Composition of Coconut Testa, Coconut Kernel and its Oil.

Prakruthi, Appaiah and Sunil, L. and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2014) Composition of Coconut Testa, Coconut Kernel and its Oil. Journal of the American Oil Chemists' Society, 91. pp. 917-924.

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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 lg%, 22.3 mg%) and WCT (389.0 lg%, 100.1 mg%) were higher than other samples (94.8–291.4 lg%, 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.

Item Type:	Article
Uncontrolled Keywords:	Acylglycerols Coconut kernel Coconut testa Copra Fatty acids Oil Phenolics Phytosterols Tocopherols Triacylglycerols
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Jun 2014 05:37
Last Modified:	05 Oct 2018 06:51
URI:	http://ir.cftri.res.in/id/eprint/11591

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