Coconut

Coconut Cocos nucifera palm

Coconut palm (Cocos nucifera)

Scientific classification

Kingdom:

Plantae

Class:

Monocots[1]

Order:

Arecales

Suborder:

Commelinids

Family:

Arecaceae

Subfamily: Arecoideae

Tribe:

Cocoeae

Genus:

Cocos

Species:

C. nucifera

Binomial name

Cocos
L.

nucifera

The coconut palm, Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos.[2] The term coconut can refer to the entirecoconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. The spellingcocoanut is an archaic form of the word.[3] The term is derived from 16th centuryPortuguese and Spanish cocos, meaning "grinning face", from the three small holes on the coconut shell that resemble human facial features. Found throughout the tropic and subtropic area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Coconuts are different from any other fruits because they contain a large quantity of "water" and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh".[4]When dried, the coconut flesh is called copra.

The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.

Coconut oil
Traditional way of making coconut oil using an ox-powered mill in Seychelles

Coconut oil is an edible oil extracted from the kernel or meat of matured coconutsharvested from the coconut palm (Cocos nucifera). Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very heat-stable, which makes it suited to methods of cooking at high temperatures like frying. Because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content.[1] As with dairy and meat products, the United States Food and Drug Administration,[2] World Health Organization,[3]International College of Nutrition,[4] United States Department of Health and Human

Services,[5] American

Dietetic

Association,[6] American

Heart

Association,[7] BritishNational

Health

Service,[8] and Dietitians of Canada[6] recommend limiting the consumption of significant amounts of coconut oil due to its high levels of saturated fat.

Hydrogenation
RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 76 F (24 C), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates, so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 97104 F (3640 C). In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In this process, some of these are transformed into trans fatty acids.
[citation needed]

Personal uses

Homemade coconut healing oil, made from pure coconut milk (extracted from fresh mature grated coconut meat) in the Philippines.

Coconut oil can be used as a skin moisturizer, helping with dry skin used in hair. condoms.
[48] [47]

[46]

and reduces protein loss when

Coconut oil can also be used as personal lubricant, although it can damage latex

Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India and was exported as cochin oil.
[49]

Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard, although it retains more water than those made with other oils and therefore increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily.
[50] [51]

A basic coconut oil soap is clear when melted and a bright white when hardened.