Cited by 269Coconut Research and ApplicationsEdible Oils Quality and AnalysisPhytochemicals and Antioxidant Activities

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Antioxidant capacity and phenolic acids of virgin coconut oil

Marina, A. M., Che man, Y. B., Nazimah, S. A. H., Amin, I.·2009·International Journal of Food Sciences and Nutrition

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Abstract

The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated and compared with refined, bleached and deodorized coconut oil. Virgin coconut oil showed better antioxidant capacity than refined, bleached and deodorized coconut oil. The virgin coconut oil produced through the fermentation method had the strongest scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the highest antioxidant activity based on the beta-carotene-linoleate bleaching method. However, virgin coconut oil obtained through the chilling method had the highest reducing power. The major phenolic acids detected were ferulic acid and p-coumaric acid. Very high correlations were found between the total phenolic content and scavenging activity (r=0.91), and between the total phenolic content and reducing power (r=0.96). There was also a high correlation between total phenolic acids and beta-carotene bleaching activity. The study indicated that the contribution of antioxidant capacity in virgin coconut oil could be due to phenolic compounds.

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Authors: Marina, A. M., Che man, Y. B., Nazimah, S. A. H., & Amin, I.
Affiliations: Universiti Putra Malaysia (MY)
Venue: International Journal of Food Sciences and Nutrition
Publisher: Informa UK Limited
Published: 2009-01
Volume: 60
Issue: sup2
Pages: 114-123
ISSN: 0963-7486 (ISSN-L)
1465-3478
DOI: 10.1080/09637480802549127
OpenAlex: W2163220002
Cited by: 269
References: 35
Citations by year: 2026: 6 · 2025: 11 · 2024: 20 · 2023: 29 · 2022: 24 · 2021: 25 · 2020: 27 · 2019: 19 · 2018: 23 · 2017: 23 · 2016: 10 · 2015: 12 · 2014: 13 · 2013: 10 · 2012: 8
FWCI: 3.41
Type: journal article
Language: en
Open access: closed
Locations: International Journal of Food Sciences and Nutrition (publishedVersion)
PubMed (publishedVersion)
Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) (acceptedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Coconut Research and Applications
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Keywords: virgin coconut oil, antioxidant capacity, phenolic acids, ferulic acid, p-coumaric acid, total phenolic content, DPPH radical scavenging, β-carotene bleaching, reducing power
MeSH terms: Antioxidants, Biphenyl Compounds, Cocos, Cold Temperature, Coumaric Acids, Fermentation, Food Handling, Nuts, Phenols, Picrates, Plant Oils, beta Carotene, Linoleic Acid

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Antioxidant capacity and phenolic acids of virgin coconut oil

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