Optimal extraction of oil from coconut (Cocos nucifera L.) meat using enzymes

Date

10-1997

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Eugenia M. Castillo

Abstract

The optimum conditions for the extraction of oil from coconut (Cocos nucifera L.) meat using Carica papaya latex and combination of combined bromelain and papaya latex enzymes were determined. Highest percent oil yield at 81% was obtained at pH 6 and configuration time of 2 hours and 30 minutes at dillution ratio of 1:4 (coconut meat : water ratio) using Carica papaya latex alone. An increase of 17% in oil yield was obtained when combined Carica papaya latex and bromelain enzyme was used at 1:4 dillution ratio, ph 6, 70 oC incubation temperature and configuration time of 2 hours and 30 minutes. Analysis of Variance (ANOVA) showed that the increase in percent oil yield is significant at 5% level when enzymes was used.

The oil obtained has a saponication number of 249.56 mg KOH/g oil, peroxide value of 1.74 meq KOH/kg oil and free acid number of 0.70 mg KOH/g oil.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1997 C4 O54

Document Type

Thesis

This document is currently not available here.

Share

COinS