Virgin coconut oil (VCO) is a vegetable oil extracted from fresh coconut meat and processed using only physical without contamination by chemicals usage. Some phenolic acids identified in VCO include: protocatechuic, vanillic, caffeic, syringic, ferulic, and p-coumaric acids. Some study suggested that the contribution of antioxidant activity in VCO could be due to phenolic compounds. Volatile compounds identified included ethyl acetate, acetic acid, 2-pentanone, hexanal, n-octane, 2-heptanone, limonene, nonanal, octanoic acid, ethyl octanoate, δ-octalactone, ethyl decanoate, δ-decalactone, and dodecanoic acid. The sensory properties identified and quantified in VCO had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. This paper primarily discusses the findings associated with phenolic compounds, volatile compounds, antioxidant activity, and the sensory properties of VCO.
Skip Nav Destination
Article navigation
17 October 2018
THE 8TH ANNUAL BASIC SCIENCE INTERNATIONAL CONFERENCE: Coverage of Basic Sciences toward the World’s Sustainability Challanges
6–7 March 2018
East Java, Indonesia
Research Article|
October 17 2018
Phenolic and volatile compounds, antioxidant activity, and sensory properties of virgin coconut oil: Occurrence and their relationship with quality
Arie Febrianto Mulyadi;
Arie Febrianto Mulyadi
a)
1
Division of Food Chemistry, Department of Food Science and Technology, University of Natural Resources and Life Science
, Vienna, Austria
2
Department of Agriindustrial Technology, Faculty of Agricultural Technology, Brawijaya University
, Malang, East Java, Indonesia
a)Corresponding author: arie_febrianto@ub.ac.id
Search for other works by this author on:
Matthias Schreiner;
Matthias Schreiner
1
Division of Food Chemistry, Department of Food Science and Technology, University of Natural Resources and Life Science
, Vienna, Austria
Search for other works by this author on:
Ika Atsari Dewi
Ika Atsari Dewi
2
Department of Agriindustrial Technology, Faculty of Agricultural Technology, Brawijaya University
, Malang, East Java, Indonesia
3
Palm Based Agroindustry Research Group, Brawijaya University
, Malang, East Java, Indonesia
Search for other works by this author on:
a)Corresponding author: arie_febrianto@ub.ac.id
AIP Conf. Proc. 2021, 070020 (2018)
Citation
Arie Febrianto Mulyadi, Matthias Schreiner, Ika Atsari Dewi; Phenolic and volatile compounds, antioxidant activity, and sensory properties of virgin coconut oil: Occurrence and their relationship with quality. AIP Conf. Proc. 17 October 2018; 2021 (1): 070020. https://doi.org/10.1063/1.5062818
Download citation file:
Citing articles via
The effect of a balanced diet on improving the quality of life in malignant neoplasms
Yu. N. Melikova, A. S. Kuryndina, et al.
Animal intrusion detection system using Mask RCNN
C. Vijayakumaran, Dakshata, et al.
Recognition of cat ras of face and body using convolutional neural networks
Akhmad Wahyu Aji, Esmeralda Contessa Djamal, et al.
Related Content
Synthesis of phenolipid compound from ricinoleic acid with protocatechuic acid and its activity assay as an emulsifier, antioxidant, and BSLT test
AIP Conference Proceedings (August 2022)
Investigation of some phenolic-type antioxidants compounds extracted from biodiesel as green natural corrosion inhibitors; DFT and molecular dynamic simulation, comparative study
AIP Conf. Proc. (December 2019)
A Unique Equation to Estimate Flash Points of Selected Pure Liquids Application to the Correction of Probably Erroneous Flash Point Values
J. Phys. Chem. Ref. Data (January 2005)
Chemical composition and antioxidant activity of two fungi species from the genus Ganoderma
AIP Conference Proceedings (February 2022)
Protocatechuic acid compound and antioxidant activity from Kedondong (Spondias dulcis) leaves extract
AIP Conf. Proc. (October 2023)