IR 18

(Virgin coconut oils)

2553

IR 18

(Virgin coconut oils)

2553

(Virgin coconut oils) 2 Digital Library 2.5 (Information Repackaging)

2

2553

1 1 2 2 3 3 4 8 12 15 16 20 21 22 24

1(Virgin coconut oils)

6 2 RBD (Refined, Bleached, De-odorised coconut oil) ( )

g h h h Keywords g Virgin coconut oilsh Cold-pressed coconut oilh Free fatty acidsh Lauric acidsh Lipid peroxidationh Oxidative rancidityh Oxidation stability

2(Virgin coconut oils)

1. (Cocos nucifera L.) Palmae

6 (FAO) . 2550 1.72 . 2542-2547 1.38-1.45 (dietary fat) (dietary fibres) (micromineral) (niacin) (riboflavin) (Bawalan, DD., and Chapman, KR., 2006) (frying oil) (cooking oil)

2. (virgin coconut oils gVCO)

(cold-pressed coconut oil) 60 ( , 2548) copra-derived oil (chemical refining) (bleaching)

3 (de-odorsing) (coconut oil) RBD Refined, Bleached, De-odorised coconut oil ( ) (Bawalan, DD., and Chapman, KR., 2006)

3. 2 RBD

( , 2548) 3.1 RBD

(refining) (bleaching) (deodorization) 0.1 %

3.2 (cold-pressed coconut oil) (oxidation) () 0.1 % (virgin coconut oil) (bioactive components) RBD dry process (yhazali, zM., et al., 2009) 4.

2 4.1 (dry process)

40-50 30-45 (cold press) 2 (hydraulic press) (screw press)

4.2 (wet process)

4 (boiling) (fermentation) (refrigeration) (enzymes) (centrifuge)

5.

( ) ( , 2548)

5.1 12-13 (fully mature nut) (haustorium) 1 10-15 1 0.17 (micro-scale enterprise) 1,000 (village-scale enterprise) 1,000-5,000 (Bawalan, DD., and Chapman, KR., 2006)

5.2 (spoilage) 50 4

5.3 ( , 2548)

Traditinal hand pressed method 24

5 24-48

Centrifuge process Traditinal hand pressed method ( , 2548) Nour, Az., et al. (2009) 6,000-12,000 30-105 (yield) 29.5 % 1,200 105

Direct micro expeller (DME)- fresh dry process (screw type press) 50-60 4 low pressure oil extraction 10-12 10 1 1.5 (extraction efficiency g OEE) 85

50 30-45

6 1 (cold-pressed) ( , 2548)

24 50 1 1 2 36-48 36-48 3 2-3 15-20 ( , 2548) Nutiva 5 1

7 1 Nutiva

DryRefined, bleached and deodorized (RBD)

DryExpeller pressedExtra-virgin coconut oil

WetCentrifuged (Cold)Extra-virgin coconut oil

WetCentrifuged (Hot)Extra-virgin coconut oil

WetVillage scaleFermented extra-virgin coconut oil

/

/

/

/

/

/

220 F

170 F

113 F

140 F

/

(refined) (bleached) (deodorized)

10-24

g Nutiva (2010)

86. 6.1 Marina, AM., Che Man, YB. and Nazimah, SAz. (2009)

(lauric acid content) 46.64-48.00 (iodine value g I.V) 4.47-8.55 100 I.V I.V I.V (zenna Lu, FS. and Tan, PP., 2009) sponification value (S.V) 250.07-260.67 mg KOz 1 S.V S.V (peroxide value g P.V) 0.21-0.57 mequiv oxygen/kg P.V 0.002 1 1 P.V. (oxidation stability) (oxidative rancidity) oxidative rancidity (auto-oxidation) peroxide linkage 0.15-0.25

6.2 (sensory evaluation)

(microbial

9contaminant) (Bawalan, DD., and Chapman, KR., 2006) 2 3

2 RBD Codex APCC

Codexa APCCb

(identify characteristics) (Relative density)(40C/ water at 20C) (Refractive index) 40C (Moisture % wt. max) (Insoluble impurities percent by mass) (Sponification value) (mg KOz/g oil) (iodine value) (g iodine/100 g oil) (Unsponifiable matter % by mass. Max.) (Specific gravity at 30 deg./ 30 deg. C) (Acid value max.) Polenske value (min.) (%)Medium-chain fatty acid

