Research and Development

@article{Dayrit2011,

title = {Quality characteristics of virgin coconut oil: Comparisons with refined coconut oil},

author = {Fabian M. Dayrit and Ian Ken D. Dimzon and Melodina F. Valde and Jaclyn Elizabeth R. Santos and Mark Joseph Garrovillas and Blanca J. Villarino},

url = {https://www.degruyter.com/document/doi/10.1351/PAC-CON-11-04-01/html},

doi = {10.1351/PAC-CON-11-04-01},

year  = {2011},

date = {2011-08-11},

journal = {Pure & Applied Chemistry},

volume = {83},

number = {9},

pages = {1789-1799},

abstract = {Virgin coconut oil (VCO) is a vegetable oil that is extracted from fresh coconut meat and is processed using only physical and other natural means. VCO was compared to refined, bleached, and deodorized coconut oil (RCO) using standard quality parameters, 31 P nuclear magnetic resonance (NMR) spectroscopy, and headspace solid-phase micro - extraction/gas chromatography mass spectrometry (SPME/GCMS). VCO tends to have higher free fatty acids (FFAs), moisture, and volatile matter and lower peroxide value than RCO. However, the range of values overlap and no single standard parameter alone can be 31 used to differentiate VCO from RCO. Using 31P NMR, VCO and RCO can be distinguished in terms of the total amount of diglycerides: VCO showed an average content (w/w %) of 1.55, whereas RCO gave an average of 4.10. There was no overlap in the values found for individual VCO and RCO samples. There are four common methods of producing VCO: expeller (EXP), centrifuge (CEN), and fermentation with and without heat. VCO products prepared using these four methods could not be differentiated using standard quality parameters. Sensory analysis showed that VCO produced by fermentation (with and without heat) could be distinguished from those produced using the EXP and CEN methods; this sensory differentiation correlated with the higher levels of acetic acid and octanoic acid in the VCO produced by fermentation. Studies on physicochemical deterioration of VCO showed that VCO is stable to chemical and photochemical oxidation and hydrolysis. VCO is most susceptible to microbial attack, which leads to the formation of various organic acids, in particular, lactic acid. However, at moisture levels below 0.06 %, microbial action is significantly lessened.},

keywords = {31P NMR, food chemistry, headspace solid-phase microextraction/gas chromatography mass spectrometry (SPME/GCMS), sensory analysis, virgin coconut oil (VCO)},

pubstate = {published},

tppubtype = {article}

}

@article{Dayrit2007,

title = {Standards for essential composition and quality factors of commercial virgin coconut oil and its differentiation from RBD coconut oil and copra oil},

author = {Fabian M. Dayrit and Olivia Erin M. Buenafe and Edward T. Chainani and Ian Mitchelle S. de Vera and Ian Ken D. Dimzon and Estrella G. Gonzales and Jaclyn Elizabeth R. Santos},

url = {https://philjournalsci.dost.gov.ph/home-1/26-vol-136-no-2-december-2007/346-standards-for-essential-composition-and-quality-factors-of-commercial-virgin-coconut-oil-and-its-differentiation-from-rbd-coconut-oil-and-copra-oil},

issn = {0031-7683},

year  = {2007},

date = {2007-12-01},

journal = {Philippine Journal of Science},

volume = {136},

number = {2},

pages = {119-129},

abstract = {Commercial samples of virgin coconut oil (VCO), refined, bleached and deodorized coconut oil (RBD CNO), and copra oil were analyzed using standard chemical parameters: gas chromatography (GC) of the fatty acid methyl esters (FAME), % moisture by Karl Fischer titration, % volatile matter at 120° C, % free fatty acid, iodine value, peroxide value, and microbial contamination. Principal components analysis (PCA) of the GC-FAME results indicates that the various samples cannot be differentiated by their fatty acid composition, indicating that the fatty acid profile is not affected by the processing method. No trans-fatty acid was detected in all samples down to 0.01% (w/w) detection limit. VCO can be differentiated from RBD CNO and copra oil using the following tests: % moisture by Karl Fischer, % volatile matter volatile at 120° C, and peroxide value.},

keywords = {% fatty acid composition, % moisture by Karl Fischer titration, % volatile matter at 120 ºC, copra oil, iodine value, peroxide value, principal components analysis (PCA), refined, bleached and deodorized coconut oil (RBD CNO), virgin coconut oil (VCO)},

pubstate = {published},

tppubtype = {article}

}