Sl. No Components Percentage mean values Potential health benefits
1 Fatty acid profile
C6:0 Caproic acid 0.50 Coconut oil predominantly comprise medium chain fatty acids (MCFAs) which are characterized with hypolipidemic effects, cardiovascular benefits, anti-microbial effects (Dayrit 2000, Assunção et al., 2009, St-Onge et al., 2003, Enig 2010, Fife 2013, Widhiarta 2016)
C8:0 Caprylic acid 6.76
C10:0 Capric acid 6.37
C12:0 Lauric acid 47.10
C14:0 Myristic acid 17.19
C16:0 Palmitic acid 8.80
C18:0 Stearic acid 3.03
C18:1 Oleic acid 6.45
C18:2 Linoleic acid 1.45
C18:3 Linolenic acid 0.27
2 Sterols
campesterol 7.20 Anti-cancer and hypocholesterolemic effects (Piironen et al., 2014)
stigmasterol 12.30
β-sitosterol 38.97
3 Tocols (tocopherols and tocotrienols) Natural anti-oxidants, components of cell membranes and anti-ageing properties (Arlee et al., 2013)
α-Tocopherols 1.01
β-Tocopherols 0.13
γ-Tocopherols 0.06
Δ-Tocopherols 0.20
α- tocotrienols 2.05
β- tocotrienols 0.09
γ- tocotrienols 0.49
Δ- tocotrienols 0.05
4 Phenolic acids (mg/ Kg of oil) Natural anti-oxidants scavenging reactive oxygen species, anti-inflammatory, anti-allergic, anti-cancer properties, and prevents cardio-vascular diseases (Seneviratne et al., 2009)
protocatechuic acid 0.03
vanillic acid 0.82
caffeic acid 1.05
syringic acid 1.87
ferulic acid 7.30
p-coumaric acid 0.49
gallic acid 15.27
p-hydroxybenzoic acid 0.80