Srivastava, YashiSemwal, Anil DSharma, Gopal K2019-03-262024-08-132019-03-262024-08-132018Srivastatva, 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/B978-0-12-814625-5.00015-7978-0-12-814625-5https://doi.org/10.1016/B978-0-12-814625-5.00015-7http://10.2.3.109/handle/32116/2152Virgin 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).enVirgin coconut oilCoconut milkCholesterolDiglycerides-MonoglyceridesPolyphenolsBook Chapterhttps://www.sciencedirect.com/science/article/pii/B9780128146255000157?via%3Dihub