Differential analysis between Virgin Coconut Oil (VCO) and Refined, Bleached and Deodorized Oil (RBDO) components
Date
4-2006
Degree
Bachelor of Science in Chemistry
College
College of Arts and Sciences (CAS)
Adviser/Committee Chair
Teresita M. Espino
Co-adviser
Nieva T. Librojo-Basilio
Committee Member
Macario P Catahan
Abstract
Samples of commercial virgin and RBD coconut oils were subjected to different physicochemical analyses to determine differences/similarities between the two sets of oils. The physical properties investigated were color, odor, refractive index and specific gravity. Chemical properties such as free fatty acid content, monoglyceride (MG), diglyceride (DG) and fatty acid composition were also determined. Virgin coconut oils were found to be different from RBD oils in terms of odor and color. Virgin coconut oils are colorless to pale yellow while RBD oils are yellow in color. The values of the refractive index and specific gravity of both commercial VCOs and RBD oils varied very slightly. On the other hand. VCOs imparted the natural scent of coconut while RBD oils were odorless. The free fatty acid level of analyzed RBD oils ranged from 0.04% to 0.05%. Some commercial VCOs had FFA values above the implemented VCO standard of 0.20%. Other commercial VCOs analyzed had FFA of less than 0.20%. Both commercial VCOs and RBD oils analyzed were found to have DG and fatty acid (FA) but MG was not present The diglycerides and fatty acids of RBD oils were darker as compared to commercial VCO samples as exhibited by the darker spats of the former.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
Thesis
Recommended Citation
Abarracoso, Brenda T., "Differential analysis between Virgin Coconut Oil (VCO) and Refined, Bleached and Deodorized Oil (RBDO) components" (2006). Undergraduate Theses. 12267.
https://www.ukdr.uplb.edu.ph/etd-undergrad/12267
Document Type
Thesis
