The DOI matches its Crossref record; 35 of the 35 references it cites were found in a registry or an index.
Antioxidant capacity and phenolic acids of virgin coconut oil
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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“Gas chromatography consistently identifies lauric acid as the primary SFA across cultivars, with myristic acid as the second most abundant [59,60,61,62].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [61]
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“Despite its lower α-tocopherol content, coconut oil has demonstrated various beneficial properties, including its ability to soothe hair and skin, prevent air oxidation, and potentially exert anticancer effects [61, 103].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [61]
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Metadata
- 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
- 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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