The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep f...The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.展开更多
Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour...Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil （VCO） waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% （control）, 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food.展开更多
Oil is produced from the fermentation process without going through a heating process, which is known as VCO （virgin coconut oil）. VCO has been widely sold in the market with different brands. VCO has a beneficial p...Oil is produced from the fermentation process without going through a heating process, which is known as VCO （virgin coconut oil）. VCO has been widely sold in the market with different brands. VCO has a beneficial physiological effect to health such as being able to kill viruses, bacteria, increase endurance, soften the skin etc.. Various benefits from the VCO are caused by medium chain fatty acids that it is contain which is lauric acid. VCO has a very high lauric acid contents （45%-55%）. The aims of this research were to calculate the VCO fermentation kinetics parameter μm and km using Lactobacillus plantarum bacteria in a batch bioreactor. Coconut meat was shredded. Then add water to the crushed fruit according to the comparison of variables ie., 1：1, 1：2. Furthermore, the extract pressed. Mixed the obtained cream, about 1 L, with a starter each 1%. Homogeneous mixture stirred and then poured into bioreactor and allowed to stand 8-10 h. During the process, the mixture will separate into three layers, namely the oil （upper layer）, protein （middle layer）, and water （bottom layer）, it was oil and water were separated from protein. After the oil was obtained from the fermentation, it carried out the calculation of the price of X （dry cell）, S （glucose concentration） and P （the concentration of lactic acid）. The results obtained, for the ratio （1：2）： Pm= 0.166 h1, km = 1.6 g/L, for the ratio （1：1）：μm = 0.131 hl, k,, = 3.33 g/L. The amount of kinetic parameter values obtained was higher in ratio （1：2） from ratio （1：1） and the acid number was determined according to the AOCS.展开更多
This study was intended to determine the effectiveness of ascorbic acid microemulsion for inhibiting photooxidation of virgin coconut oil （VCO）. The ascorbic acid microemulsion was prepared by mixing ascorbic acid, ...This study was intended to determine the effectiveness of ascorbic acid microemulsion for inhibiting photooxidation of virgin coconut oil （VCO）. The ascorbic acid microemulsion was prepared by mixing ascorbic acid, deionized water, surfactant mixture, and VCO as continuous phase. Ascorbic acid microemulsion at 50, 100, 150, 200, or 250 ppm was dispersed into VCO. The same level of ascorbyl palmitate, TBHQ （tertiary butylhydroquinone）, and BHA （butylated hidroxyanisole） were added into VCO and used for comparison. All of these samples were subsequently subjected to photooxidation under fluorescent light exposure （4,000 lux） for up to 8 hours at room temperature （30 ~ 1 ~C）. Peroxide values and p-anisidine values of photooxidized samples were measured at 1 hour interval. The result indicated that at the level of 250 ppm, ascorbic acid which was included into the microemulsion system effectively inhibited photooxidation of VCO in comparison with the other antioxidants. This study confirmed that a highly hydrophilic singlet oxygen quencher （SOQ） such as ascorbic acid can be successfully incorporated into the microemulsion system and the addition of ascorbic acid microemulsion effectively inhibited photooxidation of VCO during storage under fluorescent light.展开更多
Commercially, many methods are adopted for the production of the Virgin Coconut Oil （VCO）. Nowadays, natural fermentation is widely employed to produce VCO in wet processing. But the problem in natural fermentation ...Commercially, many methods are adopted for the production of the Virgin Coconut Oil （VCO）. Nowadays, natural fermentation is widely employed to produce VCO in wet processing. But the problem in natural fermentation process has much contamination, due to surplus micro organisms present in natural environment, which leads to the poor quality of VCO. To overcome this, usage of probiotic organism like Lactobacillus fermentum is more beneficial for the fermentative production of VCO. Fermentation studies were conducted scientifically in computer controlled bioreactor to determine the effect of pH, temperature, inoculum concentration, oxygen requirement and incubation time on the yield of VCO. Yield efficiency of VCO in each parameter was determined. The pH of 5± 0.1, temperature at 45 ± 0.1 ~C, inoculum concentration of 2%, fermentation end time of 48 hrs and microaerophilic conditions are the most suitable parameters for the superior production of VCO.展开更多
The insecticidal effect of four dosage rates of three botanicals namely Jatropha curcas, Heliathus annus and Cocos nucifera was tested on the maize weevil Sitophilus zeamais Mots.. This is done for the purpose of find...The insecticidal effect of four dosage rates of three botanicals namely Jatropha curcas, Heliathus annus and Cocos nucifera was tested on the maize weevil Sitophilus zeamais Mots.. This is done for the purpose of finding a replacement for conventional insecticides which has been found to be harmful to man. The seed oil was applied topically at the rate of 0.1, 0.2, 0.3 and 0.4 mL per insect. There were a total of 20 insects per Petri-dish. There were four replicates per treatment. Insect mortality was recorded on 12 hourly basis for 48 hours. The results of insects treated with all dosage rates of C. nucifera showed a significantly higher mortality when compared with the control. In the case ofH. annus, insect mortality ranged from 40-100, 70-100, 60-100 and 80-100% and for J. curcas the result ranged from 0.0-100, 40-100, 80-100 and 80-100% for rates of 0.1, 0.2, 0.3 and 0.4 mL, respectively, from 12 hrs to 48 hrs post application. The control experiment remained at 0% level throughout the period of the experiments.展开更多
Microbial, vegetal or animal organic matter, which has potential to be transformed into energy, is considered biomass. Among the various alternative energy sources, biomass is the only one with the possibility of gene...Microbial, vegetal or animal organic matter, which has potential to be transformed into energy, is considered biomass. Among the various alternative energy sources, biomass is the only one with the possibility of generating a class of substances of interest for fine chemistry （ketones, aldehydes, alcohols, phenols, etc.）. From biomass, it is possible to produce bio-oil using pyrolysis, a thermodegradation process. The quality of the bio-oil depends on the process conditions （pyrolysis temperature, heating temperature, etc.） and biomass used. In this paper, the pyrolysis （using a fixed bed reactor） of three biomasses （coconut fiber, coffee grounds and sugar cane straw） is studied. The results indicated that the bio-oil yields for all biomass were similar, approximately 37%. The chemical profile obtained by gas chromatography coupled with mass spectrometry （GC/qMS） showed high amounts of fatty acids in the coffee grounds bio-oil and aliphatic and aromatic hydrocarbons in coconut fiber bio-oil, whereas guaiacols were the predominant components of the sugar cane straw bio-oil.展开更多
文摘The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.
文摘Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil （VCO） waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% （control）, 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food.
文摘Oil is produced from the fermentation process without going through a heating process, which is known as VCO （virgin coconut oil）. VCO has been widely sold in the market with different brands. VCO has a beneficial physiological effect to health such as being able to kill viruses, bacteria, increase endurance, soften the skin etc.. Various benefits from the VCO are caused by medium chain fatty acids that it is contain which is lauric acid. VCO has a very high lauric acid contents （45%-55%）. The aims of this research were to calculate the VCO fermentation kinetics parameter μm and km using Lactobacillus plantarum bacteria in a batch bioreactor. Coconut meat was shredded. Then add water to the crushed fruit according to the comparison of variables ie., 1：1, 1：2. Furthermore, the extract pressed. Mixed the obtained cream, about 1 L, with a starter each 1%. Homogeneous mixture stirred and then poured into bioreactor and allowed to stand 8-10 h. During the process, the mixture will separate into three layers, namely the oil （upper layer）, protein （middle layer）, and water （bottom layer）, it was oil and water were separated from protein. After the oil was obtained from the fermentation, it carried out the calculation of the price of X （dry cell）, S （glucose concentration） and P （the concentration of lactic acid）. The results obtained, for the ratio （1：2）： Pm= 0.166 h1, km = 1.6 g/L, for the ratio （1：1）：μm = 0.131 hl, k,, = 3.33 g/L. The amount of kinetic parameter values obtained was higher in ratio （1：2） from ratio （1：1） and the acid number was determined according to the AOCS.
文摘This study was intended to determine the effectiveness of ascorbic acid microemulsion for inhibiting photooxidation of virgin coconut oil （VCO）. The ascorbic acid microemulsion was prepared by mixing ascorbic acid, deionized water, surfactant mixture, and VCO as continuous phase. Ascorbic acid microemulsion at 50, 100, 150, 200, or 250 ppm was dispersed into VCO. The same level of ascorbyl palmitate, TBHQ （tertiary butylhydroquinone）, and BHA （butylated hidroxyanisole） were added into VCO and used for comparison. All of these samples were subsequently subjected to photooxidation under fluorescent light exposure （4,000 lux） for up to 8 hours at room temperature （30 ~ 1 ~C）. Peroxide values and p-anisidine values of photooxidized samples were measured at 1 hour interval. The result indicated that at the level of 250 ppm, ascorbic acid which was included into the microemulsion system effectively inhibited photooxidation of VCO in comparison with the other antioxidants. This study confirmed that a highly hydrophilic singlet oxygen quencher （SOQ） such as ascorbic acid can be successfully incorporated into the microemulsion system and the addition of ascorbic acid microemulsion effectively inhibited photooxidation of VCO during storage under fluorescent light.
文摘Commercially, many methods are adopted for the production of the Virgin Coconut Oil （VCO）. Nowadays, natural fermentation is widely employed to produce VCO in wet processing. But the problem in natural fermentation process has much contamination, due to surplus micro organisms present in natural environment, which leads to the poor quality of VCO. To overcome this, usage of probiotic organism like Lactobacillus fermentum is more beneficial for the fermentative production of VCO. Fermentation studies were conducted scientifically in computer controlled bioreactor to determine the effect of pH, temperature, inoculum concentration, oxygen requirement and incubation time on the yield of VCO. Yield efficiency of VCO in each parameter was determined. The pH of 5± 0.1, temperature at 45 ± 0.1 ~C, inoculum concentration of 2%, fermentation end time of 48 hrs and microaerophilic conditions are the most suitable parameters for the superior production of VCO.
文摘The insecticidal effect of four dosage rates of three botanicals namely Jatropha curcas, Heliathus annus and Cocos nucifera was tested on the maize weevil Sitophilus zeamais Mots.. This is done for the purpose of finding a replacement for conventional insecticides which has been found to be harmful to man. The seed oil was applied topically at the rate of 0.1, 0.2, 0.3 and 0.4 mL per insect. There were a total of 20 insects per Petri-dish. There were four replicates per treatment. Insect mortality was recorded on 12 hourly basis for 48 hours. The results of insects treated with all dosage rates of C. nucifera showed a significantly higher mortality when compared with the control. In the case ofH. annus, insect mortality ranged from 40-100, 70-100, 60-100 and 80-100% and for J. curcas the result ranged from 0.0-100, 40-100, 80-100 and 80-100% for rates of 0.1, 0.2, 0.3 and 0.4 mL, respectively, from 12 hrs to 48 hrs post application. The control experiment remained at 0% level throughout the period of the experiments.
文摘Microbial, vegetal or animal organic matter, which has potential to be transformed into energy, is considered biomass. Among the various alternative energy sources, biomass is the only one with the possibility of generating a class of substances of interest for fine chemistry （ketones, aldehydes, alcohols, phenols, etc.）. From biomass, it is possible to produce bio-oil using pyrolysis, a thermodegradation process. The quality of the bio-oil depends on the process conditions （pyrolysis temperature, heating temperature, etc.） and biomass used. In this paper, the pyrolysis （using a fixed bed reactor） of three biomasses （coconut fiber, coffee grounds and sugar cane straw） is studied. The results indicated that the bio-oil yields for all biomass were similar, approximately 37%. The chemical profile obtained by gas chromatography coupled with mass spectrometry （GC/qMS） showed high amounts of fatty acids in the coffee grounds bio-oil and aliphatic and aromatic hydrocarbons in coconut fiber bio-oil, whereas guaiacols were the predominant components of the sugar cane straw bio-oil.
