A COMPARISON OF VARIOUS TECHNIQUES OF COCONUT OIL EXTRACTION.pptx

COCONUT OIL EXTRACTION

1. A COMPARISON OF VARIOUS TECHNIQUES OF COCONUT OIL EXTRACTION

2. OVERVIEW ABSTRACT BACKGROUND OF STUDY AIM AND OBJECTIVE METHOD OF EXTRACTION OF COCONUT OIL MATERIAL AND METHOD PHYSIOCHEMICAL TEST RESULTS CONCLUSION AND RECOMMMENDATION

3. ABSTRACT Coconut oil was produced using traditional boiling method, modified boiling method and chilling, freezing and boiling method respectively. Four medium sized coconut was used each for this experiment. The coconut oil was then analysed in terms of yield and quality using some physiochemical tests (i.e. refractive index tests, moisture content, saponification, unsaponifiable matter, free fatty acid, polenske value and acid value). From the experiment, it was noticed that chilling, freezing and thawing method (CFT) gave the highest yield. From the experiment, TBM and MB method exhibited similar results in some cases whereas their results were different in others. This could be due to the similarities in their method of extraction. CFT method gave a higher value of moisture content, acid value, free fatty acid, saponification value and polenske value when compared with TBM and MB method.

4. BACKGROUND OF STUDY There has been an increase in the world’s production of oil seeds over the last thirty years (Murphy, 1994). This appears to be related to the increasing demand for oilseed products and by products as oil seeds are primarily grown for their oil and meal. Oil from most edible oil seeds are used in the food industry. Although there is a growing emphasis on industrial utilization as feedstock for several industries with about 80% of the worlds production of vegetable oils for human consumption. The remaining 20% utilization is between animal and chemical industries (Murphy, 1994). Coconut ( Cocos nucifera L. ) has been part of people’s diet and livelihoods in the tropical countries of Asia, the Pacific, South and Central America and Africa for thousands of years. In India, the use of coconut kernel for food and its applications in the Ayurrvedic medicine, were documented in Sanskrit 4000 years ago ( kabara , 2000). Records show that in the United States, coconut oil was one of the major sources of dietary fats, aside from dairy and animal fats, prior to the advent of the American edible oil (soybean and corn) industry in the mid-1940s ( Dayrit , 2005).

5. AIM AND OBJECTIVES OF THE STUDY The aim of this research is to provide the most efficient method in terms of yield and quality for extracting coconut oil. Produce coconut oil using traditional boiling method, fermentation, chilling freezing and thawing and dry processing method. Analyze and compare the chemical properties of the oil produced from the various methods. Compare the yield to determine the most efficient method for extracting oil from coconut meat. The scope of this study is limited the investigation of the various factors affecting the yield of Cocos nucifera L oil. The study is limited to: Financial involvement Access to the laboratory Time frame for the completion of work.  

6. METHODS OF EXTRACTION OF COCONUT OIL Traditional boiling method Modified boiling method Chilling, freezing and thawing Wet extraction Fermentation Dry process method Supercritical fluid extraction

7. MATERIALS AND METHODS Fresh coconut meat would be used for this study and it will be bought from a local market. While the other materials needed for the experiment i.e. KOH, Na 2 S 2 O 3 , HCl, chloroform, potassium hydroxide , glacial acidic acid phenolphthalein indicator, etc. will be bought from a chemical store. The fresh coconut meat will be deshelled, washed, weighed and grated after which the coconut oil will be extracted using various method of extraction which are: Traditional boiling method (TBM) Chilling, freezing and thawing (CFT) modified boiling method (MB)

8. PHYSIOCHEMICAL TEST YIELD REFRACTIVE INDEX TEST FREE FATTY ACID TEST ACID VALUE (AV) MOISTURE CONTENT (MC) SAPONIFICATION VALUE UNSAPONIFIABLE MATTER POLENSKE VALUE (PV)

9. Parameters Coconut oil samples APPC /CODEX standard TBM CFT MB Refractive index at 40˚C 1.4505 1.4492 1.4507 1.4480-1.4492 Moisture content % 0.10 0.24 0.12 Max 0.5 Saponification value (mg KOH/g) 253.385 262.060 258.060 Min 250 Acid value (mg KOH/g) 1.4586 2.7208 1.5708 Max 4.0 Unsaponifiable matter% 0.20 0.10 0.20 <0.5 Free fatty acid % 0.72085 1.38625 0.77672 Max 2.0 Polenske value (meqO 2 /Kg) 13.6 15.20 13.6 Min 13.0 Results

10. Results ( Contd ) YIELD From the experiment, TBM and MB produced 250ml of coconut oil each. Whereas, CFT produced 300ml of coconut oil. Coconut oil extracted using CFT method produced colorless coconut oil, whereas that produced using TBM and MB produced dark beige and light beige respectively.

