Journal of the American Oil Chemists' Society

, Volume 86, Issue 4, pp 301–307

Chemical Properties of Virgin Coconut Oil

  • A. M. Marina
  • Y. B. Che Man
  • S. A. H. Nazimah
  • I. Amin
Original Paper

DOI: 10.1007/s11746-009-1351-1

Cite this article as:
Marina, A.M., Che Man, Y.B., Nazimah, S.A.H. et al. J Am Oil Chem Soc (2009) 86: 301. doi:10.1007/s11746-009-1351-1
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Abstract

A study on the commercial virgin coconut oil (VCO) available in the Malaysian and Indonesian market was conducted. The paper reported the chemical characteristics and fatty acid composition of VCO. There was no significant difference in lauric acid content (46.64–48.03%) among VCO samples. The major triacylglycerols obtained for the oils were LaLaLa, LaLaM, CLaLa, LaMM and CCLa (La, lauric; C, capric; M, myristic). Iodine value ranged from 4.47 to 8.55, indicative of only few unsaturated bond presence. Saponification value ranged from 250.07 to 260.67 mg KOH/g oil. The low peroxide value (0.21–0.57 mequiv oxygen/kg) signified its high oxidative stability, while anisidine value ranged from 0.16 to 0.19. Free fatty acid content of 0.15–0.25 was fairly low, showing that VCO samples were of good quality. All chemical compositions were within the limit of Codex standard for edible coconut oil. Total phenolic contents of VCO samples (7.78–29.18 mg GAE/100 g oil) were significantly higher than refined, bleached and deodorized (RBD) coconut oil (6.14 mg GAE/100 g oil). These results suggest that VCO is as good as RBD coconut oil in chemical properties with the added benefit of being higher in phenolic content.

Keywords

Antioxidant Fatty acids Iodine value Lauric oils Peroxide value Oxidative rancidity Saponification value Triacylglycerol 

Copyright information

© AOCS 2009

Authors and Affiliations

  • A. M. Marina
    • 1
  • Y. B. Che Man
    • 1
    • 2
  • S. A. H. Nazimah
    • 1
  • I. Amin
    • 2
    • 3
  1. 1.Faculty of Food Science and Technology, Department of Food TechnologyUniversiti Putra MalaysiaSerdangMalaysia
  2. 2.Halal Products Research InstituteUniversiti Putra MalaysiaSerdangMalaysia
  3. 3.Faculty of Medicine and Health Science, Department of Nutrition and DieteticsUniversiti Putra MalaysiaSerdangMalaysia

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