Food Sci. Biotechnol.
22(6): 1501-1508 (2013)
DOI 10.1007/s10068-013-0244-0
RESEARCH ARTICLE
Hypocholesterimic Effects of Cold and Hot Extracted Virgin Coconut
Oil (VCO) in Comparison to Commercial Coconut Oil: Evidence
from a Male Wistar Albino Rat Model
Yashi Srivastava, Anil Dutt Semwal, and M.S.L Swamy
Received: 14 January 2013 / Revised: 14 April 2013 / Accepted: 28 April 2013 / Published Online: 31 December 2013
© KoSFoST and Springer 2013
Abstract The hypolipidemic effect of cold extracted virgin
coconut oil (CEVCO) and hot extracted virgin coconut oil
(HEVCO) compared to commercially available coconut oil
(CCO) was studied using male wistar rats. Groups were
designated as control, hypercholesterimic control (HC
Control), HC+10% (CEVCO), HC+15% (CEVCO),
HC+10% (HEVCO), HC+15% (HEVCO) and HC+15%
(CCO). Control rats were fed a basal diet while other
groups were initially fed a hypercholesterimic diet (2%
cholesterol and 0.25% bile salts) for 15 days, then fed with
CEVCO or HEVCO (both at 10% and 15% levels), and
commercial coconut oil (15%) for 30 days. Total cholesterol
and LDL cholesterol levels were significantly (p<0.05)
decreased by approximately 25 and 40%, respectively, in
the blood plasma, while HDL cholesterol increased
significantly (p<0.05) by approximately 21% in HEVCO
fed rats. Tissue cholesterol and triacylycerol (TAG) levels
in both liver and heart tissues decreased significantly
(p<0.05) in CEVCO and HEVCO fed animals, compared
with CCO fed rats.
Keywords: virgin coconut oil, low density lipoprotein
(LDL), high density lipoprotein (HDL), total cholesterol
(TC), triacylycerol (TAG)
Yashi Srivastava (
)
Cereals and Pulses Technology Division, Defence Food Research
Laboratory, Mysore 570011, India
Tel: +91-0821-2473783; Fax: +91-0821-2473468
E-mail: yashidfrl@gmail.com
Anil Dutt Semwal
Cereals and Pulses Technology Division, Defence Food Research
Laboratory, Mysore 570011, India
M.S.L Swamy
Defence Food Research Laboratory, Mysore 570011, India
Introduction
Hyperlipidemia and hypercholesterimia are causative factors
in cardiovascular disease. Recently, a direct relationship
has been shown between hypercholesterolemia and coronary
heart disease (CHD), which is defined as impairment of
heart function due to inadequate blood flow caused by
obstructive changes in the coronary circulation of the heart.
It is a modern epidemic and a complex degenerative disease.
Serum cholesterol at a level of 220 mg/dL or more is an
important risk factor for CHD (1). In CHD, the plasma
concentration of LDL cholesterol increases and lowering
this level has become a major focus of medical research
(2). Dietary cholesterol during metabolism is delivered to
hepatic cells where substantial amounts of reactive oxygen
species are generated. This process is believed to generate
highly toxic products, including lipid peroxides as aldehydes,
epoxides, and carbonyls, and to cause rapid consumption
of the antioxidant vitamins E and C (3). A high cholesterol
diet increases serum LDL levels due to oxidative processes
and cellular susceptibility. LDL is increasingly oxidized,
thereby facilitating atherosclerotic plaque formation (4).
Virgin coconut oil (VCO), a relatively new product in
the fats and oils market, is fast becoming popular with
consumers. The term VCO refers to an oil that is obtained
from the fresh, mature kernel of the coconut by mechanical
(VCO cooker) or natural means (separation of oil from
coconut milk) with or without the use of heat, and without
chemical refining (5). Presently, public awareness has
increased regarding functional food oils and it is expected
that in the near future use of VCO will grow in the market.
