Chemical properties of virgin coconut oil
Abstract
A study on the commercial virgin coconut oil (VCO) available in the Malaysian and Indonesian market was conducted. The paper reported the chemical characteristics and fatty acid composition of VCO. There was no significant difference in lauric acid content (46.64–48.03%) among VCO samples. The major triacylglycerols obtained for the oils were LaLaLa, LaLaM, CLaLa, LaMM and CCLa (La, lauric; C, capric; M, myristic). Iodine value ranged from 4.47 to 8.55, indicative of only few unsaturated bond presence. Saponification value ranged from 250.07 to 260.67 mg KOH/g oil. The low peroxide value (0.21–0.57 mequiv oxygen/kg) signified its high oxidative stability, while anisidine value ranged from 0.16 to 0.19. Free fatty acid content of 0.15–0.25 was fairly low, showing that VCO samples were of good quality. All chemical compositions were within the limit of Codex standard for edible coconut oil. Total phenolic contents of VCO samples (7.78–29.18 mg GAE/100 g oil) were significantly higher than refined, bleached and deodorized (RBD) coconut oil (6.14 mg GAE/100 g oil). These results suggest that VCO is as good as RBD coconut oil in chemical properties with the added benefit of being higher in phenolic content.
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Triacylglycerols present in coconut contain mainly lauric and other medium chain fatty acids (MCFA).
“It is well-known that triacylglycerols present in coconut contain mainly lauric and other medium chain fatty acids (MCFA).[12]”
From Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages (2016) · cites this paper as [12]
In the DPPH test, VCO had higher antioxidant activity compared to refined coconut oil.
“In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) test, VCO had higher antioxidant activity compared to refined coconut oil (56).”
From Cocos nucifera (L.) (Arecaceae): A phytochemical and pharmacological review (2015) · cites this paper as [56]
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- Authors
- Marina, A. M., Che Man, Y. B., Nazimah, S. A. H., & Amin, I.
- Affiliations
- Universiti Putra Malaysia (MY)
- Faculty of Food Science and Technology, Department of Food Technology Universiti Putra Malaysia Serdang Selangor D.E. 43400 Malaysia
- Corresponding author
- Marina, A. M.
- Venue
- Journal of the American Oil Chemists' Society
- Publisher
- Wiley
- Published
- 2009-01-24
- Volume
- 86
- Issue
- 4
- Pages
- 301-307
- ISSN
- 0003-021X (ISSN-L)
- 1558-9331
- OpenAlex
- W2071754466
- Cited by
- 397
- References
- 23
- Citations by year
- 2026: 16 · 2025: 27 · 2024: 36 · 2023: 37 · 2022: 30 · 2021: 35 · 2020: 35 · 2019: 28 · 2018: 29 · 2017: 23 · 2016: 18 · 2015: 22 · 2014: 18 · 2013: 16 · 2012: 8
- FWCI
- 5.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the American Oil Chemists Society (publishedVersion)
- Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) (acceptedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- virgin coconut oil, fatty acid composition, lauric acid, triglycerides, iodine value, saponification value, peroxide value, anisidine value, free fatty acids, total phenolic content, oxidative stability, Codex standards
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