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Coconut oil

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Coconut oil is extracted from the kernel or meat of matured coconut harvested from the coconut palm (Cocos nucifera). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry.

Fatty acid content of coconut oil
Type of fatty acid pct
Lauric saturated C12
 
 47.5%
Myristic saturated C14
 
 18.1%
Palmitic saturated C16
 
 8.8%
Caprylic saturated C8
 
 7.8%
Capric saturated C10
 
 6.7%
Stearic saturated C18
 
 2.6%
Caproic saturated C6
 
 0.5%
Oleic monounsaturated C18
 
 6.2%
Linoleic polyunsaturated C18
 
 1.6%
Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. The above numbers are averages based on samples taken. Numbers can vary slightly depending on age of the coconut, growing conditions, and variety.

red : saturated    orange : monounsaturated    blue : polyunsaturated

Production

Traditional way of making coconut oil using a bullock-powered mill in Seychelles

The wet process for making coconut oil is the original and variations of it are still the best and cleanest way to extract coconut oil. The dry process was invented as a way to mass produce a food/industrial grade oil although there are some drawbacks to its extraction method.

In the wet process, coconut milk is made first and then the oil is extracted from the milk. Coconut kernel is shredded and mixed with water. Then it is pressed and the oil is extracted. The resulting oil/water mixture is left to sit and it separates into two layers, watery on the bottom, creamy on top. The thicker cream is decanted off the top and the original method of separation involved heating or fermenting the milk to separate the oil.[1] This traditional method made a very unstable oil with a short shelf life meant for quick daily use.

All high volume modern methods incorporate heating, fermentation, and or centripetal acceleration to separate the oil from the water. The use of a cool temperature vacuum separator has been suggested but the technology is currently cost prohibitive for all but the biggest manufacture and isn't nearly as efficient as the other techniques.[citation needed]

Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil making process and the use of a centrifuge process makes the best final extracted product. Any coconut oil made from a non-copra style of extraction can be called virgin organic coconut oil but only the centrifuge process can make raw oil. When done properly it doesn't need to be heated or fermented to remove moisture.[2]

In the dry process, the oil is extracted directly from the kernel. The kernel can be dried (under the sun or in a kiln/oven) shredded or whole, then is compressed and the oil is extracted. This is a most inefficient and dirty way to remove the oil from the kernel and requires more processing to reclaim the rest of the oil from the left over cake from compressing. The oil commonly has bits of shell and kernel left in it along with a high moisture content which discolor it and make it go rancid quickly. Superheated steam, boiling and fermentation are some of methods use to remove the color, debris and moisture from the oil.

RBD

Coconuts sun-dried in Kozhikode, Kerala for making copra, which is used for making coconut oil
Coconut oil expelled from Copra at an oil mill in Tripunithura, Kerala, India

RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel). Copra can be made by smoke drying, sun drying, or kiln drying. The dried copra is then placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.[3]

This "crude" coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering.

Another method for extraction of a "high quality" coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases and proteases on diluted coconut paste.[4]

Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.

Hydrogenation

RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 76 °F (24 °C), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 97–104 °F (36–40 °C).

In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In this process some of these are transformed into trans fatty acids.

Fractionation

Fractionated coconut oil is a fraction of the whole oil, in which the different medium chain fatty acids are separated for specific uses. Lauric acid, a 12 carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes. Fractionated coconut oil may also be referred to as caprylic/capric triglyceride oil or medium chain triglyceride (MCT) oil because it is primarily the medium chain caprylic (8 carbons) and capric (10 carbons) acids that make up the bulk of the oil. MCT oil is most frequently used for medical applications and special diets.

