virgin coconut oil

CHAPTER ONE

1.1 BACKGROUND OF THE STUDY

Virgin coconut oil (VCO) is the miracle oil for health, beauty and strength. It has abundant utility in the functional foods, health foods, pharmaceuticals, nutriceuticals, infant foods and cosmoceuticals and thus has multifunction and uses in human life. The health and benefits that can be derived from consuming Virgin coconut oil Virgin coconut oil Virgin coconut oil have been recognized in many parts of the world. One of the emerging applications of Virgin coconut oil is its medical use and functional benefit to human health.

Coconut oil in its virgin form is clear in colour and has a distinct coconut flavor and aroma may mean the minimally processed product which has not undergone any further processing such as refining, bleaching and deodorization. It can be produced either from processing of fresh coconut meat, coconut milk, or coconut milk residue.

          Virgin coconut oil is known for its medium chain triglycerides (MCT) and high content of  lauric acid (about 50%). In vitro studies showed that these medium chain fatty acids and its corresponding monoglycerides have antifungal, antibacterial, antiviral properties including human pathogens like herpes simplex virus and antiprotozoal (Kabara 1978; Shibasaki and Kato 1978; Welsh et al. 1979; Thormar et al. 1987; Isaacs et al. 1995).  Currently there are many types and brands of VCO available in the Malaysian market. Most of them were Virgin coconut oil from countries likes Indonesia and the Philippines where prices are relatively cheaper. They are produced either by natural fermentation or mechanical process.

 The fermentation process involves splitting the nut, grating the meat to fine particles, squeezing the milk either manually or mechanically with or without adding of water and allowing the milk to ferment for 36–48 h. The skim milk at the bottom is discarded, the oil is filtered and the cream which contains part of the oil is gradually heated to further recover the oil. On the other hand, mechanical process uses minimal heat to quick-dry the coconut meat and the oil is pressed using coconut oil expeller. Methods which can separate the oil from the water include boiling, fermentation, refrigeration, enzyme and mechanical centrifugation.

The quality and physico-chemical characteristics of the Virgin coconut oil produce are very much dependent on the process and the raw materials used. Because of the growing popularity of Virgin coconut oil, the price and demand for Virgin coconut oil has increased. There is also the possibility of oil adulteration in which Virgin coconut oil is blended with other oils to give a product of unknown and variable quality. It is thus essential that the physico-chemical and quality characteristic of the Virgin coconut oil be analyzed to identify possible authentication. Such determinants will prevent incidences of Virgin coconut oil adulteration with cheaper oils as well as allowing enforcement of food regulations in Malaysia. Virgin coconut oil prices in the Malaysian market in 2006 are between RM20/120 ml and RM60/120 ml. This paper reports a survey on the physico-chemical and quality characteristic of Virgin coconut oil in the Malaysian market.

1.2 STATEMENT OF THE PROBLEM

        This research will analyze the problem associated with the mineral content in the virgin coconut oil likewise the microbial analyses of the coconut oil. However the processing of virgin coconut oil in term of receipt and inspection of the nut, handling of coconut water, drying and handling of virgin coconut oil .It must also noted that the settling of the coconut milk mixture, separation of the oil and fermented curd layers, oil drying, filtration of oil are part of the problem associated with the processing of virgin coconut oil.

1.3 OBJECTIVE OF THE STUDY

Ø To examine the edibility of the virgin coconut oil

Ø To extol the beneficial effect of coconut oil on human

Ø To determine the nutritious content of coconut oil, the dietary fat, dietary fibre, protein, carbohydrate and micro-mineral.

Ø To ensure the quality control in the production of virgin coconut oil.

Ø To determine the product characteristics (color, odour, taste) and uses .

1.4 RESEARCH QUESTION

Ø To what extent has the mineral content in the virgin coconut oil affected human

Ø  To what extent has the micro organisms helped in the fermentation process during the extraction.

Ø How does sanitation standard operating procedure help the process of extraction of virgin coconut oil (VGO).

   1.5 LIMITATION OF THE STUDY

        It is important to point out that this research work is not exhaustive; this is to say that the study is not without certain limitation. The researcher is funds constraint; thus the study is limited by the availability of funds in purchasing of raw material to carry out the experiment. The second limitation is the experimental work which can hurt during the handling of material in the laboratory.

1.6 PLAN OF THE STUDY

          The plan is arranged in five chapters with each chapter focusing on different aspect of reasoning. Chapter one will be the introductory part which comprises of the background of the study, statement of problem, objectives of the study, research question, limitation of the study and plan of the study.

        Chapter two is concerned with conceptual issues, literature review and theoretical framework.

        Chapter there deal primarily with the methodology that will be used to carry out the research study (mineral content and microbial analysis of virgin coconut oil using different methods of extraction).

        Chapter four deals with data presentation and analysis of result extracted from the experiment. It analyses and discusses the result obtained

        Chapters five summarizes and conclude the research study. It comprise of summary of the research, conclusion, recommendation and bibliography.

       

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