Caproic acid C 6g0Caprylic acid C8g0Capric acid C10g0Lauric acid C12g0

Long-chain fatty acidMyristic acid C14g0Palmitic acid C16g0

0.908-0.921

1.448-1.450 0.2 %0.05 %

248-265

6.3-10.6 15

0.6 mg KOz/g oil13-18

ND-0.74.6-10.05.0-8.0

45.1-53.2

16.8-21.07.5-10.2

0.915-0.920

1.4480-1.44920.1-0.5 %

0.05 %

250-260

4.1-11.00.2-0.5

0.915-0.920

0.5 mg KOz/g oil13

0.4-0.65.0-10.04.5-8.0

43.0-53.0

16.0-21.07.5-10.0

10

2 RBD Codex APCC ()

Codexa APCCb

Unsaturated fatty acidStearic acid C18g0Oleic acid C18g1

Linoleic acid C18g2Linolenic acid C18g3-C24g1

(Quality characteristics) (Colour)

(Free fatty acid) (Peroxide value)

(Total plate count)E.coli

Salmonella spp.

(Odour and taste) (Contaminants)

(Matter volatile at 105 C) (Irong Fe) (Cu) (Lead)

(Arsenic)

2.0-4.05.0-10.01.0-2.5ND-0.7

0.2 % ()

3 meq peroxide oxygen /kgoil 10 cfu 1 cfu 1 cfu 10 cfu

0.2 %5.0 mg/kg0.4 mg/kg0.1 mg/kg0.1 mg/kg

2.0-4.05.0-10.01.0-2.5 0.5

0.5 %

3 meq peroxide oxygen /kg oil 10 cfu

0.2 %5.0 mg/kg0.4 mg/kg0.1 mg/kg0.1 mg/kg

g a Codex alimentarius commission (2001) h Bawalan, DD. ,and Chapman, KR. (2006) h Marina, AM., Che Man, YB. and Amin, I. (2009) b Asian and Pacific Coconut Community (2010)

11

3

Relati

ve den

sity (4

0C/

water

at 20

C)

Refra

ctive

index

(ND

40C)

Saponi

ficatio

n val

ue (m

g KO

z/g oil

)

Iodine

value

Unsap

onifia

ble

matter

(g/kg

)

0.908-

0.921

1.448-

1.450

248-26

5

6.3-10

.6

15

0.891-

0.899

1.454-

1.456

(at 50

C)

190-20

9

50.0-5

5.0

12

0.919-

0.925

1.461-

1.468

188-19

4

118-14

1

15

0.912-

0.920

1.460-

1.465

187-19

6

86-107 15

0.918-

0.923

1.461-

1.468

188-19

4

118-14

1

15

0.915-

0.924

1.465-

1.469

1865-1

95

104-12

0

20

0.922-

0.927

1.467-

1.470

186-19

8

136-14

8

15

0.918-

0.926

1.458-

1.466

189-19

8

100-12

3

15

0.920-

0.926

1.467-

1.477

188-19

4

128-15

0

20

0.917-

0.925

1.465-

1.468

187-19

5

103-13

5

28

g R

elativ

e dens

ity

, R

efract

ive ind

ex

, U

nsapon

ifiable

matter

g

Codex

alime

ntariu

s com

missi

on (20

01)

12

7. (plant seed oil)

(triglycerideg Tys) (monoglycerideg Mys) (diglycerideg Dys) (sterols) (free fatty acidg FFA) RBD ( 4) RBD RBD (alkaline refining) (Dayrit, FM., et al., 2008)

4 RBD

RBDmonoglyceride (1-Mys) 0.027 % 0.019 %

diglyceride 1.549 % 4.095 %sterols 0.096 % 0.032 %

free fatty acid 0.127 % 0.015 %

g Dayrit, FM., et al. (2008)

Marina, AM., Che Man, YB. and Nazimah, SAz. (2009) (geographical origin) (duration of storage) (antioxidant activity)

Nevin, Ky. and Rajamohan, T. (2006) 50 (activity of antioxidant enzyme) (lipid peroxidation level) RBD (groundnut oil) RBD (hypocholesterolemic effect) (unsaponifiable component)

