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首页> 外文期刊>BioTechnology: An Indian Journal >Comparative Study of Physico-Chemical Properties of Coconut Oil (Cocos nucifera L.) Obtained by Industrial and Artisanal Processes
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Comparative Study of Physico-Chemical Properties of Coconut Oil (Cocos nucifera L.) Obtained by Industrial and Artisanal Processes

机译：作者：张莹莹，王莹，王莹，王莹，王莹，王莹，王莹，王莹，王莹，王莹，王莹，王莹

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摘要

Coconut oil (Cocos nucifera L.), widely used by the food and pharmaceutical industry, has required analytical methods capable of evaluating processing and storage conditions. In this work, the chemical composition and physicochemical properties of the extra virgin coconut oil produced by the Brazilian industry and the coconut oil obtained in a handmade way were compared. The results confirm the high content of saturated fatty acids in coconut oil, mainly due to the high content of lauric acid (approximately 2% for extra virgin oil and 3% for oil obtained by hand), responsible for increasing the oxidation stability, besides changing the oil melting profile, contributing to the increase of the use of the fat of this oil in specific products of the pharmaceutical and food industries. It can be estimated that in most cases the results obtained for samples of industrial and artisanal coconut oil were higher than the standards established by National Agency of Sanitary Surveillance. However, the analyzes made of coconut oil were extremely important to be able to refer to this oil, as its studies are still scarce and controversial in the literature. Considering that coconut oil is widely used in the media, the comparative analysis of the chemical composition and the physic-chemical characteristics of the oils studied can contribute significantly to provide clarification on the difference Among the oils, when obtained through the industrial and artisanal processes, aiming to make people aware of obtaining a quality product.
机译：食品和制药业广泛使用的椰子油（Cocos Nucifera L.）具有能够评估加工和储存条件的分析方法。在这项工作中，比较了巴西工业生产的超前椰子油的化学成分和理化性质，并进行了手工制作方式获得的椰子油。结果证实了椰子油中饱和脂肪酸的高含量，主要是由于月桂酸的高含量（额外的初榨油脂约2％，用手获得的油的3％），负责增加氧化稳定性，除了改变石油熔化型材，有助于在制药和食品工业的特定产品中增加这种油的脂肪的使用。据估计，在大多数情况下，在工业和手工椰子油样本获得的结果高于国家卫生监测机构建立的标准。然而，由于其研究仍然稀缺和争议，椰子油制成的分析非常重要，以便能够提及这种石油。考虑到椰子油广泛用于介质中，所研究的油化学成分和物理化学特性的比较分析可以显着贡献，以澄清通过工业和手工过程获得的油，旨在让人们意识到获得优质产品。

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