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[[Image:Coconut oil making Seychelles.jpg|thumb|right|240px|Traditional way of making coconut oil using a [[Ox|bullock]]-powered mill in [[Seychelles]]]]
'''Coconut oil''' is a [[vegetable oil]] extracted from the kernel or meat of matured [[coconut]]s harvested from the coconut palm (''[[Cocos nucifera]]''). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry.


'''Coconut oil''' is extracted from the kernel or meat of matured [[coconut]] harvested from the coconut palm (''[[Cocos nucifera]]''). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very heat stable so it makes an excellent cooking and frying oil. Because of its stability it is slow to oxidize and thus resistant to rancidity, lasting up to two years due to high saturated fat content.<ref name=Fife2005>{{Cite book
{{bar box
| title = Coconut Cures
|float=right
| year = 2005
|title=Fatty acid content of coconut oil
| author = Fife, Bruce
|titlebar=#DDD
| publisher = Piccadilly Books, Ltd.
|left1=Type of fatty acid
| pages = 184–185
|right1=pct
| isbn = 978-0-941599-60-3
|width=400px
| accessdate = 2009-07-21
|barwidth=100px
| postscript = <!--None-->
|bars=
}}</ref>
{{bar percent|[[lauric acid|Lauric]] saturated C12|red|47.5}}
{{bar percent|[[myristic acid|Myristic]] saturated C14|red|18.1}}
{{bar percent|[[palmitic acid|Palmitic]] saturated C16|red|8.8}}
{{bar percent|[[caprylic acid|Caprylic]] saturated C8|red|7.8}} <!-- ~ double Palm kernel oils' -->
{{bar percent|[[decanoic acid|Capric]] saturated C10|red|6.7}}
{{bar percent|[[stearic acid|Stearic]] saturated C18|red|2.6}}
{{bar percent|[[caproic acid|Caproic]] saturated C6|red|0.5}}
{{bar percent|[[oleic acid|Oleic]] monounsaturated C18|orange|6.2}} <!-- ~ half Palm kernel oils' -->
{{bar percent|[[linoleic acid|Linoleic]] polyunsaturated C18|blue|1.6}}
<!-- {{bar percent|Other/Unknown|green|0.4}} remnant from copy from [[Palm oil]] -->
|caption=Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. The above numbers are averages based on samples taken. Numbers can vary slightly depending on age of the coconut, growing conditions, and variety.<p>
''red'' : saturated &nbsp;&nbsp;&nbsp;''orange'' : monounsaturated &nbsp;&nbsp;&nbsp;''blue'' : polyunsaturated
}}


== Production ==
== Production ==
Coconut oil can be extracted through "dry" or "wet" processing. The former is normally extracted from [[copra]], the meat extracted from the shell after being dried through fire, sunlight or [[kiln]]s.<ref>{{cite book | last = Grimwood | first = BE | coauthors = Ashman F; Dendy DAV; Jarman CG; Little ECS; Timmins WH | year = 1975 | title = Coconut Palm Products – Their processing in developing countries | location = Rome | publishers = FAO | pages = [http://books.google.ca/books?id=fY5hLeJ-WW4C&pg=PA49#v=onepage&q&f=false 49-56] | isbn = 9789251008539 }}</ref> However, the preparation and storage of copra often occurs in unhygienic conditions which results in a poor quality oil that requires refining before consumption. The resulting high [[protein]], high [[dietary fiber|fiber]] mash is of poor quality for human consumption and is instead fed to [[ruminant]]s and there is no process to extract the protein from the mash. A considerable portion of the oil extracted from copra is lost due to spoilage, consumption by insects and rodents, and during the extraction process. In contrast, all "wet" process involves raw coconut rather than dried copra, using the protein in the coconut to create an [[emulsion]] of the oil and water. The more problematic step is breaking up the emulsion to recover the oil. Originally this was done through lengthy boiling, but this produces a discolored oil and is not economical; modern techniques uses [[centrifuge]]s and various pre-treatments including cold, heat, acids, salts, [[enzyme]]s, [[electrolysis]], shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10-15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also requires an expensive investment of equipment and energy, incurring high capital and operating costs.<ref>Grimwood et al., 1975, p. [http://books.google.ca/books?id=fY5hLeJ-WW4C&pg=PA193#v=onepage&q&f=false 193-210].</ref>
[[Image:Coconut oil making Seychelles.jpg|thumb|right|240px|Traditional way of making coconut oil using a [[Ox|bullock]]-powered mill in [[Seychelles]]]]


Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil making process and the use of a centrifuge process makes the best final extracted product. Any coconut oil made from a non-copra style of extraction can be called virgin organic coconut oil but only the centrifuge process can make raw oil. When done properly it doesn't need to be heated or fermented to remove moisture.<ref>{{cite book | isbn = 0870550926 | last = Woodruff | first = JG | title = Coconuts: Production, Processing, Products: Major feed and food crops in agriculture and food series | publisher = AVI Publishing Company | year = 1970 }}</ref> Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yeilds.<ref>Grimwood et al., 1975, p. [http://books.google.ca/books?id=fY5hLeJ-WW4C&pg=PA29#v=onepage&q&f=false 29].</ref>
The wet process for making coconut oil is the original and variations of it are still the best and cleanest way to extract coconut oil. The dry process was invented as a way to mass produce a food and industrial grade oil although there are some drawbacks to its extraction method.

In the traditional wet process method, [[coconut milk]] is made first and then the oil is extracted from the milk. Coconut kernel is shredded and mixed with water. Then it is pressed and the oil is extracted. The resulting oil/water mixture is left to sit and it separates into two layers, watery on the bottom, creamy on top. The thicker cream is decanted off the top and the original method of separation involved heating or fermenting the milk to separate the oil.<ref>U.G. Ohler, Coconut: Tree of Life, Kuene, 1984 Pg. 339</ref> This traditional method made a very unstable oil with a short shelf life meant for quick daily use.

More modern wet process methods similarly turn the raw coconut meat into an [[emulsion]] to help separate the oil from the rest of the coconut kernel's components but use different methods for the more problematic step of breaking up the emulsion to recover the oil. Lengthy boiling was an earlier method, but this produces a discolored oil and is not economical; modern techniques use [[centrifuge]]s and various pre-treatments including cold, heat, acids, salts, [[enzyme]]s, [[electrolysis]], shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even compared to the losses associated with dry processing. Wet processes also require an expensive investment of equipment and energy, incurring high capital and operating costs.<ref>{{cite book | last = Grimwood | first = BE | coauthors = Ashman F; Dendy DAV; Jarman CG; Little ECS; Timmins WH | year = 1975 | title = Coconut Palm Products – Their processing in developing countries | location = Rome | publishers = FAO | pages = [http://books.google.ca/books?id=fY5hLeJ-WW4C&pg=PA193#v=onepage&q&f=false 193-210] | isbn = 9789251008539 }}</ref>

In dry processing, fresh coconuts are dried to produce copra, a step that facilitates oil extraction. After being dried through fire, sunlight or [[kiln]]s, the dried coconut meat is removed from the shell and pressed to release coconut oil. A thousand mature coconuts yields around {{convert|170|kg|lb}} of copra from which around {{convert|70|L|USgal|sp=us}} of coconut oil can be extracted.<ref>Bourke, R. Michael and Tracy Harwood (Eds.). (2009). ''Food and Agriculture in Papua New Guinea''. Australian National University. p. 327. ISBN 9781921536601.</ref> The process also produces a high [[protein]], high [[dietary fiber|fiber]] mash by-product copra cake (also called coconut cake, coconut meal, copra meal or poonac) that while unsuitable for human consumption is useful as [[fodder|animal feed]] or fertilizer.<ref name=Brady/> The preparation and storage of copra often occurs in unhygienic conditions which results in a poor quality oil that requires refining before consumption. A considerable portion of the oil extracted from copra is lost during the extraction process and also to spoilage and pests.

Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil making process and the use of a centrifuge process makes the best final extracted product. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.<ref>Grimwood et al. 1975, p. [http://books.google.ca/books?id=fY5hLeJ-WW4C&pg=PA29#v=onepage&q&f=false 29].</ref> Any coconut oil made from a non-copra style of extraction can be called virgin organic coconut oil but only the centrifuge process can make raw oil. When done properly it doesn't need to be heated or fermented to remove moisture.<ref>Woodruff, Jasper Guy, Ph.D. (1970). ''Coconuts: Production, Processing, Products''. Avi Publishing.</ref>


===RBD===
===RBD===
[[Image:Kerala coconut.jpg|thumb|right|Coconuts sun-dried in [[Kozhikode]], [[Kerala]] for making [[copra]], which is used for making coconut oil]]
[[Image:Kerala coconut.jpg|thumb|right|Coconuts sundried in [[Kozhikode]], [[Kerala]] for making [[copra]], which is used for making coconut oil]]
[[Image:Copra - coconut oil mill.JPG|thumb|right|Coconut oil [[Expeller pressing|expelled]] from [[Copra]] at an oil mill in [[Tripunithura]], [[Kerala]], [[India]]]]
[[Image:Copra - coconut oil mill.JPG|thumb|right|Coconut oil [[Expeller pressing|expelled]] from [[Copra]] at an oil mill in [[Tripunithura]], [[Kerala]], [[India]]]]
RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel). Copra can be made by smoke drying, sun drying, or [[kiln]] drying. The dried copra is placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.<ref name="Foale2003">
RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel).
The dried copra is placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.<ref name="Foale2003">
{{Cite web
{{Cite web
| url = http://www.aciar.gov.au/files/node/453/mono101.pdf
| url = http://www.aciar.gov.au/files/node/453/mono101.pdf
Line 64: Line 46:


===== Fractionation =====
===== Fractionation =====
Fractionated coconut oil is a fraction of the whole oil, in which the different medium chain fatty acids are separated for specific uses. Lauric acid, a 12 carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes. Fractionated coconut oil may also be referred to as caprylic/capric triglyceride oil or [[medium chain triglyceride]] (MCT) oil because it is primarily the medium chain caprylic (8 carbons) and capric (10 carbons) acids that make up the bulk of the oil. MCT oil is most frequently used for medical applications and special diets.
Fractionated coconut oil is a fraction of the whole oil, in which the different medium chain fatty acids are separated for specific uses. Lauric acid, a 12 carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes. Fractionated coconut oil may also be referred to as caprylic/capric triglyceride oil or medium chain triglyceride (MCT) oil because it is primarily the medium chain caprylic (8 carbons) and capric (10 carbons) acids that make up the bulk of the oil. MCT oil is most frequently used for medical applications and special diets.


=== Figures ===
=== Figures ===
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==Standards==
==Standards==
The [[World Health Organization|WHO]]/[[Food and Agriculture Organization|FAO]] [[Codex Alimentarius]] has its standard for named vegetable oils including coconut oil.<ref>Codex Alimentarius. World Health Organization and Food and Agriculture Organization. (2009). [http://www.codexalimentarius.net/web/more_info.jsp?id_sta=336 ''Codex Standard for Named Vegetable Oils''] (Codex Stan 210-1999, Revision 3). Retrieved April 2, 2011.</ref> The Asian and Pacific Coconut Community (APCC), whose 17 members produce about 90% of the coconut sold commercially,<ref>[http://www.apccsec.org Asian and Pacific Coconut Community]</ref> has published its Standards for Virgin Coconut Oil.<ref>[http://www.apccsec.org/document/VCNO.PDF APCC Standards for Virgin Coconut Oil] Asian and Pacific Coconut Community, Jakarta, Indonesia</ref> The Philippines has established a [[Department of Science and Technology (Philippines)|Department of Science and Technology]] (DOST) governmental standard.<ref>[http://www.nast.dost.gov.ph/resolutions/joint%20statement%20on%20pns%20vco.htm Joint Statement on Philippine National Standard for Virgin Coconut Oil as food]</ref>
The Asian and Pacific Coconut Community (APCC), whose 17 members produce about 90% of the coconut sold commercially,<ref>[http://www.apccsec.org Asian and Pacific Coconut Community]</ref> has published its Standards for Virgin Coconut Oil.<ref>[http://www.apccsec.org/document/VCNO.PDF APCC Standards for Virgin Coconut Oil] Asian and Pacific Coconut Community, Jakarta, Indonesia</ref> The Philippines has established a [[Department of Science and Technology (Philippines)|Department of Science and Technology]] (DOST) governmental standard.<ref>[http://www.nast.dost.gov.ph/resolutions/joint%20statement%20on%20pns%20vco.htm Joint Statement on Philippine National Standard for Virgin Coconut Oil as food]</ref>


==Health==
==Health==
The United States [[Food and Drug Administration]] has not been petitioned to review claims for coconut oil but is concerned over its high levels of [[saturated fats]].<ref name=MSN>Maloof, Rich. (c. 2009). [http://health.msn.com/health-topics/cholesterol/articlepage.aspx?cp-documentid=100143200 Coconut Oil]. MSN Health and Fitness.</ref> It says consumers should limit intake of saturated fats to less than 10% of total daily calories.<ref>{{cite web | url = http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm192658.htm | title = Nutrition Facts at a Glance - Nutrients: Saturated Fat | publisher = [[Food and Drug Administration]] | date = 2009-12-22 | accessdate = 2011-03-16 }}</ref> The United States [[Department of Health and Human Services]],<ref>{{cite web|title=Dietary Guidelines for Americans 2010|url=http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf|publisher=Department of Health and Human Services|accessdate=17 March 2011}}</ref> [[American Dietetic Association]],<ref name=ADA>{{cite web |title=American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat |url=http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil |publisher= [[American Dietetic Association]] |accessdate=2011-03-16 }}</ref> [[American Heart Association]],<ref>{{cite web |title=Tropical Oils |url=http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Tropical-Oils_UCM_306031_Article.jsp |publisher=[[American Heart Association]] | accessdate=2011-03-16}}</ref> British [[National Health Service]],<ref>{{cite web |title=Lower your cholesterol |url=http://www.nhs.uk/livewell/healthyhearts/pages/cholesterol.aspx|publisher=[[National Health Service]] |accessdate=2011-03-16 }}</ref> and [[Dietitians of Canada]]<ref name=ADA/> recommend against the consumption of coconut oil due to its high levels of saturated fats although there is some [[Saturated fat and cardiovascular disease controversy|controversy]] over whether saturated fats are as bad as frequently made out.