The demand for this oil continues to rise, which can be
attributed not only to a superior flavor, but also to potential
health benefits, including prevention of oxidation of LDL
cholesterol, an increase in the amount of antioxidant
1502
enzymes, promotion of healing of cracks in the skin of the
foot, natural scar tissue removal and reduction of blood
cholesterol and TAG levels. Among carrier oils, VCO has
potential for use in aromatherapy (6). VCO contains the
phenolic compounds such as caffeic, p-coumaric, and ferulic
acid (7) and the beneficial natural antioxidant tocopherols,
which can protect the oil against atmospheric oxidation and
rancidity. VCO also contains more of the unsaponifiable
components, vitamin E and polyphenols, than refined,
bleached, and deodorized (RBD) coconut oil, resulting in
an increased level of antioxidant enzymes, and a reduced
lipid peroxide content under both in vitro and in vivo
conditions (8). Coconut oil was blended with ground nut oil
and olive oil, subjected to lipase catalysed interesterification,
and then fed to rats. A significant decrease in serum lipid
levels was observed, compared to rats fed coconut oil alone
(9). Reduction of dietary cholesterol intake has two
limitations. First, cholesterol is present in all animal fats
and many people are unwilling to modify their preferred
diet and, second, the liver and other tissues synthesize
cholesterol if the dietary supply is inadequate (2).
There are no reports available regarding the hypolipidemic
effects of HEVCO, CEVCO, and CCO in hypercholesterimic
rats. Hence, the present study was designed to evaluate the
qualitative and quantitative bioactive components present
in VCO, and to investigate the effects of VCO in
hypercholesterimic wistar albino rats.
Materials and Methods
Extraction and quantitative and qualitative estimates of
bioactive components in VCO VCO was extracted
using the method of Villarino et al. (5) with some
modification, involving production of coconut milk and
extraction of oil. Extraction was performed using both a
cold and a hot extraction process.
Preparation of coconut milk The production of coconut
milk involves selection of the nut, dehusking, deshelling,
testa removal, washing, grating, and milk extraction. Fully
mature, 10-11 month old coconuts were selected for VCO
production. As an indicator of nut maturity, the husk was
yellowish to brown in color and the coconut made a
sloshing sound when shaken. Using a special tool, the husk
and shell were removed without breaking the coconut
kernel. After breaking the kernel in two halves, the coconut
meat was scooped out using a knife. The testa of the coconut
kernel was removed using a testa removal machine
(developed by Central Plantation Crops Research Institute,
Kasagod, Kerala, India). The testa free kernel was washed
and fed into a mechanical grating machine (containing
rotating blades) (developed by Central Plantation Crops
Srivastava et al.
Research Institute). Coconut milk was extracted from the
grated coconut meat using a manually operated hydraulic
coconut milk press (developed by Central Plantation Crops
Research Institute). The coconut milk obtained from the
first extraction was collected and the remaining residue
was used for second and third extractions. The first,
second, and third milk extracts were pooled by stirring
vigorously for 15 min.
Preparation of cold extracted virgin coconut oil
(CEVCO) In the cold extraction method, coconut milk
was allowed to stand for 20-24 h. Under favorable
conditions (35-40oC, 75% relative humidity), oil, water,
and the protein residue separates. Natural airborne lactic
acid bacteria, which have the capability to break protein
bonds, act on the coconut milk mixture causing VCO
separation.
A fermenting container should be made of food grade,
transparent plastic and should have a wide mouth with a
conical bottom, an outlet tap, and a sight glass so different
layers can be observed as oil separates. Oil can be
withdrawn from the outlet tap based on the liquid level in
the sight glass.
Proper operating conditions and sanitary precautions
were strictly followed for cold extraction of VCO.
Container after settling for 20-24 h the bottom layer was
made up of gummy sediment and above that a layer of
separated oil that was the source for recovery of VCO. By
carefully separating the distinct layers, oil can be recovered.
Separated oil contained some curd particles and requires
filtration. Oil was filtered through sterilized filter paper in
a large funnel.
Preparation of hot extracted virgin coconut oil
(HEVCO) Coconut milk is an emulsion of oil and water
that is stabilized by protein. To recover the oil from
coconut milk, the protein bond has to be broken by heat in
a double walled boiler known as a VCO cooker (steam
jacket vessel developed by Central Plantation Crops
Research Institute) under slow heating to allow the protein
to coagulate and release the oil. Separation of class A oil
(virgin oil) from the protenacious residue (kalkam) is
achieved by straining the mixture through a muslin cloth
(5). The phytosterol (10) and polyphenol (11) contents of
CEVCO, HEVCO, and CCO were subsequently analyzed.
Selection of animals The experimental protocol was
approved by the institutional animal ethical committee,
DFRL, Mysore (Reg. No. 28/1999/CPCSEA, dated 11
March 1999). Wistar male albino rats (120-130 g body
weight) were randomly assigned to 7 groups (n=8 animals
per group). Animals were placed in individual stainless
steel cages. The room temperature was maintained at 22oC