scholarly journals Quality Evaluation of Coconut (Cocos nucifera L) Oils Produced by Different Extraction Methods

2019 ◽  
pp. 1-10
Author(s):  
Joel Ndife ◽  
Deborah Obot ◽  
Kuyik Abasiekong
Keyword(s):  
Cocos Nucifera ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Extraction Methods ◽  
International Standards ◽  
Oil Yield ◽  
Microbial Count ◽  
Freezing And Thawing ◽  
Cocos Nucifera L

Background: Despite the health benefits of coconut oil and its potential for economic development, the availability remain scarce and the cost very high. This is mainly due to poor extraction methods that in turn affect the yield and quality. Aims: To produce coconut oil using different extraction protocols and to compare the quality of the different oil samples. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria, between August and October 2018. Methodology: Coconut oils produced by natural fermentation, centrifugation, freeze-thaw and solvent extraction protocols were analyzed for physical, chemical, sensory, microbial sensory properties. Results: The solvent extracted oil had the highest oil yield (23.12%) whereas fermentation oil, the lowest (14.19%). The smoke and fire points had 173.75 -176.60°C and 262.45 - 266.65°C respectively. Solvent oil had the highest saponification (261.33 mgKOH/g) and acid values (0.77 mgKOH/g). The oils generally contained more lauric (46.22-48.16%) and myristic (18.03-19.83%) acids. They were also richer in vitamins A (6.22-18.65 ug/g) and E (2.92-4.28 mg/100 g) than D and K. Fermentation oil had the highest microbial count (12.93×02 cfu/ml) whereas solvent oil had the lowest (5.05×02 cfu/ml). Conclusion: The methods used for the coconut oil extraction had significant impact on the quality of the oils. The highest oil yield was the centrifugation oil obtained from Centrifugation Method. The physico-chemical properties and fatty acid compositions of the coconut oils were comparable to international standards. Coconut oil extracted by freezing and thawing was the most preferred in sensory attributes.

scholarly journals KUALITAS NUTRISI AMPAS KELAPA (Cocos nucifera L.) FERMENTASI MENGGUNAKAN Aspergillus niger

2016 ◽  
Vol 40 (1) ◽  
pp. 25 ◽  
Author(s):  
Heri Kurniawan
Keyword(s):  
Aspergillus Niger ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Lipase Production ◽  
Crude Fibre ◽  
Animal Science ◽  
Nutrition Quality ◽  
Key Word ◽  
Cocos Nucifera L

<p class="Default"><em><span>This research was aimed to observe the effect of usage of Aspergillus niger for fermenting coconut dregs (Cocos Nucifera </span></em><span>L.<em>) on its nutrition quality. Aspergillus niger obtained from Biochemical and Nutrition Laboratory of Animal Science Faculty on UGM, Yogyakarta was optimalized at coconut oil and coconut dregs as substrat. Variable was perceived for example enzyme lipase production, the quality of physical (pH, texture, color, aroma), and chemical composition of coconut dregs, steamed coconut dregs, fermented coconut dregs and steamed fermented coconut dregs. The result showed that Aspergillus niger producted highest enzyme of lipase in four days incubation either at coconut oil (0.85U/ml) and coconut dregs (1.81U/ml) as substrat. The treatment of steaming and fermenting of coconut dregs affected of pH, tekstur, color, aroma as will as decreased dry materials (12.75 and 16.24%), crude fat (13.11 and 29.20%), organic materials (5.21 and 16.89%) but increased crude protein (11.84%), crude fibre (24.85 and 36.81%) and extract materials without nitrogen (10.28 and 23.97%). It could be concluded that Aspergillus niger have activity of lipase which high enough so that can degraded fat content of coconut dregs. </em></span></p><p class="Default"><span> </span></p><p class="Default"><em><span>(Key word: Aspergillus niger, Coconut dregs, Fermentation)</span></em></p>

Formulation of Face-Wash from Coconut (Cocos nucifera (L.)) Oil in Ben Tre Province, Vietnam

