Open AccessDetermination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India
Author(s) -
G. Vijay Kumar,
N Venkata Lakshmi,
Ch. Deena,
V. C. Sekhar,
N. Mehar Nikhitha,
Md. Mb. Husnara Begum,
V. B. Bhavani,
P. Rajendra Kumar
Publication year - 2019
Publication title -
asian journal of applied chemistry research
Language(s) - English
Resource type - Journals
ISSN - 2582-0273
DOI - 10.9734/ajacr/2018/v2i3-430076
Subject(s) - copra , saponification value , coconut oil , food science , saponification , acid value , fatty acid , moisture , chemistry , fermentation , mathematics , microbiology and biotechnology , biology , iodine value , chromatography , biochemistry , organic chemistry
Aim: The study sought to assess the quality of coconut oil extracted from fresh copra milk by Traditional fermentation(FWCE) and from dry copra balls by continuous processing using expellers(TDCE,DMCE) method with respect to moisture content (MC), free fatty acid (FFA) content, Acid value (AV) and Saponification value in comparison with Food safety and standards authority of India.
Methodology: Three samples of coconut oil were taken from major processing centers in east Godavari district (AMP, SML, KRG) for quality determination. Similarly three samples of coconut oil were prepared from fresh grated coconut milk in the Medicinal chemistry laboratory at Korangi College of pharmacy and three samples were prepared from dry coconut cups. Replicate titer values of each of the nine (09) oil samples obtained were compared with brand double refined oil and the averages were taken into consideration. The AOAC and AOCS methods were used in the analyses and the results compared with Standards provided by Food safety and standards authority of India, Coconut Development Board, Kochi.
Results: The results showed that 50% of the total fermented oil sample had high moisture content than standard and expected to undergo oxidative rancidity. According to the standards, 100% of the oil samples had free fatty acids and acid value within acceptable range indicating no signs of rancidity.
Conclusion: There was a significant difference in saponification value, free fatty acid profile and moisture content of Traditional fermented (FWCE) and dry copra balls by continuous processing expellers (TDCE, DMCE) method. The ANOVA (P<0.05) showed that there were significant differences in the MC, FFA, AV of oils produced among the processing centers and that produced in laboratory. The processes involved in all the extraction centers vary and might have accounted for that. The results indicate that the coconut oils produced in both the cases meet the standards however new technologies in processing should be adopted to improve the quality to meet the standards.