Research and Development

@article{Dayrit2007,

title = {Standards for essential composition and quality factors of commercial virgin coconut oil and its differentiation from RBD coconut oil and copra oil},

author = {Fabian M. Dayrit and Olivia Erin M. Buenafe and Edward T. Chainani and Ian Mitchelle S. de Vera and Ian Ken D. Dimzon and Estrella G. Gonzales and Jaclyn Elizabeth R. Santos},

url = {https://philjournalsci.dost.gov.ph/home-1/26-vol-136-no-2-december-2007/346-standards-for-essential-composition-and-quality-factors-of-commercial-virgin-coconut-oil-and-its-differentiation-from-rbd-coconut-oil-and-copra-oil},

issn = {0031-7683},

year  = {2007},

date = {2007-12-01},

journal = {Philippine Journal of Science},

volume = {136},

number = {2},

pages = {119-129},

abstract = {Commercial samples of virgin coconut oil (VCO), refined, bleached and deodorized coconut oil (RBD CNO), and copra oil were analyzed using standard chemical parameters: gas chromatography (GC) of the fatty acid methyl esters (FAME), % moisture by Karl Fischer titration, % volatile matter at 120° C, % free fatty acid, iodine value, peroxide value, and microbial contamination. Principal components analysis (PCA) of the GC-FAME results indicates that the various samples cannot be differentiated by their fatty acid composition, indicating that the fatty acid profile is not affected by the processing method. No trans-fatty acid was detected in all samples down to 0.01% (w/w) detection limit. VCO can be differentiated from RBD CNO and copra oil using the following tests: % moisture by Karl Fischer, % volatile matter volatile at 120° C, and peroxide value.},

keywords = {% fatty acid composition, % moisture by Karl Fischer titration, % volatile matter at 120 ºC, copra oil, iodine value, peroxide value, principal components analysis (PCA), refined, bleached and deodorized coconut oil (RBD CNO), virgin coconut oil (VCO)},

pubstate = {published},

tppubtype = {article}

}