Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 4, Pages 597-602Publisher
BLACKWELL PUBLISHING
DOI: 10.1111/j.1365-2621.2006.01493.x
Keywords
antioxidants; Cocos nucifera; flavonoids; high-performance liquid chromatography; high-performance liquid chromatography-mass spectra; Palmae; phenols
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Phenolic compounds present in the nonsaponifiable fraction of coconut oil were analysed by high-performance liquid chromatography with florescence detection. Mass spectra of the phenolic compounds were also obtained separately by LC-MS to confirm the presence of the phenolic compounds. Caffeic acid, p-coumaric acid, ferulic acid and (+/-) catechin were observed in coconut oil. Phenolic acid fraction of the coconut oil prepared by boiling coconut milk (traditional coconut oil) was more complex compared with that of coconut oil prepared by pressing copra (commercial coconut oil). Total phenol content of traditional coconut oil was nearly seven times higher than that of commercial coconut oil (618 +/- 46 vs. 91 +/- 11 mg kg(-1)), suggesting that the phenol content varies with the extraction method.
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