Coconut oil extraction using mixed enzymes

Date

10-1999

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Teresita M. Espino

Abstract

PEREZ, EMMIL B., College of Arts and Sciences, University of the Philippines Los Banos, October 1999. Coconut Oil Extraction Using Mixed Enzymes

Adviser: DR. TERESITA M. ESPINO

Extraction of oil from freshly grated coconut meat was investigated using the following enzyme combination: cellulase [33.59 U/mg], neutral protease [19.06 U/mg], a-amylase [14.80 U/mg], and pectinase [18.00 U/mg]. The combined enzyme solution had the following volumetric activity: cellulase [237.35 U/mL], neutral protease [91.10 U/mL], a-amylase [87.28 U/mL], and pectinase [112.03 U/mL]. The optimized conditions obtained were: enzyme concentration = 1.0% [w/v], incubation time = 60 minutes, and incubation temperature = 37°C. The recovery of oil for the enzyme treated sample was 68.11% and only 19.91% for the control. Enzymatic extraction significantly increased the recovery of oil by approximately three-folds than that of the untreated sample.

Values obtained from the physico-chemical analyses of the oil after enzymatic extraction from coconut meat were as follows: free fatty acid value = 0.51, saponification value = 254, iodine value = 9.2, specific gravity = 0.919, and refractive index = 1.452. These values were within the standards set by Association of Official Analytical Chemists for edible coconut oil and were comparable to those commercial coconut oil.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1999 C4 P47

Document Type

Thesis

This document is currently not available here.

Share

COinS