{{bar box
Coconut oil has a high content of [[lauric acid]] which has been found to increase total cholesterol the most of all fatty acids. But most of the increase is attributable to an increase in high density lipoprotein (HDL) "good" cholesterol. As a result, lauric acid actually has "a more favorable effect on total:HDL cholesterol than any other fatty acid, either saturated or unsaturated".<ref name=Mensink2003>{{cite pmid |12716665}}</ref> However, it is still unclear what other effects coconut oil may have through other pathways, such as its effects on triglycerides or on arterial thrombosis, or what result coconut oil intake ultimately has on cardiovascular disease (CVD) outcomes.<ref name=Mensink2003/> Studies also show that substituting polyunsaturated fats for saturated fats is likely to produce more beneficial CVD outcomes. Whether this is due to the positive effects of polyunsaturated fats or negative effects of saturated fats is unclear.<ref name=Mozaffarian2010>{{cite journal | author = Mozaffarian D, Micha R, Wallace S| title = Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. | journal = PLoS Medicine | month = March | year = 2010 | volume = 7 | issue = 3 | pages = 1-10 | issn = 15491277 | doi = 10.1371/journal.pmed.1000252}}</ref> Still coconut oil may be a better alternative to [[hydrogenation|partially hydrogenated vegetable oil]] and animal saturated fats when solid fats are required.<ref name=Tarrago>{{cite journal |last1=Tarrago-Trani |first1=MT |last2=Phillips |first2=KM |last3=Lemar |first3=LE |last4=Holden |first4=JM |title=New and existing oils and fats used in products with reduced trans-fatty acid content. |journal=Journal of the American Dietetic Association |volume=106 |issue=6 |pages=867–80 |year=2006 |pmid=16720128 |doi=10.1016/j.jada.2006.03.010 | url = http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Articles/JADA106_867-880.pdf | format = pdf}}</ref> Early studies on the health effects of coconut oil used [[hydrogenation|partially hydrogenated]] coconut oil, which creates [[trans fat]]s, and not unhydrogenated coconut oil which has a different health risk profile.<ref>{{cite journal |last=Kintanar |first=QL |year=1988 |title=Is coconut oil hypercholesterolemic and atherogenic? A focused review of the literature | journal = Transactions of the National Academy of Science and Technology ([[Philippines]])|volume=10 |pages=371–414 }}</ref>
|float=right
|title=Fatty acid content of coconut oil
|titlebar=#DDD
|left1=Type of fatty acid
|right1=pct
|width=400px
|barwidth=100px
|bars=
{{bar percent|[[lauric acid|Lauric]] saturated C12|red|47.5}}
{{bar percent|[[myristic acid|Myristic]] saturated C14|red|18.1}}
{{bar percent|[[palmitic acid|Palmitic]] saturated C16|red|8.8}}
{{bar percent|[[caprylic acid|Caprylic]] saturated C8|red|7.8}} <!-- ~ double Palm kernel oils' -->
{{bar percent|[[decanoic acid|Capric]] saturated C10|red|6.7}}
{{bar percent|[[stearic acid|Stearic]] saturated C18|red|2.6}}
{{bar percent|[[caproic acid|Caproic]] saturated C6|red|0.5}}
{{bar percent|[[oleic acid|Oleic]] monounsaturated C18|orange|6.2}} <!-- ~ half Palm kernel oils' -->
{{bar percent|[[linoleic acid|Linoleic]] polyunsaturated C18|blue|1.6}}
<!-- {{bar percent|Other/Unknown|green|0.4}} remnant from copy from [[Palm oil]] -->
|caption=Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. The above numbers are averages based on samples taken. Numbers can vary slightly depending on age of the coconut, growing conditions, and variety.<p>
''red'': Saturated; ''orange'': Monounsaturated; ''blue'': Polyunsaturated
}}

The United States [[Food and Drug Administration]],<ref>{{cite web | url = http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm192658.htm | title = Nutrition Facts at a Glance - Nutrients: Saturated Fat | publisher = [[Food and Drug Administration]] | date = 2009-12-22 | accessdate = 2011-03-16 }}</ref> [[World Health Organization]],<ref>{{cite web|title=Avoiding Heart Attacks and Strokes|url=http://whqlibdoc.who.int/publications/2005/9241546727.pdf | format = pdf |publisher=World Health Organization|accessdate=2011-04-06 }}</ref> [[International College of Nutrition]],<ref>{{cite journal |doi=10.1097/00043798-199612000-00002 |journal=J Cardiovasc Risk |date=1996 Dec|volume=3|issue=6|pages=489–94 |title=Recommendations for the prevention of coronary artery disease in Asians: a scientific statement of the International College of Nutrition |author=Singh RB, Mori H, Chen J, Mendis S, Moshiri M, Zhu S, Kim SH, Sy RG, Faruqui AM |pmid=9100083}}</ref> the United States [[Department of Health and Human Services]],<ref>{{cite web|title=Dietary Guidelines for Americans 2010|url=http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf|publisher=Department of Health and Human Services|accessdate=17 March 2011}}</ref> [[American Dietetic Association]],<ref name=ADA>{{cite web |title=American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat |url=http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil |publisher= [[American Dietetic Association]] |accessdate=2011-03-16 }}</ref> [[American Heart Association]],<ref>{{cite web |title=Tropical Oils |url=http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Tropical-Oils_UCM_306031_Article.jsp |publisher=[[American Heart Association]] | accessdate=2011-03-16}}</ref> British [[National Health Service]],<ref>{{cite web |title=Lower your cholesterol |url=http://www.nhs.uk/livewell/healthyhearts/pages/cholesterol.aspx|publisher=[[National Health Service]] |accessdate=2011-03-16 }}</ref> and [[Dietitians of Canada]]<ref name=ADA/> recommend against the consumption of significant amounts of coconut oil due to its high levels of saturated fat.


