J. Trop. Agric.

and
L. Kamariah, Fd. Sc.
A. Azmi, A. 36(2)(2008):
Rosmawati, M.G.000– 000 M.D. Azlina, A. Sivapragasam, C.P. Tan and O.M. Lai
Wai Ching,

Physico-chemical and quality characteristics of virgin coconut oil

– A Malaysian survey
(Ciri-ciri kimia fizikal dan kualiti minyak kelapa dara – Tinjauan di Malaysia)

L. Kamariah*, A. Azmi*, A. Rosmawati*, M.G. Wai Ching*, M.D. Azlina*,

A.  Sivapragasam**, C.P. Tan*** and O.M. Lai****

Key words: identity characteristic, quality characteristic, virgin coconut oil, contaminant

Abstract
A total of 10 virgin coconut oil (VCO) samples from Malaysian market were
collected and analysed for their physico-chemical and quality characteristics.
Two of the samples were produced using MARDI’s technologies i.e. dry and
wet processes. The remainders of the samples were produced either through
natural fermentation or mechanical process. The analyses were divided based on
physico-chemical characteristics and quality characteristics. As for the physico-
chemical characteristic, eight types of analysis were performed i.e. relative
density, refractive index, saponification value, iodine value, unsaponification
matter, specific gravity, slip melting point and fatty acid composition. In addition,
six types of analysis were carried out to determine the quality of the VCO.
Physico-chemical characteristic analysis of all VCO samples fall within narrow
ranges. However, for quality characteristics, some samples showed bad quality oil
especially for the free fatty acid and peroxide value. The percentage of free fatty
acid obtained from these samples were >0.5% and peroxide value >3 meq/kg.
Total plate counts of most samples were zero. In terms of contaminants, copper,
lead and arsenic were found to be below detectable levels except for iron. A few
samples had high iron content (more than 5 mg/kg) which may enhance oxidative
deterioration in the oil.

Introduction from consuming VCO have been recognized

Virgin coconut oil (VCO) is the miracle
oil for health, beauty and strength. It has
abundant utility in the functional foods,
health foods, pharmaceuticals, nutriceuticals,
infant foods and cosmoceuticals and thus
has multifunctions and uses in human life.
The health and benefits that can be derived
in many parts of the world. One of the
emerging applications of VCO is its medical
use and functional benefit to human health.
Coconut oil in its virgin form is clear
in colour and has a distinct coconut flavour
and aroma. VCO may mean the minimally
processed product which has not undergone

*Biotechnology Research Centre, MARDI Headquarters, Serdang, P.O. Box 12301, 50774 Kuala Lumpur, Malaysia
**Rice and Industrial Crops Research Centre, MARDI Headquarters, Serdang. P.O. Box 12301, 50774
   Kuala Lumpur, Malaysia
***Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
****Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia 43400 UPM Serdang,
     Selangor, Malaysia
Authors’ full names: Kamariah Long, Azmi Azali, Rosmawati Abdullah, Mary Goh Wai Ching, Azlina Mohd. Danial,
Sivapragasam Annamalai, Tan Chin Ping and Lai Oi Ming
E-mail: amai@mardi.gov.my
©Malaysian Agricultural Research and Development Institute 2008


Virgin coconut oil
any further processing such as refining,
bleaching and deodorization. It can be
produced either from processing of fresh
coconut meat, coconut milk, or coconut milk
residue.
VCO is known for its medium chain
triglycerides (MCT) and high content of
lauric acid (about 50%). In vitro studies
showed that these medium chain fatty acids
and its corresponding monoglycerides have
antifungal, antibacterial, antiviral properties
including human pathogens like herpes
simplex virus and antiprotozoal (Kabara
1978; Shibasaki and Kato 1978; Welsh et
al. 1979; Thormar et al. 1987; Isaacs et al.
1995).
Currently there are many types and
brands of VCO available in the Malaysian
market. Most of them were VCO from
countries likes Indonesia and the Philippines
where prices are relatively cheaper. They
are produced either by natural fermentation
or mechanical process. The fermentation
process involves splitting the nut, grating
the meat to fine particles, squeezing the
milk either manually or mechanically with
or without adding of water and allowing the
milk to ferment for 36– 48 h. The skim milk
at the bottom is discarded, the oil is filtered
and the cream which contains part of the
oil is gradually heated to further recover the
oil. On the other hand, mechanical process
uses minimal heat to quick-dry the coconut
meat and the oil is pressed using coconut oil
expeller. Methods which can separate the oil
from the water include boiling, fermentation,
refrigeration, enzyme and mechanical
centrifugation.
The quality and physico-chemical
characteristics of the VCO produce are very
much dependent on the process and the
raw materials used. Because of the growing
popularity of VCO, the price and demand
for VCO has increased. There is also the
possibility of oil adulteration in which
VCO is blended with other oils to give a
product of unknown and variable quality. It
is thus essential that the physico-chemical
and quality characteristic of the VCO be

