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The physico-chemical characteristics and phytonutrient compositions of commercially available coconut oils [prepared from either copra (unrefined coconut oil- UCNO; Refined Bleached and Deodorized coconut oil- RBDCNO) or from milk extracted from wet mature coconut (virgin coconut oil- VCNO)] were analyzed and compared with the quality of VCNO. The color (2.6, 0.0, 1.6 lovibond units), free fatty acid value (0.61, 0.58, 0.53%), and peroxide value (1.35, 0.0, 0.0 meq.O2Kg−1) of UCNOs, VCNOs, and RBDCNOs, respectively, indicated higher units of color and peroxide value for UCNOs, and similar free fatty acid values to the other two oils. The UCNOs showed a slightly lower saponification value and higher iodine value as compared to VCNO. The composition of lauric acid (55.8%), medium chain fatty acids (69.65%) and medium chain triglycerides (59.27%) mainly dicapricmonolaurin (14.32%), dilauricmonocaprin (18.89%) and trilaurin (21.88%) were significantly higher in VCNO. The % phytosterol, phenolics and tocopherol + tocotrienol contents of UCNOs, VCNO and RBDCNO were 83.7, 54.9 and 81.4 mg; 9.4, 1.8 and 2.1 mg; 4.9, 2.8 and 4 mg, respectively. In UCNOs the values were significantly higher than in VCNO and RBDCNO. These results showed that UCNOs have more phytonutrients compared to VCNO and RBDCNO.Se analizaron y compararon las características físico-químicas y la composición de fitonutrientes de aceites de coco disponibles comercialmente preparados a partir de copra [aceite de coco sin refinar, UCNO; aceite de coco decolorado, y desodorizado (RBDCNO)] y de la leche extraída de coco húmedo madurado [aceite de coco virgen (VCNO)]. El color (2,6; 0,0; 1,6 unidades lovibond), los ácidos grasos libres (0,61; 0,58; 0,53%) y el índice de peróxidos (1,35; 0,0; 0,0 meq·O2Kg−1) para UCNOs, VCNOs y RBDCNOs respectivamente, indican valores superiores de color y PV para UCNOs y FFA similar que para los otros dos aceites. Los aceites UCNOs mostraron valores de saponificación ligeramente inferiores y altos valores de índice de yodo en comparación con VCNO. La composición en ácido láurico (55,8%), ácidos grasos de cadena media (69,65%) y triglicéridos de cadena media (59.27%) fueron significativamente mayores en VCNO. Los fitoesteroles, compuestos fenólicos y tocoferoles + tocoferoles fueron 83,7; 54,9 y 81,4 mg; 9,4; 1,8 y 2,1 mg; 4,9; 2,8 y 4,0 mg, para UCNOs, VCNO y RBDCNO, respectivamente, siendo para los aceites UCNOs significativamente mayores que para VCNO y RBDCNO. Estos resultados mostraron que UCNOs tienen más fitonutrientes en comparación con VCNO y RBDCNO.

