Premium
Molecular Finger Printing of Nutra ‐Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium
Author(s) -
Faiza Sheema,
Debnath Sukumar
Publication year - 2016
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-016-2878-6
Subject(s) - coconut oil , food science , chemistry , gallic acid , polyphenol , polyunsaturated fatty acid , ethanol , fatty acid , ferulic acid , methanol , organic chemistry , antioxidant
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.