Coconut oil was extracted under cold and hot conditions. Hot conditions incorporate a richer phenolic profile, a higher α-tocopherol content, and a higher β-carotene content in coconut oil. Epimerization and hydrolysis of the phenolic compounds occur depending on the extraction conditions. The longest shelf-life of the coconut oil prepared under hot conditions may be due to the relatively lower contents of moisture, free acids, peroxides, and higher contents of phenolic compounds, α-tocopherol, and β-carotene in hot-extracted coconut oil. Contrary to popular belief, hot and wet extraction conditions may produce higher quality coconut oil compared to cold extraction conditions.

 N. V. P. Anjali, C. Harshani Algama, Kaveesha P. Seneviratne, Chinthaka A. Seneviratne, Nimanthi Jayathilaka, Kapila N. Seneviratne

Journal of the American Oil Chemists' Society

Abstract:- https://doi.org/10.1002/aocs.12700