Coconut oil contains a large proportion of [[lauric acid]], a saturated fat that raises blood cholesterol levels by increasing the amount of [[high-density lipoprotein]] cholesterol<ref name=Mensink /> that is also found in significant amounts in [[breast milk]] and [[sebaceous gland]] secretions.<ref>{{cite journal |author=Amarasiri WA, Dissanayake AS |title=Coconut fats |journal=Ceylon Med J |volume=51 |issue=2 |pages=47–51 |year=2006 |month=June |pmid=17180807 |doi= |url=}}</ref> This may create a more favourable blood cholesterol profile, though it is unclear if coconut oil may promote atherosclerosis through other pathways.<ref name=Mensink>{{cite journal |author=Mensink RP, Zock PL, Kester AD, Katan MB |title=Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials |journal=Am. J. Clin. Nutr. |volume=77 |issue=5 |pages=1146–55 |year=2003 |month=May |pmid=12716665 |doi= |url=http://www.ajcn.org/content/77/5/1146.full.pdf+html | format = pdf}}</ref> Because much of the saturated fat of coconut oil is in the form of lauric acid, coconut oil may be a better alternative to [[hydrogenation|partially hydrogenated vegetable oil]] when solid fats are required.<ref name=Tarrago>{{cite journal |last1=Tarrago-Trani |first1=MT |last2=Phillips |first2=KM |last3=Lemar |first3=LE |last4=Holden |first4=JM |title=New and existing oils and fats used in products with reduced trans-fatty acid content. |journal=Journal of the American Dietetic Association |volume=106 |issue=6 |pages=867–80 |year=2006 |pmid=16720128 |doi=10.1016/j.jada.2006.03.010 | url = http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Articles/JADA106_867-880.pdf | format = pdf}}</ref> In addition virgin coconut oil is composed mainly of [[medium-chain triglycerides]],<ref>{{cite pmid | 3519928 }}</ref> which may not carry the same risks as other saturated fats.<ref name=Marina>{{cite journal | last = Marina | first = AM | coauthors = Che Man YB; Amin I | year = 2009 | title = Virgin coconut oil: emerging functional food oil | journal = Trends in Food Science & Technology | volume = 20 | issue = 10 | pages = 481–487 | doi=10.1016/j.tifs.2009.06.003}}</ref><ref name=Tarrago/> Early studies on the health effects of coconut oil used [[hydrogenation|partially hydrogenated]] coconut oil, which creates [[trans fat]]s, and not virgin coconut oil which has a different health risk profile.<ref>{{cite journal |last=Kintanar |first=QL |year=1988 |title=Is coconut oil hypercholesterolemic and atherogenic? A focused review of the literature | journal = Transactions of the National Academy of Science and Technology ([[Philippines]])|volume=10 |pages=371–414 }}</ref>
Coconut oil shares similarities with human [[breast milk]].<ref>{{cite pmc|174645}}</ref><ref>{{cite doi|10.4038/cmj.v51i2.1351}}</ref> It contains lipids like [[monolaurin]] and consists mostly of [[medium-chain triglycerides]], which may not carry the same risks as other saturated fats, and are used in nutritional products and infant formula.<ref name=Tarrago/><ref name=Marina>{{cite journal | last = Marina | first = AM | coauthors = Che Man YB; Amin I | year = 2009 | title = Virgin coconut oil: emerging functional food oil | journal = Trends in Food Science & Technology | volume = 20 | issue = 10 | pages = 481-487 | url = http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VHY-4WMDHH0-1&_user=10&_coverDate=10%2F31%2F2009&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1682732863&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=484fb7ff5ca527ca09613e5c12dfd6a1&searchtype=a }}</ref><ref>Pillitteri, Adele. (2009). ''Maternal & Child Health Nursing – Care of the Childbearing & Childrearing Family'' (6th edition). Lippincott Williams & Wilkins. p. 1681. ISBN 9781582559995.</ref>


A repellent made from coconut oil can be used to prevent [[tungiasis]]-causing sand fleas from invading the body.<ref>{{cite journal |last1=Feldmeier |first1=H |title=Tungiasis and cutaneous larva migrans: unpleasant travel souvenirs. |journal=Medizinische Monatsschrift fur Pharmazeuten |volume=32 |issue=12 |pages=440–4 |year=2009 |pmid=20088345 }}</ref>
A repellent made from coconut oil can be used to prevent [[tungiasis]]-causing sand fleas from invading the body.<ref>{{cite journal |last1=Feldmeier |first1=H |title=Tungiasis and cutaneous larva migrans: unpleasant travel souvenirs. |journal=Medizinische Monatsschrift fur Pharmazeuten |volume=32 |issue=12 |pages=440–4 |year=2009 |pmid=20088345 }}</ref>


==Uses==
Although rare, some people may experience an allergic reaction to coconut products.<ref>Australasian Society of Clinical Immunology and Allergy. (June 1, 2010). [http://www.allergy.org.au/content/view/171/1/ Coconut Allergy]. Retrieved April 2, 2011.</ref>
[[Image:Omega-Nutrition-Coconut-Oil-3060.jpg|thumb|right|Because it solidifies easily, coconut oil (in the middle) is sold in cylindrical containers, unlike most other oils, which are sold in bottles (like [[flax oil]], on the sides)]]

==Uses==
===Culinary arts===
===Culinary arts===
Coconut oil is commonly used in cooking, especially for frying. In communities where coconut oil is widely used in cooking, the unrefined oil is frequently the one most commonly used.
[[Image:Coconut-butter.JPG|thumb|right|Solidified coconut oil, sold as "coconut butter" by a Norwegian company]]
Coconut oil is commonly used in cooking, especially in areas where coconuts are grown. Coconut oil has a [[melting point]] of around {{convert|24|C}} and can therefore appear as a solid. In its solid state it is often sold as coconut butter. Because of its saturated fat content, coconut oil is slow to oxidize and resists rancidity. The [[smoke point]] for all cooking oils can vary significantly depending on a number of factors<ref name=wolke>{{cite news |title=Where There's Smoke, There's a Fryer |first=Robert L. |last=Wolke |url=http://www.washingtonpost.com/wp-dyn/content/article/2007/05/15/AR2007051500398.html |newspaper=The Washington Post |date=May 16, 2007 |accessdate=March 5, 2011}}</ref> but due to the low molecular weight of its fatty acids, coconut oil tends to have a lower smoke, fire, and flash point than other oils with higher molecular weight fatty acids. One source lists a smoke point of {{convert|138|C}} for unrefined coconut oil while another gives {{convert|177|C}};<ref>Srilakshmi, B. (2003). ''Food Science'' (3rd edition). New Age International. p. 233. ISBN 9788122414813</ref><ref>Nutiva. (n.d.). [http://nutiva.com/the-nutiva-kitchen/coconut-oil-recipes/ Coconut Oil Recipes]. Retrieved March 30, 2011.</ref> refined, bleached, deodorized coconut oil has been measured to have a smoke point of {{convert|232|C}}.


