Enhancing the value of oils extracted from coconut processing by-products via enzymatic extraction

C. Puraya; J.  Somana; Y.M.J. Chew; P. Saikhwan

doi:10.3989/gya.0438251.2323

Authors

C. Puraya Chemical Engineering Department, Thammasat School of Engineering, Faculty of Engineering, Thammasat University https://orcid.org/0009-0000-6613-2776
J. Somana Department of Biochemistry, Faculty of Science, Mahidol University https://orcid.org/0000-0002-2883-0693
Y.M.J. Chew Department of Chemical Engineering, University of Bath https://orcid.org/0000-0003-2888-834X
P. Saikhwan Chemical Engineering Department, Thammasat School of Engineering, Faculty of Engineering, Thammasat University https://orcid.org/0000-0003-0940-6413

DOI:

https://doi.org/10.3989/gya.0438251.2323

Keywords:

Antioxidant activity, Cellulase, Coconut residue, Coconut testa, Oil

Abstract

The extraction of oil from coconut residue (CR) and testa (CT) using cellulasewas studied. By varying the amount of enzyme and extraction time at the enzyme’s optimal pH (pH 5-5.5) and temperature (55-60ºC), the optimised conditions for extracting the oil from CR and CT were 500 U/g CR and 700U/g CT for 4 hrs. The average oil yields from the enzymatic extractions and those from hexane extraction were not statistically different according to the t-test. The properties of CR and CT oils, and oil extracted from coconut milk foulants (FO) reported in previous work were studied. CR, CT and FO had the most comparable properties to those listed in the APCC standard. Compared to virgin coconut oil (VCO), the antioxidant activities of CR and CT oil were similar but FO had ~3 times higher activity. Hence, the oils extracted from CR, CT and coconut milk foulants by cellulase-assisted extraction showed potential as high value products.

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