Chemical Properties of Virgin Coconut Oil
2009/01/23 by A. M. Marina, Y. B. Che Man, S. A. H. Nazimah +1 · 30 citations
Agricultural and Biological Sciences · Chemistry · #Acid value #Biochemistry #Capric Acid #Chemical composition #Chemistry #Coconut Research and Applications #Coconut oil #Edible Oils Quality and Analysis #Fatty acid #Food Chemistry and Fat Analysis #Food science #Iodine value #Lauric acid #Myristic acid #Nuclear chemistry #Organic chemistry #Palmitic acid #Peroxide value #Saponification #Saponification value
paper · doi:10.1007/s11746-009-1351-1
openalex publication_date 2009/01/23 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Abstract
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.
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