analysed to identify possible authentication.
Such determinants will prevent incidences
of VCO adulteration with cheaper oils
as well as allowing enforcement of food
regulations in Malaysia. VCO prices in
the Malaysian market in 2006 are between
RM20/120 ml and RM60/120 ml. This paper
reports a survey on the physico-chemical
and quality characteristic of VCO in the
Malaysian market.
Materials and methods
Ten samples of VCO were selected
and analysed for physical and chemical
characteristics. Two samples of VCO namely
A and B were produced using MARDI’s
technologies i.e. dry and wet processes.
The remaining eight samples of VCO
were purchased from suppliers in Malaysia
and were coded as samples C, D, E, F, G,
H, I, and J. Samples C, D, E and J were
produced through natural fermentation
process whereas samples F, G, H and I were
obtained through mechanical process.
The relative density of the oil
was measured at 25 °C by using 50 ml
pycnometer (with stopper fitted with
calibrated thermometer) according to ISO/
FDIS 6883 (2000).
The refractive index of the oil was
measured according to ISO/FDIS 6320
(1999) at 40 °C, using a refractometer
equipped with sodium vapour lamp as light
source. Refractive index of the oil was
measured within the range nD= 1.3000 to
1.7000.
The saponification value determination
was determined as described in AOCS
(1997). Samples were saponified with 0.5 N
potassium hydroxide solution. The samples
were then titrated with 0.5 N hydrochloric
acid with phenolphthalein solution as an
indicator.
Iodine value of oil samples was
determined by Wijs method as described in
PORIM (1995). 0.1 N sodium thiosulphate
solution was used to titrate the liberated
iodine.
 L. Kamariah, A. Azmi, A. Rosmawati, M.G. Wai Ching, M.D. Azlina, A. Sivapragasam, C.P. Tan and O.M. Lai
Unsaponifiable matter in the oil was
determined according to AOCS (1997).
Saponification of the oil was first done with
ethanolic potassium hydroxide solution.
Extraction of the unsaponifiable matter was
then carried out with petroleum ether for at
least six times.
The specific gravity of oil sample was
determined using 50 ml pycnometer (with
stopper fitted with calibrated thermometer)
as described in AOCS (1997).
Slip melting point of oil was
determined using AOCS (1997). Heat was
increased at rate 1 °C/min to heat the oil
sample in capillary tube. As the slip point
was approached, the rate was slowed to
0.5  °C/min. The temperature at which the
oil in column rose was reported as the slip
melting point.
Fatty acid composition of VCO was
determined using gas chromatography
(GC  Hewlett Packard 5890 Series II, SGE
30 m x 0.25 i.d. BPX5 column) with a FID
detector according to the AOCS (1997).
Helium was the carrier gas. About 0.5 µl
sample was injected into the system at
200  °C injector temperature. The oven was
operated isothermally at 170 °C for 12  min.
The amount of free fatty acid present
in oil sample was determined according
to the method of Cocks and Van Rede
(1966) with slight changes. Five grammes
of sample was weighed and titrated with
0.02 N sodium hydroxide solution using
autotitrator (Mettler Toledo DL50) and end
point titration was employed.
The peroxide value of the VCO was
determined according to PORIM (1995). In
this method, the liberated iodine is titrated
with 0.01 N thiosulfate.
Moisture content of oil was determined
according to AOCS (1997). Karl Fisher
Mettler DL 38 Coulometer was used. End
point titration was determined by Karl
Fisher reagent.
Insoluble impurities of oil were
determined according to ISO 663 (1992).
Materials insoluble in petroleum ether
were collected in Gooch crucible and were
then weighed to determine the amount of
insoluble impurities present in each oil
sample.
The colour of the oil was determined
with a Lovibond tintometer (10 mm light
path). Results were expressed in red and
yellow values according to ISO/FDIS 15305
(1998).
Total viable count in oil sample
was determined according to the method
recommended by Messer et al. (1984).
About 1 ml of oil sample was aseptically
poured/spread onto a petridish containing
plate agar (Oxoid). The oil sample was
then mixed/spread immediately and was
incubated at 32 °C or 37 °C for 48 h.
Colony formed was then counted and
expressed as cfu/ml.
The content contaminant such as
iron, copper and lead in oil sample was
determined according to AACC (1994) by
using inductively couple plasma-optical
emission spectroscopy (ICP/OES). A
calibration curve of concentration of iron,
copper and lead (standard solution) against
absorbance was plotted to determine the
concentration of each element in test sample.
The trace amount of arsenic in oil
sample was determined according to
AOAC (2005) by using atomic absorption
spectrophotometry (AAS) equipped with
arsenic hollow cathode lamp and arsenic
electrodeless discharge lamps. A calibration
curve of concentration of arsenic (standard
solution) against absorbance was plotted to
determine the concentration of arsenic in test
sample.
The matter volatile at 105 °C in oil
sample was determined according to ISO
662 (1998). The test sample was heated at
105 °C until moisture and volatile matter
were completely removed and the loss
in mass was recorded. The result was
expressed in percentage by mass.
Results and discussion
Relative density
The density of vegetable oils is temperature
dependent and decreases in value when