2021 ◽  
Vol 882 ◽  
pp. 183-190
Author(s):  
Tran Thi Kim Ngan ◽  
Tran Thien Hien ◽  
Le Thi Hong Nhan ◽  
Xuan Tien Le
Keyword(s):  
Cocos Nucifera ◽  
Personal Care Products ◽  
Coconut Oil ◽  
Sulfate Solution ◽  
Lauryl Sulfate ◽  
Personal Care ◽  
Sodium Lauryl Ether Sulfate ◽  
Lauryl Ether ◽  
Human Care ◽  
Cocos Nucifera L

Today, the need for human care and beauty is increasing. The use of personal care products, especially those from nature, has been given special attention by consumers. With diverse features and good effects on the human body, especially the skin, coconut oil is being cared for by many manufacturers. With the aim of diversifying personal care products from coconut oil, this research has initially achieved positive results. Soap saponified as raw soap is considered to have good cleaning effect (better than sodium lauryl sulfate solution (SLS) when diluted to the same concentration). The combination of 10% crude soap and 4% sodium lauryl ether sulfate (SLES) surfactants formulate cleansing products with effective cleansing properties. Ingredients auxiliary cleaners, moisturizing, and softening, antioxidants are added with the appropriate content to improve the disadvantages of raw soap. The personal care products that have been studied have the potential to enter the cosmetic market and attract many consumers.

scholarly journals OBTENÇÃO DO BIODIESEL METÍLICO ATRAVÉS DA TRANSESTERIFICAÇÃO VIA CATÁLISE BÁSICA DO ÓLEO DE COCO-DA-BAÍA (Cocos nucifera L)

2014 ◽  
Vol 39 (1) ◽  
pp. 192
Author(s):  
Valter Ortiz Lace ◽  
Isabel Matos Fraga ◽  
José Ricardo Castrillon Fernandez ◽  
Cláudia Roberta Gonçalves
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Cocos Nucifera ◽  
Acid Value ◽  
Transesterification Reaction ◽  
Raw Material ◽  
Biodiesel Production ◽  
Cocos Nucifera L ◽  
Alkaline Catalysis

This study aimed to the methyl biodiesel production by transesterification reaction via alkaline catalysis, using as a raw material alternative to soybean oil commonly used, coco-da-baía oil (Cocos nucifera L). The biodiesel was characterized as to its acidity, density, humidity, ester content, flash point, glycerol (free, total, mono-, di- and triglycerides) and maximum percentage of methanol. The oil used was characterized by acid value, saponification number, fatty acids, density and humidity. Through these results, we verified the quality of the obtained biofuel.

scholarly journals EMISI FORMALDEHIDA DARI PAPAN LANTAI LAMINA KOMBINASI DENGAN BATANG KELAPA YANG MENGGUNAKAN TANIN RESORSINOL FORMALDEHIDA

2017 ◽  
Vol 1 (2) ◽  
pp. 190
Author(s):  
Supriyono Eko Wardoyo ◽  
Adi Santoso ◽  
Sri Wuryani Sugiarti
Keyword(s):  
Cocos Nucifera ◽  
Chemical Properties ◽  
Forest Products ◽  
Wood Preservation ◽  
Resorcinol Formaldehyde ◽  
Home Furnishings ◽  
Quality Product ◽  
Vacuum Press ◽  
Copolymer 1 ◽  
Cocos Nucifera L

