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Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute


Abdul Halim, Halimatun Sa'adiah and Selamat, Jinap and Hussain, Norhayati (2019) Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute. International Food Research Journal, 26 (3). pp. 783-790. ISSN 1985-4668; ESSN: 2231-7546


Coconut oil (CNO) is a vegetable fat that can be applied as a cocoa butter substitute (CBS) due to its similar physical characteristics to cocoa butter. However, it must be fractionated or hydrogenated to be used as CBS. The aims of the present work was to fractionate CNO using supercritical fluid extraction (SFE), and determine the potential fraction which is suitable as CBS. CNO was fractionated by SFE at 48.3 MPa and 80°C into four different fractions, F1, F2, F3 and F4. Fraction 1 had the highest yield (48.9%) as compared to the other fractions. Fraction 4 had the lowest content of lauric acid, C12 (31.12%) and the highest amount of palmitic acid, C16 (16.43%); stearic acid, C18:0 (4.99%); and linoleic acid, C18:1 (17.44%). Fraction 4 also had the highest melting profile (25.24°C) and amount of solid fat content (state) closest to CB. Therefore, F4 was selected as a potential fraction for the application of CBS. This finding reveals that CNO can be fractionated by SFE and applied as CBS to help diversify the application of coconut products.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
Institute of Tropical Agriculture and Food Security
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Fractionation; Coconut oil; Supercritical fluid extraction; Cocoa butter substitute; Melting profile
Depositing User: Nabilah Mustapa
Date Deposited: 06 Sep 2019 02:42
Last Modified: 06 Sep 2019 02:42
URI: http://psasir.upm.edu.my/id/eprint/70667
Statistic Details: View Download Statistic

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