Composition of Coconut Testa, Coconut Kernel and its Oil
Abstract
Testa, a by‐product from the coconut processing industry is getting wasted. A study was carried out to utilize testa as a source of edible oil. The composition of the oils from testa of wet coconut (WCT) and copra (CT) were evaluated and compared with wet coconut whole, copra whole, wet coconut white kernel and copra white kernel. The samples had fat as a major component ranging from 34 to 63 %. Oils had 90–98.2 % triacylglycerols, 1–8 % diacylglycerols and 0.4–2 % monoacylglycerols. The triacylglycerol composition of oil from WCT had decreased trilaurin and increased triolein. Lauric acid content of CT was 40.9 % and WCT was 32.4 % whereas other oils were 50–53 %. Oils from testa were richer in monounsaturates and polyunsaturates than other coconut oil samples. The phenolics and phytosterols content were 0.2–1.9 % and 31–51 mg%, respectively. The total phenolic acids and tocopherol content of oils from CT (313.9 μg%, 22.3 mg%) and WCT (389.0 μg%, 100.1 mg%) were higher than other samples (94.8–291.4 μg%, 2.5–6.7 mg%). These studies indicated that the oil from coconut testa contained more of natural antioxidants such as tocopherols, tocotrienols and phenolics compared to coconut kernel oil and may confer health benefits.
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Oils extracted from wet coconut testa and copra testa exhibit higher tocotrienol concentrations than other coconut oil samples, such as copra whole, copra white kernel, and wet coconut white kernel.
“Oils extracted from wet coconut testa as well as copra testa exhibit higher tocotrienol concentrations than other CO samples, such as copra whole, copra white kernel, and wet coconut white kernel [100].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [100]
Cites
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“Oils extracted from wet coconut testa as well as copra testa exhibit higher tocotrienol concentrations than other CO samples, such as copra whole, copra white kernel, and wet coconut white kernel [100].”
- Authors
- Appaiah, P., Sunil, L., Prasanth Kumar, P. K., & Gopala Krishna, A. G.
- Affiliations
- Central Food Technological Research Institute (IN)
- Department of Lipid Science and Traditional Foods CSIR‐Central Food Technological Research Institute Mysore 570020 India
- ORCID
- Sunil, L.
- Venue
- Journal of the American Oil Chemists' Society
- Publisher
- Wiley
- Published
- 2014-03-22
- Volume
- 91
- Issue
- 6
- Pages
- 917-924
- ISSN
- 0003-021X (ISSN-L)
- 1558-9331
- OpenAlex
- W2050817316
- Cited by
- 136
- References
- 1
- Citations by year
- 2026: 11 · 2025: 14 · 2024: 19 · 2023: 14 · 2022: 21 · 2021: 12 · 2020: 12 · 2019: 9 · 2018: 8 · 2017: 3 · 2016: 9 · 2015: 3 · 2014: 1
- FWCI
- 2.27
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the American Oil Chemists Society (publishedVersion)
- CFTRI Institutional Repository (acceptedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- copra, triacylglycerol composition, fatty acid composition, lauric acid, tocopherols, tocotrienols, phenolic acids, phytosterols, antioxidants, monounsaturated fatty acids
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