Comparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditions

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dc.contributor.authorKapila N. Seneviratne
dc.contributor.authorChamil D. Hapuarachchl
dc.contributor.authorSagarika Ekanayake
dc.date.accessioned2014-04-25T06:49:33Z
dc.date.available2014-04-25T06:49:33Z
dc.date.issued2009
dc.description.abstractThe antioxidant activities of coconut oil extracted under hot and cold conditions were compared. The coconut oil extracted under hot conditions (HECO) contained more phenolic substances than the coconut oil extracted under cold conditions (CECO). The antioxidant potential of HECO was higher than that of CECO as demonstrated by DPPH assay, deoxyribose assay and in vivo assay of serum antioxidant capacity. It is the common belief that virgin coconut oil extracted under cold conditions preserves several thermally unstable antioxidants and, as a result, better beneficial qualities can be expected for virgin coconut oil. However, high temperatures used in the hot extraction of coconut oil favour the incorporation of more thermally stable phenolic antioxidants into coconut oil. Therefore, the consumption of HECO may result in the better improvement of antioxidant related health benefits compared with the consumption of CECOen_US
dc.identifier.citationFood Chemistry 114 (2009) 1444–1449en_US
dc.identifier.urihttp://hdl.handle.net/123456789/549
dc.language.isoenen_US
dc.subjectCoconut oilen_US
dc.subjectHot extractionen_US
dc.subjectCold extractionen_US
dc.subjectDPPH assayen_US
dc.subjectDeoxyribose assayen_US
dc.subjectTEACen_US
dc.titleComparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditionsen_US
dc.typeArticleen_US

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