Figures

The United States Department of Agriculture has published historical production figures for coconut oil for years beginning October 1 and ending September 30. Coconut oil makes up around 2.5% of world vegetable oil production. Over the last few years coconut oil production is estimated to have been as follows:[5]

Year  2005–06   2006–07   2007–08   2008–09   2009–10   Jan 2010–11 
Production, Million Tonne  3.46 3.22 3.53 3.53 3.62 3.67

Standards

The Asian and Pacific Coconut Community (APCC), whose 17 members produce about 90% of the coconut sold commercially,[6] has published its Standards for Virgin Coconut Oil.[7] The Philippines has established a Department of Science and Technology (DOST) governmental standard.[8]

Health

The United States Food and Drug Administration "has not been petitioned to review claims for coconut oil"[9] but is concerned over its high levels of saturated fats. It says consumers should avoid coconut oil.[10] The United States Department of Health and Human Services,[11] American Dietetic Association,[12] American Heart Association,[13] British National Health Service,[14] and Dietitians of Canada[12] also recommend against the consumption of coconut oil due to its high levels of saturated fats.

Coconut oil has a high content of lauric acid which has been found to increase total cholesterol the most of all fatty acids. But most of the increase is attributable to an increase in high density lipoprotein (HDL) "good" cholesterol. As a result, lauric acid actually has "a more favorable effect on total:HDL cholesterol than any other fatty acid, either saturated or unsaturated"[15] However, it is still unclear what other effects coconut oil may have through other pathways, such as its effects on triglycerides or on arterial thrombosis, or what result coconut oil intake ultimately has on cardiovascular disease (CVD) outcomes.[16] Studies also show that substituting polyunsaturated fats for saturated fats is likely to produce more beneficial CVD outcomes. Whether this is due to the positive effects of polyunsaturated fats or negative effects of saturated fats is unclear.[17] Still coconut oil may be a better alternative to partially hydrogenated vegetable oil and animal saturated fats when solid fats are required.[18] Early studies on the health effects of coconut oil used partially hydrogenated coconut oil, which creates trans fats, and not virgin coconut oil which has a different health risk profile.[19]

Coconut oil shares similarities with human breast milk.[20][21] It contains lipids like monolaurin and consists mostly of medium-chain triglycerides, which may not carry the same risks as other saturated fats, and are used in nutritional products and infant formula.[18][22][23]

A repellent made from coconut oil can be used to prevent tungiasis-causing sand fleas from invading the body.[24]

Although rare, some people may experience an allergic reaction to coconut products.

Uses

Culinary arts

Solidified coconut oil, sold as "coconut butter" by a Norwegian company

Coconut oil is commonly used in cooking, especially in areas where coconuts are grown. Coconut oil has a melting point of around 24°C and can therefore appear as a solid. In its solid state it is often sold as coconut butter. Because of its saturated fat content, coconut oil is slow to oxidize and resists rancidity. The smoke point for all cooking oils can vary significantly depending on a number of factors[25] but due to the low molecular weight of its fatty acids, coconut oil tends to have a lower smoke, fire, and flash point than other oils with higher molecular weight fatty acids. One source lists a smoke point of 138°C for unrefined coconut oil while another gives 177°C;[26][27] refined, bleached, deodorized coconut oil has been measured to have a smoke point of 232°C.

In recent years virgin coconut oil has increasingly become popular in natural food circles and with vegans. It has been described as having a "haunting, nutty, vanilla flavor" that also has a touch of sweetness that works well in baked goods, pastries, and sautés.[28] Coconut oil is commonly used to flavor many South Asian curries.

The caloric content of coconut oil is very nearly the same as that of other dietary fats, being reduced only slightly by the presence of medium chain triglycerides which constitute less than half of the total fat content. A value of 8.3 kcal/g has been quoted for dietary medium-chain triglycerides.[29]

Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers, and snack foods including popcorn.[30] Hydrogenated coconut oil is also sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as Chocolate crackles and White Christmas.

Industry

Engine feedstock
See also: Vegetable oil used as fuel

Coconut oil has been tested for use as a feedstock for biodiesel to be used as a diesel engine fuel. In this manner it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22–25 °C), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization of the fuel), coconut oil is typically transesterified to make biodiesel. Use of B100 (100% biodiesel) is only possible in temperate climates as the gel point is approximately 10 °C (50 °F). The oil needs to meet the Weihenstephan standard[31] for pure vegetable oil used as a fuel otherwise moderate to severe damage from carbonisation and clogging will occur in an unmodified engine.