Virgin coconut oil

temperature increases (Table 1). In this

experiment, analysis was carried out at

24.8 ± 0.2461
20  °C. The relative density of the VCO in

Slip melting
point (ºC)
this survey ranged from 0.9185 to 0.9194
with a standard deviation of 0.0003. The

24.8
24.7
24.9
25.0
24.3
24.6
24.4
24.9
25.0
24.9

24.3
25.0
value obtained from this survey was
very close to the Asian Pacific Coconut
Community (APCC) standard range

gravity (at 30 °C)

0.9180 ± 0.0017
(0.915–0.920).

Refractive index (RI)

Specific

0.9152
0.9154
0.9164
0.9190
0.9195
0.9180
0.9195
0.9182
0.9197
0.9187

0.9152
0.9197
The RI of the oil measures the extent
to which a beam of light is refracted on
passing from air into oil. This can be a
useful characteristic in that the determination

Unsaponification

0.116 ± 0.0184
is carried out with ease, speed and precision,

matter (% )
using small amounts of oil. The RI can
also be used for establishing oil purity. It is

0.150

0.085

0.135

0.100
0.130

0.085
0.135
0.115

0.110

0.110
0.110

0.115
generalized that the RIs of oils increase with
increase in the number of double bonds.
With increase in temperature, the RIs of oil

6.11 ± 0.642
decrease. The RI can also be influenced by
value (%)

oxidative damage of the oil. For VCO in this

Iodine

survey, the RI was measured at 40 °C. This

6.1
5.6
5.6
7.1
6.1
5.7
7.3
5.7
5.5
6.4

5.5
7.3
means RI was at 1.4471 with a standard
deviation of 0.0001 (Table 1). The range of
the RI was found to be very narrow from

260.5 ± 1.4428
Saponification
value (mg/g)

minimum 1.4467 to maximum 1.4472.

Saponification value (SV)

259.0
260.6
259.8
261.1
260.2
259.9
260.2
261.9
263.7
258.8

258.8
263.7
The SV is a measure of the free and
Table 1. Physio-chemical characteristics of virgin coconut oil

esterified acids present in fats and oils. It

measures the average molecular weight
0.9190 ± 0.0003 1.4471 ± 0.0001
index (at 40 °C)

or equivalent weight of fatty materials in

the oils. The range was minimum 258.8 to
Refractive

maximum 263.7 mg KOH/g oil with mean

0.9190 1.4470
0.9192 1.4467
0.9188 1.4472
0.9185 1.4471
0.9192 1.4472
0.9194 1.4472
0.9189 1.4471
0.9190 1.4471
0.9190 1.4471
0.9187 1.4470

0.9185 1.4467
0.9194 1.4472

at 260.5 mg KOH/g and a standard deviation

of 1.4428 (Table 1).

