| dc.description.abstract | The purpose of this study was to optimize the extraction of Virgin Coconut Oil (VCO) from fresh coconut meat by using the enzyme Viscozyme Cassava C and also to evaluate functional properties of the extracted oil as influenced by water ratio (1:3 w/v – 1:9 w/v), enzyme concentration (0.5%-2% E/S) and incubation durations (3-6 hours). The results indicated that the highest yield of VCO (19.58%), presenting 73.58% recovery of oil, from fresh coconut meat was achieved at water ratio of 1:7, the enzyme concentration of 1.5% ES, and incubation time of 4 hours. The oil yield (6.92%) of sample without enzymatic treatment was significantly lower than the enzyme-assisted sample. The quality of VCO was determined by peroxide value (0.317 meqO2/kg), free fatty acid value (0.393 mgKOH/g oil), iodine value (4.88 gI2/100g oil) and total phenolic content (248.25 mg GAE/100g oil). The VCO was rich in short-chained saturated fatty acids, with lauric acid of 46.64%, palmitic acid of 8.42% and myristic acid of 18.24%. In addition, it is rich in caprylic acid (5.65%) and capric acid (5.11%). Moreover, the extracted oil in this study contained unsaturated fatty acids in the amount of 5.57% of linoleic acid and oleic acid.
Key words: enzyme, fatty acid compositions, free fatty acid value, iodine value, peroxide value, total phenolic content, Virgin Coconut Oil. | en_US |
