Ab. Man Ybc",suhardiyono,"asbi et al., AQUEOUS ENZYMATIC EXTRACTION OF COCONUT OIL, Journal of the American Oil Chemists' Society, 73(6), 1996, pp. 683-686
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.