Effect of Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage Stabi

The purpose of this work was to assess the physicochemical characteristics and stability of the storage of virgin coconut oil (VCO) extracted by cold pressing and hot pressing processes. Using full randomization architecture, data has been collected and analyzed (CRD). At the Food Science and Technology School, Rivers State University, Port Harcourt, the work was completed. Using the cold and hot method, virgin coconut oil (VCO) was extracted from mature Cocos nucifera nuts. The hot process resulted in a 58 percent higher oil recovery (P<0.05), while the cold process gave a 52 percent oil recovery. The content of free fatty acid (FFA) was 0.054 percent and 0.051 percent respectively for cold press and hot press. The peroxide value (PV) of the two oil samples for CPCO and HPCO was 1.173 mEq/kg and 1.288 mEq/kg, respectively. There was no important (P>0.05) difference in the physicochemical properties of VCO from both methods. For cold pressed and hot pressed VCOs, the iodine value was 5.72 g/100 g and 6.09 g/100 g, respectively. In coconut oil samples, lauric acid was the predominant fatty acid, with 49.30 percent in hot pressed coconut oil and 48.76 percent in cold pressed coconut oil. The melting point was found to increase as the smoke point decreased significantly (P<0.05) after three months of storage at room temperature (28±20C) for both cold pressed and hot pressed VCO. After 3 months of storage at room temperature (28±20C), the percentage of free fatty acid and peroxide values increased significantly from 0.054 percent to 0.742 percent and 1.173 mEq/kg to 2.274mEq/kg, respectively. The overall outcome showed that coconut is a decent source of vegetable oil, with good quality maintenance. Moreover, the physicochemical consistency of both the hot press and cold press extraction methods does not vary much.

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