الفهرس 
Coconut oilOnly 14 pages are availabe for public view
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Abstract
Coconut oil (CNO) colorless to brown-yellow edible oil produced from a coconut palm . VCO oil can be obtained from fresh coconut flesh or from copra. The process of making VCO can be carried out in 2 ways, namely, virgin coconut oil (VCO) from fresh coconut flesh, known as the wet process because in this process, water is added to extract oil, while the manufacture of VCO with raw copra is known as the dry process. VCO is extracted from the fresh kernel without high heat or chemical treatment.
VCO contains 92% of saturated fatty acids( SFAs), which is significantly greater than in other commonly consumed vegetable oils. A portion size of 100 g of VCO is found to contain 890 kcal and 82.5 g of saturated fat ,VCO contain 47.5% lauric acid, 18.1% myistric acid , 8.8% palmitic acid , 7.8% caprylic acid , 6.7% capric acid , 6.2% oleic acid, 2.6% stearic acid, 1.6% linoleic acid and 0.5% caproic acid.
VCO contains saturated fatty acids including medium-chain fatty acids (MCFAs) and medium-chain triglycerides (MCTs). MCFA is a lauric acid which has antiprotozoal, antiviral and antibacterial properties. MCT in VCO can increase immunity against disease and accelerate healing from illness and can prevent obesity.
Antioxidants are a group of elements and compounds that have the ability to prevent or slow down the oxidation process in order to protect other compounds from oxygen. Antioxidants are found in the body of the organism in the form of enzymes, glutathione or compounds containing reduced sulfur, such as (co-enzymes), as enzyme accompaniments. VCO is rich in mainly α-tocopherol and lauric acid responsible for biological action VCO polyphenols improve the sulfhydryl form glutathione (GSH) and superoxide dismutase (SOD) activity which retains the integrity of cellular membranes. Thus, the VCO polyphenols have a potential for being used as an anti-arthritic agent. The beneficial antioxidative effects of VCO have been studied and include effects on several antioxidant pathways in the body.
Lauric acid when metabolized converts to the compound monolaurin which has antimicrobial properties. which focused on virucidal effects of monolaurin RNA and DNA viruses. Recently, experimental outcomes from many studies discovered that monolaurin had not only antimicrobial activity against various gram-positive and gram-negative bacterial cells .
Cancer is a collection of disorders characterised by the invasion and multiplication of cells (which is unlimited cell growth and division). These dividing cells have the ability to invade and kill nearby tissues, as well as travel to distant tissues, resulting in secondary cancer in the new organ. One of the classic cancer treatments, such as chemotherapy, radiation, or surgery, is used to control the metastases.
VCO contains bioactive compounds known as natural antioxidants that may mitigate oxidative damage induced by methotrexate chemotherapy.
Methotrexate (MTX), loaded in layered double hydroxide nanoparticle, had exhibited a great antitumor activity against human osteosarcoma-bearing mice with reduced adverse side effects .
Cheese is an ancient fermented milk product produced from whole or skim milk. Cheese can be manufactured by the use of rennet (enzyme) and organic acids (citric acid, acetic acid and others). There are more than thousand cheese types available around the globe. Most famous cheese types are , cheddar, mozzarella, swiss, edam, romano, trappist hand, brie, whey, ricotta and scoota cheese .
Cheese is the result of a fermentation process driven by lactic acid bacteria. Different bacteria, yeast and molds constitute the complex microbial ecosystem of this product. Throughout the ripening, the microbes release proteinases and lipases that are involved in the protein and fat hydrolysis, resulting amino acids and fatty acids. These compounds represent important flavour precursors for cheeses .
So, the study amied to determine antioxidants and fatty acids profile of vigin coconut oil (VCO)- Evaluate antibacterial effect of VCO against pathogenic bacteria -Assay anticancer properties of VCO.-produced cheese as a functional food using VCO with different concentration and Investigate chemicals, microbiological and sensory evaluation as product.
Material and Methods :
Virgin coconut oil were purchased from Imtenan, campany Egypt. Staphylococcus aureus (ATCC 25923), Escherichia coli o:157 (93111), Listeria monocytogenes (ATCC7644), Bacillus cereus(ATCC25923), Pseudomonas aeroginosa (ATCC35032)and candida albicans (ATCC10231) were obtained from the collection of microorganisms from the Reference Collection of Microorganisms on Research Laboratories Complex - Faculty of Agriculture - Cairo University . Both bacteria were maintained in nutrient agar at 4 ˚C until using.
Culture media Mueller- Hinton agar and Sabouraud dextrose agar were found from the Reference Collection of Microorganisms on Research Laboratories Complex , Faculty of Agriculture , Cairo University. Human tumor cell lines in this study the potential cytotoxicity of the tested compound VCO was tested one cell lines were used MCF7 lung carcinoma cell line and HCT116 colon carcinoma cell line , was obtained from VACSERA-Cell Culture Unit, Cairo, Egypt.
Gas-chromatography coupled with Mass spectrometry (GC-MS) was used to identify and measure the composition of fatty acids present in coconut oils. The GC-MS system (Agilent Technologies) was equipped with gas chromatograph (7890B) and mass spectrometer detector (5977A) at Central Laboratories Network, National Research Centre, Gize , Egypt.
