Effect of extraction processes on physiochemical properties and antioxidant activity of virgin coconut oil
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Date
2014-12
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Abstract
The present study was to investigate the physiochemical and antioxidant properties of virgin coconut oil (VCO) through different
extraction processes including aqueous extraction (AE), aqueous enzymatic extraction (AEE), cold extraction (CE), hotplate
heating process (HPH) and microwave extraction (MOH). Physiochemical properties of all the extracted oils were observed to be
within the range of Asian and Pacific Coconut Community (APCC) standards with lower iodine, peroxide and free fatty acid
values in AE, AEE and CE than those observed in MOH and HPH methods with reference to commercial VCO. However, total
phenolic content ranged from 26.4 to 42.1 mg GAE 100 g-1 of oil with the effect of extraction processes. As correlation analysis
showed significant correlation between total phenolic content and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity,
β-carotene bleaching activity and total antioxidant activity, oils extracted by CE, AE and AEE had the highest antioxidant activity
corresponding to their highest phenolic content as compared to those of HPH and MOH with reference to commercial VCO.
Hence, the present study concluded that CE, AE and AEE could extract VCO with desirable quality and highest antioxidant
activity than the other methods of extraction.
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Keywords
Antioxident activity, oil extraction, phenolic content, physiochemical properties, virgin coconut oil.
Citation
Journal of Plantation Crops, Vol.42 No.3 December 2014, p.329-335