Bromelain-Extracted of Virgin Coconut Oil: Physical and Chemical Stability in Different Temperature During the Storage
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Submitted
17 March 2024
Published
30 May 2024
Keywords:
-
Ambient, elevated temperature, stability, storage, VCO
Abstract
The bromelain-enzymatic reaction is applied in virgin coconut oil (VCO) production. Hydrolysis of the emulator by bromelain enzyme in coconut milk during fermentation maximized further the separation of oil and water. In the higher demand for VCO in many industries, the VCO stability during transportation and storage must be evaluated. The research aims to evaluate the physical and chemical stability of the effect of temperature in the storage. VCO's physical and chemical stability was evaluated under two different temperature and storage periods: an elevated temperature of 50°C for 10 days and room temperature (27-30°C) for 50 days. The storage was conducted in a clear glass bottle. The evaluation was based on physical and chemical stability tests before and after storage, including organoleptic, pH changes, density, viscosity, acid number, peroxide number, and saponification number. Based on the data, the quality of the VCO after storing at 50°C for 10 days and 27-30°C for 50 days was found to be changed for pH, specific gravity, viscosity, acid number, peroxide number, saponification number, while for the appearance was found to be no changes. The VCO was very sensitive to environmental effects. Therefore, it is necessary to find the best storage chamber and temperature for stabilizing the VCO.
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References
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23. Miksusanti M, Herlina H, Annuria FN, Zulhijjah Z. Patch Film from Celullose Derivative Incorporating with Virgin Coconut Oil and its Physical and Antibacterial Properties. Key Eng Mater. 2020;840(1):351–9. DOI: 10.4028/www.scientific.net/KEM.840.351
24. Gruber B, David F, Sandra P. Capillary gas chromatography-mass spectrometry: Current trends and perspectives. Trends Analyt Chem. 2020;124:115475. DOI: 10.1016/j.trac.2019.04.007
25. Roni KA, Rifdah R, Melani A, Reformis AAI, Sri SM. Making Virgin Coconut Oil (VCO) With Enzymatic Method Using Pineapple Hump Extract. Int J Sci Technol Manag. 2022;3(3):685–9. DOI: 10.46729/ijstm.v3i3.516
26. Dayrit FM, Dimzon IKD, Valde MF, Santos JER, Garrovillas MJM, Villarino BJ. Quality characteristics of virgin coconut oil: Comparisons with refined coconut oil. Pure Appl Chem. 2011;83(9):1789-99. DOI: 10.1351/PAC-CON-11-04-01
27. Faizal WM, Ghazali NNN, Khor CY, Badruddin IA, Zainon MZ, Yazid AA, et al. Computational fluid dynamics modelling of human upper airway: A review. Comput Methods Programs Biomed. 2020;196:105627. DOI: 10.1016/j.cmpb.2020.105627; PMCID: PMC7318976; PMID: 32629222
28. Sieben M, Hanke R, Büchs J. Contact-free determination of viscosity in multiple parallel samples. Sci Rep. 2019;9(1):8335. DOI: 10.1038/s41598-019-44859-z; PMCID: PMC6554296; PMID: 31171822
29. Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, et al. Chemical composition and health benefits of coconut oil: an overview. J Sci Food Agric. 2021;101(6):2182-93. DOI: 10.1002/jsfa.10870; PMID: 33022082
30. Ghani NAA, Channip AA, Hwa PCH, Ja’afar F, Yasin HM, Usman A. Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes. Food Sci Nutr. 2018;6(5):1298-306. DOI: 10.1002/fsn3.671; PMCID: PMC6060898; PMID: 30065831
31. Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chem X. 2023;17:100558. DOI: 10.1016/j.fochx.2022.100558; PMCID: PMC9943856; PMID: 36845467
32. Juita, Dlugogorski BZ, Kennedy EM, Mackie JC. Roles of peroxides and unsaturation in spontaneous heating of linseed oil. Fire Saf J. 2013;61:108-15. DOI: 10.1016/j.firesaf.2013.07.005
33. Nurhasanah S, Wulandari N, Munarso SJ, Hariyadi P. Stabilitas Oksidasi Lipida Terstruktur Berbasis Minyak Kelapa dan Minyak Kelapa Sawit. Buletin Palma. 2017;18(2):53–62.
