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Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content |
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| Authors: | NA Nik Norulaini WB Setianto ISM Zaidul AH Nawi CYM Azizi AK Mohd Omar |
| Affiliation: | 1. School of Distance Education, Universiti Sains Malaysia, 11800 Minden, P. Pinang, Malaysia;2. School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, P. Pinang, Malaysia;3. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor DE, Malaysia;4. Chemical Engineering Department, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia |
| 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. |
| Keywords: | Virgin coconut oil Medium chain triglycerides Supercritical CO2 Extraction Response surface methodology |
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