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    Oxidative stability of Iresine herbstii extract-containing coconut oil during storage
    (2023-01-01)
    Sai-Ut, S.
    ;
    Senphan, T.
    ;
    Pongsetkul, J.
    ;
    Kaewthong, P.
    ;
    Tuntivisoottikul, K.
    Virgin coconut oil was used as green solvent for the extraction of total phenolics from I. herbstii (I. herbstii: coconut oil, 1:10 (w/w)). I. herbstii extract-containing coconut oil (ECC) had dark red in color. Acid value (AV), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), ρ-anisidine value and volatile compounds were taken as parameters for evaluation of oxidative stability of EEC sample. All parameters of EEC sample were lowered, in comparison with the control sample during storage for 7 weeks. ECC sample produced less TBARS value than the control (p<0.05). Abundance of volatile compounds in all samples correlated well with the TBARS value. Results revealed the use of coconut oil as green solvent for extraction of bioactive compounds and natural red pigment from I. herbstii, where I. herbstii as antioxidant to prevent lipid oxidation in vegetable oil.
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    Classification of Adulterated Particle Images in Coconut Oil Using Deep Learning Approaches
    (2022-01-01)
    Palananda, Attapon
    ;
    Kimpan, Warangkhana
    In the production of coconut oil for consumption, cleanliness and safety are the first priorities for meeting the standard in Thailand. The presence of color, sediment, or impurities is an important element that affects consumers’ or buyers’ decision to buy coconut oil. Coconut oil contains impurities that are revealed during the process of compressing the coconut pulp to extract the oil. Therefore, the oil must be filtered by centrifugation and passed through a fine filter. When the oil filtration process is finished, staff inspect the turbidity of coconut oil by examining the color with the naked eye and should detect only the color of the coconut oil. However, this method cannot detect small impurities, suspended particles that take time to settle and become sediment. Studies have shown that the turbidity of coconut oil can be measured by passing light through the oil and applying image processing techniques. This method makes it possible to detect impurities using a microscopic camera that photographs the coconut oil. This study proposes a method for detecting impurities that cause the turbidity in coconut oil using a deep learning approach called a convolutional neural network (CNN) to solve the problem of impurity identification and image analysis. In the experiments, this paper used two coconut oil impurity datasets, PiCO_V1 and PiCO_V2, containing 1000 and 6861 images, respectively. A total of 10 CNN architectures were tested on these two datasets to determine the accuracy of the best architecture. The experimental results indicated that the MobileNetV2 architecture had the best performance, with the highest training accuracy rate, 94.05%, and testing accuracy rate, 80.20%.
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    Coconut oil based cookies fortified with bio-calcium: Characteristics and nutritional compositions
    (2018-01-01)
    Karnjanapratum, Supatra
    ;
    Benjakul, Soottawat
    The main objective of this study was to develop coconut oil based cookie fortified with tuna bone bio-calcium (Bio-Ca) as healthy food rich in medium chain fatty acid and calcium. The impacts of Bio-Ca supplementation and replacement of shortening with coconut oil on the quality and sensory properties of cookie were determined. Colour, diameter, thickness as well as hardness of cookies varied with levels of Bio-Ca powder and coconut oil. Bio-Ca powder at 12% could be fortified into cookie using coconut oil as shortening replacer without the adverse effect on sensory properties. Scanning electron microscopy showed that the developed cookies had less porosity with denser structure, compared to that of the control. The developed cookie showed higher saturated fat, ash and protein contents but lower energy value, compared to the control. It was rich in calcium and phosphorous. Thus, it could serve as the mineral supplement, especially for calcium.
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    Salad cream formulated with tofu and coconut oil
    (2017-01-01)
    Sirison, Jiraporn
    ;
    Rirermwong, Awika
    ;
    Tanwisuit, Nattawadee
    ;
    Meaksan, Taviyaporn
    Purpose: The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively. Design/methodology/approach: A salad cream formulation mainly composing of edible oil, egg and vinegar was formulated. Ratios of egg yolk and soy oil were replaced by tofu and coconut oil, respectively. The formulated salad creams were determined for pH, color, viscosity, protein and fat. Sensory acceptances of formulated products was evaluated by using a seven-point hedonic scale test and untrained panelists (n=30). The formulated salad creams were stored in a refrigerator for 14 days and determined for pH, color and viscosity. Findings: The results showed that the formulated salad creams using the mixture of 50 percent tofu and 50 percent egg yolk (RE) by weight of egg yolk ratio in control presented 4.25+0.01 of pH which was comparable to control. The highest scores in the sensory test were obtained in the formula using 37 percent coconut oil by weight of salad cream. The formulated salad creams using tofu and coconut oil (REC) presented 4.42+0.03 of pH, 4.25+0.05 cm. of viscosity, and 87.36+0.44 (L), −1.13+0.04 (a), 16.32+0.22 (b) of color values. Protein and fat contents were 4.79 and 27.59 percent (w/w) in the REC, respectively. After storage under refrigerated, pH, color and viscosity of the modified product were less changed. Originality/value: Replacement of egg yolk and soy oil with tofu and coconut oil in salad creams was feasible. The REC was less changed in its quality both fresh and after storage. It was accepted in sensory evaluation. The REC could prepare at home and being a food choice for consumers.
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    Repellent activity of herbal essential oils against Aedes aegypti (Linn.) and Culex quinquefasciatus (Say.)
    (2013-08-01)
    Sritabutra, Duangkamon
    ;
    Soonwera, Mayura
    Objective: To determine the mosquito repellent activity of herbal essential oils against female Aedes aegypti and Culex quinquefasciatus. Methods: On a volunteer's forearm, 0.1 mL of each essential oil was applied to 3 cm×10 cm of exposed skin. The protection time was recorded for 3 min after every 30 min. Results: Essential oil from clove oil in olive oil and in coconut oil gave the longest lasting period of 76.50 min and 96.00 min respectively against Aedes aegypti. The citronella grass oil in olive oil, citronella grass oil in coconut oil and lemongrass oil in coconut oil exhibited protection against Culex quinquefasciatus at 165.00, 105.00, and 112.50 min respectively. Conclusions: The results clearly indicated that clove, citronella and lemongrass oil were the most promising for repellency against mosquito species. These oils could be used to develop a new formulation to control mosquitoes. © 2013 Asian Pacific Tropical Medicine Press.