The tocopherol content of fresh coconut oil from mature and germinating coconuts

Date

10-1988

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Eugenia N. Castillo

Co-adviser

Dario C. Sabularse

Abstract

The tocopherol content of coconut oil from mature and germinating nuts, was determined by spectrophotometry. The peroxide value, free-fatty acid value, and saponification number were also determined. The fat stability test was conducted to evaluate the A,O.M. stability of the oil sample. Results showed that the germinating coconut upper and bottom portions have tocopherol content of 13.5580 my/mL and 21.6504 mg/mL, respectively; while the mature 10-month coconut upper and bottom portions. nave relatively higher tocopherol content of 19.7170 mg/mL and 29.9150 mg/mL, respectively. The stability of the oil from mature coconut was longer than that of the germinating coconut. The 10-month coconut's bottom and upper portions gave 196.5 hours and 150.7 hours of stability as against the germinating coconut's bottom and upper portions of 110.5 hours and 92.0 hours of stability, respectively.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1998 C4 H47

Document Type

Thesis

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