1. Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography
- Author
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Samuel de Santana Khan, Katarynna Santos de Araújo, Emmanuela Prado de Paiva Azevedo, Maria Inês Sucupira Maciel, Eryka Maria dos Santos Alves, Carla Eliária Alves de Mendonça, and José Roberto Botelho de Souza
- Subjects
Cultural Studies ,chemistry.chemical_classification ,0303 health sciences ,food.ingredient ,030309 nutrition & dietetics ,Coconut oil ,Extraction (chemistry) ,food and beverages ,Fatty acid ,04 agricultural and veterinary sciences ,040401 food science ,Lauric acid ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,chemistry ,Food preparation ,Food science ,Gas chromatography ,Corn starch ,Food Science - Abstract
The study evaluated the fatty acid profile of raw and heated virgin coconut oil by using eleven food preparations submitted to two treatments: dry and moist, and crude and heat. The fat extraction was performed by the Soxhlet method and the fatty acid profile was analysed using gas chromatography. Kuskal-Wallis test was utilised to evaluate the differences among food preparation methods. The lauric acid was present in the coconut oils analysed (16.07g/L ± 1.28) and in all the preparations in which coconut oil was used. The highest concentration of lauric acid was found in Corn starch cookies (16.60g/L ± 0.32). The cookie and the cake were the preparations that showed the lowest concentration, 6.14 g/L ± 0.05 and 5.05 g/L± 0.05, respectively. The results obtained in this study are unprecedented and enable professionals in the field of food and nutrition to prescribe the best usage of coconut oil in cooking.
- Published
- 2021
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