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Coconut oil is extracted from the kernel or meat of matured coconut harvested from the coconut palms (Cocos nucifera). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very stable so it makes an excellent cooking and frying oil. It has a smoke point of about 360°F (180°C). Because of its stability it is slow to oxidize and thus resistant to rancidity, lasting up to two years due to high saturated fat content.
Coconut oil is commonly used in cooking, especially when frying. In communities where coconut oil is widely used in cooking, the unrefined oil is the one most commonly used. Coconut oil is commonly used to flavor many South Asian curries. It does not create any harmful byproducts when heated.
Coconut oil also is excellent as a skin moisturizer and softener. A study shows that extra virgin coconut oil is effective and safe when used as a moisturizer, with absence of adverse reactions.
Fatty Acid Profile of Coconut Oil
Fatty acid
Saturation
Carbons
Percent
Lauric
Saturated
12
47.5
Myristic
Saturated
14
18.1
Palmitic
Saturated
16
8.8
Caprylic
Saturated
8
7.8
Capric
Saturated
10
6.7
Stearic
Saturated
18
2.6
Caproic
Saturated
6
0.5
Arachidic
Saturated
20
0.1
Oleic
Monounsaturated
18
6.2
Linoleic
Polyunsaturated
18
1.6
Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. The above numbers are averages based on samples taken. Numbers can vary slightly depending on age of the coconut, growing conditions, and variety.
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