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Aqueous enzymatic extraction of coconut oil
Author(s) -
Che Man Y. B.,
Asbi A. B.,
Azudin M. N.,
Wei L. S.
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02517940
Subject(s) - pectinase , cellulase , chemistry , extraction (chemistry) , chromatography , saponification value , peroxide value , iodine value , acid value , yield (engineering) , aqueous solution , amylase , food science , lipase , coconut oil , enzyme , biochemistry , organic chemistry , materials science , metallurgy
Aqueous extraction of coconut oil with various enzymes was investigated. Several enzyme preparations (cellulase, polygalacturonase, protease, and α‐amylase) were used at different concentrations, pH, and temperature values to enhance oil extraction. After the oil had been released by the enzyme reaction, it was separated by centrifugation. The results showed that an enzyme mixture at 1% (w/w) each of cellulase, α‐amylase, polygalacturonase, and protease at pH 7.0 and an extraction temperature of 60°C represented the most effective extraction conditions with an oil yield of 73.8%. Quality characteristics of the oil were as follows: moisture content, 0.11%; free fatty acid, 0.051%; peroxide value, 0.016 meq oxygen/kg; anisidine value, 0.026; iodine value, 8.3; saponification value, 260; and color, 0.6 (Y+5R). This technique for recovering oil from fresh coconut meat with enzymes is a significant improvement in both oil yield and quality over the traditional wet process.