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Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods

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Title Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods
Not Available
 
Creator S.V. Ramesh, Pandiselvam R., Thushara R., Manikantan M.R., Hebbar K.B., Shameena Beegum P.P., Mathew A.C., Neenu S. and Shil S
 
Subject VCO, quality parameters, Quality standards
 
Description Not Available
ICAR-Central Plantation Crops Research Institute, India, has designed and developed
a virgin coconut oil (VCO) cooker for the extraction of oil by the hot process. However,
a number of VCO production processes being followed in India and elsewhere
cause variations in the physicochemical properties, which in turn potentially affect
the nutritional and medicinal properties of VCO. The physical and biochemical properties
of VCO from the hot process (VCO-Hot), fermentation (VCO-Fer), expelled
from dried gratings (VCO-EDG), centrifugation (VCO-Cen), and conventionally prepared
copra coconut oil (CCO) were investigated in light of the design concept of the
VCO cooker. The nutritionally important total phenolic content (mg GAE/100 g) and
antioxidant capacity of all the VCOs were found to be in the range of 0.446 ± 0.041
(VCO-Cen) to 2.867 ± 0.152 (VCO-Hot) and 3.87 mM Trolox equivalent (TE) (VCOCen)
to 11.31 mM TE (VCO-Hot), respectively. Multivariate analysis revealed that
quality attributes viz., total phenol, total flavonoid, and cupric ion reducing antioxidant
capacity of VCO-Hot defined by principal component 1. Hierarchical clustering
showed that the VCO-Hot belonged to the group with high total phenolic and flavonoids
content and strong antioxidant capacity. Comparative biochemical properties
along with multivariate analysis differentiated the various VCO samples.
Practical Applications
Production of virgin coconut oil (VCO) by the hot process has been standardized by
ICAR-CPCRI and the technology has been successfully adopted by several entrepreneurs.
VCO has a tremendous export potential and hence has a greater demand in
the international market. The quantum of VCO export from India has been 818 MT
to various destinations such as the United States, Japan, Australia, United Kingdom,
and Middle East (https://www.coconutboard.in). The export earnings of VCO have
reached over Rs. 260 million in 2015–2016. The consumers are not aware of the different
VCO production methods and the resultant properties of VCO (Manikantan et al., Virgin Coconut Oil: Hot and Fermentation Process, Technical Bulletin
No. 108, Centenary Publication 43, ICAR-CPCRI & AICRP on PHET, Kasaragod). Considering
the commerce potential and nutraceutical importance, the quality profile of
VCO produced in different methods has to be compared among and with the coconut
oil produced from copra. Additionally, it is crucial to discriminate the various VCO
samples based on their quality profile.
Not Available
 
Date 2021-07-30T04:56:50Z
2021-07-30T04:56:50Z
2020-02-26
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/51362
 
Language English
 
Relation Not Available;
 
Publisher Wiley