In recent years virgin coconut oil has increasingly become popular in natural food circles and with vegans. It has been described as having a "haunting, nutty, vanilla flavor" that also has a touch of sweetness that works well in baked goods, pastries, and sautés.<ref name=NYT>Clark, Melissa. (March 1, 2011). [http://www.nytimes.com/2011/03/02/dining/02Appe.html Once a Villain, Coconut Oil Charms the Health Food World]. ''[[The New York Times]]''. Retrieved March 2, 2011.</ref> Coconut oil is commonly used to flavor many South Asian curries.
In recent years virgin coconut oil has increasingly become popular in natural food circles and with vegans. It has been described as having a "haunting, nutty, vanilla flavor" that also has a touch of sweetness that works well in baked goods, pastries, and sautés.<ref name=NYT>Clark, Melissa. (March 1, 2011). [http://www.nytimes.com/2011/03/02/dining/02Appe.html Once a Villain, Coconut Oil Charms the Health Food World]. ''[[The New York Times]]''. Retrieved March 2, 2011.</ref> Coconut oil is commonly used to flavor many South Asian curries.
Line 99: Line 101:
The caloric content of coconut oil is very nearly the same as that of other dietary fats, being reduced only slightly by the presence of medium chain triglycerides which constitute less than half of the total fat content. A value of 8.3 kcal/g has been quoted for dietary medium-chain triglycerides.<ref>Bach, André C. and Vigen K Babayan. (November 1982). [http://www.ajcn.org/cgi/reprint/36/5/950.pdf Medium-chain triglycerides: an update]. ''The American Journal of Clinical Nutrition'' '''36''': 950–962.</ref>
The caloric content of coconut oil is very nearly the same as that of other dietary fats, being reduced only slightly by the presence of medium chain triglycerides which constitute less than half of the total fat content. A value of 8.3 kcal/g has been quoted for dietary medium-chain triglycerides.<ref>Bach, André C. and Vigen K Babayan. (November 1982). [http://www.ajcn.org/cgi/reprint/36/5/950.pdf Medium-chain triglycerides: an update]. ''The American Journal of Clinical Nutrition'' '''36''': 950–962.</ref>


Coconut oil has a [[smoke point]] of {{convert|138|°C|°F}}.<ref>{{cite book | last = Saxon | first = F | title = Tolley's Industrial and Commercial Gas Installation Practice | pages = [http://books.google.com/books?id=rWbCh5B8c1AC&pg=PA286#v=onepage&q&f=false 286] | publisher = Newnes | isbn = 0750669470 | year = 2006 }}</ref>
[[Hydrogenated]] or partially hydrogenated coconut oil is often used in [[non-dairy creamer]]s, and snack foods including popcorn.<ref>[http://www.cspinet.org/new/200911182.html ‘Two Thumbs Down’ for Movie Theater Popcorn]</ref> Hydrogenated coconut oil is also sold in Australia under the brand-name [[Copha]] and is the main ingredient in Australian snacks such as [[chocolate crackles]] and White Christmas.

[[Image:Coconut-butter.JPG|thumb|right|Solidified coconut oil, sold as "coconut butter" by a Norwegian company]]
[[Hydrogenated]] or partially hydrogenated coconut oil is often used in [[non-dairy creamer]]s, and snack foods including popcorn.<ref>[http://www.cspinet.org/new/200911182.html ‘Two Thumbs Down’ for Movie Theater Popcorn]</ref> Hydrogenated coconut oil is also sold in Australia under the brand-name [[Copha]] and is the main ingredient in Australian snacks such as [[Chocolate crackles]] and White Christmas.


===Industry===
===Industry===
Line 106: Line 111:
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 {{convert|500|C}} (to avoid polymerization of the fuel), coconut oil is typically transesterified to make biodiesel. Use of B100 (100% biodiesel) is only possible in temperate climates as the gel point is approximately 10 °C (50 °F). The oil needs to meet the Weihenstephan standard<ref>[http://vegburner.co.uk/oils.htm Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard)]</ref> for pure vegetable oil used as a fuel otherwise moderate to severe damage from [[carbonisation]] and clogging will occur in an unmodified engine.
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 {{convert|500|C}} (to avoid polymerization of the fuel), coconut oil is typically transesterified to make biodiesel. Use of B100 (100% biodiesel) is only possible in temperate climates as the gel point is approximately 10 °C (50 °F). The oil needs to meet the Weihenstephan standard<ref>[http://vegburner.co.uk/oils.htm Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard)]</ref> for pure vegetable oil used as a fuel otherwise moderate to severe damage from [[carbonisation]] and clogging will occur in an unmodified engine.


The [[Philippines]], [[Vanuatu]], [[Samoa]], and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators.<ref>[http://www.onecountry.org/e151/e15101as_Deamer_profile.htm In Vanuatu, A Proving Ground for Coconut Oil As An Alternative Fuel]</ref> Coconut oil is currently used as a fuel for transport in the Philippines.<ref>Margolis, Jason. (December 13, 2006). [http://www.theworld.org/?q=node/7280 Coconut fuel]. ''PRI's The World''. Retrieved April 10, 2011.</ref> Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific.<ref>[http://www.sopac.org/tiki/tiki-download_file.php?fileId=150 Coconut Oil for Power Generation by EPC in Samoa - Jan Cloin]</ref><ref>{{cite news | first= | last= | coauthors= | title=Coconut oil powers island's cars |date=2007-05-08 | publisher= | url =http://news.bbc.co.uk/1/hi/world/asia-pacific/6634221.stm | work =BBC | pages = | accessdate = | language = }}</ref>
The [[Philippines]], [[Vanuatu]], [[Samoa]], and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators.<ref>[http://www.onecountry.org/e151/e15101as_Deamer_profile.htm In Vanuatu, A Proving Ground for Coconut Oil As An Alternative Fuel]</ref> Coconut oil is currently used as a fuel for transport in the Philippines.<ref>[http://www.theworld.org/?q=node/7280 Coconut fuel - PRI's The World]</ref> Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific.<ref>[http://www.sopac.org/tiki/tiki-download_file.php?fileId=150 Coconut Oil for Power Generation by EPC in Samoa - Jan Cloin]</ref><ref>{{cite news | first= | last= | coauthors= | title=Coconut oil powers island's cars |date=2007-05-08 | publisher= | url =http://news.bbc.co.uk/1/hi/world/asia-pacific/6634221.stm | work =BBC | pages = | accessdate = | language = }}</ref>
In the 1990s [[Bougainville Province|Bougainville]] conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles.<ref>[http://video.google.com/videoplay?docid=-1192286025577999101 The Coconut Revolution]: a documentary film</ref>
In the 1990s [[Bougainville Province|Bougainville]] conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles.<ref>[http://video.google.com/videoplay?docid=-1192286025577999101 The Coconut Revolution]: a documentary film</ref>


Line 114: Line 119:
=====Transformer oil=====
=====Transformer oil=====
Transformer oil acts as an insulating and cooling medium in transformers. The insulating oil fills up pores in fibrous insulation and also the gaps between the coil conductors and the spacing between the siding and the tank, and thus increases the dielectric strength of the insulation. A transformer in operation generates heat in the winding, and that heat is transferred to the oil via conduction. Heated oil then flows to the radiators by [[convection]]. Oil supplied from the radiators, being cooler, cools the winding. There are several important properties such as dielectric strength, flash point, viscosity, specific gravity and pour point and all of them have to be considered when qualifying an oil for use in transformers. Normally [[mineral oil]] is used, but coconut oil has been shown to possess all the properties needed to function as an environmentally friendly and economic replacement to mineral oil for this purpose.<ref>[http://www.elect.mrt.ac.lk/Coconut_oil_eru_2001.pdf Coconut Oil As An Alternative To Transformer Oil]</ref>
Transformer oil acts as an insulating and cooling medium in transformers. The insulating oil fills up pores in fibrous insulation and also the gaps between the coil conductors and the spacing between the siding and the tank, and thus increases the dielectric strength of the insulation. A transformer in operation generates heat in the winding, and that heat is transferred to the oil via conduction. Heated oil then flows to the radiators by [[convection]]. Oil supplied from the radiators, being cooler, cools the winding. There are several important properties such as dielectric strength, flash point, viscosity, specific gravity and pour point and all of them have to be considered when qualifying an oil for use in transformers. Normally [[mineral oil]] is used, but coconut oil has been shown to possess all the properties needed to function as an environmentally friendly and economic replacement to mineral oil for this purpose.<ref>[http://www.elect.mrt.ac.lk/Coconut_oil_eru_2001.pdf Coconut Oil As An Alternative To Transformer Oil]</ref>

