Re: Vitamin E or alpha- tocopherol in coconut testa/coconut paring oil

[Guest guest]

There you go Bob! This is the medical background of

the " brown thing " you were talking about.

As for the coconut milk, treat it like your regular

milk. It will go bad so fast if contaminated. You can

only hold on to the milk for so long. In fact, we use

it/cook it as soon as its scraped from the shell. (We

have never used old coconut milk, like a day old.)

For Sev,

I know a lot of us are curious about the potency of

canned coconut milk. The thing is it has potassium

metabisulphate as a preservative. Organic food

manufacturers are trying to shun the use of this

chemical for their products.

Here in the States, there are canned coconut milk and

they are mostly from Thailand. Sometimes this is the

only recourse for people who are used to having

coconut milk in their diet.

We can actually extract coconut oil from canned

coconut milk using heat. Will the potassium

metabisulphate remain (Im thinking heat will destroy

it eventually - keeping my fingers crossed!)in the

milk which has now turned into oil? Is it as harmful?

Woohoo! If we get a positive response, we will be able

to use coconut milk for oil extraction, not VCO but

the heat treated oil which we can use for regular

scratches, moisturizer, conditioner (topical uses

mostly)!!

This will help in making the oil worthwhile.

Genes

--- sev_magat <sev_magat@...> wrote:

One of the implications of this new knowledge points

> out that VCO,

> even natural and unaltered by high heat may not

> supply any Vitamin E

> at all, unless, it includes the testa (as in the

> coconut paring oil

> from dessicated coconut plants). In other

> applications as filled

> milk for infants and the like, I understand, the

> CNO from coconut

> parings has a much different fatty acid profile than

> CNO. This paring

> oil(extrated from dried testa and portion of white

> meat) is rich in

> polyunsaturated fatty acids as oleic (C18:1) and

> linoleic (C18:2)

> compared to CNO but could provide vitamin E.

>

> It may be of interest to present ( next posting),

> the composition of

> CNO and testa-rich paring oil (a by-product from

> dessicated coconut

> manufacturing). This explains why coconut paring oil

> is used in

> filled milk formulations and other applications.

> I'm not in the

> pharmaceutical or nutriceutical industries, but

> probably some of the

> participant of this forum know more about the

> applications of refined

> CNO, VCO and coconut paring oil in these industries.

>

> Hoping this topic interests you.

>

> Cheers,

>

> Sev Magat

>

>

>

>

__________________________________________________

[Guest guest]

Hi Genes !

Your query is sensible, I believe. I'll reserve my reactions orthoughts on

this matter later. In this regard, I hope Dr Bruce Fife could catch it and gave

us his comments. Or probably, others may have some things to share.

Cheers,

Sev Magat

Genes Marquez <redpanda17@...> wrote:

There you go Bob! This is the medical background of

the " brown thing " you were talking about.

As for the coconut milk, treat it like your regular

milk. It will go bad so fast if contaminated. You can

only hold on to the milk for so long. In fact, we use

it/cook it as soon as its scraped from the shell. (We

have never used old coconut milk, like a day old.)

For Sev,

I know a lot of us are curious about the potency of

canned coconut milk. The thing is it has potassium

metabisulphate as a preservative. Organic food

manufacturers are trying to shun the use of this

chemical for their products.

Here in the States, there are canned coconut milk and

they are mostly from Thailand. Sometimes this is the

only recourse for people who are used to having

coconut milk in their diet.

We can actually extract coconut oil from canned

coconut milk using heat. Will the potassium

metabisulphate remain (Im thinking heat will destroy

it eventually - keeping my fingers crossed!)in the

milk which has now turned into oil? Is it as harmful?

Woohoo! If we get a positive response, we will be able

to use coconut milk for oil extraction, not VCO but

the heat treated oil which we can use for regular

scratches, moisturizer, conditioner (topical uses

mostly)!!

This will help in making the oil worthwhile.

Genes

--- sev_magat <sev_magat@...> wrote:

One of the implications of this new knowledge points

> out that VCO,

> even natural and unaltered by high heat may not

> supply any Vitamin E

> at all, unless, it includes the testa (as in the

> coconut paring oil

> from dessicated coconut plants). In other

> applications as filled

> milk for infants and the like, I understand, the

> CNO from coconut

> parings has a much different fatty acid profile than

> CNO. This paring

> oil(extrated from dried testa and portion of white

> meat) is rich in

> polyunsaturated fatty acids as oleic (C18:1) and

> linoleic (C18:2)

> compared to CNO but could provide vitamin E.

