{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T08:01:43Z","timestamp":1778918503924,"version":"3.51.4"},"reference-count":24,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2009,1,24]],"date-time":"2009-01-24T00:00:00Z","timestamp":1232755200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Americ Oil Chem Soc"],"published-print":{"date-parts":[[2009,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>A study on the commercial virgin coconut oil (VCO) available in the Malaysian and Indonesian market was conducted. The paper reported the chemical characteristics and fatty acid composition of VCO. There was no significant difference in lauric acid content (46.64\u201348.03%) among VCO samples. The major triacylglycerols obtained for the oils were LaLaLa, LaLaM, CLaLa, LaMM and CCLa (La, lauric; C, capric; M, myristic). Iodine value ranged from 4.47 to 8.55, indicative of only few unsaturated bond presence. Saponification value ranged from 250.07 to 260.67 mg KOH\/g oil. The low peroxide value (0.21\u20130.57 mequiv oxygen\/kg) signified its high oxidative stability, while anisidine value ranged from 0.16 to 0.19. Free fatty acid content of 0.15\u20130.25 was fairly low, showing that VCO samples were of good quality. All chemical compositions were within the limit of Codex standard for edible coconut oil. Total phenolic contents of VCO samples (7.78\u201329.18 mg GAE\/100 g oil) were significantly higher than refined, bleached and deodorized (RBD) coconut oil (6.14 mg GAE\/100 g oil). These results suggest that VCO is as good as RBD coconut oil in chemical properties with the added benefit of being higher in phenolic content.<\/jats:p>","DOI":"10.1007\/s11746-009-1351-1","type":"journal-article","created":{"date-parts":[[2009,1,23]],"date-time":"2009-01-23T08:59:40Z","timestamp":1232701180000},"page":"301-307","source":"Crossref","is-referenced-by-count":276,"title":["Chemical Properties of Virgin Coconut Oil"],"prefix":"10.1002","volume":"86","author":[{"given":"A. M.","family":"Marina","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Technology, Department of Food Technology Universiti Putra Malaysia  Serdang Selangor D.E. 43400 Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Y. B.","family":"Che Man","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Technology, Department of Food Technology Universiti Putra Malaysia  Serdang Selangor D.E. 43400 Malaysia"},{"name":"Halal Products Research Institute Universiti Putra Malaysia  Serdang Selangor D.E. 43400 Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"S. A. H.","family":"Nazimah","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Technology, Department of Food Technology Universiti Putra Malaysia  Serdang Selangor D.E. 43400 Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"I.","family":"Amin","sequence":"additional","affiliation":[{"name":"Halal Products Research Institute Universiti Putra Malaysia  Serdang Selangor D.E. 43400 Malaysia"},{"name":"Faculty of Medicine and Health Science, Department of Nutrition and Dietetics Universiti Putra Malaysia  Serdang Selangor D.E. 43400 Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2009,1,24]]},"reference":[{"key":"e_1_2_4_2_1","first-page":"27","volume-title":"Nutraceutical and specialty lipids and their co\u2010products","author":"Che Man YB","year":"2006"},{"key":"e_1_2_4_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0925-5214(96)00032-4"},{"key":"e_1_2_4_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clinbiochem.2004.04.010"},{"key":"e_1_2_4_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.06.056"},{"key":"e_1_2_4_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.eclnm.2007.09.003"},{"key":"e_1_2_4_7_1","volume-title":"Methods Ca 5a\u201340, Cd 1d\u201392, Cd 3\u201325, Cd 8\u201353, and Cd 18\u201390","author":"Official Methods and Recommended Practice of the American Oil Chemists' Society","year":"1996"},{"key":"e_1_2_4_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02659771"},{"key":"e_1_2_4_9_1","first-page":"167","article-title":"Antioxidant activity of selected seaweeds","volume":"8","author":"Amin I","year":"2002","journal-title":"Malays J Nutr"},{"key":"e_1_2_4_10_1","first-page":"5","article-title":"Codex standard for named vegetable oils","volume":"210","author":"Codex Alimentarius","year":"2003","journal-title":"Codex Stan"},{"key":"e_1_2_4_11_1","first-page":"462","article-title":"Comparative physicochemical characteristics of virgin coconut oil produced by different methods","volume":"88","author":"Dia VP","year":"2005","journal-title":"Philipp Agric Sci"},{"key":"e_1_2_4_12_1","first-page":"1","article-title":"Fatty acid distribution in coconut oil obtained by four processing methods and secured from four Philippine types of coconuts","volume":"4","author":"Banzon JA","year":"1979","journal-title":"Philipp J Coco Stud"},{"key":"e_1_2_4_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010832w"},{"key":"e_1_2_4_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-000-0024-6"},{"key":"e_1_2_4_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-997-0016-1"},{"key":"e_1_2_4_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(01)00377-6"},{"key":"e_1_2_4_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1981.tb01844.x"},{"key":"e_1_2_4_18_1","first-page":"22","volume-title":"Rancidity in food","author":"Rossell JB","year":"1989"},{"key":"e_1_2_4_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-000-0052-2"},{"key":"e_1_2_4_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2007.02.002"},{"key":"e_1_2_4_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-997-0033-0"},{"key":"e_1_2_4_22_1","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1007\/978-1-4684-6876-2","volume-title":"Standard of fats and oils","author":"Lawson HW","year":"1985"},{"key":"e_1_2_4_23_1","doi-asserted-by":"publisher","DOI":"10.1006\/jfca.2001.1042"},{"key":"e_1_2_4_24_1","first-page":"97","volume-title":"Bailey's industrial oil and fat products","author":"Canapi EC","year":"1996"},{"key":"e_1_2_4_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980300o"}],"container-title":["Journal of the American Oil Chemists' Society"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/pdf\/10.1007\/s11746-009-1351-1","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T20:36:16Z","timestamp":1759955776000},"score":1,"resource":{"primary":{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/10.1007\/s11746-009-1351-1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2009,1,24]]},"references-count":24,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2009,4]]}},"alternative-id":["10.1007\/s11746-009-1351-1"],"URL":"https:\/\/doi.org\/10.1007\/s11746-009-1351-1","archive":["Portico"],"relation":{},"ISSN":["0003-021X","1558-9331"],"issn-type":[{"value":"0003-021X","type":"print"},{"value":"1558-9331","type":"electronic"}],"subject":[],"published":{"date-parts":[[2009,1,24]]}}}