13

(polyphenols) (sterol) (nutritional antioxidant) (-carotenoid) (selenium) (copper) (zinc) (antioxidative enzyme) superoxide dismutase (SOD) catalase (CAT) glutathione peroxidase (ySz-Px) glutathione reductase (ySz-Red) oxygen free radical superoxide anion (O-2) hydroxyl radical (Oz-) hydrogen peroxide (z2O2) lipid peroxidation (chronic artherosclerosis) (cononary artery disease) lipid peroxidation alkoxyl radicals - short-chain unesterified aldehyde LDL lipid peroxidation RBD (refining) (phenolic contents) RBD RBD (lipolytic enzyme) (Marina, AM., Che Man, YB. and Nazimah, SAz., 2009)

7.1 (saturated fatty acid) 90 (medium-chain fatty acids g MCFA) 8-12 (caproic acid) (caprylic acid) (capric acid) (lauric acid) (myristic acid) 64 (lauric acid C12) 47-53 (Bawalan, DD., and Chapman, KR., 2006) 1 (unsatuarated fatty acids) 9 ( , 2548) 2

- (monosaturated fatty acid) 1 2 (double bond) 1

14

- (polyunsaturated fatty acid) 1 (linoleic acid-C18)

1 g Bawalan, DD., and Chapman, KR. (2006)

7.2 47-53 ( 2) (capric acid) 6-7

2 (C12 g0) g The Paleo Diet (2010)

15

7.3 (antioxidant of free radicals)

8. 8.1

(long-chaon fatty acids g LCFA) 98-100 ( , 2550)

1 (Tenda, ET., Tulato, MA. and Novarianto, z., 2009)

()

Marina, AM., Che Man, YB. and Amin, I. (2009) low density lipoprotein (LDL) very low density lipoprotein cholesterol (VLDL) high density lipoprotein (zDL) (copra oil) Nevin, Ky. and Rajamohan, T. (2006) 258 18-65 15.40 // LDL zDL (antioxidant enzyme) (lipid peroxidation content) (polyphenols) lipid peroxidation RBD (yhazali, zM., et al., 2009)

8.2 (monolaurin) 6

16

(antibiotic) (antivirus) (lipid-coated membrane) (monocaprin) 2 ( , 2548h Tenda, ET., Tulato, MA. and Novarianto, z., 2009 )

8.3

(tocotrienol) (tocopherol) 40-60

9. (edible use)

(inedible use) (Bawalan, DD., and Chapman, KR., 2006)

9.1 (edible use)A. (edible use)

(rancidity resistance) (Bawalan, DD., and Chapman, KR., 2006) (heat transfer media) (elevated temperature) polymerization, oxidation hydrolysis (zenna Lu, FS. and Tan, PP., 2009) (baby foods) (digestibility) (absorbability) spray oil

17

(crackers) (cookies) (cereal) (shelf-life) (confectionaries) (candy bar) (toffee) (caramel) (Bawalan, DD., and Chapman, KR., 2006)

B. ( 8-12 ) (immunity systems) anti-inflammatory, anti-microbial antioxidant properties (atherosclerosis) (cardiovascular disease) high density lipoprotein (zDL) zDL (bile) (obesity) (infectious disease) (cancer-forming)

9.2 (inedible use)A.

(biodegradable detergent) (cleaning agent) (foaming booster) (Bawalan, DD., and Chapman, KR., 2006) (VCO soap)

VCO soap 60 10

(de-ionized water) 28 () 0.5 ( ) 1-2 ( 1.5 (citronella) 1.5 1.5 1.0 1.0 )

2 37 10-15 50 2 100 2-4

18

- VCO soap 5

5 - VCO soap

(TISTR) (specific gravity) (refractive index) (sponification value) (iodine value) (unsponifiable matter) (acid value) () (water and volatile matter at 105 C)Colour platinum-cobalt scaleLovibond colour

--

Mg KOz/ g oilijsg/kg

%%

-

C 8g0C 10g0C 12g0C 14g0C 16g0C 18g0C 18g1C 18g2

0.9141.4532597.36

-

-0.120.19

-0.9 Y, 0.3 R

7.25.6

47.919.09.11.05.73.01.5

TISTR g Bawalan, DD., and Chapman, KR. (2006)

B. 1970 coco methyl ester coco methyl ester (fuel additive) 5

19

10-20 % kerosene (filler)

C. (hypoallergenic properties) (carrier oil) (aromatherapy) (massage oil)

(Preparation of aromatherapy and massage oil) 2

1. 20 (1 ) 30 (patchouli) 2 98 2 (2 % solution) 100

2. 1 () 2 () 60 () 480

(Coco oil-based body/skin care products)

