Fatty Acid Profile and Oil Yield in Six Different Varieties of Fresh and Dry Samples of Coconuts (Cocos nucifera)
DOI:
https://doi.org/10.3923/pjn.2006.106.109Keywords:
Oil yield, fatty acid, cocos nuciferaAbstract
The physical and chemical properties of the oil extracted from six (6) varieties of coconut fruits were determined. The oils were brownish, some yellowish when melted, and at times white when solidified. The oils had specific gravity ranging between 0.90 and 0.92. The yield of the oil (% contents) from the ether extract was also analyzed using soxhlet extraction technique. The results showed the oil contents of 88.54% in dry samples and 69.14% in fresh samples. Result of the findings showed a higher percentage of saturated fatty acid content across the entire samples (88.5±0.85% - 97.0±0.37%) in the dry samples, than the unsaturated fatty acid constituents (8.4±0.45% - 9.5±0.30%). The moisture content was higher in the fresh samples than the dry samples. These findings therefore suggest a high percentage oil yield in the dry samples. It is therefore advisable that the nuts be harvested dry if the oil is intended for commercial use.
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Copyright (c) 2006 Asian Network for Scientific Information
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This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