Iodine Value (IV)

The IV of oil is a measure of its total
unsaturation. It is defined as the percentage
Relative
density

by weight of which an oil or fatty acid

will absorb halogens such as iodine under
the test conditions. In palm oil, it is an
important characteristic in determining the
Mean ± SD
Value range

yield of olein during fractionation process.

Sample

The mean IV of VCO was 6.11% with

  Max
  Min

minimum of 5.5% and maximum of 7.3%.

D

G
H
A
B
C

E
F

J
I


 L. Kamariah, A. Azmi, A. Rosmawati, M.G. Wai Ching, M.D. Azlina, A. Sivapragasam, C.P. Tan and O.M. Lai

On the other hand, IV of VCO from Asian

Pacific Coconut Council was between 4.1%
and 11.0%. The standard deviation of IV

C18:3
ND
ND
ND
ND
ND
ND
ND
ND
ND
ND

ND
ND
ND
from this survey was 0.642. Sample G
shown highest IV (7.3%) and lowest IV was

5.22 ± 0.5129 0.98 ± 0.1815

sample I (IV 5.5%), VCO from Sabah.

C18:2
0.80
0.93
0.87
5.81 1.08

0.85
5.55 1.25
0.86
0.78
5.57 1.26

0.78
5.97 1.26
5.40 1.11
Unsaponifiable matter
The unsaponifiable matter of oil serves as a
check for contamination by foreign materials
such as mineral oils and damage to the oil
by oxidation. Highly oxidized oils contain

C18:1
4.84
5.09
5.97

4.67

4.83
4.46

4.46
polymerized fatty acids which are extracted
together with the unsaponifiable matter. The

2.83 ± 0.1541
unsaponifiable components in VCO may
include sterols, hydrocarbons (squalene, beta

2.93
3.10
2.63
2.88
2.79
2.78
2.67
2.98
2.89
2.65

2.63
3.10
carotene), tocopherols and phenols. Coconut

C18
oil has a total of 470 –1140 mg/kg sterols,
0–17 mg/kg tocopherol and 0– 44 mg/kg

8.29 ± 0.4097
tocotrienols (Firestone 2006). The average
unsaponifiable matters for 10 samples
7.85
8.12
9.06
8.75
7.95
7.86
8.43
8.13
8.10
8.61

7.85
9.06
C16

were found to be 0.116 with a range from

Table 2. Gas liquid chromatography range of fatty acid composition of virgin coconut oil

minimum of 0.085% to maximum 0.135%

48.43 ± 0.8167 18.25 ± 0.4611

and a standard deviation of 0.0184 (Table  1).
VCO from sample A has the highest
49.18 17.95
48.42 18.07
47.08 18.77
47.25 19.27
48.73 17.94
49.50 17.72
48.05 18.09
48.85 18.15
49.15 18.47

47.08 17.72
49.50 19.27
48.04 18.11
unsaponifiable matters (0.15%) compared
C14

with other VCO samples (~ 0.11%).

Slip melting point (SMP)

This is an important characteristic of
fatty compounds as it can be used for
C12

identification purposes and assessment of

purity. The melting point or SMP of oil
6.51 ± 0.2407

must be determined under strictly controlled

conditions of sample pre-treatment and
6.67
6.55
6.30
5.96
6.56
6.85
6.49
6.63
6.62
6.46

5.96
6.85
C10

actual determination. The mean for SMP

of VCO found in Malaysian market was
8.62 ± 0.2371

24.8  °C with a range stretching from 24.3

to 25.0 °C and a standard deviation of
0.2461  °C (Table 1).
8.85
8.90
8.45
8.12
8.61
8.83
8.53
8.71
8.72
8.46

8.12
8.90
C 8

Fatty acid composition

0.88 ± 0.0047

VCO is characterized by its high level of

lauric acid (C12), which ranged from 47–50%.
0.93
0.82
0.87
0.88
0.91
0.94
0.93
0.85
0.81
0.85

0.81
0.94

Other fatty acid composition include caproic

C6

acid (C6), caprylic acid (C8), caproic acid

(C10), myristic acid (C14), palmitic acid
Mean ± SD
Value range

(C16), stearic acid (C18), oleic acid (C18:1)

Sample

  Max
  Min

and finally linoleic acid (C18:2) (Table 2).

