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Man kwakwa

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Man kwakwa
oil from the endosperm (en) Fassara da non-drying oil (en) Fassara
Tarihi
Mai tsarawa Attagara
Traditional way of making coconut oil using an ox-powered mill in Seychelles
Traditional manufacturing in Seychelles
Fatty acid content of coconut oil

 

Man kwakwa (ko kitsen kwakwa) mai ne mai cin abinci wanda aka samo daga nama na 'ya'yan itacen kwakwa.[1][2] Man kwakwa fari ne mai ƙarfi a ƙasa da 25 °C (77 °F) ° C (77 ° F), da kuma mai mai mai laushi mai haske a yanayin zafi mafi girma. Hanyoyin da ba a tsabtace su ba suna da ƙanshin kwakwa na musamman.[2] Ana amfani da man kwakwa a matsayin man abinci, kuma a aikace-aikacen masana'antu don kayan shafawa da samar da kayan shafawa.[1][2] Man yana da wadataccen matsakaiciyar sarkar mai.[3]

Saboda yawan kitse, hukumomin kiwon lafiya da yawa suna ba da shawarar iyakance amfani da shi azaman abinci.[4][5]

Ana amfani da man kwakwa sosai don dafa abinci da yin burodi saboda yawan hayaki da dandano na musamman.

Masana'antu

[gyara sashe | gyara masomin]

Ana iya cire man kwakwa ta hanyar rigar ko bushewa.[6] Mafi sauki (amma watakila ba su da inganci), ana iya samar da mai ta hanyar dumama nama ta hanyar ruwan tafasa, rana ko wuta mai jinkiri.

Tsarin ruwa

[gyara sashe | gyara masomin]
Cirewa na gargajiya (lana) kai tsaye daga madara a Philippines. Hakanan tsarin yana samar da latik (curds), wanda aka yi amfani da shi azaman kayan ado a cikin kayan zaki na Filipino.

Tsarin duk ruwan inabi yana amfani da madarar kwakwa da aka cire daga kwakwa maimakon bushewar copra. Protein a cikin madarar kwakwa suna haifar da man fetur da ruwa.[7] Mataki mafi matsala shine rushe emulsion don dawo da man. Ana yin wannan ta hanyar tafasa mai tsawo, amma wannan yana samar da man fetur mai launi kuma ba tattalin arziki ba ne. Hanyoyin zamani suna amfani da centrifuges da gyare-gyare da suka hada da sanyi, zafi, acid, gishiri, enzymes, electrolysis, raƙuman ruwa, tururi, ko wasu haɗuwa da su. Duk da bambance-bambance da fasaha da yawa, sarrafawa ba shi da ƙarfi fiye da sarrafawa mai bushe saboda ƙarancin amfanin gona 10-15%, har ma da la'akari da asarar saboda lalacewa da kwari tare da sarrafawa. Hanyoyin rigar kuma suna buƙatar saka hannun jari a cikin kayan aiki da makamashi, suna haifar da babban kuɗi da farashin aiki.

Tsarin bushewa

[gyara sashe | gyara masomin]

Samfuri:Vegetable oils, compositionGirbi mai kyau na kwakwa (shekarun kwakwa na iya zama watanni 2 zuwa 20 lokacin da aka karɓa) yana haifar da bambanci mai mahimmanci a cikin ingancin tsarin yin mai. Copra da aka yi daga kwayoyin da ba su manyanta ba ya fi wuya a yi aiki tare da shi kuma yana samar da samfurin da ba shi da kyau tare da ƙananan amfanin gona.

Masu sarrafa man kwakwa na al'ada suna amfani da hexane a matsayin mai narkewa don cire har zuwa 10% fiye da yadda aka samar da shi tare da ma'adanai masu juyawa da masu fitarwa kawai. Daga nan sai su tsaftace man don cire wasu ƙwayoyin ƙwayoyin cuta kyauta don rage saukin kamuwa da rancidification. Sauran matakai don kara rayuwar ajiya sun haɗa da amfani da copra tare da abun ciki na danshi a ƙasa da 6%, adana abun ciki na mai a ƙasa da 0.2%, dumama mai zuwa 130-150 ° C (266-302 ° F) da ƙara gishiri ko citric acid.

