Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content.

Citation

Nik Ab Rahman, Nik Norulaini and Setianto, Wahyu B. and Sarker, Zaidul Islam and A. H., Nawi and C. Y., Mohd Azizi and Abd Kadir, Mohd Omar (2009) Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content. Food Chemistry, 116 (1). pp. 193-197. ISSN 0308-8146

Abstract

The extraction of coconut oil has been performed using supercritical carbon dioxide (SC-CO2). The extractions were performed at pressure and temperature ranges of 20.7–34.5 MPa and 40–80 °C, respectively. It was observed that almost all (more than 99%) of the total oil could be extracted. Response surface methodology (RSM) was applied to evaluate the effects of the parameters (pressure, temperature and CO2 consumption) on the extraction yield and medium-chain triglycerides (MCTs), in terms of the fatty acid content in the extracted oil. A correlation was established with p-values for both responses significant at the 95% confidence level.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.foodchem.2009.02.030
Publisher:	Elsevier
Keywords:	Virgin coconut oil; Medium chain triglycerides; Supercritical CO2; Extraction; Response surface methodology.
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	10 Feb 2014 05:24
Last Modified:	18 Dec 2015 07:21
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2009.02.030
URI:	http://psasir.upm.edu.my/id/eprint/14418
Statistic Details:	View Download Statistic

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