Enzymatic and Mechanical Extraction of Virgin Coconut Oil

Enzymatic and Mechanical Extraction of Virgin Coconut Oil

The effect of different processing methods namely enzymatic method using crude protease extract (CPE) from overripe pineapple, microwave‐assisted extraction (MAE) and ultrasound‐assisted extraction (UAE) methods on the recovery yield of virgin coconut oil (VCO) is evaluated. The physicochemical prop...

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Bibliographic Details
Published in:European journal of lipid science and technology Vol. 122; no. 5
Main Authors: Soo, Pooi‐Pooi, Ali, Yassoralipour, Lai, Oi‐Ming, Kuan, Chee‐Hao, Tang, Teck‐Kim, Lee, Yee‐Ying, Phuah, Eng‐Tong
Format: Journal Article
Language:English
Published: Weinheim Wiley Subscription Services, Inc 01-05-2020
Subjects:
Anisidine
Antioxidants
bromelain
Coconut oil
Cocos nucifera
Composition
Crude oil
Crystallization
Fatty acid composition
Fatty acids
Iodine
Lauric acid
Lipid peroxidation
Lipids
Melting
microwave‐assisted extraction
Moisture content
Oils & fats
Peroxidation
Phenolic compounds
Phenols
Physicochemical properties
pineapples
Refractivity
Scavenging
Triglycerides
Ultrasonic testing
Ultrasound
ultrasound‐assisted extraction
Water content
Yield
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Summary:The effect of different processing methods namely enzymatic method using crude protease extract (CPE) from overripe pineapple, microwave‐assisted extraction (MAE) and ultrasound‐assisted extraction (UAE) methods on the recovery yield of virgin coconut oil (VCO) is evaluated. The physicochemical properties of VCOs namely color, iodine value (IV), refractive index, saponification value, moisture content, free fatty acid, p‐anisidine value, lipid peroxidation, fatty acid composition, triacylglycerol (TAG) composition, melting and crystallization profile are compared. The total phenolic compounds and scavenging activity of the extracted VCOs are also examined. Results reveal that enzymatic approach exhibits the highest VCO yield (77.7% ± 0.38) at 50 °C for 2 h, followed by MAE (58.6%±0.07), control without enzyme (24.1%±0.19) and UAE (24.1%±0.12). The physicochemical properties of the VCOs extracted are found to conform to APCC standards established except IV. The antioxidant activity of VCO extracted with CPE shows no significant difference with MAE and UAE methods (p > 0.05). Lauric acid appears to be the most abundant fatty acid detected in all VCO samples. Similar exotherms and endotherms are observed in both melting and crystallization profiles with two distinct peaks exhibited. The TAG compositions of the extracted VCOs are mainly LaLaLa, LaLaM, CLaLa, CCLa, and LaMM (C = Capric acid; La = Lauric acid; M = Myristic acid). Practical Applications: The results obtained from this study indicate that VCO extraction using CPE from overripe pineapple is feasible. The enzymatic extraction protocol presented here would be useful for VCO production at industrial scale with a promising oil yield. Different processing methods namely a) enzymatic method using crude protease extract from overripe pineapple, b) microwave‐assisted extraction, and c) ultrasound‐assisted extraction methods are employed to extract the virgin coconut oil (VCO) in the present study. The VCO extracted using enzymatic approach shows the highest oil yield and exhibited significant total phenolic contents and antioxidant properties.
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.201900220