Formaldehyde Emissions from Floor Boards Lamina Combination with The Coconut Bar Using Tanin Resorcinol Formaldehyde          Trunks of coconut (Cocos nucifera L.) has been widely used as both structural and non structural materials, including home furnishings, furniture, toys, crates, and so on. In the utilization of coconut trunks required special handling to produce a high quality product. How to handle it needs through the process of densification or impregnation by using a copolymer of Tanin Resorcinol Formaldehyde (TRF) in  the vacuum press. In the case to reduce the scarcity of the wood,  modification between coconut wood with other wood species in laminated floor board products is needed. The research was done by the method of vacuum press in the Laboratory for Products Compound and Wood Preservation, Center Research and Development for Forest Products, Bogor. The tests were performed the  physical properties consist of specific gravity and moisture content or  the chemical properties of formaldehyde emissions by using Spectrophotometer. The results indicated that by using TRF copolymer (1: 0.5: 2) and viscosity 0.88 centripoise, formaldehyde emissions of the combination of the wood was very well and meet the requirements ( 0.30 to 0.40 mg / L) and were included in the category of very safe.Keywords : Emissions of formaldehyde, Laminated boards, Trunks of coconut, Tanin resorcinol formaldehyde ABSTRAK             Batang kelapa (Cocos nucifera L.) telah banyak digunakan baik sebagai bahan struktural maupun non structural, seperti perkakas rumah tangga, mebel, mainan, peti dan lain sebagainya.  Dalam pemanfaatannya batang kelapa tersebut diperlakukan penanganan khusus untuk menghasilkan suatu produk yang berkualitas tinggi. Adapun cara penanganannya adalah dapat melalui proses densifikasi ataupun impregnaasi dengan menggunakan suatu kopolimer  Tanin Resorsinol Formaldehida  menggunakan metode vakum tekan.  Dalam hal ini untuk mengurangi  kelangkaan dari kayu tersebut maka    dilakukan modifikasi antara kayu kelapa dengan jenis kayu lainnya pada produk papan lantai lamina. Untuk itu dilakukan penelitian pengujian dengan metode vakum tekan di Laboratorium Produk Majemuk dan Pengawetan Kayu, Pusat Penelitian dan Pengembangan Hasil Hutan, Bogor . Adapun pengujian yang dilakukan adalah sifat fisika terdiri atas bobot jenis, kadar air, dan  sifat kimia  emisi formaldehida yang diuji dengan menggunakan Spectrophotometer. Hasil penelitian ini menunjukan bahwa dengan menggunakan kopolimer TRF  (1 : 0,5 : 2) dengan kekentalan 0,88 centripoise, emisi formaldehida yang  dihasilkan dari kombinasi kayu tersebut sangat baik dan memenuhi persyaratan   (0,30 - 0,40 mg/L) dan termasuk dalam kategori sangat aman.Kata kunci : Emisi formaldehida, Papan lamina, Batang kelapa, Tanin resorsinol formaldehida

AVALIAÇÃO SENSORIAL E MICROBIOLÓGICA DE POLPA DE COCO VERDE SUBMETIDA AO CONGELAMENTO RÁPIDO E LENTO

2017 ◽  
Vol 32 (1) ◽  
pp. 104
Author(s):  
Gustavo Lana Soares ◽  
Rogério Lopes Vieites ◽  
Érica Regina Daiuto ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos
Keyword(s):  
Staphylococcus Aureus ◽  
Purchase Intention ◽  
Cocos Nucifera ◽  
Microbiological Quality ◽  
Experimental Period ◽  
Microbiological Analysis ◽  
Good Manufacturing Practices ◽  
Cocos Nucifera L ◽  
Fast Freezing

O objetivo desse trabalho foi avaliar a qualidade sensorial e microbiológica de polpa de coco verde submetida ao congelamento lento e rápido. Frutos de coco variedade anão foram cortados e higienizados e a polpa extraída e cortada em círculos, sendo a seguir acondicionadas em embalagens flexíveis de polipropileno transparentes com espessura de 100 micras, padronizado o peso em 200 gramas na balança. Após pesagem e acondicionamento, utilizou-se aplicação de vácuo para retirada do ar das embalagem utilizando seladora a vácuo e em seguida submetidos ao congelamento lento (-20ºC) e congelamento rápido (-80ºC), sendo as amostras de ambos tratamentos armazenadas em freezer (-20ºC) durante 90 dias. As avaliações sensoriais e microbiológicas foram aos 0, 30, 60 e 90 dias de armazamento. Utilizou-se método sensorial afetivo de aceitação, sendo amostras avaliadas por 60 provadores não treinados, com idade entre 17 a 65 anos, de ambos os sexos, quanto os atributos aparência, aroma, sabor, textura e impressão global e intenção de compra. Para avaliação microbiológica, determinou-se a contagem total de coliformes totais, contagem de bolores, leveduras, Staphylococcus aureus, Salmonella. A polpa de coco verde submetida a congelamento lento e rápido foi bem aceita pelos provadores sendo mantida a qualidade dos parâmetros avaliados durante o período experimental. Os resultados da análise microbiológica evidenciam as boas práticas de fabricação, não tendo ocorrido nenhuma contaminação que resultasse em alteração sensorial na polpa congelada.Palavras-chave: Cocos nucifera L, refrigeração, boas práticas de fabricação SENSORIAL AND MICROBIOLOGICAL EVALUATION AND MCIROBIOLÓGICA OF GREEN COCONUT PULP SUBMITTED TO THE FAST AND SLOW FREEZINGABSTRACT: The aim of this study was to evaluate the sensorial and microbiological quality of green coconut pulp submitted to the slow and fast freezing. Fruits of coconut variety anão, they were selected, sanitized and extracted the pulp, cut in circles, being to proceed conditioned in flexible packings of transparent polypropylene with thickness of 100 micras, standardized the weight in 200 grams in the scale. After weighting and packaging, was the present air solitary inside of the packings, through the vacuum application, with sealing aid to vacuous and done submit to the slow freezing (-20ºC) and fast freezing (-80ºC) done being the samples of both treatments store in freezer (-20ºC) for 90 days. The sensorial and microbiological evaluations went to the 0, 30, 60 and 90 of storage days. Used affectionate sensorial method of acceptance, being appraised samples for 60 untrained, with age among 17 to 65 years, of both sexes, as the attributes appearance, aroma, flavor, texture and global impression and purchase intention. For evaluation microbiological were determined the total counting of total coliformes, counting of molds, yeasts, Staphylococcus aureus, Salmonella. The green coconut pulp submitted to slow and fast freezing was well accepts for the fitting room being maintained the quality of the appraised parameters during the experimental period. The results of the microbiological analysis evidence the good production practices, any contamination that resulted in sensorial alteration in the frozen pulp not having happened.KEYWORDS: Cocos nucifera L, refrigeration, good manufacturing practices 

