Coconut Oil: Chemistry, Production and Its Applications - A Review
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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Relation |
http://ir.cftri.com/9823/
ICJ-01-10 |
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Title |
Coconut Oil: Chemistry,
Production and Its Applications -
A Review
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Creator |
Gopalakrishna, A. G.
Gaurav, Raj Ajit Singh, Bhatnagar Prasanth Kumar, P. K. |
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Subject |
18 Processed foods
02 Coconut |
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Description |
Coconut oil is produced by
crushing copra, the dried
kernel, which contains about 60-
65% of the oil. The oil has the natural
sweet taste of coconut and contains
92% of saturated fatty acids(in the
form of triglycerides), most of them
(about 70%) are lower chain
saturated fatty acids known as
medium chain fatty acids (MCFAs).
MCFAs are not common to different
vegetable oils with lauric acid at 45-
56%. Various fractions of coconut oil
have medium chain triglycerides and
are excellent solvent for flavours,
essences, emulsifiers etc. These fatty
acids are used in the preparation of
emulsifiers, as drugs and also in
cosmetics. Its metabolism is different
from that of the normal vegetable oils
containing long chain fatty acids.
Hence, it cannot be generalized as an
oil similar in properties to that of a
92% long chain saturated fatty acids
containing oil/fat. More studies are
required to prove the good effects of
coconut oil, medium chain
triglycerides (MCT) and the fatty
acids on humans especially on the ill
effects on cardiovascular and other
diseases. The review covers the
production of coconut oil, its chemistry, MCT and its applications
taking a holistic approach on the good
and bad effects of coconut oil reported
in the literature.
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Date |
2010
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Type |
Article
PeerReviewed |
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Format |
application/pdf
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Language |
en
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Identifier |
http://ir.cftri.com/9823/1/Indian_Coconut_Journal_2010_15-27.pdf
Gopalakrishna, A. G. and Gaurav, Raj and Ajit Singh, Bhatnagar and Prasanth Kumar, P. K. (2010) Coconut Oil: Chemistry, Production and Its Applications - A Review. Indian Coconut Journal. pp. 15-27. |
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