Virgin Coconut Oil (VCO) is a pure coconut oil product whose manufacturing process does not involve the heating and workmanship very simple. VCO reportedly able to prevent treat various diseases such as being kill viruses, bacteria, increase endurance moisturize skin so that people are increasingly interested in consuming it, but its "oily" taste causes products form of packaging drinks be less...

Coconut oil has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. Although the advantage of regular consumption of coconut oil has been underappreciated by the consumer and producer alike for the recent two or three decades, i...

Coconut, Cocos nucifera L., is a tree that is cultivated for its multiple utilities, mainly for its nutritional and medicinal values. The various products of coconut include coconut water, copra, coconut oil, raw kernel, coconut cake, coconut shell and wood based products, coconut leaves, etc. Its all parts are used in some way or another in daily life. Recently, several researches are going on...

Environmental concerns have resulted in the search for environmentally friendly natural oils for use as mosquito larvacide. Methylated coconut oil (MCO) has been found to be toxic to mosquito larvae. However, the use of MCO is limited by resource constraints in rural communities in Papua New Guinea (PNG). In PNG and other Pacific Island countries, coconut oil is produced using traditional metho...

Virgin coconut oil (VCO) has been widely used traditionally in Malaysia as moisturiser and food supplement. Recently, VCO has been growing in popularity because of its better chemical and biological properties compared to coconut oil. VCO contains medium chain fatty acids of which 4550% lauric acid. Lauric acid has been proven to become a strong anti-inflammatory and anti-microbial agent. In th...

Chemesthetic sensations elicited by ibuprofen, extra-virgin olive oil, and capsaicin were compared to quantify perceptual differences between known agonists of TRPA1 and TRPV1. Extra virgin olive oil contains a phenolic compound, oleocanthal, which is thought to share unique chemesthetic qualities with the nonsteroidal anti-inflammatory drug, ibuprofen. Pilot work suggested participants had dif...

Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation extend the application of this technique to the field of food research, facilitating particularly the studies on edible oils and fats. In this work, FT-IR spectroscopy is used as an effective analytical tool in order: (a) to determine extra virgin olive oil adulteration with lower priced vegetable oils (sunfl...