Ana iya samar da man kwakwa (VCO) daga madarar kwakwa, nama, ko raguwa. Samar da shi daga sabon nama ya haɗa da ko dai niƙa ruwa ko bushe ragowar, da kuma amfani da matattarar matattarar don cire mai. Hakanan ana iya cire VCO daga sabon nama ta hanyar gasa da bushewa zuwa abun ciki na danshi na 10-12%, sannan ta amfani da matattarar hannu don cire mai. Samar da shi daga madarar kwakwa ya haɗa da yayyafa kwakwa da gauraya shi da ruwa, sannan a matse man. Hakanan za'a iya fermented madara na tsawon sa'o'i 36-48, an cire man, kuma an dumama cream don cire duk wani man da ya rage. Zaɓin na uku ya haɗa da amfani da centrifuge don raba mai daga sauran ruwa. Hakanan ana iya cire man kwakwa daga busassun ragowar da aka bari daga samar da madarar kwakwa.

Kyakkyawan kwakwa guda dubu da ke da nauyin kimanin kilo 1,440 (furo 3,170 kilograms (370 lb)) [bayyanawa da ake buƙata] yana samar da kusan 170 na copra daga abin da za'a iya cire kusan lita 70 (15 na man kwakwa. 

Mai mai mai tsabta

[gyara sashe | gyara masomin]
Man kwakwa a kan cokali na katako

Ana yin man fetur mai mai tsabta, mai tsabta, da mai ƙanshi (RBD) daga copra da busassun kwakwa, waɗanda ake matsewa a cikin matattarar hydraulic mai zafi don cire man. Wannan yana samar da kusan duk man da ke akwai, wanda ya kai sama da kashi 60% na nauyin busassun kwakwa. Wannan man kwakwa ba ya dace da amfani saboda yana dauke da gurbataccen abu kuma dole ne a tsaftace shi tare da kara dumama da tacewa.[8]

Wata hanyar da za a yi amfani da ita don cire man kwakwa ta ƙunshi aikin enzymatic na alpha-amylase, polygalacturonases, da proteases a kan maganin kwakwa.[9]

Ba kamar man kwakwa ba, man kwakwa mai tsabta ba shi da ɗanɗano ko ƙanshi. Ana amfani da man RBD don dafa abinci a gida, sarrafa abinci na kasuwanci, da kayan shafawa, masana'antu, da dalilai na magunguna.

Hydrogenation

[gyara sashe | gyara masomin]

RBD man kwakwa za a iya sarrafa shi a cikin wani ɓangare ko cikakken hydrogenated man don kara yawan narkewa. Tun da budurwa da man kwakwa na RBD sun narke a 24 °C (75 °F) ° C (75 ° F), abinci da ke dauke da man kwakwa suna narkewa a yanayin zafi. Matsayi mafi girma yana da kyau a cikin waɗannan yanayi masu dumi, don haka man yana da hydrogenated. Matsayin narkewar man kwakwa mai hydrogenated shine 36-40 ° C (97-104 ° F).

A cikin tsari na hydrogenation, ana haɗa kitsen da ba a cika su ba (monounsaturated da polyunsaturated fatty acids) tare da hydrogen a cikin tsari na catalytic don sanya su da yawa. Man kwakwa ya ƙunshi kashi 6% kawai monounsaturated da 2% polyunsaturated fatty acids. A cikin tsarin hydrogenation na ɓangare, wasu daga cikin waɗannan suna canzawa zuwa trans fatty acids.[10]

Rarrabawar

[gyara sashe | gyara masomin]

Matsayi

[gyara sashe | gyara masomin]

Jagororin Codex Alimentarius na Hukumar Lafiya ta Duniya game da abinci, samar da abinci, da amincin abinci, wanda Hukumar Abinci da Aikin Gona ta buga, ya haɗa da ka'idoji ga abokan kasuwanci waɗanda ke samar da man kwakwa don amfani da mutum.[11]

Kungiyar Coconut ta Asiya da Pacific (APCC), wacce membobinta 18 ke samar da kusan kashi 90 cikin dari na kwakwa da aka sayar da ita ta kasuwanci, [12] ta buga ka'idodinta na man kwakwa budurwa (VCO), tana bayyana man kwakwa buduniya kamar yadda aka samu daga sabo, ƙwayoyin kwakwa masu tsufa ta hanyar da ba su " haifar da canjin man" [13]

Ingancin mai da samarwa sun dogara da noman dabino, wanda kwari na kwakwa ke barazana, kamar OryctesO. rhinoceros beetles - musamman Asian rhinoceres beetle (O. rhinocerus) - da kuma jan dabino weevil (Rhynchophorus ferrugineus). [14]