Samples of rice bran oil deodorizer distillates (RBO DOD-1 and RBO DOD-2) were studied for their physicochemical characteristics. The samples were semisolid and had a dark color. The free fatty acid values were 59.2% and 86.0%, the unsaponifiable matter was 18.7% and 7.75% and the phytosterol contents were 8.71% and 4.22%, respectively for the deodorizer distillates studied. A simple method of silica gel percolation was developed to purify DOD to obtain phytosterol concentrate fractions (PCF) and a brown color and bad odor fraction (BCBOF). The color values were reduced by 72.8% and 73.0% of lovibond units in the PCF for DOD-1 and DOD-2 respectively, had no bad odor and were increased in the phytosterol concentration to 12.4% and 5.9%. The PCF was further processed to prepare high purity phytosterols. An HPLC analysis of the phytosterol mixture showed it to be formed by β-sitosterol (38.2%), stigmasterol (34.9%), campesterol (9.5%) and other sterols (17.4%).Se estudiaron las características físico-químicas de muestras de destilados de desodorización de aceites de salvado de arroz (RBO DOD-1 y RBO DOD-2). Las muestras eran semi-sólidas y tenían un color oscuro. Los valores de ácidos grasos libres fueron 59,2% y 86,0%, materia insaponificable 18,7% y 7,75% y contenido de fitoesteroles de 8,71% y 4,22%, respectivamente, para los destilados de desodorización estudiados. Se desarrolló un método simple de filtración mediante sílica gel para purificar DOD y obtener concentrados de fitosteroles (PCF) y una fracción de color marrón y olor desagradable (BCBOF). Los valores de color se redujeron en un 72,8% y el 73,0% de unidades Lovibond en el PCF para DOD-1 y DOD-2, respectivamente, no tenían mal olor y aumentaron su concentración en fitoesteroles al 12,4% y 5,9%. El PCF se procesó adicionalmente para preparar fitosteroles de alta pureza. El análisis por HPLC mostró que la mezcla de fitosteroles estaba formada por β-sitosterol (38,2%), estigmasterol (34,9%), campesterol (9,5%) y otros esteroles (17,4%).

Coconut water and kernel are the edible portions of the coconut. A study was carried out to evaluate the physico-chemical characteristics, phytonutrients and stability of coconut water (CW), kernel (CK) at different stages of maturity and commercial coconut products (CCP). The moisture content of CW, CK and CCP were in the range of 95-97 g 100 g(-1), 50-85 g 100 g(-1) and 0.4-3 g 100 g(-1) respectively. Fat content in CW was low (4-115 mg 100 g(-1)) whereas in kernel it was high (37-56 g 100 g(-1)). The CW was acidic in nature (pH 4.5-5.2). Ash content of CK decreased with maturity (1.0-1.5 %) whereas that of CW remained steady (0.3-0.4 g 100 g(-1)) with maturity. The total sugar content (3.9-4.6 g 100 g(-1)) and acidity (0.3-0.4 g 100 g(-1)) of CW did not change with maturity. The phenolics content increased in water (1.4-4.3 mg 100 g(-1)) and kernel with maturity (18.5-24.8 mg 100 g(-1)). The fatty acid composition of the oil extracted from the CK had increased saturated fatty acids (C12:0) (38-48 g 100 g(-1)) and decreased monounsaturated fatty acid (C18:1) (13-5 g 100 g(-1)) with maturity. The percentage of medium chain fatty acids increased with different stages of maturity (47-78 g 100 g(-1)). The CW and CK contained higher amount of phenolics (1.4-4.3 mg 100 g(-1) and 18.5-24.8 mg 100 g(-1) respectively) and total tocopherols of CK (0.14-0.59 mg 100 g(-1)) when compared to CCP. This study indicated that CW and CK could serve as valuable raw materials for the preparation of functional food supplement.

Blends of refined groundnut oil (GNO) and oryzanol concentrate having 3, 5, and 10% oryzanol in the blend, and a rice bran oil (RBO) which had retained all the nutrients such as oryzanol, tocopherols and tocotrienols and the unsaponifiable matter components of crude oil (GWF RBO) were prepared. Weanling rats were fed with diet containing the oil blends/rice bran oil at 10% level for 60 days and then dissected. The lipid profiles in serum, liver were investigated and the cholesterol levels were marginally reduced (7–16% in serum, 10–14.5% in liver) in rats fed oryzanol containing diet. RBO, GWF RBO containing diets showed a reduction of serum cholesterol by 14%, 15% respectively when compared to those fed with GNO. Serum and liver lipid analysis also showed significant change in TG concentration in rats fed blended oils containing oryzanol compared to the rats given GNO. Histology of liver and kidneys did not show changes. These studies indicated that oryzanol has an effect in lowering serum and liver cholesterol and shows antiatherogenic properties when incorporated into groundnut oil.