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| Physicochemical properties of virgin coconut oil extracted by different methods |
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| DOI： |
| KeyWord:rapeseed oil aqueous enzymatic method emulsion ultravirgin coconut oil antioxidant activity oxidation induction periodsound-assist microwave demulsification |
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| Abstract: |
| The virgin coconut oil (VCO) was extracted by wet method, dry extraction, boiling water extraction and enzymatic method. Its physicochemical properties were analyzed by gas chromatography,Rancimat method and differential scanning calorimetry, and compared with those of commercial coconut oil. Meanwhile, the antioxidant activity of VCO extracted by enzymatic method was compared with commerical palm oil. The results showed that the fatty acids of VCO were mainly saturated fatty acids. Saturated fatty acids content in VCO was about 90%, with the highest value of 95.1% in VCO extracted by enzymatic method. VCO extracted by dry method contained more unsaturated fatty acids and oleic acid had higher content. Oxidation induction period(IP) of VCO extracted by enzymatic method had significant difference, reaching 7.5 h at 140 ℃, which was significantly higher than that of palm oil. VCO extracted by enzymatic method had the best oxidative stability. Melting temperature and crystallization temperature of VCO were in the range of 25-26 ℃ and -10-10 ℃, respectively. |
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