Thesis

Application of Virgin Coconut Oil As A Functional Ingredient Towards Phenolic Content, Antioxidants, and Lipid Oxidation in Chocolate Spread

---

The challenge of sustainability continues to grow harder as long as the world's population keeps
increasing and more edible oils and fats are consumed. The environmental and reputational problems
with palm oil (Elaeis guineensis), which has contributed to climate change and deforestation, have
been particularly pronounced. Moving to an alternative vegetable oil as a functional edible oil, such as
virgin coconut oil (VCO), can be helpful as an alternative. Chocolate spreads made with palm oil are
frequently regarded as luxury items, however consumers who are concerned about their health are
less likely to consume them from its high levels of sugar and saturated fatty acids. Since unsaturated
fatty acids-rich oils are more susceptible towards oxidation, attempts to replace palm oil with them
have been ineffective. VCO is believed to have better oxidative stability despite having a high
concentration of SFAs (>90%). This study compares chocolate spreads made with commercial VCO, labmade
VCO,
and
palm
kernel
oil
(PKO)
to
measure
their
total
phenolic
content,
antioxidant
activity,
and

lipid
oxidation
level.
The
total
phenolic
contents
were
measured
using
the
F-C
assay
in
which
lab-made

VCO
chocolate
spread
had
the
highest
level
of
phenolic
compounds
(79.55
mg
GAE/kg)
as
well
as
the

highest
level
of
antioxidant
activity
(82.07%
),
as
measured
by
the
DPPH
assay.
For
ABTS
assay,
PKO

chocolate
spread
showed
the
highest
antioxidant
activity
(82.68%),
which
was
different
from
the
DPPH

assay.
In
terms
of
lipid
oxidation,
the
concentration
of
antioxidants
is
highly
correlated
with
its
ability

to
prevent
oxidation
as shown
by the
result
of
TBARS
assay
which
were
in
line
with
DPPH.

---

Availability

Detail Information

Series Title

-

Call Number

FT 23-020

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

VCO
phenolic content
antioxidants
lipid oxidation

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment