Phenolic and volatile compounds, antioxidant activity, and sensory properties of virgin coconut oil: Occurrence and their relationship with quality
Abstract
Virgin coconut oil (VCO) is a vegetable oil extracted from fresh coconut meat and processed using only physical without contamination by chemicals usage. Some phenolic acids identified in VCO include: protocatechuic, vanillic, caffeic, syringic, ferulic, and p-coumaric acids. Some study suggested that the contribution of antioxidant activity in VCO could be due to phenolic compounds. Volatile compounds identified included ethyl acetate, acetic acid, 2-pentanone, hexanal, n-octane, 2-heptanone, limonene, nonanal, octanoic acid, ethyl octanoate, δ-octalactone, ethyl decanoate, δ-decalactone, and dodecanoic acid. The sensory properties identified and quantified in VCO had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. This paper primarily discusses the findings associated with phenolic compounds, volatile compounds, antioxidant activity, and the sensory properties of VCO.
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Mulyadi et al. identified protocatechuic acid, syringic acid, and vanillic acid as key phenolic compounds responsible for VCO's antioxidant characteristics.
“Mulyadi et al. [128] identified protocatechuic acid, syringic acid, and vanillic acid as key phenolic compounds responsible for VCO’s antioxidant characteristics.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [128]
Virgin coconut oil consistently demonstrates elevated antioxidant capacity compared to other oils.
“Virgin coconut oil (VCO) consistently demonstrates elevated antioxidant capacity compared to other oils.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [128]
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- Authors
- Mulyadi, A. F., Schreiner, M., & Dewi, I. A.
- Affiliations
- University of Brawijaya (ID)
- BOKU University (AT)
- Corresponding author
- Mulyadi, Arie Febrianto
- Venue
- AIP Conference Proceedings
- Publisher
- Author(s)
- Published
- 2018
- Volume
- 2021
- Pages
- 070020
- ISSN
- 0094-243X (ISSN-L)
- OpenAlex
- W2896590420
- Cited by
- 24
- References
- 16
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 2 · 2023: 7 · 2022: 4 · 2021: 1 · 2020: 6
- FWCI
- 20.98
- Type
- conference paper
- Language
- en
- Open access
- closed
- Locations
- AIP conference proceedings (publishedVersion)
- Funders
- Universitas Indonesia
- Universität für Bodenkultur Wien
- Direktorat Jenderal Pendidikan Tinggi
- 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, phenolic compounds, phenolic acids, antioxidant activity, volatile compounds, sensory properties, oil quality, nutty aroma, flavor, physical extraction
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