34. Liu K, Liu Y, Chen F. Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts. Food Sci Nutr. 2019;7(7):2280-90. DOI: 10.1002/fsn3.1069; PMCID: PMC6657719; PMID: 31367356
35. Flores M, Avendaño V, Bravo J, Valdés C, Forero-Doria O, Quitral V, et al. Edible Oil Parameters during Deterioration Processes. Int J Food Sci. 2021;2021:7105170. DOI: 10.1155/2021/7105170; PMCID: PMC8463213; PMID: 34568484
36. Vidal NP, Adigun OA, Pham TH, Mumtaz A, Manful C, Callahan G, et al. The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps. Molecules. 2018;23(9):2356. DOI: 10.3390/molecules23092356; PMCID: PMC6225244; PMID: 30223479
2. Maluin FN, Hussein MZ, Idris AS. An Overview of the Oil Palm Industry: Challenges and Some Emerging Opportunities for Nanotechnology Development. Agronomy. 2020;10(3):356. 2020 Mar;10(3):356. DOI: 10.3390/agronomy10030356
3. Dacasin AB, Diagono DMB, So PKN, Bautista VRL, Bucu MLB, Grano RVR De, et al. The potential use of virgin coconut oil as an adjunctive treatment for COVID-19: A review. J Pharmacogn Phytochem. 2021;10(6):37-49. DOI: 10.22271/phyto.2021.v10.i6a.14254
4. Patil U, Benjakul S. Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality. J Food Sci. 2018;83(8):2019–27. DOI: 10.1111/1750-3841.14223; PMID: 30004125
5. Hosny KM, Alhakamy NA, Sindi AM, Khallaf RA. Coconut Oil Nanoemulsion Loaded with a Statin Hypolipidemic Drug for Management of Burns: Formulation and In Vivo Evaluation. Pharmaceutics. 2020;12(11):1061. DOI: 10.3390/pharmaceutics12111061; PMCID: PMC7695003; PMID: 33171816
6. Rohman A. Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review. Int J Food Prop. 2017;20(7):1447–56. DOI: 10.1080/10942912.2016.1213742
7. Risakotta MYS, Salamena GA, Loupatty G. Physicochemical characteristics analysis of virgin coconut oil from immersion and fermentation methods. AIP Conf Proceed. 2021;2360(1):050004. DOI: 10.1063/5.0059691
8. Ng YJ, Tham PE, Khoo KS, Cheng CK, Chew KW, Show PL. A comprehensive review on the techniques for coconut oil extraction and its application. Bioprocess Biosyst Eng. 2021;44(9):1807-18. DOI: 10.1007/s00449-021-02577-9; PMCID: PMC8132276; PMID: 34009462
9. Mujdalipah S. Pengaruh Ragi Tradisional Indonesia dalam Proses Fermentasi Santan Terhadap Karakteristik Rendemen, Kadar Air, dan Kadar Asam Lemak Bebas Virgin Coconut Oil (VCO). Edufortech. 2016;1(1):10-5. DOI: 10.17509/edufortech.v1i1.3969
10. Soetikno JS. Prospects of Coconut Biodiversity for Safe, Healthy, and Sustainable Edible Oil Discovery. In: Sangeetha J, Thangadurai D, Ching GH, Islam S, editors. Biodiversity and Conservation: Characterization and Utilization of Plants, Microbes and Natural Resources for Sustainable Development and Ecosystem Management. New York: Apple Academic Press; 2019. p.151–206. DOI: 10.1201/9780429425790
11. Adi S, Prayitno SA. The Physical and Chemical Properties of Virgin Coconut Oil (VCO) Product Obtained Through Fermentation and Enzymatic. Food Sci Technol J. 2019;2(1):1–6. DOI: 10.25139/fst.v2i1.1590
12. Rahmalia I, Kusumayanti H. The Optimization of Addition of Bromelain Enzyme Catalyst on the Fermentation of Coconut Milk to VCO (Virgin Coconut Oil) Using Tempeh Yeast. J Voc Stud Appl Res. 2021;3(2):31-7. DOI: 10.14710/jvsar.v3i2.11949
13. Alarcon RT, Lamb KJ, Bannach G, North M. Opportunities for the Use of Brazilian Biomass to Produce Renewable Chemicals and Materials. ChemSusChem. 2021;14(1):169–88. DOI: 10.1002/cssc.202001726; PMID: 32975380
14. Santos DI, Martins CF, Amaral RA, Brito L, Saraiva JA, Vicente AA, et al. Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Molecules. 2021;26(11):3216. DOI: 10.3390/molecules26113216; PMCID: PMC8198275; PMID: 34072026
15. Mohammed NK, Samir ZT, Jassim MA, Saeed SK. Effect of different extraction methods on physicochemical properties, antioxidant activity, of virgin coconut oil. Mater Today Proceed. 2021;42(4):2000–5. DOI: 10.1016/j.matpr.2020.12.248
16. Srivastava Y, Semwal AD. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy. J Food Sci Technol. 2015;52(2):984–91. DOI: 10.1007/s13197-013-1078-8; PMCID: PMC4325013; PMID: 25694709
17. Mitchell MA, Kettlewell PJ. Physiological stress and welfare of broiler chickens in transit: solutions not problems! Poult Sci. 2998;77(12):1803-14. DOI: 10.1093/ps/77.12.1803; PMID: 9872583
18. Dimzon IKD, Valde MF, Santos JER, Garrovillas MJM, Dejarme HM, Remollo JMW, et al. Physico-Chemical and Microbiological Parameters in the Deterioration of Virgin Coconut Oil. Philipp J Sci. 2011;140(1):89–103.