=====Lighting=====
Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India and was exported as '''Cochin oil'''.<ref name=Brady>Brady, George Stuart, Henry R. Clauser, and John A. Vaccari. (2002). ''Materials Handbook – An encyclopedia for managers, technical professionals, purchasing and production managers, technicians, and supervisors'' (15th edition). McGraw-Hill Professional. p. [http://books.google.com/books?id=vIhvSQLhhMEC&pg=PA250&dq=#v=onepage&q&f=false 250–251]. ISBN 9780071360760.</ref>


=====Herbicide=====
=====Herbicide=====
Line 130: Line 132:
*[[Copha]]
*[[Copha]]
*[[Copra]]
*[[Copra]]
*[[List of vegetable oils]]
*[[Lipid hypothesis]]
*[[Palm oil]]
*[[Palm oil]]


Line 137: Line 139:


==Further reading==
==Further reading==
* {{cite book | editors = Adkins SW; Foale M and Samosir YMS | year = 2006 | url = http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf | title = Coconut revival – new possibilities for the ‘tree of life’. Proceedings of the International Coconut Forum, 22–24 November 2005 | location = Cairns, Australia | publisher = ACIAR Proceedings | isbn = 1 86320 515 2}}
{{refbegin|2}}

* Adkins S.W., M. Foale and Y.M.S. Samosir. (Eds.). (2006). [http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf Coconut revival – new possibilities for the ‘tree of life’]. Proceedings of the International Coconut Forum held in Cairns, Australia, 22–24 November 2005. ACIAR Proceedings No. 125. ISBN 1 86320 515 2
* Applewhite, Thomas H. (Ed.). (1994). [http://books.google.com/books?id=cSlKSQRRVtcC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false ''Proceedings of the World Conference on Lauric Oils – Sources, Processing, and Applications'']. The American Oil Chemists Society. ISBN 093531556X.
* [[Conrado Dayrit|Dayrit, Conrado S]]. (2005). ''The Truth About Coconut Oil – The Drugstore in a Bottle''. Anvil. ISBN 9789712716959.
* Blackburn GL, Kater G, Mascioli EA, Kowalchuk M, Babayan VK, Bistrian BR. (July-September 1989). A reevaluation of coconut oil's effect on serum cholesterol and atherogenesis. ''Journal of the Philippine Medical Association'' '''65''': 144-152.
* Foale, M.A. and G.R. Ashburner. (2005). Chapter 6. The Coconut Palm. In Chopra, V. L. and K. V. Peter (Eds.) Handbook of Industrial Crops. Routledge. pp. 235–294. ISBN 9781560222835.
* [[Belle Monappa Hegde|Hegde, B.M.]] (2006).[http://medind.nic.in/jac/t06/i1/jact06i1p16.pdf View Point: Coconut Oil – Ideal Fat next only to Mother's Milk (Scanning Coconut's Horoscope). ''JIACM'' '''7''': 16-19.]]
* Kabara, Jon J. (2008). [http://books.google.com/books?id=z8EoP-5sZ6sC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false ''Fats Are Good for You and Other Secrets – How Saturated Fat and Cholesterol Actually Benefit the Body'']. North Atlantic Books. ISBN 1556436904.
* Kabara, Jon J. (1978). [http://books.google.com/books?id=zQSzj1hcYVkC&printsec=frontcover&dq=#v=onepage&q&f=false ''The Pharmacological Effect of Lipids'']. Champaign IL: American Oil Chemist's Society. ISBN 9991817697.
* Kaunitz, H. and Dayrit, C.S. (December 1992). Coconut oil consumption and coronary heart disease. ''Philippine Journal of Coconut Studies'' '''17''' (2): 18-20. ISSN 0115-3463.
* {{cite pmid|3519928}}
* Kaunitz, Hans. (October 1, 1970). Nutritional properties of coconut oil. ''Journal of the American Oil Chemists' Society'' '''47''' (10): 462A-465A. {{doi| 10.1007/BF02632480}}.
* Leonard, Edward C., Edward G. Perkins, and Arno Cahn. (Eds.). (1999). [http://books.google.com/books?id=AQ59hrlqSzsC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false ''Proceedings of the World Conference on Palm and Coconut Oils for the 21st Century – Sources, Processing, Applications, and Competition'']. The American Oil Chemists Society. ISBN 0935315993.
* Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). ''World Oilseeds – Chemistry, Technology, and Utilization''. Springer. ISBN 9780442001124.
* Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). ''World Oilseeds – Chemistry, Technology, and Utilization''. Springer. ISBN 9780442001124.
* Snodgrass, Katharine. (April 1928). ''Copra and Coconut Oil – Fats and Oils Studies No. 2''. Stanford University Press.
* Snowdon, Wendy, Tom Osborn, Bill Aarlbersberg, and Jimaima Schultz. (2003). Coconut – Its role in health. Secretariat of the Pacific Community. ISBN 982-203-941-7.
* Thieme, Johann Gottfried. (1968). ''Coconut Oil Processing''. FAO.

{{refend}}


[[Category:Coconuts]]
[[Category:Coconuts]]

Revision as of 02:47, 14 April 2011

Traditional way of making coconut oil using a bullock-powered mill in Seychelles

Coconut oil is extracted from the kernel or meat of matured coconut harvested from the coconut palm (Cocos nucifera). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very heat stable so it makes an excellent cooking and frying oil. Because of its stability it is slow to oxidize and thus resistant to rancidity, lasting up to two years due to high saturated fat content.[1]

Production

Coconut oil can be extracted through "dry" or "wet" processing. The former is normally extracted from copra, the meat extracted from the shell after being dried through fire, sunlight or kilns.[2] However, the preparation and storage of copra often occurs in unhygienic conditions which results in a poor quality oil that requires refining before consumption. The resulting high protein, high fiber mash is of poor quality for human consumption and is instead fed to ruminants and there is no process to extract the protein from the mash. A considerable portion of the oil extracted from copra is lost due to spoilage, consumption by insects and rodents, and during the extraction process. In contrast, all "wet" process involves raw coconut rather than dried copra, using the protein in the coconut to create an emulsion of the oil and water. The more problematic step is breaking up the emulsion to recover the oil. Originally this was done through lengthy boiling, but this produces a discolored oil and is not economical; modern techniques uses centrifuges and various pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10-15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also requires an expensive investment of equipment and energy, incurring high capital and operating costs.[3]

Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil making process and the use of a centrifuge process makes the best final extracted product. Any coconut oil made from a non-copra style of extraction can be called virgin organic coconut oil but only the centrifuge process can make raw oil. When done properly it doesn't need to be heated or fermented to remove moisture.[4] Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yeilds.[5]

RBD

Coconuts sundried in Kozhikode, Kerala for making copra, which is used for making coconut oil
Coconut oil expelled from Copra at an oil mill in Tripunithura, Kerala, India

RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel).

