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Journal of the American Oil Chemists' Society

, Volume 93, Issue 9, pp 1301–1310 | Cite as

Molecular Finger Printing of Nutra-Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium

  • Sheema Faiza
  • Nasirullah
  • Sukumar DebnathEmail author
Original Paper

Abstract

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.

Keywords

Nutraceuticals Functional foods < food and feed science Nutrition and health lipid chemistry Lipid analysis 

Notes

Acknowledgments

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.

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Copyright information

© AOCS 2016

Authors and Affiliations

  1. 1.Department of Traditional Food and Sensory ScienceCSIR-Central Food Technological Research InstituteMysoreIndia

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