EXTRACTION AND CONPARATIVE ANALYSIS OF

VEGETABLE OIL

BY

EFEREBO CHARITY PROMISE

2019/ND/SLT/86927

A PROJECT SUBMITTED TO THE SCHOOL OF SCIENCE IN THE

DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY, IMO

STATE POLYTECHNIC UMUAGWO-OHAJI

IN PARTIAL FUFILMENT OF THE REQUIREMENT FOR THE AWARD

OF NATIONAL DIPLOMA (ND) IN SCIENCE LABORATORY

TECHNOLOGY.

SUPERVISED BY: MRS. NWODU JUDITH

MAY, 2022.
 CERTIFICATION

This is to certify that this project on “Extraction and Comparative Analysis of

Vegetable Oil” was carried out by EFEREBO CHARITY PROMSE with the Reg.

No. 2019/ND/SLT/86927 in the department of Science Laboratory Technology in Imo

State Polytechnic Umuagwo under the supervision of Mrs. Nwodu Judith and has

been approved by the department of Science Laboratory Technology, Imo State

Polytechnic Umuagwo.

…………………………. ………………………..

Mrs. Nwodu Judith Date

(Project supervisor)

…………………………. ………………………..

Mr. KORIE, MAXIMUS Date

(HOD Science Laboratory Technology)

………………………… …………………………

External Supervisor Date

 DEDICATION

This project is dedicated to the glory of the Almighty God whose intimate mercy

and love made it possible for me to put up this write up and for his love, protection,

wisdom from the beginning to the end of this project.

 ACKNOWLEGEMENTS

My earnest compliments and thanks to my supervisor, Mrs. Nwodu Judith for the

time, efforts and selfless commitments she dedicated in helping me with this

project. Thank you very much ma.

A special thank you to my Parents Mr. & Mrs. EFEREBO and my Big Brother

ASA EFEREBO CHRISTOPHER and my siblings for their endless love and

financial support. God richly bless you all for all you have done for me.

I will like to thank the Almighty God for his divine grace and endowment. He

enabled me to undertake this project work and kept me going through.

 ABSTRACT

Extraction and comparative analysis of vegetable oil was the extraction of coconut
oil from coconut kernel using a standard bio-chemical method in order to get a
fine and clear coconut oil when compared with power oil, kings oil, dunsol oil and
unbranded oil to see if they have similar properties.
 TABLE OF CONTENTS

CERTIFICATION ii
DEDICATION iii
ACKNOWLEGEMENTS iv
ABSTRACT v
1.0 INTRODUCTION 1
1.1 Background of the Study 1
1.2 STATEMENT OF THE PROBLEM 7
1.3 OBJECTIVE OF THE STUDY 7
1.4 JUSTIFICATION OF THE STUDY 8
CHAPTER TWO 9
2.0 LITERATURE REVIEW 9
2.1 CONCEPT OF COCONUT OIL 9
2.3 METHODS OF HOT COCONUT OIL EXTRACTION 12
2.3.1 PRODUCTION OF VIRGIN COCONUT OIL BY OVEN METHOD (EMULSION-HOT METHOD). 12
2.4.2 CENTRIFUGATION METHOD 14
2.4.3 FERMENTATION METHOD 15
2.4.4 AQUEOUS ENZYMATIC EXTRACTION METHOD 15
2.5 BENEFITS OF COCONUT OIL. 16
CHAPTER THREE 18
MATERIALS AND METHOD 18
3.1 INTRODUCTION 18
3.2 MATERIALS 18
3.3 METHODS 18
CHAPTER FOUR 21
4.0 RESULTS 21
CHAPTER FIVE 26
5.0 DISCUSSION OF FINDINGS, CONCLUSION AND RECOMMENDATION 26
5.1 DISCUSSIONS OF FINDINGS 26
5.1.1 DETERMINATION OF IODINE VALUE IN OIL 26
5.1.2 DETERMINATION OF SAPONIFICATION VALUE IN OIL 27
5.1.3 DETERMINATION OF SPECIFIC GRAVITY IN OIL 27
5.1.4 DETERMINATION OF PEROXIDE VALUE IN OIL(TITRIMETRIC METHOD OF PEARSON, 1976) 27
5.2 CONCLUSION 28
5.3 RECOMMENDATION 28
REFERENCES 30
 CHAPTER ONE

1.0 INTRODUCTION

1.1 Background of the Study

Coconut oil is one of the edible growing in popularity as a nutritional supplements

and functional food in the emerging functional food market (Gopalakrishnan,

2013). The present health scenario characterized by the highest prevalence of

cardiovascular diseases demands the consumption of oil and fats that dcan lodwer

the lipid level in serum and tissues to sustain the human health (Mannekote and

Kailas, 2013).In this context, coconut oil is given importance based on their

medium chain fatty acid profile that could contribute to the healthy heart besides

being a source of energy and fat-soluble vitamins in the maintainance of human

nutrition (Canapi et al, 2015).Coconut oil has received much attention as na

“healthiest oil in the world”, due to its rich amount of medium chain fatty acids

especially 48-53% 0f lauric acid that could augment the metabolism ,immunity,

digestibility and the sound serum lipid profile contributing to the healthy survival

