Virgin Coconut Oil as Functional Oil

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dc.contributor.authorSrivastava, Yashi
dc.contributor.authorSemwal, Anil D
dc.contributor.authorSharma, Gopal K
dc.date.accessioned2019-03-26T08:59:36Z
dc.date.accessioned2024-08-13T10:13:39Z
dc.date.available2019-03-26T08:59:36Z
dc.date.available2024-08-13T10:13:39Z
dc.date.issued2018
dc.description.abstractVirgin coconut oil (VCO) is the freshly obtained mature kernel of the coconut, by mechanical or natural means, with or without the use of heat and without undergoing chemical refining. When compared to copra coconut oil (CCO), marginal differences exist with respect to iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content. VCO has many health benefits, such as preventing the oxidation of low density lipoprotein lipid increasing the antioxidant enzymes. Additionally, total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in VCO samples are different from CCO samples. In vivo studies on Wistar albino rats prove that VCO samples are better in reducing hypercholesterimia and diabetes. VCO was found to be good frying oil in terms of stability and acceptability after 8 h of frying of soaked Bengal gram dhal. Blends of VCO were found to be stable for up to 12 months of storage in various flexible and rigid packaging systems, at varying temperatures. After VCO extraction, the resulting residual material obtained, termed as virgin coconut meal (VCM), has been used to make different traditional Indian sweets (ladoo & burfi) as well as baked goods (biscuit & cake).en_US
dc.identifier.citationSrivastatva, Yashi., Semwal, Anil D. and Sharma, Gopal, K. (2018) Virgin Coconut Oil as Functional Oil. Therapeutic, Probiotic, and Unconventional Foods. 978-0-12-814625-5. PP.291-301. https://doi.org/10.1016/B978-0-12-814625-5.00015-7en_US
dc.identifier.doihttps://doi.org/10.1016/B978-0-12-814625-5.00015-7
dc.identifier.isbn978-0-12-814625-5
dc.identifier.urihttp://10.2.3.109/handle/32116/2152
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/B9780128146255000157?via%3Dihub
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectVirgin coconut oilen_US
dc.subjectCoconut milken_US
dc.subjectCholesterolen_US
dc.subjectDiglyceridesen_US
dc.subject-Monoglyceridesen_US
dc.subjectPolyphenolsen_US
dc.titleVirgin Coconut Oil as Functional Oilen_US
dc.title.journalVirgin coconut oil (VCO) is the freshly obtained mature kernel of the coconut, by mechanical or natural means, with or without the use of heat and without undergoing chemical refining. When compared to copra coconut oil (CCO), marginal differences exist with respect to iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content. VCO has many health benefits, such as preventing the oxidation of low density lipoprotein lipid increasing the antioxidant enzymes. Additionally, total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in VCO samples are different from CCO samples. In vivo studies on Wistar albino rats prove that VCO samples are better in reducing hypercholesterimia and diabetes. VCO was found to be good frying oil in terms of stability and acceptability after 8 h of frying of soaked Bengal gram dhal. Blends of …en_US
dc.typeBook Chapteren_US
dc.type.accesstypeClosed Accessen_US

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