19. Srivastava Y, Semwal AD, Sajeevkumar VA, Sharma GK. Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). J Food Sci Technol. 2017;54(1):45–54. DOI: 10.1007/s13197-016-2427-1; PMCID: PMC5305700; PMID: 28242902
20. Villarino CBJ, Basinang ARP, Velasquez MMM, Pagulayan JMDG, Ong PKA, Lizada MaCC. Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures. Proceedings. 2021;70(1):111. DOI: 10.3390/foods_2020-07736
21. Standar Nasional Indonesia. SNI 7381:2022 - Minyak Kelapa Virgin (VCO). Jakarta: Badan Standardisasi Nasional; 2022.
22. Harimurti S, Susanawati, Sukamdi DP, Krisridwany A, Widada H, Nadhifa N, et al. Green Technology on The Virgin Coconut Oil Production Using Enzyme from Pineapple Waste. Indones J Pharm. 2022;33(3):412-21. DOI: 10.22146/ijp.1133
23. Miksusanti M, Herlina H, Annuria FN, Zulhijjah Z. Patch Film from Celullose Derivative Incorporating with Virgin Coconut Oil and its Physical and Antibacterial Properties. Key Eng Mater. 2020;840(1):351–9. DOI: 10.4028/www.scientific.net/KEM.840.351
24. Gruber B, David F, Sandra P. Capillary gas chromatography-mass spectrometry: Current trends and perspectives. Trends Analyt Chem. 2020;124:115475. DOI: 10.1016/j.trac.2019.04.007
25. Roni KA, Rifdah R, Melani A, Reformis AAI, Sri SM. Making Virgin Coconut Oil (VCO) With Enzymatic Method Using Pineapple Hump Extract. Int J Sci Technol Manag. 2022;3(3):685–9. DOI: 10.46729/ijstm.v3i3.516
26. Dayrit FM, Dimzon IKD, Valde MF, Santos JER, Garrovillas MJM, Villarino BJ. Quality characteristics of virgin coconut oil: Comparisons with refined coconut oil. Pure Appl Chem. 2011;83(9):1789-99. DOI: 10.1351/PAC-CON-11-04-01
27. Faizal WM, Ghazali NNN, Khor CY, Badruddin IA, Zainon MZ, Yazid AA, et al. Computational fluid dynamics modelling of human upper airway: A review. Comput Methods Programs Biomed. 2020;196:105627. DOI: 10.1016/j.cmpb.2020.105627; PMCID: PMC7318976; PMID: 32629222
28. Sieben M, Hanke R, Büchs J. Contact-free determination of viscosity in multiple parallel samples. Sci Rep. 2019;9(1):8335. DOI: 10.1038/s41598-019-44859-z; PMCID: PMC6554296; PMID: 31171822
29. Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, et al. Chemical composition and health benefits of coconut oil: an overview. J Sci Food Agric. 2021;101(6):2182-93. DOI: 10.1002/jsfa.10870; PMID: 33022082
30. Ghani NAA, Channip AA, Hwa PCH, Ja’afar F, Yasin HM, Usman A. Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes. Food Sci Nutr. 2018;6(5):1298-306. DOI: 10.1002/fsn3.671; PMCID: PMC6060898; PMID: 30065831
31. Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chem X. 2023;17:100558. DOI: 10.1016/j.fochx.2022.100558; PMCID: PMC9943856; PMID: 36845467
32. Juita, Dlugogorski BZ, Kennedy EM, Mackie JC. Roles of peroxides and unsaturation in spontaneous heating of linseed oil. Fire Saf J. 2013;61:108-15. DOI: 10.1016/j.firesaf.2013.07.005
33. Nurhasanah S, Wulandari N, Munarso SJ, Hariyadi P. Stabilitas Oksidasi Lipida Terstruktur Berbasis Minyak Kelapa dan Minyak Kelapa Sawit. Buletin Palma. 2017;18(2):53–62.
34. Liu K, Liu Y, Chen F. Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts. Food Sci Nutr. 2019;7(7):2280-90. DOI: 10.1002/fsn3.1069; PMCID: PMC6657719; PMID: 31367356
35. Flores M, Avendaño V, Bravo J, Valdés C, Forero-Doria O, Quitral V, et al. Edible Oil Parameters during Deterioration Processes. Int J Food Sci. 2021;2021:7105170. DOI: 10.1155/2021/7105170; PMCID: PMC8463213; PMID: 34568484
36. Vidal NP, Adigun OA, Pham TH, Mumtaz A, Manful C, Callahan G, et al. The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps. Molecules. 2018;23(9):2356. DOI: 10.3390/molecules23092356; PMCID: PMC6225244; PMID: 30223479
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1.
Harimurti S, Sukamdi DP, Widada H, Sari HF, Amid A. Bromelain-Extracted of Virgin Coconut Oil: Physical and Chemical Stability in Different Temperature During the Storage. Borneo J Pharm [Internet]. 2024May30 [cited 2024Dec.19];7(2):198-205. Available from: https://journal.umpr.ac.id/index.php/bjop/article/view/6857
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