Improvement of Medium Chain Fatty Acid Content and Antimicrobial Activity of Coconut Oil via Solid-State Fermentation Using a MalaysianGeotrichum candidum

Coconut oil is a rich source of beneficial medium chain fatty acids (MCFAs) particularly lauric acid. In this study, the oil was modified into a value-added product using direct modification of substrate through fermentation (DIMOSFER) method. A coconut-based and coconut-oil-added solid-state cultivation using a Malaysian lipolyticGeotrichum candidumwas used to convert the coconut oil into MCFAs-rich oil. Chemical characteristics of the modified coconut oils (MCOs) considering total medium chain glyceride esters were compared to those of the normal coconut oil using ELSD-RP-HPLC. Optimum amount of coconut oil hydrolysis was achieved at 29% moisture content and 10.14% oil content after 9 days of incubation, where the quantitative amounts of the modified coconut oil and MCFA were 0.330 mL/g of solid media (76.5% bioconversion) and 0.175 mL/g of solid media (53% of the MCO), respectively. MCOs demonstrated improved antibacterial activity mostly due to the presence of free lauric acid. The highest MCFAs-rich coconut oil revealed as much as 90% and 80% antibacterial activities againstStaphylococcus aureusandEscherichia coli, respectively. The results of the study showed that DIMOSFER by a local lipolyticG. candidumcan be used to produce MCFAs as natural, effective, and safe antimicrobial agent. The produced MCOs and MCFAs could be further applied in food and pharmaceutical industries.

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In Silico and Wet Lab Studies Reveal the Cholesterol Lowering Efficacy of Lauric Acid, a Medium Chain Fat of Coconut Oil

Plant Foods for Human Nutrition ◽

10.1007/s11130-016-0577-y ◽

2016 ◽

Vol 71 (4) ◽

pp. 410-415 ◽

Cited By ~ 21

Author(s):

Devi Lekshmi Sheela ◽

Puthiyaveetil Abdulla Nazeem ◽

Arunaksharan Narayanankutty ◽

Jeksy Jos Manalil ◽

Achuthan C. Raghavamenon

Keyword(s):

Lauric Acid ◽

In Silico ◽

Coconut Oil ◽

Cholesterol Lowering ◽

Medium Chain ◽

Wet Lab

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The Production of Biofuels from Coconut Oil Using Microwave

Modern Applied Science ◽

10.5539/mas.v9n7p93 ◽

2015 ◽

Vol 9 (7) ◽

pp. 93 ◽

Cited By ~ 6

Author(s):

A Suryanto ◽

Suprapto Suprapto ◽

Mahfud Mahfud

Keyword(s):

Fatty Acids ◽

Reaction Time ◽

Lauric Acid ◽

Myristic Acid ◽

Saturated Fatty Acids ◽

Electrical Power ◽

Coconut Oil ◽

Raw Material ◽

Medium Chain ◽

Acid Reaction

Biofuels including biodiesel, an alternative fuel, is renewable, environmentally friendly, non-toxic and lowemission energy. The raw material used in this work was coconut oil, which contained saturated fatty acids about90% with medium chain (C8-C12), especially lauric acid and myristic acid. Reaction was conducted in batchreactor assisted by microwave. The purpose of this research was to study the effect of power and NaOH catalystin transesterification enhanced by microwave and to obtain a biofuels (biodiesel and biokerosene) derived fromcoconut oil. The reaction was performed by mixing oil and methanol with mole ratio of 1:6, catalystconcentration of 1% w/w with setting electrical power at 100, 264, 400, 600 and 800 W. The reaction time wasconditioned at of 2.5, 5, 7.5, 10 and 15 min. The results showed that microwave could accelerate thetransesterification process to produce biodiesel using NaOH catalyst. The highest yield of biodiesel was 97.76 %,or 99.05 % conversion at 5 min reaction, meanwhile biokerosene was 48% after distillation.

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Karakteristik Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Kelapa atau Minyak Inti Sawit [Characteristics of Oil Mixtures from Virgin Red Palm Oil with Coconut Oil or Palm Kernel Oil]

Buletin Palma ◽

10.21082/bp.v21n2.2020.68-80 ◽

2020 ◽

Vol 21 (2) ◽

pp. 68

Author(s):

Hasrul Abdi Hasibuan ◽

Lerissa Aulia Siregar

Keyword(s):

Palm Oil ◽

Fatty Acid Content ◽

Palm Kernel ◽

Weight Ratio ◽

Solid Fat Content ◽

Coconut Oil ◽

Palm Kernel Oil ◽

Red Palm Oil ◽

Medium Chain ◽

Kernel Oil

The use of virgin red palm oil (VRPO) as a food product is very useful because it used as a source of fat and bioactive compounds (carotene, tocopherol, and tocotrienol). Increasing the use of VRPO can be conducted by blending it with lauric oils (coconut oil and palm kernel oil) containing medium-chain triacylglycerol (MCT) to produce a healthy oil. This research was conducted to examine the physicochemical properties of VRPO with coconut oil (CNO) or palm kernel oil (PKO) blends at a weight ratio of 100:0 - 0:100. The results showed that the mixtures of VRPO with CNO or PKO influenced the free fatty acid content, carotene content, fatty acids composition, iodine value, melting point, and solid fat content. Enhancing the amount of CNO or PKO onto VRPO causes the blends to have eutectic behavior (easy to melt). The VRPO: CNO and VRPO: PKO blends, at the ratio of 20:80 and 30:70, respectively, can be used as cooking oil. The VRPO: CNO blends at the ratio of 99:1 – 95:5 can be used for baking shortening while the VRPO: PKO blend at the ratio of 70:30 can be used for table margarine.ABSTRAKPenggunaan minyak sawit merah murni (virgin red palm oil, VRPO) sebagai produk pangan sangat bermanfaat karena VRPO sebagai sumber lemak dan senyawa bioaktif (karoten, tokoferol dan tokotrienol). Peningkatan pemanfaatan VRPO dapat dilakukan dengan memadukannya dengan minyak laurat (minyak kelapa dan minyak inti sawit) yang mengandung medium chain triacylglycerol (MCT) untuk menghasilkan campuran minyak sehat. Penelitian ini dilakukan untuk mengkaji sifat fisikokimia campuran minyak dari VRPO dengan minyak kelapa (coconut oil, CNO) atau minyak inti sawit (palm kernel oil, PKO) pada rasio berat 100:0 - 0:100. Hasil penelitian menunjukkan bahwa campuran minyak dari VRPO dengan CNO atau PKO mempengaruhi kadar asam lemak bebas, kadar karoten, komposisi asam lemak, bilangan iodin, titik leleh dan kandungan lemak padat. Peningkatan jumlah CNO atau PKO ke dalam VRPO menyebabkan campuran memiliki perilaku eutektik (mudah mencair). Campuran VRPO dengan CNO dan VRPO dengan PKO, masing-masing pada rasio 20:80 dan 30:70 dapat digunakan sebagai minyak goreng. Campuran VRPO dengan CNO pada rasio 99:1 - 95:5 dapat digunakan sebagai produk shortening untuk roti sementara campuran VRPO dengan PKO pada rasio 70:30 dapat digunakan untuk margarin meja.

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Analysis of Fatty Acids in Virgin Coconut Oil Frying at Various Temperatures

JST (Jurnal Sains dan Teknologi) ◽

10.23887/jst-undiksha.v10i1.34452 ◽

2021 ◽

Vol 10 (1) ◽

pp. 104

Author(s):

Dewa Ayu Ika Pramitha ◽

I Wayan Karta

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Medium Chain Triglyceride ◽

Coconut Oil ◽

Virgin Coconut Oil ◽

Medium Chain ◽

Cooking Oil

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.

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Temperature-Dependent Thermal Conductivity Measurement System for Various Heat Transfer Fluids

Instrumentation Mesure Métrologie ◽

10.18280/i2m.200403 ◽

2021 ◽

Vol 20 (4) ◽

pp. 195-202

Author(s):

Yunita Anggraini ◽

Alfriska O. Silalahi ◽

Inge Magdalena Sutjahja ◽

Daniel Kurnia ◽

Sparisoma Viridi ◽

...

