Effects of coconut variety and processing on cholesterol and stigmasterol contents of coconut oil

Date

10-2005

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Teresita M. Espino

Co-adviser

Marivic Lacsamana

Abstract

SANTIAGO, JAPPETH M. College of Arts and Sciences. University of the Philippines Los Banos, Laguna. EFFECTS OF COCONUT VARIETIES AND PROCESSING ON CHOLESTEROL AND STIGMASTEROL CONTENT OF COCONUT OIL.

ADVISER: Dr. Teresita M. Espino

Different methods for oil production which include traditional method (with heat), wet method (without heat and enzyme) and wet process (without heat and with enzyme) and different varieties of coconut were used in this study to investigate the effect of the two variables to the cholesterol and stigtnasterol content in coconut oil. Results showed that the method used in oil extraction affected percent recovery. The highest percent recovery was obtained from the wet method (without heat and with enzyme). Thin layer chromatography was used for sensitive and precise determination of sterols such as cholesterol and stigmasterol in coconut oil samples. Special attention has been addressed to quantify cholesterol and stigmasterol content in coconut oil, since both sterols influence the health benefit of coconut oil. Results of thin layer chromatography confirmed the presence of cholesterol and stigmasterol. Cholesterol assay was performed to quantify the percent cholesterol content. Results showed that the method used in oil processing affected cholesterol content of the oil samples.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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