Standardisation of Centrifugation Method for Virgin Coconut Oil Production and Comparison of Quality Parameters of the Recovered Oil
Journal of Advances in Biology & Biotechnology · pp. 650–658 · Published 22 Apr 2024
10.9734/jabb/2024/v27i5825Abstract
Virgin coconut oil is a finest edible oil having immense health benefits. Several methods are adopted for the extraction of virgin coconut oil. This experiment aims to provide a cost-effective and efficient method for small-scale production of high-quality virgin coconut oil. The objective of this study was standardisation of centrifugation method for virgin coconut oil production. Mature coconuts from West Coast Tall variety were collected and coconut milk was taken out by using coconut gratings with equal quantity of water and coconut water and two fold of water. The coconut milk was then chilled for 10 hours at 5-70C, followed by centrifugation at different revolutions per minute (rpm) and time. The colour, odour, taste, moisture content, free fatty acid content and total phenolic content of the resulting virgin coconut oil were assessed. The study revealed that the optimal conditions for maximum virgin coconut oil yield (28.087 percent) involve extracting coconut milk from coconut gratings with equal quantity of coconut water followed by chilling for 10 hours at 5-7ᵒC, centrifuged at 12000 rpm for 15 minutes and subsequently drying at 50°C.
References (10)
- 1 Aqueous and enzymatic processes for edible oil extraction [DOI]
- 2 Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation [DOI]
- 3 Effect of different treatments for the destabilization of coconut milk emulsion [DOI]
- 4 Comparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditions [DOI]
- 5 Virgin coconut oil production manual for micro- and village-scale processing
- 6 The health benefits of virgin coconut oil.
- 7 Virgin Coconut Oil Production by Centrifugation Method [DOI]
- 8 Demulsification of Virgin Coconut Oil by Centrifugation Method: A Feasibility Study* [DOI]
- 9 The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method [DOI]
- 10 Production of virgin coconut oil (VCO) via combination of microwave and centrifugation method
Cited by 1
Bhopal Singh, K. Khamrui, R. Rani · Food and Humanity · 2026
Related research
- Development of Functional Condensed Milk from Coconut Milk and Soy Milk — shares topic coverage
- Substitution Effects of Coconut Milk with Soymilk on Sensory Acceptance and Shelf Life of ‘Nasi Lemak’ — shares topic coverage
- Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants — shares topic coverage
- Potentials of Coconut Milk as a Substitute for Cow Milk in Cheese Making — shares topic coverage
- Sensory and Rheological Properties of Fortified Coconut Milk Based Chocolate Drink as Influenced by Cocoa Powder and Sugar Levels — shares topic coverage
Article metrics
Real usage data collected on this platform.
74
Page views
0
PDF downloads
14
Outbound clicks
1
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.