Aqueous Extraction of Coconut Oil by an Enzyme-Assisted Process

Tano‐Debrah, Kwaku; Ohta, Yoshiyuki

doi:10.1002/(sici)1097-0010(199708)74:4<497::aid-jsfa823>3.0.co;2-r

Cited by 34 publications

(17 citation statements)

References 9 publications

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“…It was expected that oil extracted with and without enzymes would produce similar values for oil parameters. Indeed, in addition to previously mentioned canola oil studies, several reports of aqueous oil extraction support this hypothesis: The product of the extraction of coconut oil by aqueous enzyme-assisted processes had quality parameters similar to those of oil treated with conventional processes (22). Olsen (23) established that coconut oil obtained through enzyme-assisted extraction had lower acidity and better organoleptic properties than oil extracted by conventional methods.…”

Section: Resultsmentioning

confidence: 80%

Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Concha

Soto

Chamy

et al. 2006

J Americ Oil Chem Soc

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The physicochemical properties of oil from Rosa affinis rubiginosa seeds were analyzed after extraction by (i) organic solvent, (ii) cold pressing, and (iii) cold pressing assisted by enzymatic pretreatment using a mixture of the Novo-Nordisk A/S products Cellubrix (cellulase and hemicellulase activities) and Olivex (pectinase, cellulase, and hemicellulase activities). There were no significant differences in oil quality parameters, such as iodine value, refractive index, saponification value, unsaponifiable matter, and FA profile, when applying any of the three extraction processes. Although significant variations were observed in FFA content (acid value) and PV of the oil obtained by both of the cold-pressing oil extraction processes, these results were lower than the maximum value established from the Codex Alimentarius Commission. All-trans-retinoic acid content improved by 700% in rosehip oil obtained through cold pressing, with and without enzymatic pretreatment, in comparison with organic solvent extraction. This result is quite important for cosmetic oil because all-trans-retinoic acid is the main bioactive component responsible for the regenerative properties of this oil.Paper no. J11343 in JAOCS 83, 771-775 (September 2006).

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Section: Resultsmentioning

confidence: 80%

Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Concha

Soto

Chamy

et al. 2006

J Americ Oil Chem Soc

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“…VCO can be extracted from coconut milk by using enzymatic hydrolysis process (Senphan & Benjakul, ). Enzymatic extraction is the most promising method among all processes for extracting oil from coconut milk (Tano‐Debrah & Ohta, ). Enzymatic hydrolysis, particularly mediated by proteases, effectively destabilize the coconut emulsion and release the oil (Rahayu, Sulistyo, & Dinoto, ).…”

Section: Virgin Coconut Oilmentioning

confidence: 99%

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

Patil

Benjakul

2018

Journal of Food Science

138

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Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil-in-water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.

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“…extraction of sesame oil [8], extraction of peanut oil [9], and extraction of oil from coconut meat [10]. Major benefit of using enzymes in oil extraction that have been reported is that quality of oil is not altered by the mild condition used during the extraction [11].…”

Section: Introductionmentioning

confidence: 99%

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Saikhwan

Nuchnet

Wanakayont

et al. 2016

MATEC Web of Conferences

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Abstract. Coconut milk manufacturing process encounters problems with foulants formed during pasteurization process. For example, fouling layers reduce heat transfer efficiency of a heat exchanger. As the fouling layers are considered as waste, this research aimed at extracting coconut oil from the foulants to produce a product from the waste. A model coconut milk foulant was used to simulate foulants formed during batch pasteurization process and coconut oil was extracted from the foulant using celloulase enzyme. The extracted oil then was evaluated in terms of fatty acid composition and antioxidant properties (total phenolic and flavonoid contents). The antioxidant activities were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and FRAP (Ferric reducing antioxidant power) methods. Results showed that the oil extracted from the foulants appeared similar to virgin coconut oil (VCO); the extracted oil appeared as clear viscous liquid with aroma associated with roasted coconut. The oil extracted using enzyme contained all fatty acids found in VCO in lower proportions but large extent of linoleic acid was found. Antioxidant capacity was similar to that of VCO. The foulants after the extraction of fat using enzyme were easier to clean suggesting the possibility to couple cleaning of coconut milk foulants and oil extraction in the same process.

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Aqueous Extraction of Coconut Oil by an Enzyme-Assisted Process

Cited by 34 publications

References 9 publications

Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

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