Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review

Figures & data

Table 1. The chemical composition of virgin coconut oil (VCO).^[8,9]

Properties	Range
Iodine value	4.47–8.55
Saponification value (mg KOH/g oil)	252.45–260.67
Acid value (mg KOH/g)	0.13–0.27
Peroxide value (mEq/kg)	0.21–0.63
Anisidin value	0.16–0.49
FA compositions of VCO
Caproic (C6:0)	0.52–0.69
Caprylic (C8:0)	7.19–8.81
Capric (C10: 0)	5.65–6.59
Lauric (C12: 0)	46.64–48.03
Myristic (C14: 0)	16.23–18.90
Palmitic (C16: 0)	7.41–9.55
Stearic (C18: 0)	2.81–3.57
Oleic (C18: 1)	5.72–6.70
Linoleic (C18: 2)	0.90–1.72

Table 2. Fatty acid composition and non-triacylglycerol fraction of EVOO.^[17]

Fatty acids (% w/w)
Palmitic (C16:0)	6.6
Palmitoleic (C16:1n-7)	0.4
Stearic (C18:0)	2.8
Oleic (C18:1n-9)	83.1
Linoleic (C18:2n-6)	5.1
α-Linolenic (C18: 3n)	0.6
Nonacylglycerol fraction component (mg/kg)
C18-C30 alcohols	≤200
Triterpene alcohols	500–3000
Total sterols	1260.8
Cholesterol	1.9
Δ5-Avenasterol	91.5
β-sitosterol	1124.4
Sitostanol	7.3
Stigmasterol	8.2
Nonacylglycerol esters	100–250
Waxes	≤250
Squalene	4277
β-carotene	0.33–4.0
α-tocopherols	300
Tocotrienols	Not detected
Protein (µg/kg)	1.76

Figure 1. FTIR spectra of virgin coconut oil (VCO), olive oil (OO), and palm oil (PO) at wavenumber of 4000–650 cm⁻¹.

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