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Journals / Gıda / 2026 / Cilt: 51 Sayı: 1

PHYSICOCHEMICAL PROPERTIES AND FATTY ACID PROFILE OF COCONUT OIL IN AN IN VITRO GASTROINTESTINAL SYSTEM

IN VITRO GASTROİNTESTİNAL SİSTEMDE HİNDİSTAN CEVİZİ YAĞININ FİZİKOKİMYASAL ÖZELLİKLERİ VE YAĞ ASİDİ PROFİLİ

Merve İnce Palamutoğlu(AFYONKARAHİSAR SAĞLIK BİLİMLERİ ÜNİVERSİTESİ)0000-0002-7953-742X
Sabire Duman(AFYONKARAHİSAR SAĞLIK BİLİMLERİ ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ)0000-0001-9737-4524
Recep Palamutoğlu(AFYONKARAHİSAR SAĞLIK BİLİMLERİ ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ)0000-0002-1168-081X
Erman Duman(AFYON KOCATEPE ÜNİVERSİTESİ)0000-0003-3405-9572
Journal
Gıda
Pages
45–59
Publication Date
2026-01-21
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The study highlights the importance of gastrointestinal simulation when assessing the nutritional behavior and stability of dietary oils.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigated the physicochemical changes of cold-pressed, unrefined coconut oil during digestion using a semi-dynamic in vitro gastrointestinal system that simulates the mouth, gastric, and intestinal phases.
📊
Key Findings & Data:Digestion led to significant alterations in several indices, notably a marked increase in free fatty acids in the intestinal phase (P<0.05), indicating extensive lipase-mediated hydrolysis.
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Conclusion & Impact:The study highlights the importance of gastrointestinal simulation when assessing the nutritional behavior and stability of dietary oils.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Hindistan cevizi yağı · yağ asidi · sterol

Abstract

This study investigated the physicochemical changes of cold-pressed, unrefined coconut oil during digestion using a semi-dynamic in vitro gastrointestinal system that simulates the mouth, gastric, and intestinal phases. Key parameters-including free fatty acidity, peroxide value, refractive index, iodine value, fatty acid composition, and sterol profile-were analyzed, and statistical differences were evaluated by one-way ANOVA. Digestion led to significant alterations in several indices, notably a marked increase in free fatty acids in the intestinal phase (P<0.05), indicating extensive lipase-mediated hydrolysis. Peroxide value, iodine number, and refractive index also changed across phases, while fatty acid and sterol profiles exhibited phase-dependent shifts. These findings demonstrate that coconut oil undergoes significant physicochemical transformations during digestion, particularly under the influence of intestinal enzymatic activity. The study highlights the importance of gastrointestinal simulation when assessing the nutritional behavior and stability of dietary oils.

Özet

Bu çalışmada, ağız, mide ve bağırsak evrelerini simüle eden yarı dinamik bir in vitro gastrointestinal sistem kullanarak soğuk preslenmiş, rafine edilmemiş Hindistan cevizi yağının sindirim sırasındaki fizikokimyasal değişimleri araştırılmıştır. Serbest yağ asitliği, peroksit değeri, kırılma indisi, iyot değeri, yağ asidi bileşimi ve sterol profili gibi temel parametreler analiz edilmiş; istatistiksel farklar tek yönlü ANOVA ile değerlendirilmiştir. Sindirim, özellikle bağırsak evresinde serbest yağ asitlerinde anlamlı bir artışa (P<0.05) yol açarak belirgin lipaz aracılı hidrolizi ortaya koymuştur. Peroksit değeri, iyot sayısı ve kırılma indisi de sindirim evreleri arasında değişim gösterirken, yağ asidi ve sterol profilleri faza bağlı farklılıklar sergilemiştir. Bulgular, Hindistan cevizi yağının özellikle bağırsak enzimatik aktivitesi altında önemli fizikokimyasal dönüşümlere uğradığını göstermektedir. Çalışma, diyet yağlarının beslenme davranışı ve stabilitesini değerlendirirken gastrointestinal simülasyon modellerinin önemini vurgulamaktadır.

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Cite This Article

Palamutoğlu, M. İ., Duman, S., Palamutoğlu, R., Duman, E., *, M. İ. P. (2026). PHYSICOCHEMICAL PROPERTIES AND FATTY ACID PROFILE OF COCONUT OIL IN AN IN VITRO GASTROINTESTINAL SYSTEM. Gıda, Cilt: 51 Sayı: 1, 45–59. https://doi.org/10.15237//gida.GD25131

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