Fitar da man kwakwa 2023, ton
 Philippines 1,212,900
 Indonesia 646,000
 India 549,000
 Vietnam 182,000
 Mexico 131,000
Duniya 3,122,675^
Source: FAOSTAT
of the United Nations[15]

Fitarwa

[gyara sashe | gyara masomin]

A cikin 2023, samar da man kwakwa a duniya ya kai tan miliyan 3.1, karkashin jagorancin Philippines da Indonesia tare da lissafin 59% na jimlar.[15]

Halitta da kwatantawa

[gyara sashe | gyara masomin]

Man kwakwa ya ƙunshi ƙananan ƙwayoyin ƙwayoyin cuta kyauta (kimanin 0.03% ta hanyar taro). [16] Yawancin fatty acids suna nan a cikin nau'in esters. A cikin abubuwan da ke biyowa, maganganun "acid mai" da "acid" a ƙasa suna nufin esters maimakon carboxylic acids. Lokacin da aka kafa ester, ana kiran man kwakwa a matsayin "cocoyl" inda tushen "-yl" ke nuna ƙungiyar aiki. Misali, sodium cocoyl isenthionate gishiri ne na sodium na ester wanda aka kafa ta man kwakwa da isethionic acid.

Kimanin yawan fatty acids a cikin man kwakwa (tsakiyar kewayon a cikin tushe): [17]Tebur mai zuwa yana ba da bayani game da abun da ke cikin man kwakwa da kuma yadda yake kwatanta da sauran man kayan lambu.

Damuwar lafiya

[gyara sashe | gyara masomin]

Kungiyoyin kiwon lafiya da yawa suna ba da shawara game da amfani da man kwakwa saboda matakan da ke da yawa na kitse mai cike da kwayoyi, [5] gami da Hukumar Kula da Abinci da Magunguna ta Amurka, [18] Hukumar Lafiya ta Duniya, [19] Hukumar Kula da Lafiya ta Burtaniya, [20] Ƙungiyar Dietetic ta Amurka, [21] Ƙungiyar Zuciya ta Amirka, [22] Gidauniyar Abinci ta Burtaniya,[23][24] da Masu Cin abinci na Kanada.[25]

Tallace-tallace na man kwakwa ya haifar da imani mara kyau cewa "abinci ne mai lafiya". [26] [27] Maimakon haka, binciken ya gano cewa amfani da man kwakwa yana da tasirin kiwon lafiya kamar na sauran kitse marasa lafiya, gami da man shanu, kitse na naman sa, da Man dabino. [26][5]

Coconut oil contains a high amount of lauric acid, a saturated fat that raises total blood cholesterol levels by increasing the amounts of both high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol.[5][28][29] Although lauric acid consumption may create a more favorable total blood cholesterol profile, this does not exclude the possibility that persistent consumption of coconut oil may actually increase the risk of cardiovascular diseases through other mechanisms,[28] particularly via the marked increase in total blood cholesterol induced by lauric acid.[29][30] Because the majority of saturated fat in coconut oil is lauric acid,[29][30] coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.[31]

Binciken asibiti

[gyara sashe | gyara masomin]

Binciken 2017 na binciken asibiti da masana da ke da alaƙa da Ƙungiyar Zuciya ta Amurka suka ba da shawarar game da amfani da man kwakwa saboda yaduwar sa don ƙara matakan jini na LDL a matsayin haɗari ga cututtukan zuciya.[5]

Binciken tsari 2020 da meta-analysis na Gwaje-gwaje na asibiti kan ko amfani da man kwakwa na yau da kullun na iya shafar Abubuwan haɗari ga Cututtukan zuciya sun gano cewa ƙananan lipoprotein (LDL) cholesterol (amma kuma lipoprotein mai yawa (HDL)) sun fi girma idan aka kwatanta da mai na kayan lambu wanda ba na wurare masu zafi ba. Binciken ya bayyana cewa "ba za a kalli man kwakwa a matsayin mai mai lafiya don rage haɗarin cututtukan zuciya ba, da kuma iyakance amfani da man kwakwa saboda yawan kitsen da ke ciki ya dace".[28]Page Samfuri:Reflist/styles.css has no content.Man kwakwa yana da kashi 99% mai, wanda ya ƙunshi mafi yawan kitse (82% na duka; tebur). A cikin adadin ma'auni na gram 100, man kwakwa yana samar da adadin kuzari 890. Rabin kitsen da ke cikin man kwakwa shine lauric acid (41.8 grams a kowace 100 grams na jimlar abun da ke ciki), yayin da wasu mahimman kitsen da aka cika su ne myristic acid (16.7g), palmitic acid (8.6g), da Caprylic acid (6.8g). [32] Fats monounsaturated ne 6% na jimlar abun da ke ciki, kuma polyunsaturated fats ne 2% (tebur). Man kwakwa ya ƙunshi phytosterols, yayin da babu micronutrients a cikin mahimman abun ciki (tebur).