Antioxidants, polyphenols, and flavonoids will be determined using Gas chromatography–mass spectrometry analysis (GC-MS) and HPLC.
The method used to test antimicrobial effect of the samples is the well diffusion assay , it widely used to evaluate the anti microbial activity of plants or microbial extracts ,similarly to the procedure used in disk-diffusion method, the agar plate surface is inoculated by spreading a volume of the microbial in- oculum over the entire agar surface.
The potential cytotoxicity of VCO was determined using lung and colon human cell lines : cytotoxicity of tested VCO extract using SRB assay, The assay depends on the ability of SRB to bind to protein components of cells that have bean fixed to tissue-cultures plates by tri chloro acetic acid (TCA).SRB is a bright-pink aminoxanthere dye with two sulfonic groups that bind to basic amino-acid residues under mild acidic condititions as the binding of SRB is stoichiometric the amount of dye extracted from stained cells is directly proportional to the cell mass.
Chemical composition of cheese was analyzed total solid , misture , protein, fat, carbohydrate , ash and pH .The pH values were measured for cheese from the different treatment using a digital pH meter .
Sensory evaluation of soft cheese reduced by adding virgin coconut oil
with different ratios during cold storage periods at (4± °C) :
Four groups were made through soft cheese 100 gm for each group. The first group was the control group, the second group was added 10 gm coconut oil, which was 5%, and the third group added 15 gm coconut oil, the percentage was 7.5%, while the fourth group was added 20 gm oil coconut and the percentage was 10%.
hundred forms of sensory assessment were made by students of the fourth year in the Department of Home Economics at the Faculty of Specific Education and Menoufia some housewives.
The results were output as following :
Chemical composition of VCO by (GC-MS) analysis :gas-chromatography coupled with mass spectrometry (GC-MS) was used to identify and measure the composition of fatty acids present in walnut and coconut oils. a total of nine fatty acids were qualitatively identified in VCO. The constituents of VCO with their retention time and percentage composition are given in This was observed in our study, but the percentages vary. thus, with 79.44% the lauric acid had the highest quantity followed by myristic acid with 15.66%, palmitic acid with 1.68%, caprylic acid with 0.96% , oleic acid with .84%, capric acid with 0.81% , methyl stearate with 0.46% , linoleic acid 9e,12z with 0.11% and caproic acid with 0.03% .
Fatty acid compositions of Virgin coconut oil obtained by GS-MS method: The chromatographic profile of these fatty acid showed that the Virgin coconut oil is rich in saturated fatty acids, with high proportions of lauric and myristic acids .
GC-MS analysis and HPLC analysis of compounds contained in Virgin coconut oil resulted in of 17 antioxidant compounds such as gallic acid ,chlorogenic acid , catechin , methyl gallate, coffeic acid, syringic acid , pyro catechol, rutin, ellagic acid, coumaric acid , vanillin, ferulic acid , naringenin , querectin , cinnamic acid , kaempferol and hesperetin.
The results reaveled confirm that Virgin coconut oil has no effect on the microbes used in the sense that it has no microbial effect.
Measurement of potential cytoxicity of chemical compound by SRB assay:
This result confirms that Virgin coconut oil has anti-cancer activity.
In this study using natural compound Virgin coconut oil these plant have anti cancer activity. The potential cytoxicity of natural Virgin coconut oil was determined on human carcinoma cell lines which is MCF7 and HCT116 carcinoma cell lines. The potential cytotoxicity of each sample for different concentration (5,10 and 20 mg/ml) was determined using the ELISA RADER at wave length 570 nm and 96-multwll plates .that repated three times and in each time it was done twice and the main values was calculated. Then the relation between the concentrations of sample in (mg) and surviving fraction % of cells was curved. Also the IC50 values of thes samples were determined from potential cytotoxicity curves. Cytotoxicity of Virgin coconut oil on carcinoma cell lines .
using natural compound Virgin coconut oil these plant have anti cancer activity. The potential cytoxicity of natural Virgin coconut oil was determined on human carcinoma cell lines which is MCF7 and HCT116 carcinoma cell lines.
The chemical composition of white soft cheese was analyzed, and it was found that fat was 3.1%, protein 9.5%, and ash 2.84%, carbohydrates 5.26%, pH 6.9%, moisture 79.3% , and the chemical composition of white soft cheese and white soft cheese with treatment (coconut oil) was analyzed, and it was found that fat was 8.2%, protein 9.3%, and ash 2.97%, carbohydrates 5.98%, pH 6.78%, moisture 73.55% .
• Four groups were made of whit soft cheese (1000 g ) milk for each group.
• The first group as a control group.
• The second group was fortified with 10 g coconut oil per 1000g milk, which was 5%.
• The third group was fortified with 15 g coconut oil per 1000g milk, which was 7.5%.
• The fourth group was fortified with 20 g coconut oil per 1000g milk, which was 10%.
It was found that the third group is considered the best group by fortifed % 7.5 of virgin coconut oil to cheese when conducting a sensory evaluation for it.