Quantitative and qualitative analysis of bioactive components present in virgin coconut oil

Cogent Food & Agriculture

Yashi Srivastava¹  Anil Dutt Semwal¹  Avik Majumdar² 

[1] Defence Food Research Laboratory;Defence Research and Development Establishment;

关键词: iodine value;    saponification value;    refractive index;    fatty acid profile;    specific gravity;    hot extracted vco;    cold extracted vco;   

DOI  :  10.1080/23311932.2016.1164929

来源: DOAJ

【 摘 要 】

The hot and cold extracted virgin coconut oil (VCO) has been subjected to the various quality parameters. There was a no significant difference in iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content of hot extracted virgin coconut oil (HEVCO), cold extracted virgin coconut oil (CEVCO), and copra oil (CCO) samples. The phenolic components of the HEVCO, CEVCO, and CCO were found to be 650.35 ± 25.11 μg/g, 401.23 ± 20.11 μg/g, and 182.82 ± 15.24 μg/g, respectively. The antioxidant activity ranged from 80 to 87% in HEVCO, 65 to 70% in CEVCO, and 35 to 45% in CCO. The results showed that VCO obtained from hot extraction process contained more total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in comparison to CEVCO and CCO samples.

【 授权许可】

Unknown