African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 857

Full Length Research Paper

Effect of extraction techniques on the quality of coconut oil

Nurah Tijani Oseni
  • Nurah Tijani Oseni
  • School of Public Health, Faculty of Health Science, Curtin University, Australia.
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WMADB Fernando
  • WMADB Fernando
  • Centre of Excellence in Alzheimer’s Disease Research and Care, School of Medical Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, 6027, Australia.
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Ranil Coorey
  • Ranil Coorey
  • School of Public Health, Faculty of Health Science, Curtin University, Australia.
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Isona Gold
  • Isona Gold
  • Biochemistry Division, Nigerian Institute for Oil palm Research, P.M.B. 1030, Benin City, Nigeria.
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Vijay Jayasena
  • Vijay Jayasena
  • School of Science and Health, University of Western Sydney, Locked Bag 1797, Penrich, NSW 2751, Australia.
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  •  Received: 26 July 2016
  •  Accepted: 07 December 2016
  •  Published: 31 March 2017


Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil extraction were employed to produce virgin coconut oil (VCOs) and refined coconut oil (RCO). VCOs were produced using enzymatic, chilling and thawing, centrifugation, natural-fermentation and induced-fermentation processes. The highest oil yield (83%) was from RCO and also RCO had a significantly higher peroxide value (1.06 meq/kg oil) than VCO samples. Antioxidant activity of RCO was significantly (p<0.5) lower than those of VCO samples, with induced-fermentation having the highest antioxidant activity of 28.3%. Interestingly, enzymatic extraction resulted in higher quantity of short-chain triglycerides. Although, there was no method which could result significantly in high quantity of all the tested parameters, induced-fermentation showed relatively high oil yield and antioxidant activity.


Key words: Antioxidants, coconut oil, extraction, fatty acids, quality.