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Phenolic compounds present in the nonsaponifiable fraction of coconut oil were analysed by highperformance liquid chromatography with florescence detection. Mass spectra of the phenolic compounds were also obtained separately by LC-MS to confirm the presence of the phenolic compounds. Caffeic acid, p-coumaric acid, ferulic acid and (+ ⁄ )) catechin were observed in coconut oil. Phenolic acid fraction of the coconut oil prepared by boiling coconut milk (traditional coconut oil) was more complex compared with that of coconut oil prepared by pressing copra (commercial coconut oil). Total phenol content of traditional coconut oil was nearly seven times higher than that of commercial coconut oil (618 ± 46 vs. 91 ± 11 mg kg )1 ), suggesting that the phenol content varies with the extraction method.

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A Rh-catalyzed, homogeneous hydrogenation of the imine, PhCH(2)N=CHPh, is shown to involve a Rh-imine-amine species that subsequently activates H(2), the amine (benzylamine) being formed via a Rh-catalyzed hydrolysis of the imine by adventitious water. The imine-amine complex, cis-(Rh[P(p-tolyl)(3)](2)(PhCH(2)N=CHPh)(NH(2)CH(2)Ph))PF(6) (2b), is structurally characterized, and the solution (1)H NMR data reveal inequivalent NH(2) protons.

Key Words: Coconut oil; extraction method; phenolic compounds; fatty acidsDOI: 10.4038/josuk.v2i0.2746J Sci.Univ.Kelaniya 2 (2005): 63-72