Quality characteristics of virgin coconut oil:Comparisons with refined coconut oil

• Main Authors: Dayrit, Fabian M, Dimzon, Ian Ken D, Valde, Melodina F, Santos, Jaclyn Elizabeth R, Garrovillas, Mark Joseph, Villarino, Blanca J
• Format: text
• Published: Archīum Ateneo 2011
• Subjects: food chemistry; headspace solid-phase microextraction/gas chromatography massspectrometry (SPME/GCMS); 31 P NMR; sensory analysis; virgin coconut oil (VCO); Analytical Chemistry; Chemistry
• Online Access: https://archium.ateneo.edu/chemistry-faculty-pubs/147; https://archium.ateneo.edu/cgi/viewcontent.cgi?article=1146&context=chemistry-faculty-pubs
• Institution: Ateneo De Manila University

Virgin coconut oil (VCO) is a vegetable oil that is extracted from fresh coconut meat and is processed using only physical and other natural means. VCO was compared to refined, bleached, and deodorized coconut oil (RCO) using standard quality parameters, 31 P nuclear magnetic resonance (NMR) spectro...