Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

Table 4

Fatty acid profile of VCO prepared using fermented neera.

Culture	Percentage of culture	C8	C10	C12	C14	C16	C18	C18: 1n9c	C18: 2n6C
APCC standard (%)		5–10	4.5–8	43–53	16–21	7.5–10	2–4	5–10	1–2.5
	5	5.184	5.974	52.815	19.712	7.518	3.274	4.703	0.742
6 h fermented neera	10	5.257	5.426	53.058	20.412	7.602	3.373	4.328	0.686
	15	4.851	5.53	53.845	20.277	7.565	3.177	4.28	0.575
	20	5.228	5.63	53.119	19.914	7.624	3.205	4.379	0.685
	25	3.984	5.381	53.856	20.512	7.837	3.278	4.441	0.711
	5	5.418	5.776	53.354	19.712	7.4747	3.185	4.3	0.675
8 h fermented neera	10	5.742	5.886	53.1	19.558	7.452	3.221	4.284	0.68
	15	5.435	5.628	54.206	20.106	7.579	3.14	4.303	0.694
	20	4.865	5.729	53.463	19.842	7.544	3.392	4.309	0.67
	25	5.24	5.729	53.413	19.874	7.59	3.197	4.307	0.67
	5	5.495	5.768	53.128	19.718	7.536	3.315	4.354	0.69
10 h fermented neera	10	5.719	5.807	52.967	19.633	7.525	3.33	4.342	0.683
	15	5.769	5.847	53.041	19.591	7.49	3.184	4.279	0.671
	20	5.007	5.676	53.729	19.913	7.537	3.165	4.296	0.676
	25	5.23	5.68	53.075	19.83	7.588	3.327	4.366	0.699

All fatty acid values are in percentage. Mean values are represented in the table.