Open AccessEFFECT OF THE TECHNIQUE OF EXTRACTING OIL FROM THE FRESH ALBUMEN OF RIPE COCONUT PALM (COCOS NUCIFERA L.) ON ITS PHYSICOCHEMICAL CHARACTERISTICS
Author(s) -
Kodjo Noëlle Françoise,
Deffan Zranseu Ange Bénédicte,
Yao Saraka Didier Martial,
Konan Konan Jean-Louis,
Ahonzo Niamkey Sebastien
Publication year - 2021
Publication title -
international journal of advanced research
Language(s) - English
Resource type - Journals
ISSN - 2320-5407
DOI - 10.21474/ijar01/13479
Subject(s) - lauric acid , iodine value , extraction (chemistry) , coconut oil , saponification , peroxide value , chemistry , saponification value , myristic acid , acid value , cocos nucifera , retort , chromatography , fatty acid , food science , botany , palmitic acid , organic chemistry , biochemistry , biology
The present study aims to demonstrate the influence of extraction processes on the oil obtained from the mature albumen of the nut of the coconut hybrid NJM x GVT. Three oil extraction processes were studied. These are the traditional variable temperature extraction methods, at constant temperature (105 ° C) and then the soxlhet extraction method (control method). The physicochemical characteristics of the extracted oil such as pH, density, acid number (Ia), iodine number (Ii), peroxide number (Ip), index of saponification (Ip) and the contents of two major fatty acids, lauric acid (C12) and myristic acid (C14), were determined there. The results indicated that the oil yield obtained with the soxlhet reference method (65.79%) is high than that of the two traditional methods at variable and constant temperature (respectively 38.28 to 39.9%). The oil extracted using these three techniques is acidic (pH<7) with a more pronounced acid number compared to traditional variable temperature extraction (10.41 mg KoH / g). The traditional constant temperature method has an acid number close to that of soxlhet (1.34 mg KoH / g oil) This acidity thus obeys the standards of the Codex Alimentarius (Ia ≤ 4 mg KoH / g of oil). The extraction methods had no influence on the peroxide value. Thus, traditional extraction is best at constant temperature.