Virgin coconut oil is an edible oil extracted from mature coconut meat,having remarkable effects in skin care and hair care,weight loss,lipid metabolism regulation and cardiovascular health maintenance.It is a star product in healthy food in recent years,and its market consumption scale is also increasing.Processing technology and technology are the key factors affecting the quality of coconut oil.In addition to the optimization and upgrading of the traditional dry and wet processing technology,scholars in China and overseas keep exploring new technologies,such as super-critical carbon dioxide extraction,and also made in-depth exploration on the nutritional value of oil.In this article,the processing and extraction technology and functional properties of this oil were scientifically re-viewed to provide scientific guidance for producers and improve the acknowledge and acceptance of coconut oil mar-kets.
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