Publication: Bioactive and nutritional compounds in virgin coconut oils
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Issued Date
2018-01-01
Resource Type
ISSN
1394035X
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2-s2.0-85064314073
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Mahidol University
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SCOPUS
Bibliographic Citation
Malaysian Journal of Nutrition. Vol.24, No.2 (2018), 257-267
Suggested Citation
Chitraporn Ngampeerapong, Visith Chavasit, Robert W. Durst Bioactive and nutritional compounds in virgin coconut oils. Malaysian Journal of Nutrition. Vol.24, No.2 (2018), 257-267. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/44895
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Title
Bioactive and nutritional compounds in virgin coconut oils
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Abstract
© 2018, Malaysian Journal of Nutrition. Introduction: Virgin coconut oil (VCO) is very much in demand among healthconscious consumers. VCO is produced from fresh coconut milk by using centrifugation (CVCO) or fermentation (FVCO). Since the conditions used for these processes are quite different, this study aimed to investigate their effects on the contents of selected bioactive compounds that have potential health benefits. Methods: CVCO and FVCO were produced from the same batch of fresh coconut (Cocos nucifera L.) milk. CVCO was obtained by centrifuging coconut milk in three steps with vacuum evaporation, while FVCO was obtained by anaerobically fermenting coconut milk at 35°C for 16 h. The products were analysed for macronutrients, fatty acid profiles, phytosterols and phenolic compounds. Potential health benefits were determined by calculating the chance of fatty acid bioavailability and analysing antioxidant activities. Results: Both VCO production processes removed all hydrophilic compounds, with the remaining fat and moisture contents not significantly different at 99.90% and 0.10%, respectively. Their fatty acid profiles were 90% saturated and 60% medium chain (mainly lauric acid). The phenolic compound (originally found high in coconut milk) was present in trace amounts in the VCOs. However, phytosterols became more concentrated. Chances of medium chain fatty acid becoming more available for health benefit were at 54% and 58%, and were insignificant among both VCOs. Fermentation caused more rancidity to the product. Conclusion: Both centrifugation and fermentation production processes did not qualitatively and quantitatively affect the bioactive compounds of virgin coconut oil.