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Coconut contains protein, fat, carbohydrates, alcohol, water, total dietary fibre, cholesterol, and mineral. The percentages of that described in table of main ingredients together with picture.
Coconut is one of many medical plants. Ingredients inside of coconut meat are useable for production like “kopra”. Beside for economic increasing, it is useful for health. Besides that, coconut contains vitamins, minerals, trace elements aminos, acids fatty acid, and special carbohydrates.
Medicinal plants are plants which may have medicinal properties. Almost all our present medicines are derived from research on medicinal plants. Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from copra (derived from the word “kopra” which means dried coconut). Coconut oil constitutes seven percent of the total export income of the Philippines, the world’s largest exporter of the product. Coconut oil was developed as a commercial product by merchants in the South Seas and South Asia in the 1860s.
Beside used to health, coconut oil has been tested for use as a feedstock for biodiesel to be used as a diesel engine fuel. In this manner it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22-25°C), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization of the fuel), coconut oil is typically blended to make biodiesel. B100 biodiesel blends are only possible in temperate climates as the gel point is approximately 10°C (50 degrees Fahrenheit). The oil needs to meet the Weihenstephan standard for pure vegetable oil used as a fuel since otherwise moderate to severe damage from carbonisation and clogging will occur in an unmodified engine.
Coconut oil is currently used as a fuel for transport in the Philippines. Further research into the oil’s potential as a fuel for electricity generation is being carried out in the islands of the Pacific. In the 1990s Bougainville conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles. During February 2008, a mixture of coconut oil and babassu oil was used to partially power one engine of a Boeing 747, in a biofuel trial sponsored by Virgin Atlantic.
Coconut oil has been tested for use as an engine lubricant; the company producing the oil claims the oil reduces fuel consumption, smoke emissions and allows the engine to run at a cooler temperature.
Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly medium chain triglycerides, with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid a 8.2% palmitic acid and 8% caprylic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid. Unrefined coconut oil melts at 24-25°C (76°F) and smokes at 170°C (350°F), while refined coconut oil has a higher smoke point of 232°C (450°F).
Among the most stable of all oils, coconut oil is slow to oxidize and thus resistant to rancidity, lasting up to two years due to its high saturated fat content. In order to extend shelf life, it is best stored in solid form (i.e. below 24.5°C [76°F]). Virgin coconut oil is derived from fresh coconuts (rather than dried, as in copra). Most oils marketed as “virgin” are produced one of three ways:
- Quick drying of fresh coconut meat which is then used to press out the oil.
- Wet-milling (coconut milk). With this method the oil is extracted from fresh coconut meat without drying first. “Coconut milk” is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.
- Wet-milling (direct micro expelling). In this process, the oil is extracted from fresh coconut meat after the adjustment of the water content, then the pressing of the coconut flesh results in the direct extraction of free-flowing oil.
Unlike olive oil, there is no world or governing body that sets a standard definition or set of guidelines to classify coconut oil as “virgin”. The Philippines has established a Department of Science and Technology (DOST) governmental standard. Refined coconut oil is referred to in the coconut industry as RBD (refined, bleached, and deodorized) coconut oil. The starting point is “copra”, the dried coconut meat. Copra can be made by smoke drying, sun drying, or kiln drying. The unrefined coconut oil extracted from copra (called “crude coconut oil”) is not suitable for consumption and must be refined.
Coconut oil is often partially or fully hydrogenated to increase their melting point in warmer temperatures. This increases the amount of saturated fat present in the oil, and may produce trans fats. “Fractionated coconut oil” is a fraction of the whole oil, in which most of the long-chain triglycerides are removed so that only saturated fats remain. It may also refer to as “caprylic/capric triglyceride” or medium-chain triglyceride (MCT) oil because mostly the medium-chain triglycerides caprylic and capric acid are left in the oil. Because it is completely saturated, fractionated oil is even more heat stable than other forms of coconut oil and has a nearly indefinite shelf life.