D

G
H
A
B
C

E
F

J
I


Virgin coconut oil

It contains about 93% saturated fatty acids,
6% monounsaturated fatty acids and the
rest is polyunsaturated fatty acids. The
present survey show that more than 64%
of its saturated fatty acids are medium
chain fatty acids (C6–C12), ~ 29% saturated
long chain fatty acids (C14– C18) and 6.2%
are unsaturated fatty acids which are the
oleic acid (C18:1) and linoleic acid (C18:2)
(Table  2). Linolenic acid (C18:3) is not
detectable in this survey.
Free fatty acids (FFA)
This is the most important characteristic of
VCO quality used in sales and contracts.
The FFA is an indication of the care taken
during VCO production. The mean FFA
value of VCO obtained from Malaysian
market in the present survey was 0.38%
with a range of 0.20 to 1.20% and a
standard deviation of 0.3487% (Table 3).
Range of free fatty acid in this survey
was broader because of FFA content of
sample G and H were at 0.78% and 1.90%
respectively. These values are considered too
high and may not be acceptable to buyers
and can be considered as low quality VCO.
The recommended minimum FFA value
suggested by the Asian Pacific Coconut
Council (APCC) standard ranges at ≤0.5%
(Table 4).
Moisture content
Water is very slightly soluble in oils and
fats, and its presence is confined only
to very small amount. The Karl Fischer
titration method offers the best accuracy
for determination of very small amounts
of water (0.1% and below) in oils and fats.
In this survey the mean value for moisture
content of VCO is in the region of 0.09%
with ranging from 0.05% to 0.11% and
standard deviation of 0.0211. The maximum
moisture content of APCC standard range is
0.5% (Table 4).
Insoluble impurities
The term refers to extraneous substances
such as dirt, debris and fibres. They are
defined as those substances which remain
insoluble and can be filtered off after the
oil is dissolved in a specific solvent such as
petroleum. The level of impurities in each
VCO sample was small and fall within a
narrow range from 0.003% to 0.008%. The
mean value insoluble impurities were at
0.005% and standard deviation of 0.0014.
The APPC standard range for moisture is in
the region of 0.1–0.5% (Table 4).

Table 3. Quality characteristic of virgin coconut oil

Sample Free fatty Peroxide Moisture Colour Insoluble Total plate

acid (%) value contents impurities count
(meq/kg) (%) (%) (cfu)
A 0.41 0.7 0.07 0.1R 0.5Y 0.008 0
B 0.1 0.2 0.05 0.1R 0.5Y 0.006 0
C 0.16 0.2 0.11 0.1R 0.3Y 0.005 0
D 0.15 0.2 0.11 0.1R 0.3Y 0.006 0
E 0.19 0.2 0.11 0.1R 0.3Y 0.006 0
F 0.29 5.5 0.09 0.1R 0.3Y 0.006 0
G 0.78 0.8 0.09 0.1R 0.5Y 0.005 0
H 0.90 0.2 0.08 0.1R 0.5 Y 0.003 0
I 0.35 0.5 0.11 0.1R 0.3Y 0.004 0
J 1.2 1.4 0.11 0.1R 0.5Y 0.004 0
Value range
  Min 0.2 0.2 0.05 0.1R 0.3Y 0.003 0
  Max 1.2 5.5 0.11 0.1R 0.5Y 0.008
Mean ± SD 0.38 ± 0.3487 0.99 ± 1.6326 0.09 ± 0.0211 0.1R 0.5Y max 0.005 ± 0.0014 0


 L. Kamariah, A. Azmi, A. Rosmawati, M.G. Wai Ching, M.D. Azlina, A. Sivapragasam, C.P. Tan and O.M. Lai

Peroxide value (PV) found to have PV out of range, 5.5 meq/kg.

