Extraction of Coconut Oil (Cocos nucifera L.) through Fermentation System

Handayani, Rini Sasanti; Sulistyo, Joko; Rahayu, Rita Dwi

doi:10.13057/biodiv/d100309

Cited by 32 publications

(25 citation statements)

References 8 publications

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“…The production of VCO by enzymatic fermentation includes the usage of yeast, microbe, or the other enzymes, which are effective to break down coconut emulsion . The activity of enzyme is influenced by substrate and enzyme concentration, temperature, pH, and incubation time for enzymatic reaction . Those factors determined oil extraction yield differently .…”

Section: Resultsmentioning

confidence: 99%

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Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

Senphan

Benjakul

2015

Euro J Lipid Sci & Tech

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Virgin coconut oil (VCO) was extracted from coconut milk with the aid of crude protease extract (CPE) from hepatopancreas of Pacific white shrimp at different levels (5–15 U/g protein) for various hydrolysis times (0–24 h). Yield of VCO increased within the first 6 h. The use of CPE exhibited similar extraction efficiency to the typical fermentation process. However, lipids extracted with fermentation process underwent oxidation to a higher extent, compared with those extracted using CPE. CPE increased the creaming index and induced the collapse of oil droplets in coconut milk, as determined by the phase contrast microscope. VCO contained medium chain fatty acid (MCFA), especially lauric acid (C12:0), as the most abundant fatty acid, followed by myristic acid (C14:0). Therefore, VCO could be extracted using CPE at room temperature for 6 h, in which the extraction yield was increased and lipid oxidation was negligible. Practical applications: Pacific white shrimp hepatopancreas can be a major source of proteases, especially trypsin, that can be used for hydrolysis of lipoprotein or to destabilize emulsion. Proteases from shrimp hepatopancreas could be used as a promising processing aid for virgin coconut oil extraction, in which the cost associated with commercial enzymes could be reduced and the proteases from shrimp processing byproducts were better exploited. The proteases from shrimp hepatopancreas can therefore be of benefit for the virgin coconut oil processing enterprise or industry by increasing extraction efficacy via destabilzation of coconut milk emulsion. Proteases from Pacific white shrimp hepatopancreas can be used as the aid for VCO extraction via the accelerated emulsion destabilization without any negative effect on quality.

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Section: Resultsmentioning

confidence: 99%

“…The VCO contained high lauric acid, a medium chain fatty acid (MCFA). On the other hand, animal fats consist of long‐chain saturated fatty acid . MCFAs are burned up immediately after consumption and therefore the body uses them immediately to make energy, instead of storing them as body fat .…”

Section: Introductionmentioning

confidence: 99%

Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

Senphan

Benjakul

2015

Euro J Lipid Sci & Tech

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“…Furthermore, higher yield of VCO with prime quality was attained (Senphan and Benjakul (2015). VCO obtained by enzymatic hydrolysis method has safety and is more beneficial than the oil produced from copra by the traditional method because the latter is often infected via aflatoxin or insects producing molds related with toxicity problem during production (Handayani, Sulistyo, & Rahayu, 2009). VCO aqueous extraction involved the mixture of enzymes such as 0.075% (w/v) pectinase, 0.05% (w/v) protease, and 0.05% (w/v) amylase.…”

Section: Concise Reviews and Hypotheses In Food Sciencementioning

confidence: 99%

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

Patil

Benjakul

2018

Journal of Food Science

143

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Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil-in-water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.

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“…[ 5 ] Enzyme‐mediated extraction of VCO has proven to be more advantageous over traditional methods. [ 6 ] However, the cost of enzyme remains to be the major limitation of this method. Thus, protease from cheap sources especially from the food wastes could be an alternative used to extract VCO.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic and Mechanical Extraction of Virgin Coconut Oil

Soo

Yassoralipour

Lai

et al. 2020

Euro J Lipid Sci & Tech

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The effect of different processing methods namely enzymatic method using crude protease extract (CPE) from overripe pineapple, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) methods on the recovery yield of virgin coconut oil (VCO) is evaluated. The physicochemical properties of VCOs namely color, iodine value (IV), refractive index, saponification value, moisture content, free fatty acid, p-anisidine value, lipid peroxidation, fatty acid composition, triacylglycerol (TAG) composition, melting and crystallization profile are compared. The total phenolic compounds and scavenging activity of the extracted VCOs are also examined. Results reveal that enzymatic approach exhibits the highest VCO yield (77.7% ± 0.38) at 50°C for 2 h, followed by MAE (58.6%±0.07), control without enzyme (24.1%±0.19) and UAE (24.1%±0.12). The physicochemical properties of the VCOs extracted are found to conform to APCC standards established except IV. The antioxidant activity of VCO extracted with CPE shows no significant difference with MAE and UAE methods (p > 0.05). Lauric acid appears to be the most abundant fatty acid detected in all VCO samples. Similar exotherms and endotherms are observed in both melting and crystallization profiles with two distinct peaks exhibited. The TAG compositions of the extracted VCOs are mainly LaLaLa, LaLaM, CLaLa, CCLa, and LaMM (C = Capric acid; La = Lauric acid; M = Myristic acid). Practical Applications: The results obtained from this study indicate that VCO extraction using CPE from overripe pineapple is feasible.

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Extraction of Coconut Oil (Cocos nucifera L.) through Fermentation System

Cited by 32 publications

References 8 publications

Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

Enzymatic and Mechanical Extraction of Virgin Coconut Oil

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