What is Caprylic Acid and Why is it in Coconut Oil?
Caprylic acid, also known as octanoic acid or C8, is a medium-chain fatty acid (MCFA) containing eight carbon atoms. It's a key component of the medium-chain triglycerides (MCTs) found in coconut oil, alongside capric acid (C10) and lauric acid (C12). The presence of caprylic acid is a natural part of the coconut oil's fatty acid profile, derived from the meat of the coconut palm fruit.
Unlike longer-chain fatty acids (LCTs) found in many other vegetable oils and animal fats, MCTs are metabolized differently in the body. They are absorbed directly into the bloodstream via the portal vein and are transported to the liver, where they can be quickly used for energy, potentially converting into ketones.
The Fatty Acid Composition of Coconut Oil
The fatty acid composition of standard coconut oil typically includes several saturated fatty acids, with lauric acid being the most abundant. While the exact percentages can vary slightly, a common breakdown shows a significant presence of caprylic acid:
- Lauric acid (C12): ~48%
- Myristic acid (C14): ~16%
- Capric acid (C10): ~8%
- Caprylic acid (C8): ~7%
- Palmitic acid (C16): ~9.5%
- Oleic acid (C18:1): ~6.5%
This blend of different fatty acids is what gives coconut oil its unique properties, including its solid state at cooler temperatures and its distinct aroma in unrefined versions.
Virgin vs. Refined Coconut Oil: Is there a difference in caprylic acid content?
There is no significant difference in the fundamental caprylic acid content between virgin coconut oil (VCO) and refined coconut oil (RCO). Both types originate from the same source and therefore contain the same base fatty acid profile. The key differences lie in the extraction and processing methods. VCO is extracted from fresh coconut meat using minimal heat, which preserves its flavor, aroma, and antioxidant compounds. RCO is typically made from dried coconut meat (copra) and undergoes a refining, bleaching, and deodorizing process to remove impurities and neutralize its odor and taste. This processing does not remove the caprylic acid itself, only affects the other, more volatile components.
How Concentrated Caprylic Acid (MCT Oil) is Made
For those seeking a higher concentration of caprylic acid, MCT oil is the solution. Unlike coconut oil, which contains a blend of all coconut fatty acids, MCT oil is a man-made supplement that isolates and concentrates the medium-chain triglycerides. The manufacturing process involves fractionation, where fatty acids are separated based on their chain length. Caprylic acid (C8) and capric acid (C10) are selectively isolated, removing the less readily absorbed lauric acid (C12). This results in a liquid MCT oil that can contain 50–80% caprylic acid, providing a far more concentrated dose than regular coconut oil.
The Health Implications of Caprylic Acid
The health benefits attributed to coconut oil are often associated with its MCT content, including caprylic acid. Some studies suggest that caprylic acid has antifungal properties that may help fight Candida infections, while others point to its potential for providing a quick energy source and supporting brain health. However, it is crucial to remember that studies on pure, concentrated caprylic acid (MCT oil) cannot be directly applied to standard coconut oil due to the major differences in their fatty acid composition and concentration.
Comparison Table: Coconut Oil vs. MCT Oil
| Feature | Standard Coconut Oil | Concentrated MCT Oil |
|---|---|---|
| Caprylic Acid (C8) Content | Low concentration (~7%) | High concentration (50–80%) |
| Fatty Acid Profile | A mix of MCFAs (mostly lauric) and LCTs | Almost exclusively MCFAs (C8 and C10) |
| Digestion Speed | Slower due to high lauric acid content | Rapidly absorbed and metabolized |
| Physical State | Solid at room temperature (below 76°F) | Liquid at all temperatures |
| Best For | Cooking, moisturizing, and general use | Quick energy boost, ketogenic diets, specific supplementation |
| Source | Naturally extracted from fresh or dried coconut meat | Fractionated and isolated from coconut or palm oil |
Conclusion
In summary, all coconut oil does indeed contain caprylic acid as a natural component of its medium-chain fatty acid profile. However, it is a key distinction that the concentration of caprylic acid in standard coconut oil is relatively low (~7%) compared to its more abundant relative, lauric acid (~48%). For those seeking a highly concentrated form of this specific fatty acid, MCT oil—which is derived from coconut oil but isolated through processing—is a far superior and more potent source. For general cooking and use, standard coconut oil provides a moderate, naturally occurring amount of caprylic acid along with other fatty acids. Understanding the difference in composition is key to determining which product best fits your dietary or health needs.
Understanding the Differences Between MCT Oil and Coconut Oil
