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Marikkar, J. M. N.
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Agriculture, Biological Sciences & Forestry Library & Information Science

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Differential Scanning Calorimetric Analysis of Virgin Coconut Oil, Palm Olein, and their Adulterated Blends Marikkar, J. M. N.; Kamil, Nisa; Raihana, A. R.
International Coconut Community Journal Vol 35 No 1 (2019): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (938.415 KB) | DOI: 10.37833/cord.v35i01.10

Abstract

Virgin coconut oil (VCO) is a premium product with a high market value. Its authenticity and quality assurance are important to safeguard consumers from fraudulent practices. The aim of this study was to investigate the effect of adulteration by palm olein (PO) on differential scanning calorimetric (DSC) heating and cooling profiles of VCO. Pure samples of VCO, PO and their adulterated blends (5 to 30%, w/w) were subjected to thermal analysis by DSC according to a specified temperature program. DSC thermal analysis system software and SAS statistical system were used subsequently to analyze thermal data. Both cooling and heating curves of VCO were found to be vivid for fingerprint comparison of qualitative identification at 5% level of adulteration.
Principal Component Analysis of Fatty Acid Data to Detect Virgin Coconut Oil Adulteration by Palm Olein Marikkar, J. M. N.; Yanty, N. A. M.
International Coconut Community Journal Vol 34 No 1 (2018): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.958 KB) | DOI: 10.37833/cord.v34i1.24

Abstract

Authentication of virgin coconut oil (VCO) is important to safeguard customers from adulteration practices. A study was carried out to distinguish VCO from VCO adulterated with palm olein (PO) using principal component analysis (PCA) of fatty acid (FA) compositional data. Six samples of VCO, and six samples of palm olein were obtained from oil producers’ companies in Malaysia. Six samples of adulterated VCO were prepared by mixing with palm olein in 5% increment of adulteration. Fatty acid compositions of all oil samples were determined individually and the data were analyzed statistically. PCA analysis showed that lauric, palmitic and oleic acids were the most influencing parameters to discriminate VCO from adulterated VCO. Out of the thirteen FA variables investigated, ten were found to display high correlation with increasing adulteration. Predictive models showing higher coefficient of determination (R2) and good confidence limits were useful for quantification purposes.
Distinguishing Coconut Oil from Coconut Paring Oil using Principle Component Analysis of Fatty Acid Data Marikkar, J. M. N.; Nasyrah, A. R.
International Coconut Community Journal Vol 28 No 1 (2012): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.774 KB) | DOI: 10.37833/cord.v28i1.105

Abstract

A study was carried out to distinguish coconut oil from coconut pairing oil by the application of principal component analysis (PCA) to fatty acid compositional and iodine value data. Five samples of ordinary coconut oil extracted from five different batches of copra and five samples of coconut pairing oil obtained from five batches of dried coconut pairings were employed. Fatty acid composition and iodine values of oil samples were determined individually and the data were analyzed statistically. PCA analysis showed that lauric and oleic acid contents and iodine value data are the most influencing parameters to discriminate coconut oil from coconut pairing oil. Hence, the application of PCA to fatty acid compositional and iodine value data was successful in distinguishing coconut oil from coconut pairing oil.
Creamed Coconut Testa and Creamed Coconut as Substitutes for Coconut Milk in Culinary Uses Kumari, K. G. S. N.; Ulpathakumbura, B. S. K.; Gunarathna, K. M. R. U.; Lai, Oi Ming; Marikkar, J. M. N.
International Coconut Community Journal Vol 40 (2024): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v40i.483

Abstract

Coconut milk plays a crucial role in preparation ofcurries and other savoury dishes in Sri Lanka.While squeezing grated coconut manually, there is a wastage ofcoconut as well as coconut testa which is a significant by-product of coconut processing industries. This study aimed to evaluate the potential of utilizing creamed coconut (CC) and creamed coconut testa (CCT) as a viable substitute for coconut milk in culinary uses. To attain this objective, the nutritional composition ofCC and CCT was determined and sensory evaluation was undertaken to test the suitability of these two products as cooking medium on a potato curry using a group of thirty semi-trained panelists. Four formulations of CCT incorporated potato curry were prepared coded as F₁ (CCT:water = 1:9), F₂ (CCT:water =1:4), F₃ (CCT:water = 3:7) and F₄ (CCT:water = 2:3). Besides, P₁ (CC:water = 1:9), P₂ (CC:water = 1:4), P₃ (CC:water = 3:7), P₄ (CC:water = 2:3) were coded as the four formulations of potato curry, incorporating CC. The analysis revealed that fat, crude protein and carbohydrate in CC was higher than CCT except crude fiber content. However, there was no significant (p > 0.05) difference in ash and moisture contents. According to sensory evaluation, F₁ (CC:water = 1:9) and P₂ (CC:water = 1:4) were identified as the most preferred potato curry formulations incorporating CCT and CC respectively. In conclusion, there was a potential ofutilizing and maximizing coconut meat and testa as a viable substitute for coconut milk in culinary applications.
The Physical and Functional Properties of Partially Defatted Coconut Testa Flour Marasinghe, S. S. K.; Yalegama, Chandi; Pathirana, D. T. H.; Marikkar, J. M. N.
International Coconut Community Journal Vol 37 (2021): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v37i.424

Abstract

Coconut testa is an important byproduct of the coconut industry. In this study, particle size distribution, physical and functional properties of flour produced from partially coconut testa of four local cultivars namely san raman, gon thembili, ran thembili, TallxTall were compared with those of commercial hybrid (COM) using relevant procedures. Results showed that particle size distribution, physical and functional properties of flours of different coconut cultivars were varied significantly (p<0.05). The highest bulk density value was observed for SR (0.67 g/ml) while the lowest for TxT (0.54 g/ml) (p<0.05). Maximum swelling capacity (35.00 ml) and oil absorption capacity (142.67%) were recorded for COM while the least swelling capacity (20.67 ml) and oil absorption capacity (85.67%) were recorded for RT (p<0.05). The highest emulsion activity was found for COM (50.00%) while the least value recorded for SR (42.95) (p<0.05). The maximum emulsion stability was displayed by COM (54.86%) while the least emulsion stability was recorded for GT (27.51%) (p<0.05). The observed physical properties suggested that coconut testa flour of COM variety has certain advantages over others. It could be used for partial replacement with wheat flour for value addition leading to non-cereal based products.
Co-Authors Gunarathna, K. M. R. U. Kamil, Nisa Kumari, K. G. S. N. Lai, Oi Ming Marasinghe, S. S. K. Nasyrah, A. R. Pathirana, D. T. H. Raihana, A. R. Ulpathakumbura, B. S. K. Yalegama, Chandi Yanty, N. A. M.