Aqueous enzymatic extraction of coconut oil

Man, Y. B. Che; Suhardiyono,; Asbi, A.; Azudin, Mohd Nasir; Wei, L. S.

doi:10.1007/bf02517940

Cited by 67 publications

(9 citation statements)

References 2 publications

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“…Drying under sunshine shorter than this period would leave some more water component in the VCO. We expect that the higher moisture content in the oil may give higher percentage of FFA (Che Man, Abdul Karim, & Teng, ; Che Man, Suhardiyono Asbi, Azudin, & Wei, ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes

Ghani

Channip

Hwa

et al. 2018

Food Science & Nutrition

118

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Different from cooking oils which contain long‐chain fatty acids, virgin coconut oil (VCO) has high medium‐chain fatty acids, making it a potential functional food which can provide some health benefits. In this study, our objective is to investigate the physicochemical properties, antioxidant capacity, and metal contents of the VCO extracted through four different processing methods: chilling and centrifugation; fermentation; direct micro expelling‐oven dried; and direct micro expelling‐sun‐dried processes. We found that the physicochemical properties, including moisture content, refractive index, viscosity, iodine value, saponification value, peroxide value, free fatty acid, and fatty acid content, of all the VCO conform to the Asian and Pacific Coconut Community (APCC) standard. All of the VCO predominantly contains lauric acid which is in the range of 48.40%–52.84% of the fatty acid content. The total phenolic content and DPPH radical‐scavenging activity (IC 50) of the VCO was obtained to be in the range of 1.16–12.54 mg gallic acid equivalents (GAE)/g and 7.49–104.52 mg/ml, respectively, and the metal contents in the VCO were within the acceptable range of the recommended APCC limit. These findings ensure good quality and safety assurance of the VCO produced from the coconut grown in Brunei Darussalam through the different processing methods.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes

Ghani

Channip

Hwa

et al. 2018

Food Science & Nutrition

118

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“…Among all methods, the enzyme‐mediated extraction method has been reported as efficient and less time is required (Patil & Benjakul, ). In addition, coconut milk hydrolyzed by proteases such as Alcalase showed an increased yield of VCO (Che Man, Asbi, Azudin, & Wei, ; Senphan & Benjakul, ). Although microbial proteases are available, the high cost is one of the limitations for application, specifically for the production of VCO (Senphan & Benjakul, ).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin

Patil

Benjakul

2019

J Food Biochem

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Coconut milk was hydrolyzed by partially purified protease from seabass pyloric caeca (PPSP) and commercial trypsin (CT) at various levels (5 and 10 unit/g protein) at 60°C for different hydrolysis times (0–150 min). At the same protease level and hydrolysis time, higher degrees of hydrolysis and larger droplet size were found in coconut milk hydrolyzed by PPSP, compared to CT. The highest virgin coconut oil (VCO) yield (77.34%) was observed after the sample was hydrolyzed for 150 min by PPSP (10 units/g protein). Protein patterns indicated that coconut milk proteins were more prone to hydrolysis by PPSP, compared to CT. A marked difference was not found in physicochemical properties of commercial VCO and VCO separated from coconut milk using PPSP. Therefore, VCO could be extracted using PPSP under optimal condition, wherein the extraction could be accomplished within a short time with high yield. Practical applications In virgin coconut oil (VCO) manufacture, the yield of VCO and cost of the commercial enzyme are of main concern. Therefore, cheap source of proteases, particularly proteases from seabass pyloric caeca, can be a promising alternative for the manufacture of VCO. Therefore, the cost associated with commercial enzymes could be reduced and the proteases from seabass processing byproducts were better exploited.

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“…Research has been done on enzyme‐assisted oil extraction from various seeds such as sunflower kernel (Dominguez et al. , 1995), shea tree (Tano‐Debrah & Ohta, 1994), canola (Sosulski & Sosulski, 1993), cocoa beans (Tano‐Debrah & Ohta, 1995) and coconut (Che Man et al. , 1996).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of Kalahari melon seed oil following extractions using solvent and aqueous enzymatic methods

Nyam

Tan

Man

et al. 2009

Int J of Food Sci Tech

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The physico-chemical properties of oil from Kalahari melon seed were determined following extraction with petroleum ether and aqueous-enzymatic methods. Two different enzymes Flavourzyme 1000 L and Neutrase 0.8 L were separately used during aqueous-enzymatic method. The free fatty acid, peroxide, iodine and the saponification values of the oils extracted using the methods were found to be significantly (P < 0.05) different. The melting point of the oils extracted was in the range of )18.7°C to )17.5°C and no significant (P > 0.05) difference between the oil obtained from solvent and aqueous-enzymatic extractions was observed. Enzyme-extracted oil tended to be light-coloured and more yellow in colour compared with solvent-extracted oil. The predominant fatty acids in the extracted oils were linoleic acid (62.2-63.1%), with some oleic (16.8-17.1%), palmitic (11.4-12.4%), stearic (7.5-8.1%), linolenic (0.7-1.2%) and eicosenoic (0.3%). Phenolic acids in enzyme-extracted oils were comparable to the solvent-extracted oil. The oils extracted with these two methods were differed in the composition of their phytosterol and tocopherol contents, but no significant (P > 0.05) difference between the two enzyme-extracted oils was observed.

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Aqueous enzymatic extraction of coconut oil

Cited by 67 publications

References 2 publications

Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes

Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes

Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin

Physicochemical properties of Kalahari melon seed oil following extractions using solvent and aqueous enzymatic methods

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