Variation of phenolic content in coconut oil extracted by two conventional methods

被引：91
作者：
Seneviratne, Kapila N. [1 ]
Dissanayake, Dissanayake M. Sudarshana [1 ]
机构：
[1] Univ Kelaniya, Dept Chem, Kelaniya, Sri Lanka
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2008年 / 43卷 / 04期
关键词：
antioxidants; Cocos nucifera; flavonoids; high-performance liquid chromatography; high-performance liquid chromatography-mass spectra; Palmae; phenols;
D O I：
10.1111/j.1365-2621.2006.01493.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Phenolic compounds present in the nonsaponifiable fraction of coconut oil were analysed by high-performance liquid chromatography with florescence detection. Mass spectra of the phenolic compounds were also obtained separately by LC-MS to confirm the presence of the phenolic compounds. Caffeic acid, p-coumaric acid, ferulic acid and (+/-) catechin were observed in coconut oil. Phenolic acid fraction of the coconut oil prepared by boiling coconut milk (traditional coconut oil) was more complex compared with that of coconut oil prepared by pressing copra (commercial coconut oil). Total phenol content of traditional coconut oil was nearly seven times higher than that of commercial coconut oil (618 +/- 46 vs. 91 +/- 11 mg kg(-1)), suggesting that the phenol content varies with the extraction method.
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收藏
页码：597 / 602
页数：6
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