Essential quality parameters of commercial virgin coconut oil

• المؤلفون الرئيسيون: Dayrit, Fabian M, Buenafe, Olivia Erin M, Chainani, Edward T, de Vera, Ian Mitchelle S, Dimzon, Ian Ken D, Gonzales, Estrella G, Santos, Jaclyn Elizabeth R
• التنسيق: text
• منشور في: Archīum Ateneo 2007
• الموضوعات: virgin coconut oil (VCO); % fatty acid composition; trans-fatty acids; essential quality factors.; Biochemistry; Chemistry
• الوصول للمادة أونلاين: https://archium.ateneo.edu/chemistry-faculty-pubs/120; https://library.apccsec.org/paneladmin/doc/20170827054843Fabian%20M.%20Dayrit.pdf
• المؤسسة: Ateneo De Manila University

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...