Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review
Open accessAbstract
The total phenol content (TPC) in coconut oil varies with extraction method, variety, nature of coconut kernel components and geographical origin. Commonly reported TPCs of coconut oils extracted by dry methods and wet methods are in the range of 70-300 mg/kg and 250-650 mg/kg, respectively. Based on the commonly reported data, the TPC of coconut oil varies by up to 527 mg/kg oil, 180 mg/kg oil, and 172 mg/kg oil due to the influence of the extraction method, coconut variety and the nature of kernel components, respectively. The identity of the phenolic compounds also varies with the extraction method. Caffeic acid, catechin, p-coumaric acid, ferulic acid, and syringic acid are present in different quantities in coconut oil when extracted by all methods. However, chlorogenic acid, cinnamic acid, epigallocatechin, gallic acid, vanillic and epicatechin are present only in some coconut oils. Many free phenolic compounds present in olive oil are also present in coconut oil.
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Total phenolic content in coconut oil can vary based on whether wet or dry extraction methods are employed.
“For instance, the total phenolic content (TPC) in coconut oil can vary considerably based on whether wet or dry extraction methods are employed [17].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [17]
The choice of extraction methods and processing techniques determines the yield and composition of bioactive compounds; solvent and extraction parameters significantly impact recovery of phenolic compounds, alkaloids, and other phytochemicals.
“Furthermore, the choice of extraction methods and subsequent processing techniques critically determines the yield and composition of various bioactive compounds. Studies consistently show that the solvent used and the extraction parameters (e.g., heat percolation vs. cold percolation) can significantly impact the recovery of phenolic compounds, alkaloids, and other phytochemicals [17, 48, 50, 57,”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [17]
Many publications focused on bioactive constituents in coconut water, virgin coconut oil, and kernel, with particular emphasis on medium-chain fatty acids, especially lauric acid, as well as phenolic compounds and phytosterols.
“Many of these publications focused on the bioactive constituents present in coconut water, VCO, and kernel (meat), with particular emphasis on medium-chain fatty acids (MCFAs), especially lauric acid, as well as phenolic compounds and phytosterols [14, 17].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [17]
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Ajibola, O. O. (2025) · Discover Food · doi:10.1007/s44187-025-00746-3 · Cited by 3 · see citing works
- Authors
- Jayathilaka, N., & Seneviratne, K. N.
- Affiliations
- University of Kelaniya (LK)
- Venue
- Grasas y Aceites
- Publisher
- Editorial CSIC
- Published
- 2022-09-08
- Volume
- 73
- Issue
- 3
- Pages
- e466
- ISSN
- 0017-3495 (ISSN-L)
- 1988-4214
- OpenAlex
- W4296118032
- Cited by
- 17
- References
- 0
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 4 · 2023: 6
- FWCI
- 1.19
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Grasas y Aceites (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- University of Kelaniya (RP/03/02/06/01/2017, RP/03/02/06/03/2018)
- 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 antioxidants, total phenolic content, extraction methods, dry extraction, wet extraction, coconut varieties, geographical origin, phenolic compounds, caffeic acid, catechins, p-coumaric acid, ferulic acid, syringic acid, chlorogenic acid, cinnamic acid, epigallocatechin, gallic acid, vanillic acid, epicatechin
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