Analysis of Fatty Acid Ethyl Ester and 𝛂-Tocopherol as an Antioxidant Sources on Cooking Oil and Homemade Virgin Coconut Oil

The main content of virgin coconut oil is fatty acid ethyl ester and other ingredients that have the potential as a source of antioxidants which are added during the manufacture of oil from natural ingredients on the market. The aim of this study was to analyze FAEE of homemade virgin coconut oil (VCO) as well as cooking oil added with VCO by using GC-MS. Fresh coconut fruit as a source of natural VCO and cooking oil containing VCO were used in this study. Both materials were prepared using pro-analytical extract solvents. Phytoconstituent profiles were analyzed using GC-MS qualitatively. The results obtained showed that ethyl ester compounds with m/z 88, including octanoic acid ethyl ester, tetradecanoic acid ethyl ester, hexadecanoic acid ethyl ester, and octadecanoic acid ethyl ester, were successfully characterized at different retention times with a good separation for VCO control. Ester compounds, such as decanoic acid ethyl ester and ethyl tridecanoate, appeared at 10 minutes heating process of homemade VCO. Meanwhile, the presence of α-tocopherol was detected in very small concentration for commercial cooking oil. Ion fragment (m/z) 88 was detected in all samples as markers contained FAEE both in commercial samples (VEOO, BEOO, and SF) and homemade (VCO). Ion fragment (m/z) 165 as an α-tocopherol fraction marker was detected in two commercial samples VEOO and SF. FAEE and α-tocopherol can be used as markers to detect homemade cooking oil products and pure VCO as part of avoiding counterfeit products on the market.