Virgin coconut oil (VCO) is the most oldest edible oil, extracted from fresh and mature kernel using wet or dry methods, therefor the resulting oil is a pure, clear, and colorless with a scent of fresh coconut, these characteristics make VCO has the preferableness in medical and health applications, over refining coconut oil (RCO) that is extract from kernel of coconut after drying by methods makes the oil refining, bleaching and deodorizing. In spite of that, the chemical compositions particularly the fatty acids in both VCO and RCO are the same with no significant difference. MCFAs which are classified as MCTs, are the basic components in both VCO and RCO, these MCFAs particularly lauric acid (LA) following by capric and caprylic acids playing a great role in antimicrobial activity of coconut oil, therefor the extraction of these fatty acids are show more antibacterial activity on pathogenic bacteria more than lipolyzed VCO or VCO itself that may not show inhibition effect. Gram positive bacteria is more sensitive than gram negative one towards LA and other fatty acids, therefor these fatty acids at high concentrations showed inhibition effect on gram negative bacteria, while at low concentration showed resistance. This study attempts to review the chemical components in both VCO and RCO based on their extraction methods, also the antibacterial activity and the mechanism of action, also suggests that RCO has the same effect as antibacterial as VCO based on their chemical compositions. [ABSTRACT FROM AUTHOR]