The aim of the present study was to examine the effect of reducing saturated fat in the diet, or partly replacing it with unsaturated fat, on the serum lipoprotein profile of human subjects. The study had two intervention periods, 8 weeks (phase 1) and 52 weeks (phase 2). In phase 1, total fat was reduced from 31 to 25 % energy (polyunsaturated fatty acids (PUFA): saturated fatty acids (SFA) ratio increased from 0´2 to 0´4) by reducing the quantity of coconut fat (CF) in the diet from 17´8 to 9´3 % energy intake. In phase 2, subjects were randomised to groups A and B. In group A total fat was reduced from 25 to 20 % energy (PUFA:SFA ratio increased from 0´4 to 0´7) by reducing the quantity of CF in the diet from 9´3 to 4´7 % total energy intake. In group B, the saturated fat content in the diet was similar to group A. In addition a test fat (a mixture of soyabean oil and sesame oil, PUFA:monosaturated fatty acids ratio 2) contributed 3´3 % total energy intake and total fat contributed 24 % energy intake (PUFA:SFA ratio increased from 0´7 to 1´1). At the end of phase 1, there was a 7´7 % reduction in cholesterol (95 % CI 23´6, 212´2) and 10´8 % reduction in LDL (95 % CI 24´9, 216´5) and no significant change in HDL and triacylglycerol. At the end of phase 2, the reduction in cholesterol in both groups was only about 4 % (95 % CI 212, 3´2) partly due the concomitant rise in HDL. The reduction in LDL at 52 weeks was significantly higher in group B (group A mean reduction 11 %, 95 % CI 220´1, 22´0 and group B mean reduction 16´2 % 95 % CI 223´5, 28´9). In phase 2, triacylglycerol levels showed a mean reduction of 6´5 % in group 2A and a mean increase of 8´2 % in group 2B. The reduction of saturated fat in the diet is associated with a lipoprotein profile that would be expected to reduce cardiovascular risk. The reduction of dietary saturated fat with partial replacement of unsaturated fat brings about changes in total cholesterol, HDL- and LDLcholesterol that are associated with a lower cardiovascular risk.
International comparisons suggest that diets high in saturated fatty acids (SFA) and low in polyunsaturated fatty acids (PUFA) increase the risk of CHD (Scrimshaw & Guzman, 1968; Kato et al. 1973; Robertson et al. 1977). Such diets have been shown to increase total cholesterol (TC) levels (Hegsted et al. 1965; Keys, 1980; Mensink & Katan, 1992; Hegsted et al. 1993) which enhances the risk of CHD (Stamler et al. 1986; Shrapnel et al. 1992). It is generally accepted that a reduction in the intake of SFA will lower TC and LDL-cholesterol (LDL-C) but there is no agreement on the type of nutrient that should replace it. Replacing SFA with n-6 PUFA causes a decline in TC
It has been suggested that part of the cholesterol lowering action of n-6 PUFA consists of lowering the levels of HDL-cholesterol (HDL-C). Indeed, Mattson & Grundy (1985) reported a reduction in HDL-C when linoleic acid in the diet contributes 28 % total energy intake. However, decreasing the intake of SFA by replacing some of it with PUFA has been reported to reduce TC and LDL-C without affecting HDL-C (Sanders et al. 1997).
Coconut fat (CF), a highly saturated fat (containing 76 g SFA/100 g fat, Table 1) has been a major source offat in the habitual Sri Lankan diet for many decades. Dietary fat contributes about 29 % total energy requirement and as much as 80 % fat in the habitual Sri Lankan diet is long-term effects on the serum lipoprotein profile when:
(1) CF content in the diet is reduced;
(2) CF in the diet is reduced and replaced with a combination of soyabean fat (PUFA) and sesame oil (oil of Sesamun indicum seed, containing 40 g MUFA/100 g fat).
Fasting (14 h) venous blood samples for analysis of cholesterol, TAG and lipoproteins were taken at the beginning and end of phase 1 and at 3, 6 and 12 months in phase 2 of the study. Serum TC and TAG were analysed by enzymatic colorimetric methods (Boehringer Mannheim GmbH. Mannheim, Germany). The inter- and intra-assay CV of the TC assay were both, 2´5 %. The inter- and intra-assay CV of the TAG assay were 3´5 and ,2´5 respectively. HDL-C was measured by selective precipitation with dextran sulfate and MgCl2 (Warnick et al. 1982). LDL-C assay was done directly using a direct LDL-C assay (Boehringer Mannheim GmbH). The inter- and intra-assay CV for HDL-C and LDL-C assays were both less than, 2,5 %.
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