The Philippines, Vanuatu, Samoa, and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators.[32] Coconut oil is currently used as a fuel for transport in the Philippines.[33] Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific.[34][35] In the 1990s Bougainville conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles.[36]

Engine lubricant

Coconut oil has been tested for use as an engine lubricant; the producer claims the oil reduces fuel consumption and smoke emissions, and allows the engine to run at a cooler temperature.[37]

Transformer oil

Transformer oil acts as an insulating and cooling medium in transformers. The insulating oil fills up pores in fibrous insulation and also the gaps between the coil conductors and the spacing between the siding and the tank, and thus increases the dielectric strength of the insulation. A transformer in operation generates heat in the winding, and that heat is transferred to the oil via conduction. Heated oil then flows to the radiators by convection. Oil supplied from the radiators, being cooler, cools the winding. There are several important properties such as dielectric strength, flash point, viscosity, specific gravity and pour point and all of them have to be considered when qualifying an oil for use in transformers. Normally mineral oil is used, but coconut oil has been shown to possess all the properties needed to function as an environmentally friendly and economic replacement to mineral oil for this purpose.[38]

Herbicide

Acids derived from coconut oil can be used as herbicides, for a more environmentally friendly way of combating weeds. It is also considered unproblematic for people who have sensitivity to synthetic herbicides.[39]

Personal uses

Cosmetics and skin treatments

Coconut oil is excellent as a skin moisturizer and softener. A study shows that extra virgin coconut oil is effective and safe when used as a moisturizer, with absence of adverse reactions.[40] A study found that coconut oil helped prevent protein loss from the wet combing of hair when used for fourteen hours[41] as a conditioner before washing the hair.[41]

Sexual lubrication

There are widespread reports of the use of coconut oil as a sexual lubricant.[42] Like other oil-based intimate lubricants, coconut oil should not be used with latex condoms.

