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Antioxidant capacity and phenolic acids of virgin coconut oil.

The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated and compared with refined, bleached and deodorized coconut oil. Virgin coconut oil showed better antioxidant capacity than refined, bleached and deodorized coconut oil. The virgin coconut oi...

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Main Authors: Abdul Manaf, Marina, Che Man, Yaakob, Sheikh Abdul Hamid, Nazimah, Ismail, Amin
Format: Article
Language:English
English
Published: Informa Healthcare 2009
Online Access:http://psasir.upm.edu.my/id/eprint/13187/1/Antioxidant%20capacity%20and%20phenolic%20acids%20of%20virgin%20coconut%20oil.pdf
http://psasir.upm.edu.my/id/eprint/13187/
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spelling my.upm.eprints.131872015-11-19T07:52:20Z http://psasir.upm.edu.my/id/eprint/13187/ Antioxidant capacity and phenolic acids of virgin coconut oil. Abdul Manaf, Marina Che Man, Yaakob Sheikh Abdul Hamid, Nazimah Ismail, Amin The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated and compared with refined, bleached and deodorized coconut oil. Virgin coconut oil showed better antioxidant capacity than refined, bleached and deodorized coconut oil. The virgin coconut oil produced through the fermentation method had the strongest scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the highest antioxidant activity based on the β-carotene-linoleate bleaching method. However, virgin coconut oil obtained through the chilling method had the highest reducing power. The major phenolic acids detected were ferulic acid and p-coumaric acid. Very high correlations were found between the total phenolic content and scavenging activity (r = 0.91), and between the total phenolic content and reducing power (r = 0.96). There was also a high correlation between total phenolic acids and β-carotene bleaching activity. The study indicated that the contribution of antioxidant capacity in virgin coconut oil could be due to phenolic compounds. Informa Healthcare 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13187/1/Antioxidant%20capacity%20and%20phenolic%20acids%20of%20virgin%20coconut%20oil.pdf Abdul Manaf, Marina and Che Man, Yaakob and Sheikh Abdul Hamid, Nazimah and Ismail, Amin (2009) Antioxidant capacity and phenolic acids of virgin coconut oil. International Journal of Food Sciences and Nutrition, 60 (supp.2). pp. 114-123. ISSN 0963-7486; ESSN: 1465-3478 10.1080/09637480802549127 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated and compared with refined, bleached and deodorized coconut oil. Virgin coconut oil showed better antioxidant capacity than refined, bleached and deodorized coconut oil. The virgin coconut oil produced through the fermentation method had the strongest scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the highest antioxidant activity based on the β-carotene-linoleate bleaching method. However, virgin coconut oil obtained through the chilling method had the highest reducing power. The major phenolic acids detected were ferulic acid and p-coumaric acid. Very high correlations were found between the total phenolic content and scavenging activity (r = 0.91), and between the total phenolic content and reducing power (r = 0.96). There was also a high correlation between total phenolic acids and β-carotene bleaching activity. The study indicated that the contribution of antioxidant capacity in virgin coconut oil could be due to phenolic compounds.
format Article
author Abdul Manaf, Marina
Che Man, Yaakob
Sheikh Abdul Hamid, Nazimah
Ismail, Amin
spellingShingle Abdul Manaf, Marina
Che Man, Yaakob
Sheikh Abdul Hamid, Nazimah
Ismail, Amin
Antioxidant capacity and phenolic acids of virgin coconut oil.
author_facet Abdul Manaf, Marina
Che Man, Yaakob
Sheikh Abdul Hamid, Nazimah
Ismail, Amin
author_sort Abdul Manaf, Marina
title Antioxidant capacity and phenolic acids of virgin coconut oil.
title_short Antioxidant capacity and phenolic acids of virgin coconut oil.
title_full Antioxidant capacity and phenolic acids of virgin coconut oil.
title_fullStr Antioxidant capacity and phenolic acids of virgin coconut oil.
title_full_unstemmed Antioxidant capacity and phenolic acids of virgin coconut oil.
title_sort antioxidant capacity and phenolic acids of virgin coconut oil.
publisher Informa Healthcare
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/13187/1/Antioxidant%20capacity%20and%20phenolic%20acids%20of%20virgin%20coconut%20oil.pdf
http://psasir.upm.edu.my/id/eprint/13187/
_version_ 1643825255552122880
score 13.211869

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