Solvent-free crystallization process for fractionating medium-chain triacylglycerols in virgin coconut oil and ghee

Abhimanyu, Singh and Umesh Hebbar, H. (2025) Solvent-free crystallization process for fractionating medium-chain triacylglycerols in virgin coconut oil and ghee. Journal of Food Composition and Analysis, 148. pp. 1-9.

PDF X1-s2.0-S0889157525010038-main.pdf - Published Version Restricted to Registered users only Download (687kB) | Request a copy

Abstract

Medium chain triacylglycerols (MCTs) are valued for their health benefits due to their rapid metabolism and therapeutic potential. This study optimized a solvent-free crystallization process to enrich MCTs in the olein fractions of virgin coconut oil (VCO) and ghee. The effects of crystallization parameters, including mixing profile, cooling rate, crystallization temperature, and two-stage fractionation, were evaluated. Rotation during crystal- lization significantly enriched medium chain fatty acids (MCFAs) (63.97 ± 0.76 %) in VCO olein. A cooling rate of 0.10 ◦C/min enriched higher MCTs (13.92 %) and MCFAs (4.57 %). Optimal crystallization temperatures were found to be 15◦C for VCO and 25◦C for ghee. Two-stage crystallization further enhanced enrichment, increasing MCT content in VCO and ghee olein-olein fractions by 15.95 % and 23.61 %, respectively. Differential scanning calorimetry showed lower melting and crystallization temperatures for olein fractions, which were consistent with altered triacylglycerol profiles. Physicochemical properties (specific gravity, refractive index, and saponi- fication value) confirmed compositional modifications induced by fractionation. The findings highlighted solvent-free crystallization as a sustainable and efficient method for producing MCT-enriched lipids with broader applications in functional foods and nutraceuticals that require specific physicochemical properties. This research also provided a foundation for future research on scale-up of solvent-free fractionation across various edible oils and fats.

Item Type:	Article
Uncontrolled Keywords:	Crystallization, Fractionation, Ghee, Medium chain triacylglycerols, Virgin coconut oil
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	25 Sep 2025 04:29
Last Modified:	25 Sep 2025 04:29
URI:	http://ir.cftri.res.in/id/eprint/19862

Actions (login required)

View Item