AQUEOUS ENZYMATIC EXTRACTION OF COCONUT OIL

Aqueous extraction of coconut oil with various enzymes was investigate d. Several enzyme preparations (cellulase, polygalacturonase, protease , and alpha-amylase) were used at different concentrations, pH, and te mperature values to enhance oil extraction. After the oil had been rel eased by the enzyme reaction, it was separated by centrifugation. The results showed that an enzyme mixture at 1% (w/w) each of cellulase, a lpha-amylase, polygalacturonase, and protease at pH 7.0 and an extract ion temperature of 60 degrees C represented the most effective extract ion conditions with an oil yield of 73.8%. Quality characteristics of the oil were as follows: moisture content, 0.11%; free fatty acid, 0.0 51%; peroxide value, 0.016 meq oxygen/kg; anisidine value, 0.026; iodi ne value, 8.3; saponification value, 260; and color, 0.6 (Y + 5R). Thi s technique for recovering oil from fresh coconut meat with enzymes is a significant improvement in both oil yield and quality over the trad itional wet process.