Attempts have been made by few investigators to determine the phenolic content in VCO. Dia et al. (2005) determined the total phenolic content in VCO produced fromdifferent methods. The results revealed that VCO contained higher total phenolic content compared to refined coconutoil. Marina et al. (2009a) conducted a study on commercial VCO in Malaysian and Indonesian markets, confirmed that VCO samples were significantly higher in total phenolic content compared to RBD coconut oil. It was suggested that the RBD process being applied through dry method had considerably destroyed some of the phenolic compound in the coconut oil. The total phenolic content in coconut oil produced by traditional and commercial methods (dry processing) werealso compared by Seneviratne and Dissanayake (2008). The result indicated that the total phenolic content of traditional coconut oil was nearly seven times higher than that of commercial coconut oil. The authors did not use the term VCO for the traditional coconut oil, even though the oil wasproduced by wet method, probably because of the hightemperature used, which was 100e120 C.
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