Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds

被引:22
|
作者
Zeng, Yu-Qing [1 ]
He, Jin-Tao [1 ]
Hu, Bo-Yong [1 ]
Li, Wen [1 ]
Deng, Jing [1 ]
Lin, Qin-Lu [1 ]
Fang, Yong [2 ]
机构
[1] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byprod Deep Proc, Hunan Prov Key Lab Edible Forestry Resources Safe, Changsha, Peoples R China
[2] Nanjing Univ Finance & Econ, Coll Food Sci & Engn Collaborat Innovat Ctr Moder, Nanjing, Peoples R China
关键词
Virgin coconut oil; phenolic compounds; antioxidant; mechanism; P-COUMARIC ACID; INDUCED OXIDATIVE STRESS; ROSMARINIC ACID; VANILLIC ACID; FERULIC ACID; CAFFEIC ACID; IN-VITRO; PHYSICOCHEMICAL PROPERTIES; POTENTIAL BENEFITS; HYDROGEN-PEROXIDE;
D O I
10.1080/10408398.2022.2113361
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Virgin coconut oil (VCO) is obtained by processing mature coconut cores with mechanical or natural methods. In recent years, VCO has been widely used in the food, pharmaceutical, and cosmetic industries because of its excellent functional activities. VCO has biological functions such as antioxidant, anti-inflammatory, antibacterial, and antiviral, and also has potential therapeutic effects on many chronic degenerative diseases. Among these functions, the antioxidant is the most basic and important function, which is mainly determined by phenolic compounds and medium-chain fatty acids (MCFAs). This review aims to elucidate the antioxidant functions of each phenolic compound in VCO, and discuss the antioxidant mechanisms of VCO in terms of the role of phenolic compounds with fat, intestinal microorganisms, and various organs. Besides, the composition of VCO and its application in various industries are summarized, and the biological functions of VCO are generalized, which should lay a foundation for further research on the antioxidant activity of VCO and provide a theoretical basis for the development of food additives with antioxidant activity.
引用
收藏
页码:1052 / 1075
页数:24
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