The research team was led by Director Teresita Espino of the UP Los Baños National Institute of Molecular Biology and Biotechnology (UPLB-BIOTECH).
It was undertaken through the Philippine Council for Advanced Science and Technology Research and Development (PCASTRD), an agency of the Department of Science and Technology (DOST), which provided funding.
The researchers changed the chemical properties of the oil through catalysis using lipase, an enzyme that aids in the breakdown of fats and oils.
Lipase used is actually the output of the team’s earlier research on developing the technology for large-scale low-cost lipase production.
The specialty fat is called medium chain triglyceride (MGT), on excellent alternative for regular vegetable oils because it is easily absorbed by the body and has lower calorie content. While regular oils contain nine calories per gram, MGT has only 8.3.
Further, unlike regular oils, MGT does not stay in the body as fat because it is quickly used up as energy.
The anti-bacterial beta (B) monoglyceride (MG), another coconut oil-based product, is an effective and safe fruit and vegetable protectant.
The research team found that when used as coating for fruits and vegetables, BMG not only wards off bacterial infection but also preserves the fruits’ color, odor, and firmness for up to two weeks.
Food companies will also appreciate the coconut oil-derived flavor esters isoamyl acetate for banana flavor and ethyl butyrate for pineapple flavor, being natural components preferred by consumers.
"The production of high-value products from coconut is one way where we could help improve the competitiveness of the coconut industry," Dr. Espino said.
Adoption of this technology would help raise the income of coconut farmers, village level entrepreneurs, and commercial coconut oil-based industries. It also offers an alternative application for the utilization of coconut oil, she added. –Rudy Fernandez