PRODUCTION OF VIRGIN COCONUT OIL BY COLD CENTRIFUGE AND RESEARCH ON ESSENTIAL QUALITY AND COMPOSITION FACTORS

Abstract

    Virgin coconut oil (VCO) was obtained from fresh and nature kernel (12 months old) of the Ben Tre province's coconut by mechanical and cold centrifuge techniques. Its essential quality parameters (color, odor, moisture, insoluble impurity, density, refractive index) satisfy the APCC 2009 for VCO. Its chemical composition consists mainly of medium chain triglycerides (TAG) at 65 %. Its TAG medium chain fatty acids consists mainly of lauric acidaround 54 %. Content of phenolic compounds was of around 62.4 mg Galic Acid Equivalent /kg VCO.