Keyword(s):

Heat Transfer ◽

Thermal Conductivity ◽

Oleic Acid ◽

Fatty Acid ◽

Stearic Acid ◽

Lauric Acid ◽

Fatty Acid Content ◽

Coconut Oil ◽

Conductivity Measurement ◽

Heat Conducting

Accurate measurement of the thermal conductivity of a heat transfer fluid (HTF) is important for optimizing the performance of a thermal energy storage system. Herein, we develop a system to measure the thermal conductivity of an HTF during temperature variation, and the system was checked to measure several samples comprising water, lauric acid, stearic acid, oleic acid, and coconut oil. The thermal conductivity was measured using a KS-1 sensor of a KD2 Pro analyzer. In the study, a static heat conducting medium was used to control the temperature of the fluid, instead of the commonly used flowing water bath. The measured thermal conductivities of water (298 to 318 K) and lauric acid (323 to 373 K), stearic acid (358 to 372 K), oleic acid (334 to 372 K), and coconut oil (298 to 363 K) were compared to data from previous studies and fitted to available models. The accuracy of the data is further analyzed by relating the number of C and H atoms in the fatty acid, and the fatty acid content in coconut oil.

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In Situ Bioconversion of Coconut Oil via Coconut Solid State Fermentation by Geotrichum candidum ATCC 34614

Food and Bioprocess Technology ◽

10.1007/s11947-013-1051-6 ◽

2013 ◽

Vol 7 (3) ◽

pp. 784-794 ◽

Cited By ~ 2

Author(s):

Anahita Khoramnia ◽

Afshin Ebrahimpour ◽

Boon Kee Beh ◽

Oi Ming Lai

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Coconut Oil ◽

Geotrichum Candidum ◽

In Situ Bioconversion

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Diet composition affects the level of ruminal methane suppression by medium-chain fatty acids

Australian Journal of Agricultural Research ◽

10.1071/ar00073 ◽

2001 ◽

Vol 52 (7) ◽

pp. 713 ◽

Cited By ~ 24

Author(s):

A. Machmüller ◽

F. Dohme ◽

C. R. Soliva ◽

M. Wanner ◽

M. Kreuzer

Keyword(s):

Fatty Acids ◽

Lauric Acid ◽

Coconut Oil ◽

Basal Diet ◽

Carbohydrate Content ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Methane Release ◽

Structural Carbohydrate

In 3 experiments, the methane-suppressing effects of medium-chain fatty acids were investigated using basal diets of extensive type (high structural carbohydrate content) and intensive type (low structural carbohydrate content). In Expt 1, sheep were fed the extensive-type diet supplemented with 60 g/kg of rumen-protected fat (control) or coconut oil. The use of coconut oil in the diet did not clearly reduce methane release from the total digestive tract. In 2 in vitro experiments carried out with a RUSITEC apparatus, interactions of either coconut oil (Expt 2) or pure non-esterified lauric acid (Expt 3) with the 2 types of basal diet were determined using 2 × 2 factorial designs. Expt 2 confirmed a high efficacy of coconut oil against methane release in the intensive-type diet (suppression by 62% relative to control) and a reduced efficiency in the extensive-type diet (suppression by 6% relative to control). In contrast, pure lauric acid supplementation suppressed methane release in vitro by approximately 80%, and this was independent of the basal-diet type used. The results suggest that interactions of fat with the basal diet in the rumen have to be taken into consideration to develop effective feeding strategies against ruminal methane formation.

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PELATIHAN PEMBUATAN MINYAK VIRGIN COCONUT OIL (VCO) BAGI MASYARAKAT TERDAMPAK BENCANA GEMPA DI DESA DANGIANG KABUPATEN LOMBOK UTARA

SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan ◽

10.31764/jpmb.v4i1.3389 ◽

2020 ◽

Vol 4 (1) ◽

pp. 684

Author(s):

Diah Rahmawati ◽

Alpiana Alpiana ◽

Ilham Ilham ◽

Hidayati Hidayati ◽

Rima Rahmaniah

Keyword(s):

Disaster Management ◽

Lauric Acid ◽

Pathogenic Bacteria ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Coconut Oil ◽

