Essential quality parameters of commercial Virgin Coconut Oil

CORD 2026 Open access

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Authors: Fabian M. Dayrit, Olivia Erin M Buenafe, Edward T. Chainani, Ian Mitchelle S. de Vera, Ian Ken D. Dimzon, Estrella G Gonzales, Jaclyn Elizabeth R Santos
DOI: 10.37833/cord.v23i1.564
Cited by: 4
References: 1

Abstract

Chemical analyses conducted on commercial samples of virgin coconut oil (VCO) produced by four different methods gave the following ranges of values: % Fatty acid composition: C6: 0.24 to 0.49%; C8: 4.15 to 8.30%; C10: 4.27 to 5.75%; C12: 46.0 to 52.6%; C14: 16.0 to 19.7%; C16: 7.65 to 10.1%; C18: 2.86 to 4.63%; C18:1: 5.93 to 8.53%; C18:2: 1.00 to 2.16%; % moisture by Karl Fischer: 0.05 to 0.12%; % matter volatile at 120°C: 0.12 to 0.18%; %free fatty acids as lauric acid: 0.042 to 0.329%; and peroxide value: none detected to 1.40. The tests for % moisture by Karl Fischer and % matter volatile at 120°C can be used to differentiate VCO from and refined, bleached and deodorized coconut oil (RBD CNO). No trans-fatty acid was detected in both VCO and RBD CNO down to 0.01% (w/w) detection limit.

Fields of Study & Subjects

Coconut Research and Applications Advanced Chemical Sensor Technologies Food Chemistry and Fat Analysis

Publication details

Journal / source
CORD
Publisher
International Coconut Community
Volume
23
Issue
1
Pages
71–80
Publication date
21 April 2026
Language
EN