Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography

• DOI: 10.1016/j.ijgfs.2021.100329
• Publication Date: 2021-03-09T08:53:59Z
• Authors: Emmanuela Prado d...; Eryka Maria dos S...; José Roberto Bote...; Katarynna Santos ...; Samuel de Santana...; Carla Eliária Alv...; Maria Inês Sucupi...
• Keywords: Coconut oil; Copra

Abstract The study evaluated the fatty acid profile of raw and heated virgin coconut oil by using eleven food preparations submitted to two treatments: dry and moist, and crude and heat. The fat extraction was performed by the Soxhlet method and the fatty acid profile was analysed using gas chromatography. Kuskal-Wallis test was utilised to evaluate the differences among food preparation methods. The lauric acid was present in the coconut oils analysed (16.07g/L ± 1.28) and in all the preparations in which coconut oil was used. The highest concentration of lauric acid was found in Corn starch cookies (16.60g/L ± 0.32). The cookie and the cake were the preparations that showed the lowest concentration, 6.14 g/L ± 0.05 and 5.05 g/L± 0.05, respectively. The results obtained in this study are unprecedented and enable professionals in the field of food and nutrition to prescribe the best usage of coconut oil in cooking.