See also

References

  1. ^ U.G. Ohler, Coconut: Tree of Life, Kuene, 1984 Pg. 339
  2. ^ Woodruff, Jasper Guy, Ph.D. "Coconuts: Production, Processing, Products." The Avi Publishing Co, Inc, 1970
  3. ^ Foale, M. (2003). "The Coconut Odyssey: The Bounteous Possibilities of the Tree of Life" (pdf). Canberra: Australian Centre for International Agricultural Research. pp. 115–116.
  4. ^ McGlone OC, Canales A, Carter JV (1986). "Coconut oil extraction by a new enzymatic process". J Food Sci. 51: 695–7. doi:10.1111/j.1365-2621.1986.tb13914.x.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  5. ^ United States Department of Agriculture. (February 2011). "Oilseeds: World Markets and Trade" Table 03: Major Vegetable Oils: World Supply and Distribution (Commodity View)
  6. ^ Asian and Pacific Coconut Community
  7. ^ APCC Standards for Virgin Coconut Oil Asian and Pacific Coconut Community, Jakarta, Indonesia
  8. ^ Joint Statement on Philippine National Standard for Virgin Coconut Oil as food
  9. ^ Maloof, Rich. (c. 2009). Coconut Oil. MSN Health and Fitness.
  10. ^ "Nutrition Facts at a Glance - Nutrients: Saturated Fat". Food and Drug Administration. 2009-12-22. Retrieved 2011-03-16.
  11. ^ "Dietary Guidelines for Americans 2010" (PDF). Department of Health and Human Services. Retrieved 17 March 2011.
  12. ^ a b "American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat". American Dietetic Association. Retrieved 2011-03-16.
  13. ^ "Tropical Oils". American Heart Association. Retrieved 2011-03-16.
  14. ^ "Lower your cholesterol". National Health Service. Retrieved 2011-03-16.
  15. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 12716665, please use {{cite journal}} with |pmid=12716665 instead.
  16. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 12716665, please use {{cite journal}} with |pmid=12716665 instead.
  17. ^ Mozaffarian D, Micha R, Wallace S (2010). "Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials". PLoS Medicine. 7 (3): 1–10. doi:10.1371/journal.pmed.1000252. ISSN 1549-1277. {{cite journal}}: Unknown parameter |month= ignored (help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link)
  18. ^ a b Tarrago-Trani, MT; Phillips, KM; Lemar, LE; Holden, JM (2006). "New and existing oils and fats used in products with reduced trans-fatty acid content" (pdf). Journal of the American Dietetic Association. 106 (6): 867–80. doi:10.1016/j.jada.2006.03.010. PMID 16720128.
  19. ^ Kintanar, QL (1988). "Is coconut oil hypercholesterolemic and atherogenic? A focused review of the literature". Transactions of the National Academy of Science and Technology (Philippines). 10: 371–414.
  20. ^ Template:Cite pmc
  21. ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.4038/cmj.v51i2.1351, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with |doi=10.4038/cmj.v51i2.1351 instead.
  22. ^ Marina, AM (2009). "Virgin coconut oil: emerging functional food oil". Trends in Food Science & Technology. 20 (10): 481–487. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  23. ^ Pillitteri, Adele. (2009). Maternal & Child Health Nursing – Care of the Childbearing & Childrearing Family (6th edition). Lippincott Williams & Wilkins. p. 1681. ISBN 9781582559995.
  24. ^ Feldmeier, H (2009). "Tungiasis and cutaneous larva migrans: unpleasant travel souvenirs". Medizinische Monatsschrift fur Pharmazeuten. 32 (12): 440–4. PMID 20088345.
  25. ^ Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  26. ^ Srilakshmi, B. (2003). Food Science (3rd edition). New Age International. p. 233. ISBN 9788122414813
  27. ^ Nutiva. (n.d.). Coconut Oil Recipes. Retrieved March 30, 2011.
  28. ^ Clark, Melissa. (March 1, 2011). Once a Villain, Coconut Oil Charms the Health Food World. The New York Times. Retrieved March 2, 2011.
  29. ^ Bach, André C. and Vigen K Babayan. (November 1982). Medium-chain triglycerides: an update. The American Journal of Clinical Nutrition 36: 950–962.
  30. ^ ‘Two Thumbs Down’ for Movie Theater Popcorn
  31. ^ Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard)
  32. ^ In Vanuatu, A Proving Ground for Coconut Oil As An Alternative Fuel
  33. ^ Coconut fuel - PRI's The World
  34. ^ Coconut Oil for Power Generation by EPC in Samoa - Jan Cloin
  35. ^ "Coconut oil powers island's cars". BBC. 2007-05-08. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  36. ^ The Coconut Revolution: a documentary film
  37. ^ Romares-Sevilla, J (2008-01-17). "Davao-based firm sees expansion of bio-tech oil market". Sun.Star Superbalita Davao. Archived from the original on 2008-01-21. Retrieved 2008-07-14.
  38. ^ Coconut Oil As An Alternative To Transformer Oil
  39. ^ Roads and footpaths - weed control (from the Auckland City Council website. Accessed 2010-01-21.)
  40. ^ Agero AL, Verallo-Rowell VM (2004). "A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis". Dermatitis. 15 (3): 109–16. PMID 15724344. {{cite journal}}: Unknown parameter |month= ignored (help)
  41. ^ a b "For the oil application, to each hair tress was applied 0.2 ml of oil (the quantity of oil normally applied by an Indian hair oil user). It was allowed to remain on the hair for at least 14 hr to simulate overnight application (the normal habit of the Indian consumer). These hair tresses were then subjected to both protein loss and WRI tests." p. 179 of Aarti S. Rele and R. B. Mohile: "Effect of mineral oil, sunflower oil, and coconut oil on prevention of hair damage", J. Cosmet. Sci., 54 175-192 (March/April 2003). Downloaded Sep 20, 2010.
  42. ^ Coconut Oil For Personal Lubrication

Further reading

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