ArticleJournal of food science and technology2019
Effects of chemical refinement on the quality of coconut oil.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 37 citations in OpenAlex.
- The effect of virgin coconut oil (VCO) on cardiovascular disease risk factors: a systematic review and meta-analysis.Diabetology & metabolic syndrome · 2025Article
- Preparation, physicochemical properties, andFood chemistry: X · 2025Article
- Article
- The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow.Food technology and biotechnology · 2024Review
- Protective role of virgin coconut oil on potent biochemical biomarkers in Wistar rat model of comorbid depression.Journal of advanced veterinary and animal research · 2024Article
- L-lysine moderates thermal aggregation of coconut proteins induced by thermal treatment.Scientific reports · 2023Article
- Dual Roles of Coconut Oil and Its Major Component Lauric Acid on Redox Nexus: Focus on Cytoprotection and Cancer Cell Death.Frontiers in neuroscience · 2022Article
- Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?Nutrients · 2021Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Refinement is usually used to remove undesired components to improve coconut oil quality. In the present study, crude coconut oil (CCO) was refined in four stages: conventional degumming, neutralization, bleaching, and deodorization. Physiochemical indices during the refinement were evaluated: peroxide value (PV), free fatty acid (FFA), fatty acid composition; fat composition; triacylglycerol profile, micronutrient (e.g., tocopherols and sterols) and contaminant (e.g., 3-monochloropropane-1,2-diol esters (3-MCPD esters), and glycidyl esters (GEs) levels. Compared to CCO, the quality of refined oil was improved by reducing PV and FFA levels. No significant changes in triacylglycerol compositions were found during refinement. However, unsaturated fatty acids like oleic and linoleic acids were decreased after refinement. Also, some micronutrients like tocopherol and sterol were decreased from 12.39 to 0.10 mg/kg and from 679.69 to 426.50 mg/kg, respectively. The undesired contaminants, i.e., 3-MCPD esters and GEs, increased markedly during refinement.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.