Kyakkyawan kitsen kwakwa

A cikin abinci

[gyara sashe | gyara masomin]

Man kwakwa yana da dogon tarihi a Asiya, musamman a yankuna masu zafi inda shuka ke da yawa, inda aka yi amfani da shi don dafa abinci. Ita ce mai da aka zaba a cikin Abincin Sri Lanka, inda ake amfani da ita don sautéing da friting, a cikin kayan abinci masu dadi da masu dadi. Har ila yau, yana taka muhimmiyar rawa a cikin abincin Thailand da Kerala.

An gabatar da man kwakwa kwanan nan ga yawancin abincin Yammacin Turai, kuma ana amfani dashi a cikin kayan burodi, kek, da sautés, yana da ingancin kwai tare da ɗanɗano. Wani lokaci ana amfani da shi ta hanyar gidan wasan kwaikwayo na fim don popcorn.

Sauran amfani da abinci sun haɗa da maye gurbin kitse mai ƙarfi da aka samar ta hanyar Hydrogenation a cikin kayan burodi da kayan kwalliya.[31] Ana amfani da man kwakwa mai hydrogenated ko kuma wani ɓangare mai hydrogenated sau da yawa a cikin masu samar da madara da abinci mai cin abinci. A cikin soya, hayaki na man kwakwa shine 177 °C (351 °F) ° C (351 ° F).

Coconut oil has been tested for use as a feedstock for biodiesel to use as a diesel engine fuel. In this manner, it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22–25 °C (72–77 °F)), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization of the fuel), coconut oil typically is transesterified to make biodiesel. Use of B100 (100% biodiesel) is possible only in temperate climates, as the gel point is approximately 10 °C (50 °F). The oil must meet the Weihenstephan standard[33]  to use pure vegetable oil as a fuel. Moderate to severe damage from carbonisation and clogging would occur in an unmodified engine.

The Philippines, Vanuatu, Samoa, and several other tropical island countries use coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators.[34] [better source needed] Biodiesel fuel derived from coconut oil is currently used as a fuel for transport in the Philippines.[35][36] Further research into the potential of coconut oil as a fuel for electricity generation is being carried out in the islands of the Pacific, although to date it appears that it is not useful as a fuel source due to the cost of labour and supply constraints.

An gwada man kwakwa don amfani da shi azaman mai shafawa kuma a matsayin mai canzawa. Ana amfani da man kwakwa (da abubuwan da aka samo asali, kamar su coconut fatty acid) a matsayin albarkatun kasa a cikin masana'antar surfactants kamar cocamidopropyl betaine, cocamide MEA, da cocamide DEA.

Ana iya amfani da acid da aka samo daga man kwakwa a matsayin magungunan herbicides.[37] Kafin zuwan hasken lantarki, man kwakwa shine man farko da aka yi amfani da shi don haskakawa a Indiya kuma an fitar dashi azaman man cochin.

Sabulu

[gyara sashe | gyara masomin]

Man kwakwa muhimmin abu ne na asali don kera sabulu. Sabulu da aka yi da man kwakwa yana da wuya, kodayake yana riƙe da ruwa fiye da sabulu da aka sanya da wasu mai kuma ta haka ne yana ƙara yawan amfanin masana'anta. Yana da narkewa a cikin ruwa mai wuya da ruwan gishiri fiye da sauran sabulu yana ba shi damar yin lather cikin sauƙi.

Sauran amfani

[gyara sashe | gyara masomin]

Ana iya amfani da shi azaman man fetur don ƙonewa a cikin fitilar ko drip into fire don ƙirƙirar hayaki mai hana kwari. Hakanan yana kare ƙarfe daga lalatawa.

