Analysis of virgin coconut oil (VCO) components after heating and adding Cymbopogon nardus as the essential oil

Abstract

Cymbopogon nardus has the potential to be an essential oil, used for kitchen spice, cosmetics (aromatherapy), and cancer medicines which contains citrate, eugenol, citronellol, citronellal, geraniol, citronellyl acetate, geranyl acetate, beta-caryophyllene, limonene, and methyl eugenol. This study aimed to analyze the components of Virgin Coconut Oil (VCO) after heating and adding Cymbopogon nardus compared to commercial products. The method of making coconut oil was enzymatic and heated for about ten minutes. Analysis of VCO components after being heated and added citronella was carried out by using ultimate size difference, microscopic analysis, and Gas Chromatography-Mass Spectrometry compared with the commercial VCO product. The results showed that there was an intensity change in the similarity of ion fragments as well as microscopically and carbon content of more than 70%, hydrogen 10%. Separation of VCO components resulted in good separation among ethyl esters such as ethyl caprylate, ethyl laurate, and ethyl myristate detected for 30 minutes by gas chromatography and fragment ion similarity in mass spectrometry. Chemical components in commercial oils were lauric acid, ethyl laurate, glycerol tricaprylate, and vinyl decanoate.