Comparative study to assess the medium-chain triglyceride content in various edible oils for functional food formulation Selvi Moorthy Karthika1, Nagalapur Aishwarya N.1, Vijayaraj P.1,2,* 1Lipid and Nutrition Laboratory Department of Biochemistry, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore-570020, Karnataka, India 2Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh, India *Corresponding author e-mail: vrlipid@cftri.res.in
Online published on 26 December, 2023. Abstract Fats and oils are integral components of the human diet, exerting a profound influence on our overall health and nutrition. The health impact of dietary fats is intricately linked to the types of fatty acids they contain. Medium-chain fatty acids (MCFAs) have gained attention for their swift energy release and are commonly found in coconut oil and refined palm kernel oil. Hence, the present study involved a comparative assessment of different edible oils, including coconut oil, virgin coconut oil, coconut testa oil, refined palm kernel oil, palm oil, rice bran oil, and sunflower oil, to determine their respective levels of MCFAs. The fatty acid composition of coconut testa oil revealed that the level of MCFA was 41.96%. The level of lauric acid (C12:0) was 33.24%, whereas caprylic acid (C8:0) and capric acid (C10:0) were 4.81% and 3.55%, respectively. Virgin coconut oil contains 66.65% of MCFA, whereas it was 78.83% in coconut oil and 58.25% in refined palm kernel oil. Our results revealed that coconut testa oil holds immense commercial potential for MCT (medium-chain triglycerides) oil production. The exploration of coconut testa oil underscores its potential to emerge as a significant player in the expanding market for MCT oils. Top Keywords Medium chain fatty acids, Coconut testa oil, Virgin coconut oil, Saturated fatty acids. Top |