Manazarta

[gyara sashe | gyara masomin]
  1. 1 2 "Coconut oil". Transport Information Service, German Insurance Association, Berlin. 2015.
  2. 1 2 3 "Coconut Oil". The Nutrition Source, Harvard T.H. Chan School of Public Health, Boston. 2021.
  3. ↑ Marina, A. M.; Che Man, Y. B.; Amin, I. (2009-10-01). "Virgin coconut oil: emerging functional food oil". Trends in Food Science & Technology (in Turanci). 20 (10): 481–487. doi:10.1016/j.tifs.2009.06.003. ISSN 0924-2244.
  4. ↑ "Coconut Oil". The Nutrition Source, Harvard T.H. Chan School of Public Health, Boston. 2021.
  5. 1 2 3 4 5 Sacks, Frank M.; Lichtenstein, Alice H.; Wu, Jason H.Y.; Appel, Lawrence J.; Creager, Mark A.; Kris-Etherton, Penny M.; Miller, Michael; Rimm, Eric B.; Rudel, Lawrence L.; Robinson, Jennifer G.; Stone, Neil J.; Van Horn, Linda V. (2017). "Dietary Fats and Cardiovascular Disease: A Presidential Advisory from the American Heart Association" (PDF). Circulation. 136 (3): e1–e23. doi:10.1161/CIR.0000000000000510. PMID 28620111. S2CID 367602.
  6. ↑ "Coconut oil". Transport Information Service, German Insurance Association, Berlin. 2015.
  7. ↑ Umesh Patil, Soottawat Benjakul (July 13, 2018). "Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality". Concise Reviews & Hypotheses in Food Science. 83 (8): 2019–2027. doi:10.1111/1750-3841.14223. PMID 30004125. S2CID 51617929.
  8. ↑ Foale, M. (2003). "The Coconut Odyssey: The Bounteous Possibilities of the Tree of Life" (PDF). Australian Centre for International Agricultural Research. pp. 115–116. Archived from the original (PDF) on 2017-07-21. Retrieved 2011-02-06.
  9. ↑ McGlone OC, Canales A, Carter JV (1986). "Coconut oil extraction by a new enzymatic process". J Food Sci. 51 (3): 695–697. doi:10.1111/j.1365-2621.1986.tb13914.x.
  10. ↑ Foster, R.; Williamson, C.S.; Lunn, J. (2009). "Briefing Paper: Culinary Oils And Their Health Effects". Nutrition Bulletin. 34 (1): 4–47. doi:10.1111/j.1467-3010.2008.01738.x.
  11. ↑ "Codex Standard for Named Vegetable Oils (Codex Stan 210-1999, Revision 3)" (PDF). Codex Alimentarius. Food and Agriculture Organization. 2009. Retrieved 2011-08-09.
  12. ↑ "About us". Asian and Pacific Coconut Community. Archived from the original on 2011-08-29. Retrieved 2011-08-09.CS1 maint: unfit url (link)
  13. ↑ "APCC Standards for Virgin Coconut Oil" (PDF). Asian and Pacific Coconut Community. 2003. Archived from the original on 2011-08-12. Retrieved 2011-08-09.CS1 maint: unfit url (link)
  14. ↑ Bedford, G. (1980). "Biology, Ecology, and Control of Palm Rhinoceros Beetles". Annual Review of Entomology (in Turanci). Annual Reviews. 25 (1): 309–339. doi:10.1146/annurev.en.25.010180.001521. eISSN 1545-4487. ISSN 0066-4170. S2CID 85977665.
  15. 1 2 "Coconut oil production in 2024 (^ estimated total); Crops/Regions/World list/Production Quantity/Year; from pick lists". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2026. Retrieved 9 March 2026.
  16. ↑ Kratzeisen, M. (2010). "Influence of free fatty acid content of coconut oil on deposit and performance of plant oil pressure stoves". Fuel. 89 (7): 1583–1589. doi:10.1016/j.fuel.2009.08.038. Retrieved 30 April 2021.
  17. ↑ "Nutrient composition of coconut oil". FoodData Central, US Department of Agriculture. 1 April 2019. Retrieved 9 March 2026.[permanent dead link]
  18. ↑ "Around the Block Nutrition Facts at a Glance: More on Nutrients to Get Less Of". Food and Drug Administration. 2012-09-05. Archived from the original on 2014-02-01. Retrieved 2014-01-25.
  19. ↑ "Avoiding Heart Attacks and Strokes" (PDF). World Health Organization. Retrieved 2011-04-06.
  20. ↑ "Fat: the facts". National Health Service. 14 April 2023. Retrieved 23 November 2025.