The dried copra is placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.[6]

This "crude" coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering.

Another method for extraction of a "high quality" coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases and proteases on diluted coconut paste.[7]

Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.

Hydrogenation

RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 76 °F (24 °C), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 97–104 °F (36–40 °C).

In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In this process some of these are transformed into trans fatty acids.

Fractionation

Fractionated coconut oil is a fraction of the whole oil, in which the different medium chain fatty acids are separated for specific uses. Lauric acid, a 12 carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes. Fractionated coconut oil may also be referred to as caprylic/capric triglyceride oil or medium chain triglyceride (MCT) oil because it is primarily the medium chain caprylic (8 carbons) and capric (10 carbons) acids that make up the bulk of the oil. MCT oil is most frequently used for medical applications and special diets.

Figures

The United States Department of Agriculture has published historical production figures for coconut oil for years beginning October 1 and ending September 30. Coconut oil makes up around 2.5% of world vegetable oil production. Over the last few years coconut oil production is estimated to have been as follows:[8]

Year  2005–06   2006–07   2007–08   2008–09   2009–10   Jan 2010–11 
Production, Million Tonne  3.46 3.22 3.53 3.53 3.62 3.67

Standards

The Asian and Pacific Coconut Community (APCC), whose 17 members produce about 90% of the coconut sold commercially,[9] has published its Standards for Virgin Coconut Oil.[10] The Philippines has established a Department of Science and Technology (DOST) governmental standard.[11]

Health

Fatty acid content of coconut oil
Type of fatty acid pct
Lauric saturated C12
 
 47.5%
Myristic saturated C14
 
 18.1%
Palmitic saturated C16
 
 8.8%
Caprylic saturated C8
 
 7.8%
Capric saturated C10
 
 6.7%
Stearic saturated C18
 
 2.6%
Caproic saturated C6
 
 0.5%
Oleic monounsaturated C18
 
 6.2%
Linoleic polyunsaturated C18
 
 1.6%
Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. The above numbers are averages based on samples taken. Numbers can vary slightly depending on age of the coconut, growing conditions, and variety.

red: Saturated; orange: Monounsaturated; blue: Polyunsaturated

The United States Food and Drug Administration,[12] World Health Organization,[13] International College of Nutrition,[14] the United States Department of Health and Human Services,[15] American Dietetic Association,[16] American Heart Association,[17] British National Health Service,[18] and Dietitians of Canada[16] recommend against the consumption of significant amounts of coconut oil due to its high levels of saturated fat.

Coconut oil contains a large proportion of lauric acid, a saturated fat that raises blood cholesterol levels by increasing the amount of high-density lipoprotein cholesterol[19] that is also found in significant amounts in breast milk and sebaceous gland secretions.[20] This may create a more favourable blood cholesterol profile, though it is unclear if coconut oil may promote atherosclerosis through other pathways.[19] Because much of the saturated fat of coconut oil is in the form of lauric acid, coconut oil may be a better alternative to partially hydrogenated vegetable oil when solid fats are required.[21] In addition virgin coconut oil is composed mainly of medium-chain triglycerides,[22] which may not carry the same risks as other saturated fats.[23][21] Early studies on the health effects of coconut oil used partially hydrogenated coconut oil, which creates trans fats, and not virgin coconut oil which has a different health risk profile.[24]

A repellent made from coconut oil can be used to prevent tungiasis-causing sand fleas from invading the body.[25]

Uses

File:Omega-Nutrition-Coconut-Oil-3060.jpg
Because it solidifies easily, coconut oil (in the middle) is sold in cylindrical containers, unlike most other oils, which are sold in bottles (like flax oil, on the sides)

Culinary arts

Coconut oil is commonly used in cooking, especially for frying. In communities where coconut oil is widely used in cooking, the unrefined oil is frequently the one most commonly used.

In recent years virgin coconut oil has increasingly become popular in natural food circles and with vegans. It has been described as having a "haunting, nutty, vanilla flavor" that also has a touch of sweetness that works well in baked goods, pastries, and sautés.[26] Coconut oil is commonly used to flavor many South Asian curries.

The caloric content of coconut oil is very nearly the same as that of other dietary fats, being reduced only slightly by the presence of medium chain triglycerides which constitute less than half of the total fat content. A value of 8.3 kcal/g has been quoted for dietary medium-chain triglycerides.[27]

Coconut oil has a smoke point of 138 °C (280 °F).[28]

Solidified coconut oil, sold as "coconut butter" by a Norwegian company

Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers, and snack foods including popcorn.[29] Hydrogenated coconut oil is also sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as Chocolate crackles and White Christmas.

Industry

Engine feedstock
See also: Vegetable oil used as fuel

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 transesterified to make biodiesel. Use of B100 (100% biodiesel) is only possible in temperate climates as the gel point is approximately 10 °C (50 °F). The oil needs to meet the Weihenstephan standard[30] for pure vegetable oil used as a fuel otherwise moderate to severe damage from carbonisation and clogging will occur in an unmodified engine.

The Philippines, Vanuatu, Samoa, and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators.[31] Coconut oil is currently used as a fuel for transport in the Philippines.[32] Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific.[33][34] In the 1990s Bougainville conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles.[35]

Engine lubricant

Coconut oil has been tested for use as an engine lubricant; the producer claims the oil reduces fuel consumption and smoke emissions, and allows the engine to run at a cooler temperature.[36]

Transformer oil

Transformer oil acts as an insulating and cooling medium in transformers. The insulating oil fills up pores in fibrous insulation and also the gaps between the coil conductors and the spacing between the siding and the tank, and thus increases the dielectric strength of the insulation. A transformer in operation generates heat in the winding, and that heat is transferred to the oil via conduction. Heated oil then flows to the radiators by convection. Oil supplied from the radiators, being cooler, cools the winding. There are several important properties such as dielectric strength, flash point, viscosity, specific gravity and pour point and all of them have to be considered when qualifying an oil for use in transformers. Normally mineral oil is used, but coconut oil has been shown to possess all the properties needed to function as an environmentally friendly and economic replacement to mineral oil for this purpose.[37]

Herbicide

Acids derived from coconut oil can be used as herbicides, for a more environmentally friendly way of combating weeds. It is also considered unproblematic for people who have sensitivity to synthetic herbicides.[38]

Personal uses

Cosmetics and skin treatments

Coconut oil is excellent as a skin moisturizer and softener. A study shows that extra virgin coconut oil is effective and safe when used as a moisturizer, with absence of adverse reactions.[39] A study found that coconut oil helped prevent protein loss from the wet combing of hair when used for fourteen hours[40] as a conditioner before washing the hair.[40]

Sexual lubrication

There are widespread reports of the use of coconut oil as a sexual lubricant.[41] Like other oil-based intimate lubricants, coconut oil should not be used with latex condoms.

