Research Article
Volume 16 Issue 4 - 2021
Enzyme-Assisted Aqueous Extraction of Virgin Coconut Oil
Tuan Q Dang* and Thao TT Tran
Department of Food Technology, International University-VNU-HoChiMinh City, Vietnam
*Corresponding Author: Tuan Q Dang, Department of Food Technology, International University-VNU-HoChiMinh City, Vietnam.
Received: February 19, 2021; Published: March 30, 2021


This study was aimed at evaluation of the effect of enzymatic application (Viscozyme Cassava C) for extraction of Virgin Coconut Oil (VCO) from fresh coconut meat, and comparison of physico-chemical and functional properties of the extracted CVO and cold pressed oil. The parameters influencing the extraction yield included material-to-water ratio (w/v), enzyme concentration (% E/S) and incubation durations (h). The results indicated that the highest yield of VCO (19.58%), presenting 73.58% recovery of oil, from fresh coconut meat was achieved at the water ratio of 1:7, enzyme concentration 1.5% ES, and incubation time 4h. This was lower than that from cold pressing but significantly higher than the oil yield (6.92%) of sample without enzymatic treatment. The quality of VCO was determined by peroxide value (0.317 meqO2/kg), free fatty acid value (0.393 mg KOH/g oil), iodine value (4.88 gI2/100g oil) and total phenolic content (248.25 mg GAE/100g oil) and that was comparable with the quality of the cold-pressed oil. The VCO was rich in short-chained saturated fatty acids, with lauric acid of 46.64%, palmitic acid 8.42% and myristic acid 18.24%. Additionally, the CVO in this study contained unsaturated fatty acids in the amount of 5.57% of linoleic acid and oleic acid.


Keywords: Enzyme Assisted Extraction; Fatty Acid Composition; Oil Quality; Total Phenolic Content; Virgin Coconut Oil


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Citation: Tuan Q Dang and Thao TT Tran. “Enzyme-Assisted Aqueous Extraction of Virgin Coconut Oil”. EC Nutrition 16.4 (2021): 30-38.

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