Fatty acid profile of coconut oil in relation to nut maturity and season in selected cultivars/hybrids-Reference-Cited by-同舟云学术

Fatty acid profile of coconut oil in relation to nut maturity and season in selected cultivars/hybrids

Published:2007-04-24 Issue:4 Volume:109 Page:272-279
ISSN:0007-070X
Container-title:British Food Journal
language:en
Short-container-title:

Author:

Azeez Shamina

Abstract

PurposeThe objective of this work is to study the fatty acid profile of coconut oil in the kernel in relation to maturity of the nut and season of fertilization in five selected varieties of coconut.Design/methodology/approachThe coconut oil from the popular cultivars/hybrids were studied in post‐monsoon, pre‐monsoon and monsoon seasons at 7, 8, 10 and 12 months after fertilization.FindingsNuts that fertilized in the post monsoon season were found to have higher oil contents. Of the five varieties, COD×WCT had lesser amounts of caprylic, capric and lauric acids and greater amounts of the long chain fatty acids. Though significant differences were observed in fatty acid concentrations in nuts differing in their variety and season of tagging, the trend remained the same.Originality/valueThe study helps to ensure the safety of the usage of coconut oil as dietary oil, from the nature of fatty acids present.

Publisher

Emerald

Subject

Food Science,Business, Management and Accounting (miscellaneous)

Reference16 articles.

1. Assmann, G., Schulte, H., von Eckardstein, A. and Huang, Y. (1996), “High‐density lipoprotein cholesterol as a predictor of coronary heart disease risk: the PROCAM experience and pathophysiological implications for reverse cholesterol transport”, Atherosclerosis, Vol. 124, suppl, pp. S11‐S20.

2. Banzon, J.A. and Resurreccion, A.B.P. (1979), “Fatty acid distribution in coconut oil obtained by four processing methods and secured from four Philippine types of coconuts”, Philippine Journal of Coconut Studies, Vol. IV No. 2, pp. 1‐8.

3. Blackburn, G.L., Kater, G., Mascioli, E.A., Kowalchuk, M., Babayan, V.K. and Bistrian, B.R. (1989), “A review of coconut oil's effect on serum cholesterol and atherogenesis”, The Journal of the Philippine Medical Association, Vol. 65, pp. 144‐52.

4. Child, R. (1974), Coconuts, Longman Group, London, p. 169.

5. Enig, M.G. (1990), “Fats and oils: understanding the functions and properties of partially hydrogenated fats and oils and their relationship to unhydrogenated fats and oils”, Philippine Journal of Coconut Studies, Vol. XV No. 1, pp. 27‐31.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Coconut Flour on Biscuit Quality;Journal of Culinary Science & Technology;2021-09-20

2. Consumption of soybean or olive oil at recommended concentrations increased the intestinal microbiota diversity and insulin sensitivity and prevented fatty liver compared to the effects of coconut oil;The Journal of Nutritional Biochemistry;2021-08

3. Composición de ácidos grasos de extractos etéreos de Bryophyllum pinnatum Lam., Ficus exasperata Vahl., Gossypium herbaceum Linn. y Hilleria latifolia (Lam.) H. Walt;Revista Colombiana de Ciencias Químico-Farmacéuticas;2020-01-01

4. Microwave-assisted conversion of agro-industrial copra residue oil to diesel engine compatible fatty acid methyl esters;IOP Conference Series: Earth and Environmental Science;2019-11-01

5. Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis;Food Research International;2019-09