Effect of different extraction methods on the quality of coconut oil

Abstract

The effect of different extraction methods on the quality of coconut oil was carried out in this research. Coconut oil was extracted from coconut meat by mechanical, solvent extraction and freezing (chilling and thawing) methods respectively. The oil was each analyzed for physicochemical properties following standard methods. Results revealed that the acid value, iodine value, peroxide value and saponification value were respectively 0.25mgKOH/g – 2.04mgKOH/g, 2.60 – 7.54mgKOH/g, 7.28 – 9.24mgKOH/g and 63.31 – 217.22mgKOH/g. The pH and thiobabituric acid values ranged from 4.7 – 5.27 and 1.89 – 2.35mgTBA/kg each. The results were significantly (p < 0.05) affected by the various extraction methods. Results also showed that the oil samples were low in vitamin E(1.4% – 1.5%) and vitamin C(3.32% – 3.72%) as well as zinc(1.33 – 1.77mg/l), sodium(1.94mg/l – 2.34mg/l) and potassium(4.22mg/l – 14.18mg/l). The findings of this research showed that the various extraction methods could be used to produce oil of good quality for both domestic and industrial applications.