Analytical characterization of coconut 'paring' oil

Abstract

Analytical data, fatty acid and sterol composition are presented for coconut paring oil (i.e. the lipid fraction extracted from the brown external portion left after production of shredded coconut). The parings account for 15-20% of the byproducts and contain about 60% of the oil. Tabulated data show that the fatty acid and sterol composition differs from that of copra oil by its high contents of palmitic, oleic and linoleic acid (11.2-12.6, 9.1-10.6 and 1.7-4.9%, respectively), low contents of lauric acid (37.4-42.8%), low-boiling triglycerides and campesterol, and higher content of Delta 5-avenasterol (55.5% of sterols). Because of the great variations in composition of commercial paring oil, no analytical limits defining the adulteration of coconut oil can be given.