1.

(Coconut oil)
3
1.1 (Rendering)

1.2 (RBD Coconut Oil)

(Refined)

(Bleaching) (Deodorizing)
(Natural Coconut Oil)
1.3 (Cold Process Coconut Oil)
(Virgin Coconut Oil)
3

15%

(Tocopherol)
E (Antioxidant)
25 o C
2.
1)
2) ()
() 1 : 1

3) 7
( 1)
4) 9
( 2) (
) ( 3)
5) () 1
( 4 5)
6) 7

7)


2

3.

E

3.1
1

Caproic acid

(C6 : O)

0.29

Caprylic acid

(C8 : O)

4.74

Capric acid

(C10 : O)

4.44

Lauric acid

(C12 : O)

43.38

Myristic acid

(C14 : O)

20.95

Palmitic acid

(C16 : O)

11.64

Stearic acid

(C18 : O)

2.85
88.29

Oleic acid

(C18 : 1)

9.62

Linoleic acid

(C18 : 2)

2.09

11.71

1
:
http://www.coconutoil-thailand.com/
88.29 43.38
11.71 9.62

2
2
Coconut
Oil

Palm
Kernel
Oil

Palm

Olive

Soybean

Oil

Oil

Oil

C6:0 Caproic

0.50

0.30

C8:0 Caprylic

8.00

3.90

C10:0 Capric

7.00

4.00

C12:0 Lauric

48.00

49.60

0.30

C14:0 Myristic

17.00

16.00

1.10

0.10

C16:0 Palmitic

9.00

8.00

45.20

14.00

10.50

C18:0 Stearic

2.00

2.40

4.70

2.00

3.20

C20:0 Arachidic

0.10

0.10

0.20

0.20

C16:1
Palmitoleic

0.10

1.00

C18:1 Oleic

6.00

13.70

38.80

71.00

22.30

C18:2 Linoleic

2.30

2.00

9.40

10.00

54.50

C18:3 Linoleic

0.30

0.80

8.30

C20:4
Arachidonic

0.90

8.40

15.70

48.50

82.80

90.80

% Unsaturated

3.2 E E tocopherol 1.1

100 tocotrienol 3.1 / 100
tocotrienol tocopherol 40 60
3.3 (Phenolic compound) Dia, V.P.,2005
6 (Gallic
acid)
6.29 8.38 /
RBD 7
3.4 (Phytosterols)Santos, R.R.,, 2005
400 1200 /
3.5

4.
4.1
1)

2)
()
(monolaurin)
3)
3

(ppm)

14

18

28

50

3,150

3,150

4)
E


4.2

5.
5.1

1
1

1-2

5.2 (scrub cream)

1
1

15

5.3

1.5

0.5

5.4

1.
2.
3.
4.
5.
6.
7. pH
()
1.
101.33
2.
17.33
3.
45.5
4.
5

1.
2.

17.33
3. 45.5

4. 37

5. 30


6. 4 - 8
pH 9.5 - 10
5 pH 8 - 9
(impurity)

5.5
60 : 60
1. 60 mL
2.
2.33
3.
60 mL

70-75

50
5.6
50 : 10
1.
2.
3.

50 mL
10
10

5.7

1.
2.
3.
4.

2
1
1
1

1.Tripetchkul, S., Kusuwanwichid, S., Koonsrisuk, S., and Akeprathumchai, S.,

(2010). Utilization of wastewater originated from naturally fermented virgin
coconut oil manufacturing process for bioextract production: Physicochemical and microbial evolution, Bioresource Technology 101, 6345-6353.
2. Jeyarani, T., Khan, M.I., and Khatoon, S., (2009). Trans-free plastic
shortenings from coconut stearin and palm stearin blends, Food Chemistry
114, 270-275.
3. Jayadas, N.H., and Nair, K.P., (2006). Coconut oil as base oil for industrial
lubricants-evaluation andmodification of thermal, oxidative and low
temperature properties, Tribology International 39, 873-878.

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