Abstract
Lauric acid (C12:0) is the dominant medium-chain fatty acid in coconuts. This thesis compares the chemical retention of Lauric acid between refined-bleached-deodorized (RBD) conventional oils and cold-pressed organic virgin oils.
Extraction Methods and Chemical Degradation
RBD oils undergo high-heat refining, which can oxidize fatty acids and strip natural tocopherols (Vitamin E). Cold-pressing uses mechanical pressure below 49°C, keeping the chemical structure unaltered.
Results
- Cold-pressed Organic Oil: Retained 51.2% Lauric Acid content and preserved high levels of natural antioxidants.
- RBD Conventional Oil: Retained 44.5% Lauric Acid content with significant loss of phenolic compounds.
Conclusion
For maximum lipid stability and immunological protection, cold-pressed Organic Extra Virgin Coconut Oil is highly superior to conventional alternatives.