>

> It may be of interest to present ( next posting),

> the composition of

> CNO and testa-rich paring oil (a by-product from

> dessicated coconut

> manufacturing). This explains why coconut paring oil

> is used in

> filled milk formulations and other applications.

> I'm not in the

> pharmaceutical or nutriceutical industries, but

> probably some of the

> participant of this forum know more about the

> applications of refined

> CNO, VCO and coconut paring oil in these industries.

>

> Hoping this topic interests you.

>

> Cheers,

>

> Sev Magat

>

>

>

>

__________________________________________________

[Guest guest]

" Iodine number " refers to how much Iodine can be added to an oil

to react with un-saturated bonds. It does not refer to naturally

occuring Iodine.

Alobar

On 6/26/06, Wilkins <montemomma2002@...> wrote:

> Sev,

> Let me see if I understand.The higher the iodine the lower the

saturation.The lower the saturation the less stable the oil and the more likely

to spoil and cause trans fatty acids to form.That of course is bad for the

health. Does that also afect the taste?

>

> Thanks ,

> IN NC

>

[Guest guest]

Dear ,

I should accept that I'm not very compotent on chemistry of oils and fats, and

I'm just expressing what I understand from my readings or self-study.

Yes, you''re right the higher the iodine value or IV (as measured by the

standard methods of oil/fat unsaturation) determines the natural chemical

stability of fats and oils. We have to remember, its not the iodine content in

the oil that is measured, I understand the iodine element or compound is just

used to detect the degree or levels of unsaturated sites (without hydrogen) in

the carbon chain. Thus, the more carbon sites without hydrogen element, the more

unsaturated, unstable and easily subjected to oxidative rancidity the oil is.

In the case of coconut oil (RBD or VCO), the reason why the moisture content

should not be higher than 0.20% is to avoid free fatty acid acid exceeeding

0.20% closely associated with bad taste or rancidity of the oil. Also, consider

that coconut oil has also some unsaturated fatty acids like 7% oleic ( C18:1)

and 2% linoleic (C18:2). Also, consider that the linolenic fatty acids (C18:3),

linoleic are 25 and 12 times more subjected to autoxidation (oxidative

rancidity than the oleic fatty acid.

So, we could say that this natural properties (fatty acid composition and

content) of fats and oils , largely influence the variability in the taste of

vegetable oils, including tropical palm oils, including coconut. But, high

moisture content (higher than 0.20%) is certainly undesirable as this hasten

rancidity development in fats and oils.

Cheers,

Sev Magat

Wilkins <montemomma2002@...> wrote:

Sev,

Let me see if I understand.The higher the iodine the lower the saturation.The

lower the saturation the less stable the oil and the more likely to spoil and

cause trans fatty acids to form.That of course is bad for the health. Does that

also afect the taste?

Thanks ,

IN NC

Severino Magat <sev_magat@...> wrote:

Hi !

I'm unclear with the point raised by Banagale concerning iodine value and

coconut testa. I feel there is a need to clarify what iodine value (IV) of plant

oils/fats.

Referenced to the book of Banzon and Velasco (1982) and PROSEA No.14 (2001), the

IV (one of the chemical properties of fats and oils) is a measure of the

unsaturation or number of double bonds in its chemical structure) expressed as

grams of iodine absorbed by 100 grams of oil, the higher the IV, the more

unsaturated the oil or less saturated. Accordingly, by the chemical process

catalytic hydrogenation (discovered by frenchmen Sabatier and Senderens), the

unsaturation of an oil can be reduced but it produces hydrogenated oil or

produces transfatty acids which is known to be unstable and could cause cancer

problems in human health.

Consider this IVs of some vegetable oils: coconut oil, 10, palm kernel oil, 15;

palm oil, 55, canola, 105, soybean,130;corn,120; peanut, 90 and sunflower, 130,

data from Gunstone et al (1986) and others.

Hoping this helps understand the matter.

Cheers,

Sev Magat

Wilkins <montemomma2002@...> wrote:

Yes , I find it very interesting. stated that when making ones own VCO to

avoid the testa because the high iodine content would make it spoil quickly. But

apparently the testa has some benefits that can be vey valuable...Perhaps a

production method or preservation method could make the vitamin E from the testa

stable. Or perhaps a whole other process to simply produce a high quality

vitamin E from the coconut testa.