See also

References

  1. ^ Fife, Bruce (2005). Coconut Cures. Piccadilly Books, Ltd. pp. 184–185. ISBN 978-0-941599-60-3. {{cite book}}: |access-date= requires |url= (help)
  2. ^ Grimwood, BE (1975). Coconut Palm Products – Their processing in developing countries. Rome. pp. 49-56. ISBN 9789251008539. {{cite book}}: Unknown parameter |publishers= ignored (|publisher= suggested) (help)CS1 maint: location missing publisher (link)
  3. ^ Grimwood et al., 1975, p. 193-210.
  4. ^ Woodruff, JG (1970). Coconuts: Production, Processing, Products: Major feed and food crops in agriculture and food series. AVI Publishing Company. ISBN 0870550926.
  5. ^ Grimwood et al., 1975, p. 29.
  6. ^ Foale, M. (2003). "The Coconut Odyssey: The Bounteous Possibilities of the Tree of Life" (pdf). Canberra: Australian Centre for International Agricultural Research. pp. 115–116.
  7. ^ McGlone OC, Canales A, Carter JV (1986). "Coconut oil extraction by a new enzymatic process". J Food Sci. 51: 695–7. doi:10.1111/j.1365-2621.1986.tb13914.x.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  8. ^ United States Department of Agriculture. (February 2011). "Oilseeds: World Markets and Trade" Table 03: Major Vegetable Oils: World Supply and Distribution (Commodity View)
  9. ^ Asian and Pacific Coconut Community
  10. ^ APCC Standards for Virgin Coconut Oil Asian and Pacific Coconut Community, Jakarta, Indonesia
  11. ^ Joint Statement on Philippine National Standard for Virgin Coconut Oil as food
  12. ^ "Nutrition Facts at a Glance - Nutrients: Saturated Fat". Food and Drug Administration. 2009-12-22. Retrieved 2011-03-16.
  13. ^ "Avoiding Heart Attacks and Strokes" (pdf). World Health Organization. Retrieved 2011-04-06.
  14. ^ Singh RB, Mori H, Chen J, Mendis S, Moshiri M, Zhu S, Kim SH, Sy RG, Faruqui AM (1996 Dec). "Recommendations for the prevention of coronary artery disease in Asians: a scientific statement of the International College of Nutrition". J Cardiovasc Risk. 3 (6): 489–94. doi:10.1097/00043798-199612000-00002. PMID 9100083. {{cite journal}}: Check date values in: |date= (help)CS1 maint: multiple names: authors list (link)
  15. ^ "Dietary Guidelines for Americans 2010" (PDF). Department of Health and Human Services. Retrieved 17 March 2011.
  16. ^ a b "American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat". American Dietetic Association. Retrieved 2011-03-16.
  17. ^ "Tropical Oils". American Heart Association. Retrieved 2011-03-16.
  18. ^ "Lower your cholesterol". National Health Service. Retrieved 2011-03-16.
  19. ^ a b Mensink RP, Zock PL, Kester AD, Katan MB (2003). "Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials" (pdf). Am. J. Clin. Nutr. 77 (5): 1146–55. PMID 12716665. {{cite journal}}: Unknown parameter |month= ignored (help)CS1 maint: multiple names: authors list (link)
  20. ^ Amarasiri WA, Dissanayake AS (2006). "Coconut fats". Ceylon Med J. 51 (2): 47–51. PMID 17180807. {{cite journal}}: Unknown parameter |month= ignored (help)
  21. ^ a b Tarrago-Trani, MT; Phillips, KM; Lemar, LE; Holden, JM (2006). "New and existing oils and fats used in products with reduced trans-fatty acid content" (pdf). Journal of the American Dietetic Association. 106 (6): 867–80. doi:10.1016/j.jada.2006.03.010. PMID 16720128.
  22. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 3519928 , please use {{cite journal}} with |pmid= 3519928 instead.
  23. ^ Marina, AM (2009). "Virgin coconut oil: emerging functional food oil". Trends in Food Science & Technology. 20 (10): 481–487. doi:10.1016/j.tifs.2009.06.003. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  24. ^ Kintanar, QL (1988). "Is coconut oil hypercholesterolemic and atherogenic? A focused review of the literature". Transactions of the National Academy of Science and Technology (Philippines). 10: 371–414.
  25. ^ Feldmeier, H (2009). "Tungiasis and cutaneous larva migrans: unpleasant travel souvenirs". Medizinische Monatsschrift fur Pharmazeuten. 32 (12): 440–4. PMID 20088345.
  26. ^ Clark, Melissa. (March 1, 2011). Once a Villain, Coconut Oil Charms the Health Food World. The New York Times. Retrieved March 2, 2011.
  27. ^ Bach, André C. and Vigen K Babayan. (November 1982). Medium-chain triglycerides: an update. The American Journal of Clinical Nutrition 36: 950–962.
  28. ^ Saxon, F (2006). Tolley's Industrial and Commercial Gas Installation Practice. Newnes. pp. 286. ISBN 0750669470.
  29. ^ ‘Two Thumbs Down’ for Movie Theater Popcorn
  30. ^ Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard)
  31. ^ In Vanuatu, A Proving Ground for Coconut Oil As An Alternative Fuel
  32. ^ Coconut fuel - PRI's The World
  33. ^ Coconut Oil for Power Generation by EPC in Samoa - Jan Cloin
  34. ^ "Coconut oil powers island's cars". BBC. 2007-05-08. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  35. ^ The Coconut Revolution: a documentary film
  36. ^ Romares-Sevilla, J (2008-01-17). "Davao-based firm sees expansion of bio-tech oil market". Sun.Star Superbalita Davao. Archived from the original on 2008-01-21. Retrieved 2008-07-14.
  37. ^ Coconut Oil As An Alternative To Transformer Oil
  38. ^ Roads and footpaths - weed control (from the Auckland City Council website. Accessed 2010-01-21.)
  39. ^ Agero AL, Verallo-Rowell VM (2004). "A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis". Dermatitis. 15 (3): 109–16. PMID 15724344. {{cite journal}}: Unknown parameter |month= ignored (help)
  40. ^ a b "For the oil application, to each hair tress was applied 0.2 ml of oil (the quantity of oil normally applied by an Indian hair oil user). It was allowed to remain on the hair for at least 14 hr to simulate overnight application (the normal habit of the Indian consumer). These hair tresses were then subjected to both protein loss and WRI tests." p. 179 of Aarti S. Rele and R. B. Mohile: "Effect of mineral oil, sunflower oil, and coconut oil on prevention of hair damage", J. Cosmet. Sci., 54 175-192 (March/April 2003). Downloaded Sep 20, 2010.
  41. ^ Coconut Oil For Personal Lubrication

Further reading

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