The Body ◽

Virgin Coconut Oil ◽

Antiviral Effects ◽

Observation Methods

ABSTRAKMinyak kelapa murni, atau lebih dikenal dengan Virgin Coconut Oil (VCO), adalah modifikasi proses pembuatan minyak kelapa sehingga dihasilkan produk dengan kadar air dan kadar asam lemak bebas yang rendah, berwarna bening, berbau harum, serta mempunyai daya simpan yang cukup lama yaitu lebih dari 12 bulan. Virgin coconut oil mengandung asam laurat CH3(CH2)10COOH 50% dan asam kaprilat CH3(CH2)6COOH 7%. Kedua asam ini merupakan asam lemak jenuh rantai sedang yang mudah dimetabolisir dan bersifat anti mikroba. Di dalam tubuh, asam laurat menjadi monolaurin, sedangkan asam kaprilat menjadi monokaprin (Sutarmi, 2006). Monolaurin adalah monogliserida antiviral, antibakteri dan antiprotozoal yang digunakan oleh sistem kekebalan manusia dan hewan untuk menghancurkan virus-virus pelindung lemak, seperti HIV, herves, influenza berbagai bakteri patogen. Asam kaprat yang juga berfungsi sebagai zat kekebalan tubuh ketika diubah menjadi monokaprin di dalam tubuh manusia atau hewan. Monokaprin memiliki efek antiviral terhadap HIV dan herpen simplex serta bakteri yang tertular melalui hubungan seks (Novarianto, 2007). Berdasarkan hal tersebut, maka dapat dikatakan bahwa minyak ini memiliki banyak manfaat sehingga tim PKM memandang perlu mengadakan pelatihan pembuatan minyak VCO yang diadakan di desa Danging Kabupaten Lombok Utara yang memiliki sumber daya alam yang besar yang merupakan desa terdampak bencana gempa tahun 2018 lalu. Metode observasi partisipatoris atau observasi partisipan dan praktik langsung telah dipergunakan dalam PKM ini dengan melibatkan pula Komunitas Relawan Mataram yang juga tergabung dalam Muhammadiyah Disaster Management Centre (MDMC) Nusa Tenggara Barat. Hasil capaian dan kesimpulan dalam kegiatan ini adalah a. dimilikinya pengetahuan dan pemahaman yang merupakan upaya pemberdayaan bagi para perempuan di desa ini agar memiliki ketrampilan dalam pengolahan kelapa khususnya pembuatan minyak VCO, dan b. memberikan ketrampilan yang lebih akan pemanfaatan sumber daya alam agar menjadi tambahan penghasilan atau mampu meningkatkan pendapatan (income) yang cukup potensial sebagai langkah awal membangun masyarakat yang berdayaguna. Kata kunci: kelapa; minyak VCO ABSTRACTPure coconut oil, otherwise known as Virgin Coconut Oil (VCO), is a modification of the making process which produces products with low moisture and fatty acid content that is clear, clear in color, smells good, and has a long shelf life of more than 12 months. Virgin coconut oil contains CH3(CH2)10COOH 50% lauric acid and CH3(CH2)6COOH 7% kaprilic acid. Both of these acids are medium-chain saturated fatty acids that are easily metabolized and anti-microbial. In the body, lauric acid becomes monolaurin, while kaprilic acid becomes monokaprin (Sutarmi, 2006). Monolaurin is an antiviral, antibacterial and antiprotozoal monoglyceride used by the human and animal immune systems to destroy fat-protective viruses, such as HIV, herves, influenza and various pathogenic bacteria. Kaprat acid also serves as an immune substance when converted into monokaprin in the human or animal body. Monokaprin has antiviral effects on HIV and herpen simplex as well as bacteria infected through sex (Novarianto, 2007). Based on this, it can be said that this oil has many benefits, so that the PKM team considers it necessary to hold vco oil manufacturing training which held in Danging village of North Lombok Regency which has a large natural resource that is a village affected earthquake by the 2018. Participatory observation methods or observations of participants and direct practice have been used in this PKM by involving mataram volunteer community which is also incorporated in Muhammadiyah Disaster Management Centre (MDMC) West Nusa Tenggara. The results of the achievements and conclusions in this activity are a. knowledge and understanding which is an empowerment effort for women in this village to have skills in coconut processing, especially making vco oil, and b. provide more skills for utilization of natural resources in order to be additional or able to increase income that is potential enough as the first step in building a empowered society. Keywords: coconut; VCO oil.

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Coconut Oil and its Constituents as a Treatment for Alzheimer's Dementia

Journal of Student Research ◽

10.47611/jsr.v9i1.1046 ◽

2020 ◽

Vol 9 (1) ◽

Author(s):

Rodney Guttmann ◽

Peyton Sims ◽

Catherine Churchill ◽

Caitlyn Waters ◽

Bailey Berry ◽

...