IN NC

sev_magat <sev_magat@...> wrote:

Hi folks !

Apparently, there has been inconsistencies in the information about

the presence of Vitamin E ( known to be a powerful anti-oxidant, for

muscle development, making red blood cells resistant to haemolysis or

breakdown, normal reproductive function in both sexes, among many

others) in the saturated medium chain fatty acid-rich coconut oil

(CNO), either as in the now known virgin coconut oil (VCO) or refined

(RBD form. While, a study (Manalac,1970 mentioned by Banzon and

Velasco (1982) decades ago reported that unrefined CNO contains 700 -

900 mg tocopherol/g oil,in alkali-refined CNO reduced to 300 mg/g oil

and further steam-deodorized to only 55 mg/g oil. From a natural

state to a refined form, a strong tendency to reduce the content of

the inherent vitamins of the matter due to various processing factors.

Now, however, a recent intensive (published) study (Laureles and co-

workers, 2002, J. Agric. Food Chem. 50: 1581-1586) comparing RBD, VCO

oils from various processe and varieties of coconut, coconut milk and

coconut testa ( the outer brownish layer or portion of the coconut

meat/kernel found between the meat and the shell of the matured nut

revealed that only the testa contains Vitamin E at 732 microgram/g

oil (detected by a modern HPLC equipment). This workers surmised

that the ealier work of Manalac used testa-rich CNO samples and not

limited to the whitish coconut meat, usually used for coconut

oil/milk production.

One of the implications of this new knowledge points out that VCO,

even natural and unaltered by high heat may not supply any Vitamin E

at all, unless, it includes the testa (as in the coconut paring oil

from dessicated coconut plants). In other applications as filled

milk for infants and the like, I understand, the CNO from coconut

parings has a much different fatty acid profile than CNO. This paring

oil(extrated from dried testa and portion of white meat) is rich in

polyunsaturated fatty acids as oleic (C18:1) and linoleic (C18:2)

compared to CNO but could provide vitamin E.

It may be of interest to present ( next posting), the composition of

CNO and testa-rich paring oil (a by-product from dessicated coconut

manufacturing). This explains why coconut paring oil is used in

filled milk formulations and other applications. I'm not in the

pharmaceutical or nutriceutical industries, but probably some of the

participant of this forum know more about the applications of refined

CNO, VCO and coconut paring oil in these industries.

Hoping this topic interests you.

Cheers,

Sev Magat

Wilkins

http//:www.juiceplus.com/+lw55887

The Children's Research Foundation Children 6-15 FREE for 3 years

---------------------------------

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[Guest guest]

Hi Sev!

Thanks! I know that it would be very helpful for a lot

of us here if we get positive response. I hope other

members of the forum will be able to say something

about this, too.

--- Severino Magat <sev_magat@...> wrote:

> Hi Genes !

>

> Your query is sensible, I believe. I'll reserve

> my reactions orthoughts on this matter later. In

> this regard, I hope Dr Bruce Fife could catch it and

> gave us his comments. Or probably, others may have

> some things to share.

>

> Cheers,

>

> Sev Magat

>

> Genes Marquez <redpanda17@...> wrote:

> There you go Bob! This is the medical

> >

> I know a lot of us are curious about the potency of

> canned coconut milk. The thing is it has potassium

> metabisulphate as a preservative. Organic food

> manufacturers are trying to shun the use of this

> chemical for their products.

>

> Here in the States, there are canned coconut milk

> and

> they are mostly from Thailand. Sometimes this is the

> only recourse for people who are used to having

> coconut milk in their diet.

>

> We can actually extract coconut oil from canned

> coconut milk using heat. Will the potassium

> metabisulphate remain (Im thinking heat will destroy

> it eventually - keeping my fingers crossed!)in the

> milk which has now turned into oil? Is it as

> harmful?

>

> Woohoo! If we get a positive response, we will be

> able

> to use coconut milk for oil extraction, not VCO but

> the heat treated oil which we can use for regular

> scratches, moisturizer, conditioner (topical uses

> mostly)!!

>

> This will help in making the oil worthwhile.

>

> Genes

>

> --- sev_magat <sev_magat@...> wrote:

>

> .

> > >

> >

> >

> >

>

> __________________________________________________

>