Peroxide value gives an indication of the
primary oxidation state of oil. One of the
first products formed by oxidation of oil is
a hydroperoxide. The most common method
for determining oxidation is by measurement
of PV. The test is based on the ability to
liberate iodine from potassium iodide.
Although the method is highly empirical,
it is good guide to the quality of the VCO.
A  freshly refined oil should have nil PV.
The peroxide value of most samples were
within the range given by APCC standard ≤3
meq/kg (Table 4). However, sample F was
Most probably these samples have been
stored for a long time.
Colour
Coconut oil in its virgin form is clear in
colour with distinct coconut flavour and
aroma. It is obtained from the mature
kernel of the coconut (Cocos nucifera L)
by mechanical or natural means with or
without the application of minimal heat.
High heat exposure during deodorization
process (230  °C) normally will lead to
polymerization and consequently the oil will

Table 4. Identity and quality characteristics of VCO found in Malaysia market compared with APCC
standard range

Malaysia market range APCC standard range

Identity characteristic
Relative density 0.9185 – 0.9192 0.9150 – 0.9200
Refractive index 1.4467 – 1.4472 1.4480 – 1.4492
Moisture (%) 0.0500 – 0.1100 0.1000 – 0.5000
Saponification value (mg/g) 258.80 – 263.70 250.00 – 260.00
Iodine value (%) 5.5000 – 7.1000 4.1000 – 11.000
Unsaponifiable matter (%) 0.0850 – 0.1500 0.2000 – 0.5000
Specific gravity at 30 ºC 0.9152 – 0.9197 0.9150 – 0.9200
Slip melting point (ºC) 24.300 – 25.000 –
Gas liquid chromatography range of fatty
acid composition (%)
Caproic acid C6:0 0.80 – 0.95 0.40 – 0.60
Caprylic acid C8:0 8.00 – 9.00 5.00 – 10.0
Capric acid C10:0 5.00 – 7.00 4.50 – 8.00
Lauric acid C12:0 47.0 – 50.0 43.0 – 53.0
Myristic acid C14:0 17.0 – 18.5 16.0 – 21.0
Palmitic acid C16:0 7.50 – 9.50 7.50 – 10.0
Stearic acid C18:0 2.50 – 3.50 2.00 – 4.00
Oleic acid C18:1 4.50 – 6.00 5.00 – 10.0
Linoleic acid C18:2 0.70 – 1.50 1.00 – 2.50
Linolenic acid C18:3 ND <0.5
Quality characteristic
Insoluble impurities (%) 0.003 – 0.008   0.05
Free fatty acid (%) 0.100 – 1.200 ≤0.5
Peroxide value (meq/kg) 0.200 – 5.500 ≤3
Total plate count (cfu) 0 <10
Contaminants
Matter volatile at 105 ºC (%) 0.08 – 0.150 0.2
Iron (mg/kg) 0.45 – 14.53 5
Copper (mg/kg) ND 0.4
Lead (mg/kg) ND 0.1
Arsenic (mg/kg) ND 0.1


Virgin coconut oil

turn yellow (Plate 1). Colour of VCO in
this survey was in range of 0.1 Red and 0.5
Yellow Max.
Total plate count
This is a very important analysis
in determining good quality VCO.
Occasionally, very limited number of
microbes can grow on oils and fats because
of the limited amount of water present.
However, it is necessary for producers to
have good manufacturer practices (GMP)
as VCO is being directly consumed from
the bottle without any treatments e.g. heat.
Result from analysis showed that most
Plate I . Refined bleached and deodorized (RBD)
coconut oil (left) and virgin coconut oil (right)
Table 5. Contaminants of virgin coconut oil
samples had zero or less than 10 colony
forming unit (cfu) (Table 3).
Trace metals
Trace metals in VCO may originate from
soil and fertilizers or contaminants from
the processing equipment and also during
storage. Thus trace metals may be picked up
along the production line. The presence of
trace metals could also be attributed to the
presence of suspended solid impurities in the
oil (Yeoh 1976).
Oxidatively stable oils contain minimal
amounts of trace metals. Cu and Fe are
known prooxidants as they catalyse the
decomposition of hydroperoxides in oil to
free radicals. Of the two metals, Cu is more
potent being 10 times more active than Fe.
The mean level of Cu content in this survey
was below detectable level (<0.01 mg/kg).
Cu is useful test to determine the possible
cause of high oxidation. Peroxide value (PV)
does not gives a true indication of the state
of oxidative deterioration in an oil because
hydroperoxides are only transient species
and Cu accelerates the hydroperoxide
destruction rate. In the present survey, the
mean iron content was at 4.73 mg/kg with
minimum value from 0.73 to 14.53 mg/kg
(Table 5). Sample G had the highest iron
content at 14.53 mg/kg followed by sample
J at 11.73 mg/kg. This probably because