scholarly journals The implementation and effect of sasi on coconut (Cocos nucifera L.) harvest products in southern Buru, Indonesia

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 3
Author(s):  
Evelin Tuhumuri ◽  
Retno Peni Sancayaningsih ◽  
Bambang Setiaji ◽  
Sunyoto Usman
Keyword(s):  
Local Church ◽  
Field Observation ◽  
Cocos Nucifera ◽  
Harvest Time ◽  
Cocos Nucifera L ◽  
Old Trees ◽  
Common Plant

Coconut (Cocos nucifera L.) is common plant for the Moluccan farmers to apply local wisdom in cultivation, called sasi. This study describes sasi implementation of coconut cultivation in South Buru and its effects on the quality of the coconut harvest. The research was conducted by field observation and interviews. Data were obtained from coconut trees aged 16–25 years and > 30 years. There are two common methods of cultivation through sasi, religion-based permission (local church) and traditional sasi. Both forms of sasi have different indications. On the basis of the sasi system, coconut plantations cannot be penetrated for six months (a spell prohibiting access to the crop) and harvesting only takes place after the end of the sasi period (avoiding any risk of theft of the fruit). Yields on the 16–25-years-old trees had a weight of endosperms of 243–378 g and a thickness of the coconut endosperm of 9.2–12.2 mm over the monitored 10–18 months fruit age period, each showing a bell-shaped variation with a maximum for about 13 months old fruits. Yields on > 30-years-old trees group showed the same pattern. Thus, although sasi is useful for protecting the coconut fruit before harvesting, the implementation of coconut sasi for six months ultimately decreases the quality of the crops and postpones the best harvest time. Therefore it is recommended that the implementation of coconut sasi in South Buru be adjusted with the biological timing of coconut ripening.

scholarly journals The quality of the harvesting coconut (Cocos nucifera L. ‘tall type’) in sasi kelapa culture in Namrole of South Buru, Indonesia

2016 ◽  
Author(s):  
Evelin Tuhumuri ◽  
Retno Peni Sancayaningsih ◽  
Bambang Setiaji ◽  
Sunyoto Usman
Keyword(s):  
Cocos Nucifera ◽  
Cocos Nucifera L

scholarly journals EVOLUTIONS IN VIRGIN COCONUT OIL: LIQUID TO POWDER

2021 ◽  
Vol 83 (3) ◽  
pp. 119-132
Author(s):  
Nor Farahiyah Aman Nor ◽  
Harisun Ya’akob ◽  
Sulaiman Ngadiran ◽  
Ani Idris ◽  
Nurarbainah Shamsul Anuar ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Processing Parameters ◽  
Extraction Methods ◽  
Food Supplement ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Drying Method ◽  
Virgin Coconut Oil ◽  
Yield And Quality

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

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