Demulsification of Virgin Coconut Oil by Centrifugation Method: A Feasibility Study

Nour, A. H.; Mohammed, Fatima Sir El Katim; Yunus, Rosli Mohd; Arman, Abd Kadir Mohd

doi:10.3923/ijct.2009.59.64

Cited by 49 publications

(43 citation statements)

References 3 publications

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“…Emulsi minyak-air pada santan bersifat tidak stabil dikarenakan faktor kuantitas dan kualitas protein yang berfungsi sebagai emulsifier. Proses pemisahan terjadi secara alami dapat dengan bantuan gravitasi, dan diperlukan upaya *Penulis Korespondensi: Email: arahmadi@unmul.ac.id;Telp: 0812-5502073 tambahan untuk percepatan deemulsifikasi minyak-air pada santan (Jena et al 2006;Nour et al 2009). Santan kelapa mengandung 54% air, 35% lemak dan 11% padatan non lemak (Tansakul dan Chaisawang, 2006).…”

Section: Pendahuluanunclassified

Karakteristik Fisikokimia Dan Antibakteri Virgin Coconut Oil Hasil Fermentasi Bakteri Asam Laktat

Rahmadi

Abdiah

Sukarno

et al. 2013

jtip

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Destabilization of oil-water emulsion in coconut milk, in the production of virgin coconut oil (VCO), ABSTRAKDestabilisasi emulsi minyak-air pada santan kelapa yang menghasilkan virgin coconut oil (VCO) dapat dipercepat dengan bantuan fermentasi bakteri asam laktat. Penelitian ini bertujuan untuk mendapatkan karakteristik fisikokimia dan antibakteri yang dimiliki oleh VCO asal kelapa hibrida dengan metode fermentasi Lactobacillus casei galur komersial Yakult® dan Lactobacillus plantarum isolat mandai dan blondo kelapa terhadap Escherichia coli dan Staphylococcus aureus. Uji fisikokimia meliputi volume, berat jenis, kadar air, bilangan penyabunan, bilangan peroksida, dan uji asam lemak bebas. Uji aktivitas antibakteri dilakukan dengan metode sumur difusi dengan kloramfenikol sebagai kontrol positif. L. casei menghasilkan VCO-BAL dalam persentase volume secara signifikan (p<0.05) lebih besar (34.5% v/v) dibandingkan VCO-BAL asal L. plantarum asal isolat mandai (29.5% v/v) dan blondo kelapa (25.3% v/v). VCO-BAL asal L. casei memiliki berat jenis paling ringan (0.84±0.04 g.mL -1 ). Rerata kadar air (0.03-0.05%), bilangan penyabunan (161.3-163.6), bilangan peroksida (0.53-0.86), bilangan asam lemak bebas (0.11-0.12%) dari VCO-BAL tidak berbeda signifikan (p>0.05) dibandingkan VCO non BAL. VCO-BAL asal L. plantarum isolat blondo kelapa tidak menunjukkan aktivitas antibakteri yang signifikan (p>0.05) berbeda dibandingkan dengan VCO non BAL. VCO-BAL asal L. casei secara signifikan (p<0.05) memiliki zona penghambatan terbaik terhadap E. coli, yaitu 6.45±0.50 mm (58.3% dari kontrol positif) dan S. aureus, yaitu 5.23±0.40 (51.3% dari kontrol positif), dibandingkan kedua VCO-BAL asal L. plantarum. Aktivitas antibakteri VCO-BAL diduga kuat dipengaruhi oleh bakteriosin hidrofobik.

