Variation of phenolic content in coconut oil extracted by two conventional methods
Abstract
Summary: Phenolic compounds present in the nonsaponifiable fraction of coconut oil were analysed by high‐performance liquid chromatography with florescence detection. Mass spectra of the phenolic compounds were also obtained separately by LC–MS to confirm the presence of the phenolic compounds. Caffeic acid, p‐coumaric acid, ferulic acid and (+/−) catechin were observed in coconut oil. Phenolic acid fraction of the coconut oil prepared by boiling coconut milk (traditional coconut oil) was more complex compared with that of coconut oil prepared by pressing copra (commercial coconut oil). Total phenol content of traditional coconut oil was nearly seven times higher than that of commercial coconut oil (618 ± 46 vs. 91 ± 11 mg kg−1), suggesting that the phenol content varies with the extraction method.
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Virgin coconut oil (VCO) had a total phenolic content almost seven times that of commercial coconut oil, because the process of obtaining refined oil destroys some of the biologically active components.
“Studies with virgin coconut oil (VCO) indicated that the total phenolic content was almost seven times that of commercial coconut oil, because the process of obtaining refined oil destroys some of the biologically active components (55).”
From Cocos nucifera (L.) (Arecaceae): A phytochemical and pharmacological review (2015) · cites this paper as [55]
Caffeic acid is present in coconut oil from the copra.
“A previous study confirmed the presence of caffeic acid in the coconut oil from the copra (Seneviratne and Dissanayake 2008).”
From Evaluation of chemical constituents and antioxidant activity of coconut water (Cocus nucifera L.) and caffeic acid in cell culture (2013) · cites this paper as Seneviratne and Dissanayake 2008
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- Authors
- Seneviratne, K. N., & Sudarshana Dissanayake, D. M.
- Affiliations
- University of Kelaniya (LK)
- Corresponding author
- Seneviratne, Kapila N.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2008-03-07
- Volume
- 43
- Issue
- 4
- Pages
- 597-602
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2153464898
- Cited by
- 124
- References
- 18
- Citations by year
- 2026: 3 · 2025: 5 · 2024: 14 · 2023: 9 · 2022: 11 · 2021: 6 · 2020: 11 · 2019: 5 · 2018: 13 · 2017: 7 · 2016: 7 · 2015: 9 · 2014: 4 · 2013: 5 · 2012: 5
- FWCI
- 2.02
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Funders
- National Science Foundation of Sri Lanka
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- coconut oil, phenolic compounds, phenolic acid content, caffeic acid, p-coumaric acid, ferulic acid, catechins, extraction methods
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