil was then analyzed its physico-chemical characteristics<br />(specific gravity, refractive index, optical rotation, solubility in ethanol,<br />residue evaporation and chemical components). The main chemical<br />components of nutmeg oil were analyzed using the gas chromatography<br />method. Fat trimyristin isolated from the seeds (through organic solvents<br />extraction) and the content was analyzed (gas chromatography method).<br />The results showed that the yield of Papua nutmeg oil is very low (3.11%).<br />Its physico-chemical characteristics of the oil did not match the<br />International Standards. It is also observed that Papua nutmeg contains<br />trimyristin, with the average yield of 79.50%, and average purity level of<br />99.20%. Papua nutmeg, therefore, is a potential source of trimyristin, a<br />product with high economic value.<br />Key words: Papua nutmeg, Myristica argentea, oil, fat, trimyristin</p>

scholarly journals Physicochemical and rheological characterizations of Cocos nucifera L. and Elaeis guineensis Jacq. (Arecaceae) oils for black hair shampoo formulation

2020 ◽  
Vol 14 (8) ◽  
pp. 2684-2698
Author(s):  
Awa Nakognon Tuo-Kouassi ◽  
Kakwokpo Clémence N’guessan-Gnaman ◽  
Marcel Koffi Konan ◽  
Sandrine Armelle Adjoua Aka-Any-Grah ◽  
Landry Claude Ahmont Kablan ◽  
...  
Keyword(s):  
Elaeis Guineensis ◽  
Cocos Nucifera ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Black Hair ◽  
Rheological Parameters ◽  
Covalent Bonds ◽  
Peroxide Values ◽  
Physico Chemical ◽  
Cocos Nucifera L

Black hair suffers from a lipid deficiency, either on the surface with a decrease in sebaceous secretion or in depth with a lack of covalent bonds between the lipids and the cuticular cells. The result is a porous cuticle, a dull, rough hair that is difficult to untangle and breaks easily. The aim of this study was to evaluate properties of oils extracted from Cocos nucifera and Elaeis guineensis intended for the formulation of shampoos for black hair. Physicochemical and rheological analyses were carried out. Both oils showed a refractive index of 1.45 and melting points of 28 °C and 30 °C for coconut oil and palm kernel oil, respectively. The relative densities, moisture contents, saponification indexes, peroxide values, unsaponifiable matter contents, para-anisidine values were relatively similar while iodine and acid values were different. Both oils are rich in lauric, oleic and linoleic acids. These oils exhibited a Newtonian behavior and a dominant elastic nature after their melting temperature in the study conditions. They could constitute active ingredients for the formulation of shampoo for black hair in view of their different characteristics.Keywords: Physico-chemical analyses, rheological parameters, Cocos nucifera oil, Elaeis guineensis oil.

scholarly journals PHARMACEUTICO-ANALYTICAL STUDY OF JATYADI GHRITA AND JATYADI KER TAILA WITH SPECIAL REFERENCE TO THEIR HPTLC FINGERPRINTS PROFILE

2020 ◽  
Vol 11 (6) ◽  
pp. 22-26
Author(s):  
Priyanka Sharma ◽  
Shankar K Rao
Keyword(s):  
Chemical Properties ◽  
Coconut Oil ◽  
Acid Value ◽  
External Application ◽  
Classical Text ◽  
Classical Formulation ◽  
Modified Method ◽  
Physico Chemical ◽  
Finger Printing ◽  
Total Fatty Matter

Jatyadi Ghrita is a ghee based Ayurvedic formulation useful for sravi (secretory), gambhira (deep), Dushta Vrana (contaminated wound) by external application by shodhana (cleaning) and ropana (healing) as per the classical texts of Ayurveda. Now day’s pharmacies are using coconut oil instead of ghrita for preparation of Jatyadi Ker Taila, but remaining contents are same as that of Jatyadighrita as quoted in our Samhitas. Hence a comparative study on Jatyadighrita as per classical text and Jatyadi Ker Taila (modified method by using coconut oil replacing ghrita) to know their physico-chemical properties. The physicochemical tests performed on different samples of Jatyadi Ghrita and Jatyadi Ker taila such as specific gravity, acid value, saponification value, Total fatty matter, melting point, viscosity etc. Further standardization by instrument analysis performed on HPTLC for finger printing profile. Comparative evaluation of above parameters shows that Ker taila (coconut oil) can be used as better substitute of ghrita for the preparation of Jatyadi formulation. Related physicochemical tests and HPTLC profile clearly shows the more stability of formulation and increased number of secondary metabolite extraction in Ker taila than ghrita. Possibly the above results denote best substitution of classical formulation Jatyadi ghrita is Jatyadi Ker taila (by using coconut oil replacing ghrita).

scholarly journals Production of symbiotic drink of oatmeal and coconut oil

2016 ◽  
Vol 7 (2) ◽  
pp. 30
Author(s):  
Taise Muraro
Keyword(s):  
Coconut Oil ◽  
Streptococcus Thermophilus ◽  
Typical Result ◽  
Cow’S Milk ◽  
Soy Milk ◽  
Commercial Sample ◽  
Cow's Milk ◽  
Physico Chemical ◽  
Milk Cows ◽  
Lactic Bacteria

Oatmeal liquid vegetable protein can be consumed by people intolerant to cow's milk. Produced a vegetable drink using oats as prebiotic and probiotic culture added (Lactobacillus acidophilus LA-5 (1x106UFC/g), Bifidobacterium BB-12 (1x106UFC/g) and Streptococcus thermophilus). Probiotic characteristics were evaluated of microorganisms and its physico-chemical quality. The formulation achieved by fermentation for five hours in an oven kept at a temperature of 42ºc, was characterized and compared to a probiotic yogurt commercial brand of cow's milk and oats. The drink produced presented pH of 4.82, acidity of 0.45%, 2 protein, 34 g/% and vitamin C (antioxidant) 7mg. The viscosity and consistency had typical result of yogurts. These values are similar to those reported in other studies for soy milk yogurts and milk cows. Lactic bacteria used in the preparation of the drink presented resistance to hydrochloric acid in the light of the minimum amounts established by the legislation in force. The prebiotic (oats) maintained the viability of lactic acid bacteria in the top level of the commercial sample, being required to characterize a food as probiotic. This study was obtained a symbiotic product, functional, nutritious and healthy.

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