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Physicochemical properties of virgin coconut oil extracted from different processing methods


Citation

Tengku Mansor, Tengku Salwani and Che Man, Yaakob and Mustafa, Shuhaimi and Mohd Jaih, Abdul Afiq and F. K. M., Ku Nurul (2012) Physicochemical properties of virgin coconut oil extracted from different processing methods. International Food Research Journal, 19 (3). pp. 837-845. ISSN 1985-4668; ESSN: 2231-7546

Abstract / Synopsis

Virgin Coconut Oils (VCO) were prepared from fresh-dry (grated coconut route), chilling and thawing, enzymatic and fermentation method in this study. All of the VCO produced conformed physicochemically to the standards established by the Asian and Pacific Coconut Community (APCC) and Codex Alimentarius Commission. The highest FA (fatty acid) is lauric acid in all of the VCO and ranged from 46.36-48.42 %, while the principal TAG (triacylglycerol) is LaLaLa (La: Lauric) with 17.94-19.83 % of the total TAG. Tocopherol analysis showed the presence of beta, gamma and delta tocopherols at low levels. In all, the physicochemical, FA and TAG analyses of the VCO extracted from different methods showed some significant differences, while the tocopherol content does not differ significantly among the different types of extraction methods used.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Fa; Tag; Tocopherol analysis; Virgin coconut oil
Depositing User: Najah Mohd Ali
Date Deposited: 30 Nov 2015 11:38
Last Modified: 30 Nov 2015 11:38
URI: http://psasir.upm.edu.my/id/eprint/40969
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