Sample Iron Copper Lead Arsenic Volatile matter

(mg/kg) (mg/kg) (mg/kg) (mg/kg) at 105 °C
A 1.5 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.08
B 5.66 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.13
C 5.9 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.15
D 2.21 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.14
E 0.45 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.15
F 0.96 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.11
G 14.53 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.14
H 3.64 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.1
I 0.73 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.13
J 11.73 N.D<< 0.01 N.D<< 0.01 N.D<< 0.05 0.13
Value range
  Min 0.73 ND ND ND 0.08
  Max 14.53 0.15
Mean ± SD 4.73 ± 4.8737 ND ND ND 0.13 ± 0.0227


 L. Kamariah, A. Azmi, A. Rosmawati, M.G. Wai Ching, M.D. Azlina, A. Sivapragasam, C.P. Tan and O.M. Lai
VCO samples from G and J were exposed
to oxidation during handling and/or storage.
The APCC standard range of iron in VCO
was at ≤5mg/kg (Table 4).
Conclusion
Overall, the identity and quality
characteristics of VCO sold in Malaysian
market were comparable to APCC standard
range. However, the qualities of two VCO
samples were bad because of high FFA
and high PV content. Obviously, arsenic,
lead and copper were not detectable in all
VCO samples. Although the sample size
was small i.e. only involved 10 samples,
it is actually representative samples from
different regions and different methods
of producing. Consequently, we hope the
results obtained from this survey could be
used as a guideline to develop a draft for
Malaysian VCO standard.
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Abstrak
Sejumlah 10 sampel minyak kelapa dara yang terdapat di pasaran Malaysia
telah dikumpulkan dan dikenal pasti ciri-ciri dan kualitinya. Dua daripada
sampel tersebut telah dihasilkan dengan menggunakan teknologi MARDI iaitu
secara proses kering dan basah. Sampel yang selebihnya dihasilkan sama ada
melalui proses fermentasi secara semula jadi atau melalui proses mekanikal.
Analisis dibahagikan kepada dua iaitu mengenal pasti ciri-ciri dan kualiti minyak
kelapa dara. Bagi mengenal pasti ciri-ciri, lapan jenis analisis telah dijalankan
iaitu ketumpatan relatif, indeks refraktif, nilai penyabunan, nilai iodin, bahan
bukan penyabunan, graviti khusus, titik gelincir cair dan komposisi asid lemak.
Sementara itu, enam jenis analisis telah dijalankan untuk mengenal pasti kualiti
minyak kelapa dara. Ciri-ciri kimia fizikal bagi semua sampel menunjukkan
ciri yang hampir sama. Walau bagaimanapun, dari aspek kualiti sebahagian
sampel menunjukkan kualiti yang rendah terutamanya asid lemak bebas dan nilai
peroksida. Peratusan asid lemak bebas yang diperoleh daripada sampel tersebut
melebihi 0.5% dan nilai peroksida melebihi 3 meq/kg. Tiada pertumbuhan koloni
dikesan. Dari aspek pencemaran, kandungan plumbum, kuprum dan arsenik
didapati berada di bawah aras yang dibenarkan kecuali ferum. Terdapat beberapa
sampel yang menunjukkan kandungan ferum yang tinggi (melebihi 5 mg/kg)
yang mungkin menyebabkan kerosakan pada minyak akibat daripada proses
pengoksidaan.

Accepted for publication on 12 August 2008

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