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Biochemical Studies on Coconut Oil and Olive Oil

Remya, G. (2007) Biochemical Studies on Coconut Oil and Olive Oil. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Comparative analysis of virgin and commercial samples of coconut oil and olive oil on its biochemical aspects was studied. A series of biochemical tests were conducted to analyze the difference between virgin and commercial samples of both coconut and olive oil. The reduced color of commercial coconut oil compared to virgin sample showed that the natural color of the oil is lost by the bleaching action of chemicals used in refining. The moisture content was same in both samples. This indicated that the high heat applied during refining process has comparatively lesser effect on the total moisture content of the oil. (Gunstone, F.D. et al ,2001) The increase in anisidine value of the commercial samples showed that the oil was deteriorated. Anisidine value gives an indication of the aldehyde content of the oil. Deteriorated oil contains more aldehydes which add on to the total value of anisidine value. The peroxoide value seems to be less in the commercial samples. This may be due to the fact that the peroxides formed during primary oxidation have been changed to aldehydes in the process of secondary oxidation. (Pereira, J.A. et al,2002) The iodine value was found to be changed in the commercial sample from that of the virgin oil. The quantity of saponifiable matter was found to be less in commercial sample which reduced the beneficiary effect of the oil as saponifiable matter indicates the amount of tryglycerides, diglycerides, monoglycerides and free fatty acids.(Swern, D, 1979)Unsaponifiable matter gave a general idea about the quantity of hydrocarbons, sterols and pigments, the reduction in this value indicated that the quality of commercial oil is poor. The lesser free fatty acid content in the commercial oil sample indicated the decrease in lauric acid content .Lauric acid has been recognized for its unique properties in food use, which are related to its antiviral, antibacterial, and antiprotozoal functions (Enig, Mary 1999).Tocopherol content of the commercial sample of coconut oil was found to be reduced to half the amount in virgin oil. Tocopherols are compounds having strong antioxidant activity, which is believed to reduce the risk of chronic diseases like heart disease, degenerative effects of ageing and cancer. Thus commericial oil lacks all these beneficiary effects. (Campbell, S.,et al,2003. Results show that refining process reduces the quality of coconut oil.
Uncontrolled Keywords: virgin oils biochemical studies coconut oil olive oil
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 02 Coconut
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jul 2007 11:51
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1336

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