Coconut moisturizing jelly 120 (beeswax) 30

( ) 2

50

Moisturizing body butter 30 (cocoa butter) 90 90

10 () 3

20

50

Lip balm (cocoa butter) 20 20 40

10. yhazali, zM., et al. (2009)

RBD (RBD palm olein)

10.1 Peroxide value (P.V) P.V RBD 5 1.45 2.85 meqO2 /kg/day (oxidation resistant) (time of frying) P.V P.V 4-5 (12.24 meqO2 /kg) RBD P.V 3 (14.02 meqO2 /kg)

10.2 p-Anicidine value (p-AV) p-AV 2 (secondary oxidation products) p-AV reagent (non-volatile portion of fatty acid) (unsaturated aldehyde) 2,4-dienals p-AV RBD 6.27 5.87 RBD 2 linoleic acid p-AV 10 2

10.3 Total oxidation value (TOTOX) TOTO (index of oxidative deterioration) TOTO RBD 5.19

21

3.67 (oxidative stability) (degree of unsaturated) 10 RBD 53

10.4 Total polar compounds (TPC) TPC (indicator of fat and oil deterioration) TPC RBD 15.11 19.30 TPC TPC triglycerol RBD (oxidative decomposition) 2 oxidative deterioration

11. zenna Lu, FS. and Tan, PP. (2009) (storage)

, (2553) 1-5 1,000 1 () 3

22

3 g , (2553)

linoleic acid palmitic acid lipid oxidation linoleic acid

12.

90 (64 ) 8-12

23

(trans fats) (48-53 )

24

. . 2548.

30; g . 2548. 13

. . , 2547, 2, 1-5. . . 1/2550.

, , 32 . , .

. [] [ 10 2553] httpg//www.intania.com/upload/E06.pdf

. . , -, 2548, 20, 2, 67-72.

Asian and Pacific Coconut Community. APCC standards for virgin coconut oil. [Online] [cited 1 February 2010] Available from internet g httpg//www.apccsec.org/document/VCNO.PDF

Bawalan, DD., and Chapman, KR. Virgin coconut oil production manual for micro and village-scale processing. Bangkok FAOg Regional Office for Asia and the Pacific, 2006, 112 p.

Codex alimentarius commission. Report of the seventeenth session of the CODEX committee on fats and oils. 2001. Feb. 19-23h Londong United Kingdom. 2001, 63 p.

Dayrit, FM., et al. Analysis of monoglycerides, Diglycerides, sterols, and fatty acids in coconut (Cocos nucifera L.) oil by 31P NMR spectroscopy. Journal of Agricultural and Food Chemistry, 2008, vol. 56, no. 14, p. 5766-5769.

yhazali, zM., et al. Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers. Journal of Food, Agriculture & Environment, July-October, 2009, vol. 7, no. 3&4, p. 23-27.

zenna Lu, FS. and Tan, PP. A comparative study of storage stability in virgin coconut oil and extra virgin olive oil upon thermal treatment. International Food Research Journal, 2009, vol. 16, p. 343-354.

Marina, AM., Che Man, YB. and Amin, I. Virgin coconut oilg emerging functional food oil. Trends in Food Science & Technology, 2009, vol. 20, no. 10, p. 481-487.

Marina, AM., Che Man, YB. and Nazimah, SAz. Chemical properties of virgin coconut oil. J Am Oil Chem Soc, 2009, vol. 86, no. 4, p. 301-307.

25

Nevin, Ky. and Rajamohan, T. Virgin coconut oil supplemented diet increases the antioxidant status in rats. Food Chemistry, 2006, vol. 99, p. 260-266.

Nour, Az., et al. Demulsification of virgin coconut oil by centrifugation method. International Journal of Chemical Technology, 2009, vol. 1, no. 2, p. 59-64.

Nutiva. Coconut oil processing chart. [Online] [cited 1 Febuary 2010] Available from internet g httpg//www.nutiva/graphics/misc/coco_oil_process_chart.pdf

Tenda, ET., Tulato, MA. and Novarianto, z. Diversity of oil and medium fatty acid content of local coconut cultivars grown on different altitudes. Indonesia Journal of Agriculture, 2009, vol. 2, no. 1, p. 6-10.

The Paleo Diet. Nutritional tools. [Online] [cited 16 March 2010] Available from internet g httpg//www.thepaleodiet.com/nutritional_tools/fats.shtml

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