TY - GEN
T1 - Phenolic and volatile compounds, antioxidant activity, and sensory properties of virgin coconut oil
T2 - 8th Annual Basic Science International Conference: Coverage of Basic Sciences toward the World's Sustainability Challanges, BaSIC 2018
AU - Mulyadi, Arie Febrianto
AU - Schreiner, Matthias
AU - Dewi, Ika Atsari
N1 - Publisher Copyright:
© 2018 Author(s).
PY - 2018/10/17
Y1 - 2018/10/17
N2 - Virgin coconut oil (VCO) is a vegetable oil extracted from fresh coconut meat and processed using only physical without contamination by chemicals usage. Some phenolic acids identified in VCO include: protocatechuic, vanillic, caffeic, syringic, ferulic, and p-coumaric acids. Some study suggested that the contribution of antioxidant activity in VCO could be due to phenolic compounds. Volatile compounds identified included ethyl acetate, acetic acid, 2-pentanone, hexanal, n-octane, 2-heptanone, limonene, nonanal, octanoic acid, ethyl octanoate, δ-octalactone, ethyl decanoate, δ-decalactone, and dodecanoic acid. The sensory properties identified and quantified in VCO had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. This paper primarily discusses the findings associated with phenolic compounds, volatile compounds, antioxidant activity, and the sensory properties of VCO.
AB - Virgin coconut oil (VCO) is a vegetable oil extracted from fresh coconut meat and processed using only physical without contamination by chemicals usage. Some phenolic acids identified in VCO include: protocatechuic, vanillic, caffeic, syringic, ferulic, and p-coumaric acids. Some study suggested that the contribution of antioxidant activity in VCO could be due to phenolic compounds. Volatile compounds identified included ethyl acetate, acetic acid, 2-pentanone, hexanal, n-octane, 2-heptanone, limonene, nonanal, octanoic acid, ethyl octanoate, δ-octalactone, ethyl decanoate, δ-decalactone, and dodecanoic acid. The sensory properties identified and quantified in VCO had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. This paper primarily discusses the findings associated with phenolic compounds, volatile compounds, antioxidant activity, and the sensory properties of VCO.
KW - Antioxidant activity
KW - phenolic compounds
KW - sensory properties
KW - virgin coconut oil
KW - volatile compounds
UR - https://www.scopus.com/pages/publications/85056208063
U2 - 10.1063/1.5062818
DO - 10.1063/1.5062818
M3 - Conference contribution
AN - SCOPUS:85056208063
T3 - AIP Conference Proceedings
BT - 8th Annual Basic Science International Conference
A2 - Karim, Corina
A2 - Azrianingsih, Rodliyati
A2 - Pamungkas, Mauludi Ariesto
A2 - Jatmiko, Yoga Dwi
A2 - Safitri, Anna
PB - American Institute of Physics Inc.
Y2 - 6 March 2018 through 7 March 2018
ER -