Molecular Finger Printing of Nutra-Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium
- 246 Downloads
Coconut oil is rich in medium chain triglycerides but lacks polyunsaturated fatty acids (PUFA) and bio-active phytoceuticals. In the present work nutra-coconut oil was prepared by blending coconut oil and flaxseed oil (70:30) and adding 3000 ppm of flaxseed cake concentrate using ethanol, methanol and 20 % aqueous ethanol. The concentrate prepared from flaxseed was from ethanol as it gave maximum yield. The different bio-active molecules in flaxseed concentrate observed are polyphenols (39.04 %), tocopherols (4.37 %), ferulic acid (0.17 mg g−1), p-coumaric acid (2.24 mg g−1), chlorogenic acid (16.11 mg g−1), gallic acid (8.58 mg g−1), sinapic acid (0.64 mg g−1) and secoisolariresinol (30.13 mg g−1). The nutra-coconut oil was found to have polyphenols (2.86 %), tocopherols (442.96 ppm) and antiradical activity (94 %). The PUFA content was found to increase in nutra-coconut oil significantly (p < 0.05) (2–22 %). The FT-IR spectra of nutra-coconut oil revealed that the peak at 3009 and 1651 cm−1 was associated with the presence of unsaturated fatty acids. There was no significant (p > 0.05) difference observed in sensory attributes of snack food fried using coconut oil and nutra-coconut oil indicating that the later could be used as a frying medium and useful for food processing industries.
KeywordsNutraceuticals Functional foods < food and feed science Nutrition and health lipid chemistry Lipid analysis
The authors thank Prof. Ram Rajasekharan, Director, CSIR-CFTRI, Mysore, India, for his constant help, encouragement and the facilities provided for carrying out experiments. The authors are thankful to Dr. Maya Prakash, Senior Principal Scientist, Dept. of Traditional Food and Sensory Science, CSIR-CFTRI, Mysore, for her help during carrying out sensory evaluation of oils and products. The financial support from the Coconut Development Board (CDB), Kochi, is gratefully acknowledged.
- 1.Gopala Krishna AG (2010) Coconut Oil: chemistry, production and its applications—a review. Ind Coconut J 15–27Google Scholar
- 2.Latha RB, Singh P, Nasirullah (2008) Thermo-oxidative changes in vegetable oil blends at frying conditions. J Lipid Sci Tech 40(2):59–64Google Scholar
- 4.AOAC (2005). Association of analytical chemistry. official methods of analysis of 18th edition, 2200, Virginia, USA, vol. II, Method no 41.1.1, .41.1.15 and 41.1.21, p 7Google Scholar
- 7.IUPAC (1987) International union of pure and applied chemistry. In: Paquot C, Havtfenne A (eds) Standard methods for analysis of oils, fats and derivatives, 7th edn. Blackwell, Oxford (Method no. 2.202 and 2.411) Google Scholar
- 9.AOCS (2002) American oil chemists’ society, official methods and recommended practices of the AOCS, Ca 5a-40, Cd 8-53, Ce 1-62. AOCS, ChampaignGoogle Scholar
- 10.Henna Lu FS, Tan PP (2009) A Comparative study of storage stability in virgin coconut oil and extra virgin olive oil upon thermal treatment. Int Food Res J 16:343–354Google Scholar
- 14.Stone H, Sidel JL (1998) Quantitative, descriptive analysis development application and future. Food Tech 62:48–52Google Scholar
- 15.Piggot JR, Watson MP (1997) A comparison of free-choice profiling and the repertory grid method in the flavor profiling of cider. In: Gacula MC (ed) Descriptive sensory analysis in practice. Food and nutrition press, Inc, Trumbull, pp 627–639Google Scholar
- 16.Dravnieks A (1985) Atlas of odor character profiles compiled by ASTM data series DS 61. ASTM, PhiladelphiaGoogle Scholar
- 17.Rajalakshmi D, Narasimhan S (1996) Food antioxidants: source and methods of evaluation. In: Madhavi DL, Deshpande SS, Salunkhe DK (eds) Food antioxidants—technological toxicological and health perspectives. Marcel Dekker Inc, New York, pp 65–157Google Scholar