11. Results ( Contd ) REFRACTIVE INDEX TEST The RI value of coconut oil extracted using TBM was 1.4 505, while that of CFT oil and MB w ere 1.44 92 and 1.4484 respectively. The r esult indicates that the refractive index of coconut oil extracted from TBM and MB is higher than coconut oil extracted from CFT method. From the experiment, it was noticed that only coconut oil extracted from CFT method correlated with APCC (Asian Pacific Coconut Community) standard (i.e. 14480-14492) this is suspected to be because of the color difference in coconut oil extracted using TBM and MB when compared with coconut oil extracted using CFT method.

12. Results ( Contd ) Free fatty acid test (FFA) The % FFA of all the samples were in the range of 0.72085 % - 1.38625 % i.e TBM was 0.72085, CFT was 1.38625 and MB was 0.77672, which was acceptable and within the recommended limit by APCC (max 2.0) . FFA are produced by the hydrolysis of oils and fats and are susceptible to oxidation (Kumar & Krishna, 2015; Marina et al ., 2009). FFA can be used as an indicator of taste and aroma of oil.

13. Results ( Contd ) ACID VALUE (AV) The AV of coconut oil using TBM and MB method was 1.4586 mg KOH/g and 1.5708 mg KOH/g respectively, which is lower than that of CFT method (2.7 208 mg KOH/g) , the samples were within the APCC limit .

14. Results ( Contd ) Moisture content The moisture content of oil samples was found to be in the range of 0. 10 %-0. 24 % (w/w) i.e TBM was 0.10%, CFT was 0.24% and MB as 0.12% , which is within the range recommended by APCC (<0.5% w/w). Th e result indicates that TBM and MB method produced coconut oil with a lower moisture content when compared with CFT . This may be due to the method of producing TBM and MB which required continuous heating for a long period of time. Lower moisture content of coconut extracted from TBM and MB indicates increase in shelf life , lower risk of oxidation and rancidity process . (Choe & Min, 2006)

15. Results ( Contd ) Saponification value The SV of coconut oil extracted using TBM, CFT and MB are 253.853 mg KOH/g, 262.060 mg KOH/g and 258.060 mg KOH/g respectively, the codex range was between 248-265 mg KOH/g fats (Codex, 2001). Comparatively , coconut oil extracted from CFT gave the highest SV. The SV is related to the mean molecular mass of fats and oils and inversely proportional to the chain length of the fatty acids of fats and oils (Gopala Krishna et al ., 2010). Hence, coconut oil extracted from CFT contains higher content of short chain fatty acids in contrast to coconut oil extracted from CFT and MB method .

16. Results ( Contd ) Unsaponifiable matter Coconut oil extracted using TBM, CFT and MB gave the saponification value of 2 53.853 mg KOH/g , 262.060 mg KOH/g and 2 58.060 mg KOH/g respectively , then in turn gave a low value for unsaponifiable matter of 0. 13%, 0.10% and 0. 13% respectively, which indicates that their properties were ideally suited for soap production . This would also refer to those substances that are not saponifiable by alkali hydroxides but soluble in regular fat solvents (Afolayan et al ., 2014) [1] and to products of saponification that are soluble in such solvents .

17. Results( Contd ) Polenske value In comparison , coconut oil extracted from CFT has high er PV of 1 5.2 meqO 2 /kg than TBM and MB oil which both have a value of 13.6 meqO 2 /kg. From the result we can see that a high PV also gave a high % FFA and high acid value. This could indicate a relationship between polenske value, acid value and %FFA (Nwinuka N.M et al ., 2009 ) .

18. CONCLUSION AND RECOMMENDATION Conclusion From the result gotten from this experiment, we see that coconut oil extracted using CFT method gave the highest yield when compared with coconut oil extracted using TBM and MB method. This indicates that using CFT method in a large scale will be more profitable than using either TBM or MB. We can also see that coconut oil extracted using CFT gave the highest value for moisture content acid value, free fatty acid, polenske value and saponification respectively. This indicates that coconut oil extracted have a higher % of free fatty acid, making it more exposed to rancidity. The high polenske value in CFT indicates high amount of caprylic, capric and lauric acid glycerides

19. Conclusion and Recommendation ( Contd ) Recommendation Coconut oil extracted using CFT gave a higher moisture content which in turn increased the acid value and free fatty acid value making it mor prone to rancidity and therefore reducing the shelf life this can be reduced by slightly heating the oil at a temperature of 40˚C about 5hours in order to reduce the moisture content and therefore increasing the shelf life (Davina et al,2006). More research should be done on the other ,methods of extracting VCO and compared with the methods used in this research in order to find the best VCO in terms of yield and quality.