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Section: Pendahuluanunclassified

Karakteristik Fisikokimia Dan Antibakteri Virgin Coconut Oil Hasil Fermentasi Bakteri Asam Laktat

Rahmadi

Abdiah

Sukarno

et al. 2013

jtip

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“…About 500 ml of water was added to the slurry obtained and squeezed through a fine sieve to obtain coconut milk. The resultant coconut milk was left for about 24 hours to facilitate the gravitational separation of the emulsion as previously described by Onsaard et al, (2005) and Nour et al, (2009). Demulsification produced layers of an aqueous phase (water) on the bottom, an emulsion phase (cream) in the middle layer and an oil phase on top as described by Nour et al (2009).…”

Section: Virgin Coconut Oilmentioning

confidence: 99%

Influence of virgin coconut oil (VCNO) on oxidative stress, serum testosterone and gonadotropic hormones (FSH, LH) in chronic ethanol ingestion

Dosumu¹,

Duru²,

Osinubi³

et al. 2010

ABJNA

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The present study explored the effect of virgin coconut oil on oxidative stress, testosterone and gonadotropic hormones in alcohol-induced testicular injury. Twenty-five male rats were randomly assigned to one of five groups (n=5). The oil was processed from the mature endosperm of coconut and administered at 6.7 ml/kg body weight, while alcohol was given orally at 7 ml/kg body weight. After sacrifice, testicular malondialdehyde and serum hormone levels were determined. Testicular malondialdehyde levels increased significantly in animals treated with alcohol alone (p < 0.001), and animals treated with alcohol following virgin coconut oil treatment (p < 0.05) while the other groups showed a significant decrease (p < 0.05) when compared with the control. However, when compared with the group treated with alcohol alone, all the other groups showed a significant decrease (p < 0.05) in testicular malondialdehyde level. Serum testosterone levels increased significantly (p < 0.05) in rats treated with virgin coconut oil when compared with the alcohol-only treated group, while serum FSH and LH levels were not significantly different from the control values in all the treatment groups. Virgin coconut oil effectively lowered alcohol-induced oxidative stress by reducing testicular malondialdehyde levels and ameliorated the deleterious effect of alcohol on serum testosterone level, but showed no effect on serum FSH and LH levels.

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“…Later studies may need to optimise the centrifugal force that gives maximum oil yield if employed singularly. Nour et al (2009)suggested that the yield of oil was directly proportional to the centrifugal force used in extraction. The higher yeild of oil from RCO may be due to the use of hexane which is a non-polar solvent capable of dissolving fats coupled with prolonged exposure to heat, that is, 80°C for 8 h.…”

Section: Oil Yieldmentioning

confidence: 99%

“…Enzymatic and centrifugation techniques had moisture content of 0.39 and 0.34%, respectively which were both above APCC set standard of <0.2%. As separation of water and oil phase is based on the centrifugal force used (Nour et al, 2009), it may be necessary for future studies to determine the optimum centrifugation technique. The high moisture (0.39%) in coconut oil from enzymatic extraction may have led to the high FFA observed.…”

Section: Moisture and Volatilementioning

confidence: 99%

Effect of extraction techniques on the quality of coconut oil

Oseni¹,

Fernando²,

Coorey³

et al. 2017

Afr. J. Food Sci.

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Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil extraction were employed to produce virgin coconut oil (VCOs) and refined coconut oil (RCO). VCOs were produced using enzymatic, chilling and thawing, centrifugation, natural-fermentation and induced-fermentation processes. The highest oil yield (83%) was from RCO and also RCO had a significantly higher peroxide value (1.06 meq/kg oil) than VCO samples. Antioxidant activity of RCO was significantly (p<0.5) lower than those of VCO samples, with induced-fermentation having the highest antioxidant activity of 28.3%. Interestingly, enzymatic extraction resulted in higher quantity of shortchain triglycerides. Although, there was no method which could result significantly in high quantity of all the tested parameters, induced-fermentation showed relatively high oil yield and antioxidant activity.

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Demulsification of Virgin Coconut Oil by Centrifugation Method: A Feasibility Study

Cited by 49 publications

References 3 publications

Karakteristik Fisikokimia Dan Antibakteri Virgin Coconut Oil Hasil Fermentasi Bakteri Asam Laktat

Karakteristik Fisikokimia Dan Antibakteri Virgin Coconut Oil Hasil Fermentasi Bakteri Asam Laktat

Influence of virgin coconut oil (VCNO) on oxidative stress, serum testosterone and gonadotropic hormones (FSH, LH) in chronic ethanol ingestion

Effect of extraction techniques on the quality of coconut oil

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