  21. ↑ "American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat". American Dietetic Association. Archived from the original on 2012-03-19. Retrieved 2011-03-16.
  22. ↑ "Tropical Oils". American Heart Association. Archived from the original on 2011-06-02. Retrieved 2011-03-16.
  23. ↑ Foster R, Williamson CS, Lunn J (2009). "Culinary oils and their health effects". Nutrition Bulletin. 34: 4–47. doi:10.1111/j.1467-3010.2008.01738.x.
  24. ↑ Lockyer S, Stanner S (2016). "Coconut oil – a nutty idea?". Nutrition Bulletin. 41 (1): 42–54. doi:10.1111/nbu.12188.
  25. ↑ "Heart Healthy Eating: Cholesterol". Dietitians of Canada. 2010-09-01. Archived from the original on 2013-09-21. Retrieved 2013-07-05.
  26. 1 2 Spiazzi BF, Duarte AC, Zingano CP, et al. (June 2023). "Coconut oil: an overview of cardiometabolic effects and the public health burden of misinformation". Archives of Endocrinology and Metabolism. 67 (6). doi:10.20945/2359-3997000000641. PMC 10660992 Check |pmc= value (help). PMID 37364144 Check |pmid= value (help). The use of coconut oil as a "healthy" component of the western diet is based on the major spread of misconceptions regarding it. The combination of the established knowledge on the negative effects of saturated fats on cardiovascular health and the lack of evidence from clinical trials showing a benefit from coconut oil intake in cardiovascular and metabolic disease advise against the consumption of this oil as a preferential source of dietary fat.
  27. ↑ Abbasi, J (8 April 2020). "Coconut Oil's Health Halo a Mirage, Clinical Trials Suggest". JAMA. 323 (16): 1540–1541. doi:10.1001/jama.2020.5186. PMID 32267505.
  28. 1 2 3 Neelakantan, Nithya; Seah, Jowy Yi Hoong; van Dam, Rob M. (2020-03-10). "The effect of coconut oil consumption on cardiovascular risk factors: A Systematic Review and Meta-Analysis of Clinical Trials". Circulation. 141 (10): 803–814. doi:10.1161/circulationaha.119.043052. ISSN 0009-7322. PMID 31928080. S2CID 210195904.
  29. 1 2 3 Eyres, L; Eyres, MF; Chisholm, A; Brown, RC (April 2016). "Coconut oil consumption and cardiovascular risk factors in humans". Nutrition Reviews. 74 (4): 267–80. doi:10.1093/nutrit/nuw002. PMC 4892314. PMID 26946252.
  30. 1 2 Mensink RP, Zock PL, Kester AD, Katan MB (May 2003). "Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials" (PDF). Am J Clin Nutr. 77 (5): 1146–55. doi:10.1093/ajcn/77.5.1146. PMID 12716665.
  31. 1 2 Tarrago-Trani, MT; Phillips, KM; Lemar, LE; Holden, JM (2006). "New and existing oils and fats used in products with reduced trans-fatty acid content" (PDF). Journal of the American Dietetic Association. 106 (6): 867–880. doi:10.1016/j.jada.2006.03.010. PMID 16720128.
  32. ↑ "Coconut oil; Nutrient content per 100 g". USDA National Nutrient Database, Standard Release 28. May 2016. Retrieved 1 September 2017.[permanent dead link]
  33. ↑ "Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard)". Retrieved 2011-08-09.
  34. ↑ "In Vanuatu, A Proving Ground for Coconut Oil As An Alternative Fuel". One Country. Retrieved 2011-08-09.
  35. ↑ "Coconut fuel". The World. Public Radio International. Archived from the original on 3 November 2012. Retrieved 2011-08-09.
  36. ↑ Watson, Todd (1 August 2013). "Coconut biodiesel drives the Philippines". Inside Investor. Archived from the original on 9 August 2013. Retrieved 11 August 2013.
  37. ↑ James, TK; Rahman A (2005). "Efficacy of several organic herbicides and glyphosate formulations under simulated rainfall" (PDF). New Zealand Plant Protection. 58: 157–163. doi:10.30843/nzpp.2005.58.4322.
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Samfuri:Fats and oils

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Hanyoyin Haɗin waje

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