Preparation and evaluation of monoglycerides from coconut fatty acids as lipid component of composite coatings for calamansi (Citrus madurensis Loureiro)

Date

4-2003

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Evelyn B. Rodriguez

Co-adviser

Edralina P. Serrano

Committee Member

Maxima E. flavier

Abstract

Monolaurin was prepared from lauric acid via transesterification of methyl dodecanoate to the hydroxyl groups of glycerol with potassium carbonate as catalyst. The same procedure was employed for the preparation of monoglycerides from coconut oil. A 72% yield based on monolaurin was obtained for coconut monoacylglycerol mixture, while a 68% yield was obtained for the monolaurin. The monoglycerides were characterized by chemical and IR analyses, which confirmed the presence of the ester and vicinal riot functional groups. The efficacy of the prepared composite coatings to maintain the postharvest quality of calamansi fruits was evaluated. Certain formulations of composite coatings containing carboxymethyl cellulose (CMC), casein and monoglycerides were prepared. The different coating formulations were: 0.1% CMC + 0.1% casein, 1.0% monolaurin + 0.1% CMC ± 0.1% casein, 1.0% coconut oil + 0.1% CMC + 0.1% casein, 1.0% coconut monoacylglycerol mixture + 0.1% CMC + 0.1% casein, and 2.0% coconut monoacylglycerol mixture + 0.1% CMC + 0.1% casein. Postharvest quality parameters namely, weight loss, disease incidence, peel color, browning of peel, shriveling and juice volume were considered during evaluation. Preliminary analysis on the use of monolaurin showed that 1.0% of the monoglyceride gave the best result, that is, less moisture loss, slight shriveling and retention of the green color of the peel. Analyses performed on the different formulations of composite coatings showed that formulation containing 2.0% and 1.0% of the coconut monoacylglycerol mixture gave comparable results as those of the formulation containing 1.0% monolaurin. Four sensory quality indicators, namely sourness, flavor, of flavor, and hedonic rating were also evaluated. Results showed that fruits coated with formulation containing 2.0% coconut monoacylglycerol was ranked best based on hedonic rating. This study showed that coating formulations containing coconut monoacylglycerol can maintain postharvest quality of calamansi fruits. These lipid components are derived from coconut oil, which is a more abundant and cheaper raw material than pure fatty acids such as lauric acid.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2003 A13 L67

Document Type

Thesis

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