Comprehensive Profiling of Coconut Oil Varieties: Fatty Acids Composition, Oxidative Stability, Bioactive Properties, and Sensory Attributes

Abstract

Featured Application: This study highlights the distinct functional properties of selected coconut oil variants (Coco24, Health, Kospa, Vita, and Smetol), guiding their targeted applications. Coconut oil varieties exhibiting the most potent antioxidant and antimicrobial properties (Coco24 and Health) are best suited for nutraceutical or preservative applications. In contrast, those with superior sensory attributes (Vita and Kospa) are more appropriate for premium food formulations. The sample with the most outstanding oxidative stability (Smetol) is recommended for high-temperature processing or lipid systems requiring an extended shelf life. These findings support the evidence-based selection of coconut oil variants tailored to specific industrial applications in the food, health, and cosmetic sectors. Coconut oil is highly regarded for its nutritional and functional attributes, making it an attractive candidate for diverse food and health applications. This study evaluates the fatty acid profile, antioxidant and antimicrobial activities, oxidative stability, and sensory properties of selected coconut oils (Coco24, Health, Kospa, Smetol, and Vita) from the Slovak republic market. Acid values (0.09 ± 0.060–0.42 ± 0.060 mg KOH/g) and peroxide values (0.51 ± 0.058–1.20 ± 0.010 mmol O2/kg) were within recommended safety limits. Oxidative stability varied significantly (p ˂ 0.05), with Smetol showing the highest induction time (124.5 ± 0.98 h) and Coco24 the lowest (25.8 ± 0.22 h). DPPH antioxidant activity was highest in health (469.2 ± 2.01 mg TEAC/kg) and Coco24 (369.3 ± 1.99 mg TEAC/kg) (TEAC—Trolox equivalent antioxidant capacity). Coco24, Health, and Kospa exhibited the most potent antimicrobial activity against Staphylococcus aureus (2.01 ± 0.001 mm, 1.37 ± 0.021 mm, 1.15 ± 0.010 mm, respectively), Candida glabrata (1.17 ± 0.015 mm, 1.17 ± 0.015 mm, 0.45 ± 0.025 mm, respectively), Candida tropicalis (2.12 ± 0.017 mm, 2.13 ± 0.017 mm, 1.52 ± 0.006 mm, respectively), and Bacillus subtilis (1.29 ± 0.055 mm, 1.35 ± 0.006 mm, 0.31 ± 0.020 mm, respectively). FAME analysis revealed that saturated fatty acids dominated, especially in Smetol (97.6 ± 0.067%), while Coco24 had the highest levels of unsaturated fatty acids. Vita and Kospa received the highest panel ratings for smell, taste, and overall acceptability, indicating superior sensory appeal, whereas Smetol scored the lowest. Correlation analysis showed strong positive relationships between MUFA and PUFA (r = 0.986) and taste and acceptability (r = 0.993), as well as between antioxidant activity and Candida albicans inhibition (r = 0.859). Oxidative stability was negatively correlated with PUFA (r = –0.924). PCA grouped oils high in MUFA/PUFA (Kospa, Vita) with superior sensory scores, while PC2 reflected microbial safety. These differences suggest that Coco24, Health, Vita, and Kospa offer enhanced functional and sensory benefits, whereas Smetol is better suited for applications that prioritize oxidative stability.