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Study on Extraction of Oil from Wet Coconut and Evaluation of its Quality Characteristics

Keerthi, B. K. (2010) Study on Extraction of Oil from Wet Coconut and Evaluation of its Quality Characteristics. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The present work was carried out to study the extraction process of coconut oil from oven dried wet coconut and to establish the comparative study of physical and chemical characteristics of different coconut oil samples, which were prepared by various extraction methods. In the present study, solvent extracted wet coconut oil (WCNO), refined commercial Copra oil (RCNO) and Unrefined Commercial copra oil (UCNO) were used. Study on extraction process reveals that, solvent extraction leads to good oil yield and the cake obtained after solvent extraction was almost oil free. Solvent extraction requires nearly 6 hours for extraction. Physical characterization of the oil samples reveals no significant variation in their values. However colour of the solvent extracted oil was more compared to the other CNO samples. The melting point range of all the CNO samples was found to be in the range of 24 oC to 27 oC. Freezing point was in the range of 23 oC to 22 oC. All CNO samples are having density of nearly 0.921 g/cm3 and viscosity value nearly 5 Centi poise at 25 oC. Chemical characterizations of the CNO samples reveal that, there was no significant difference in the free fatty acid value of the oil samples. Peroxide value of solvent extracted copra oil was significantly high, where as other CNO samples have zero peroxide value. Thus we may conclude that solvent extracted oil is relatively rancid compared with other CNO samples. Iodine value of the oil samples are in the range of 8 to 10.5 centi gram I2/g oil, this low Iodine Value compared with other oils, indicates CNO is less unsaturated. The saponification value of CNO samples shown to be in the range of 265 to 269 mg KOH/g Oil. The unsaponifiable matter in the CNO samples are less than 0.5%, from this we can conclude that, the substance other than triglycerides (fatty acids), such as antioxidants, pigments, phytosterols etc., are scarcely available in CNO. Experiments on antioxidant determination reveal that, the concentration of polyphenols was in the range of 2 to 2.7 mg/100g oil. Thus we can conclude that solvent extracted oil cannot be stored for longer duration as it may become rancid and relatively cannot be used as good dietary oil directly but can be used after refining.
Uncontrolled Keywords: extraction process; coconut oil; oven dried wet coconut; physical characteristics; chemical characteristics
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 02 Coconut
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2010 09:59
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9612

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