Production and evaluation of virgin coconut oil enriched with ginger

Engku Hasmah E. A., . and Norma H, . and Abdul Ghani O., . and Sharizan A, . and Mohd Shukri M. A., . (2010) Production and evaluation of virgin coconut oil enriched with ginger. [Proceedings Paper]

There is growing local and overseas interest and demand for virgin coconut oil VCO for use in complimentary medicine. This oil is known to possess antimicrobial activities which can be administered externally for skin problems or taken orally for curing internal disorders. Local manufacturers are producing VCO as plain oil or as a constituent in products for external use cosmetics toiletries emulsions and soft gels. There are now VCO products with flavors such as synthetic orange and menthol added. Production of flavored VCO is a product diversification effort as well as intended to neutralize the repulsive taste of the fat in VCO. Another product that can be added to VCO is ginger powder which is the subject of this report. Ginger which is a popular herbal tradition among Chinese Malay and Indian communities of this country can enrich the VCOs medicinal and nutraceutical value. The nutraceutical value of ginger flavored VCO was compared to plain oil using lauric acid and 6-shogaol content as markers. The antioxidant properties were also determined based on bioassay of scavenging activities of diphenylpicrylhydrazyl DPPH a stable free radical. Other physical characteristics analysed were colour specific gravity and viscosity. The findings showed higher lauric acid 6-gingerol content and DDPH scavenging activities in VCO added with ginger.

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Abstract

There is growing local and overseas interest and demand for virgin coconut oil VCO for use in complimentary medicine. This oil is known to possess antimicrobial activities which can be administered externally for skin problems or taken orally for curing internal disorders. Local manufacturers are producing VCO as plain oil or as a constituent in products for external use cosmetics toiletries emulsions and soft gels. There are now VCO products with flavors such as synthetic orange and menthol added. Production of flavored VCO is a product diversification effort as well as intended to neutralize the repulsive taste of the fat in VCO. Another product that can be added to VCO is ginger powder which is the subject of this report. Ginger which is a popular herbal tradition among Chinese Malay and Indian communities of this country can enrich the VCOs medicinal and nutraceutical value. The nutraceutical value of ginger flavored VCO was compared to plain oil using lauric acid and 6-shogaol content as markers. The antioxidant properties were also determined based on bioassay of scavenging activities of diphenylpicrylhydrazyl DPPH a stable free radical. Other physical characteristics analysed were colour specific gravity and viscosity. The findings showed higher lauric acid 6-gingerol content and DDPH scavenging activities in VCO added with ginger.

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Item Type:	Proceedings Paper
Additional Information:	Summary En
AGROVOC Term:	Coconut oil
AGROVOC Term:	Ginger
AGROVOC Term:	Antioxidants
AGROVOC Term:	Functional foods
AGROVOC Term:	Health foods
AGROVOC Term:	antimicrobial agents
AGROVOC Term:	Lauric acid
AGROVOC Term:	malaysa
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:14
URI:	http://webagris.upm.edu.my/id/eprint/11420

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