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

Nik Norulaini, N. A. and Setianto, W. B. and Zaidul, I. S. M. and Nawi, A. H. and Azizi, C. Y. M. and Mohd. Omar, A. K. (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 03088146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2009.02.030

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.

Item Type:Article
Uncontrolled Keywords:extraction, medium chain triglycerides, response surface methodology, supercritical co2, virgin coconut oil
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:13787
Deposited By: Ms Zalinda Shuratman
Deposited On:26 Aug 2011 04:48
Last Modified:26 Aug 2011 04:48

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