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Composition of Coconut Testa, Coconut Kernel and its Oil

  • Prakruthi Appaiah
  • L. Sunil
  • P. K. Prasanth Kumar
  • A. G. Gopala Krishna
Original Paper

Abstract

Testa, a by-product from the coconut processing industry is getting wasted. A study was carried out to utilize testa as a source of edible oil. The composition of the oils from testa of wet coconut (WCT) and copra (CT) were evaluated and compared with wet coconut whole, copra whole, wet coconut white kernel and copra white kernel. The samples had fat as a major component ranging from 34 to 63 %. Oils had 90–98.2 % triacylglycerols, 1–8 % diacylglycerols and 0.4–2 % monoacylglycerols. The triacylglycerol composition of oil from WCT had decreased trilaurin and increased triolein. Lauric acid content of CT was 40.9 % and WCT was 32.4 % whereas other oils were 50–53 %. Oils from testa were richer in monounsaturates and polyunsaturates than other coconut oil samples. The phenolics and phytosterols content were 0.2–1.9 % and 31–51 mg%, respectively. The total phenolic acids and tocopherol content of oils from CT (313.9 μg%, 22.3 mg%) and WCT (389.0 μg%, 100.1 mg%) were higher than other samples (94.8–291.4 μg%, 2.5–6.7 mg%). These studies indicated that the oil from coconut testa contained more of natural antioxidants such as tocopherols, tocotrienols and phenolics compared to coconut kernel oil and may confer health benefits.

Keywords

Acylglycerols Coconut kernel Coconut testa Copra Fatty acids Oil Phenolics Phytosterols Tocopherols Triacylglycerols 

Abbreviations

WCW

Wet coconut whole

WCWK

Wet coconut white kernel

WCT

Wet coconut testa

CW

Copra whole

CWK

Copra white kernel

CT

Copra testa

K

Potassium

Na

Sodium

Ca

Calcium

Fe

Iron

Zn

Zinc

TPC

Total phenolics content

TAG

Triacylglycerols

DAG

Diacylglycerols

MAG

Monoacylglycerols

Notes

Acknowledgments

The authors are thankful to Director CSIR-CFTRI, Mysore for providing infrastructural facilities and The Coconut Development Board, Kochi, for funding the project.

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Copyright information

© AOCS 2014

Authors and Affiliations

  • Prakruthi Appaiah
    • 1
  • L. Sunil
    • 1
  • P. K. Prasanth Kumar
    • 1
  • A. G. Gopala Krishna
    • 1
  1. 1.Department of Lipid Science and Traditional FoodsCSIR-Central Food Technological Research InstituteMysoreIndia

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