Keyword(s):

Oxidative Stress ◽

Alzheimer’S Disease ◽

Alzheimer's Disease ◽

Lauric Acid ◽

Ketone Body ◽

Ketone Bodies ◽

Coconut Oil ◽

Medium Chain Triglycerides ◽

Medium Chain ◽

Cellular Processes

In recent years, there has been an increased number of studies focusing on the properties of coconut oil as a therapeutic supplement for patients with Alzheimer's disease. Primarily, benefits of coconut oil are attributed to the presence of medium-chain triglycerides, lauric acid, or ketone bodies found in the oil. Research of these constituents within coconut oil has been shown to cause the onset of cellular processes such as autophagy, ketone body regulation, and the reduction of oxidative stress, among other nonspecific pathways. A discussion of the potential for coconut oil within the context of these theoretical mechanisms to impact Alzheimer's disease is provided, suggesting that the validity of coconut oil claims should be viewed with skepticism.

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Differential Effects of Fatty Acid Saturation and Chain Length on NASH in Juvenile Iberian Pigs

Current Developments in Nutrition ◽

10.1093/cdn/nzaa050_005 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 682-682 ◽

Cited By ~ 1

Author(s):

Kayla Dillard ◽

Morgan Coffin ◽

Gabriella Hernandez ◽

Victoria Smith ◽

Catherine Johnson ◽

...

Keyword(s):

Fatty Acids ◽

Body Weight ◽

Fatty Acid ◽

Liver Injury ◽

Olive Oil ◽

Coconut Oil ◽

Long Chain Fatty Acids ◽

Medium Chain ◽

Long Chain ◽

Chain Fatty Acids

Abstract Objectives Non-alcoholic fatty liver disease (NAFLD) represents the major cause of pediatric chronic liver pathology in the United States. The objective of this study was to compare the relative effect of inclusion of isocaloric amounts of saturated medium-chain fatty acids (hydrogenated coconut oil), saturated long-chain fatty acids (lard) and unsaturated long-chain fatty acids (olive oil) on endpoints of NAFLD and insulin resistance. Methods Thirty-eight 15-d-old Iberian pigs were fed 1 of 4 diets containing (g/kg body weight × d) 1) control (CON; n = 8): 0 g fructose, 10.5 g fat, and 187 kcal metabolizable energy (ME), 2) lard (LAR; n = 10): 21.6 g fructose, 17.1 g fat (100% lard) and 299 kcal ME, 3) hydrogenated coconut oil (COCO; n = 10): 21.6 g fructose, 16.9 g fat (42.5% lard and 57.5% coconut oil) and 299 kcal ME, and 4) olive oil (OLV, n = 10): 21.6 g fructose, 17.1 g fat (43.5% lard and 56.5% olive oil) and 299 kcal ME, for 9 consecutive weeks. Body weight was recorded every 3 d. Serum markers of liver injury and dyslipidemia were measured on d 60 at 2 h post feeding, with all other serum measures assessed on d 70. Liver tissue was collected on d 70 for histology, triacylglyceride (TG) quantification, and metabolomics analysis. Results Tissue histology indicated the presence of steatosis in LAR, COCO and OLV compared with CON (P ≤ 0.001), with a further increase in in non-alcoholic steatohepatitis (NASH) in OLV and COCO compared with LAR (P ≤ 0.01). Alanine and aspartate aminotransferases were higher in COCO and OLV (P ≤ 0.01) than CON. All treatment groups had lower liver concentrations of methyl donor's choline and betaine versus CON, while bile acids were differentially changed (P ≤ 0.05). COCO had higher levels of TGs with less carbons (Total carbons < 52) than all other groups (P ≤ 0.05). Several long-chain acylcarnitines involved in fat oxidation were higher in OLV versus all other groups (P ≤ 0.05). Conclusions Inclusion of fats enriched in medium-chain saturated and long-chain unsaturated fatty acids in a high-fructose high-fat diet increased liver injury, compared with fats with a long-chain saturated fatty acid profile. Further research is required to investigate the mechanisms causing this difference in physiological response to these dietary fat sources. Funding Sources ARI, AcornSeekers.

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