Determination of Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil

The objective concerning this work was to judge the physicochemical characteristics and storage support of virgin coconut lubricate (VCO) extracted using cold press and vehement press processes. Virgin coconut lubricate (VCO) was extracted from mature crazy of Cocos nucifera, using the cold and the hot process. Hot process present significantly (P0.05) various. Iodine value was 5.72 g/100 g and 6.09 g/100 g for cold pressed and new pressed VCO, individually. Lauric acid was the predominant greasy acid in the coconut oil samples, record 49.30% in hot rushed coconut oil and 48.76% in cold rushed coconut lubricate. The melting point was raise to increase while the smoke point decreased considerably (P <0.05) for both cold rushed and hot pressed VCO later three months of storage at range temperature (28±20C). Percentage free oily acid and peroxide values raised significantly from 0.054% to 0.742% and 1.173 mEq/kg to 2.274mEq/kg, individually, after 3 months of storage at range temperature (28±20C). The overall result revealed that coconut is a good beginning of vegetable oil, with good custody quality. More also, skilled isn’t much difference in the physicochemical quality of two together hot press and cold press means of extraction.

Author(s) Details:

C. O. Ajogun,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

S. C. Achinewhu,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

D. B. Kiin-Kabari,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

O. M. Akusu,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

Please see the link here: https://stm.bookpi.org/CPAFS-V2/article/view/9406

Keywords: Extraction, fatty acid, physicochemical, storage stability, virgin coconut oil