(Che Man and Marina, 2014).Coconut oil is oil derived from the fresh and mature

kernel(12 Months old from pollination) of the coconut (Cocos nucifera L)by

mechanical or natural means with or without the application of heat, which does

lead to alteration of nature of the oil. Coconut oil has not undergone chemical
refining, bleaching or deodorizing and suitable for consumption in the natural state

without the need for further processing and it is consists mainly of medium chain

triglycerids, which are resistant to oxidation and the fatty acids present in Coconut

oil are distinct from animal fats, which contain mainly of long chain saturated fatty

acids. Coconut oil is colorless, free of sediment with natural fresh coconut scent.It

is free from rancid odor or taste (Gohl, 2017).

Coconut Oil is oil that has been expressed from copra obtained from the fresh

kernel of coconut by mechanical or natural means with or without the application

of heat and which does not lead to alteration of the oil in any way. Coconut oil is

suitable for human consumption in its natural state without refining. Beside other

standards one important proposal is that, no additives may be added to coconut oil

(Odenigbo and Otisi, 2017).Extraction of oils from oil seeds is a major influential

step of their commercialization. The extraction process has a direct effect on the

quality and quantity of oils obtained (Wardlaw, 2013).Coconut oil is extracted

from fresh and mature kernel of the coconut by natural and mechanical means with

or without the use of heat or undertaking chemical treatment and refining

procedure therefore, retaining the sensory and functional characteristics of fresh

coconut (Whitney and Rolfes, 2018). Various methods like solvent extraction

method, dry method and wet methods are available for extraction of coconut oil

from coconut kernel (Gopalakrishnan, 2013). The use of solvents for oil recovery
has several drawbacks such as high safety hazard, high-energy input, low quality

oil, environmental risk and low quality meal(O`Brein, 2013).In wet method, oil is

extracted through coconut milk by heating and non-heating processes. In heating

process, oil is extracted by direct heating of coconut milk whereas in non-heating

process, supercritical fluid extraction process and enzymatic extraction process. In

non-heating process, the coconut oil therefore found to be advantageous over

heating process in retaining the functional characteristics of fresh coconut

(Seneviratne and Dissanayake, 2015).

Coconuts (Cocos nucifera linn) belonging to the family Arecaceae are cultivated

mainly in the tropical areas of high humidity, regular rainfall, and sandy soil.

Countries such as India, Sri Lanka, Indonesia, and Phillipines have major share in

the global production of coconuts. India is the largest producer of coconuts in the

world (annual production of 16,943 million nuts 2010-2011), and the West coast

tall variety is one of the major varieties cultivated there (Gopalakrishnan, 2013;

Mannekote and Kailas, 2013). Copra is the dried coconut kernel with low moisture

content (6-8%) and is used to obtain coconut oil by expellers and organic solvents.

Coconut oil is rich in medium chain fatty acids and exhibits good digestibility.

The sun-dried copra finds significant use in flavor and fragrance industries

internationally as a source of primary flavoring from which the typical lactonic

odor of coconuts is extracte. Besides, studies on Nigerian variety of coconuts have

established the copra to be a rich source of phytochemicals (such as phenols,

flavonoids, glycoside, tannins, alkaloids, and saponins) which contribute to its

antioxidant, anti-inflammatory and reducing power activites (Karakaya and

Simsek, 2016). However, reports on characterization of the copra are scanty and to

the best of our knowledge there is no report on the proimate, physicochemical, and

phytochemical properties of the copra of West coast tall variety.

In our study, we have determined the proximate composition and the

physicochemical and phytochemical properties of the West coast tall variety of

copra. Proximate analysis of copra provides information on ash, moisture, crude

fat, protein, crude fiber, and carbohydrate (by difference), while the

physicochemical parameters mainly assess the color and odor. The phytochemical

analyses include qualitative detection of alkaloids, flavonoids, glycoside, saponins,

tannins, steroids, terpenoids, and acid compounds and quantitative determination

of their therapeutic properties such as total phenol content, antioxidant, anti-

inflammatory, and reducing power activities.

The present fat/oil based product development strategies are primarily focused on

improvement of the fats and oils which constitute the products. These

improvements are in three broad areas: application development, analytical

development, analytical development, and triglyceride replication. For product

development and design especially for functional foods/nutraceuticals. It is

necessary to analyze the physicochemical as well as the phytochemical properties

of the constituent fats/oils.

Coconut oil (oil which is obtained from fresh, mature kernel of the coconut by

mechanical or natural means with or without the use of heat and devoid chemical

refining process, i.e, refined, bleached, deodorized) is one of the emerging

products in Indian oil market and is gaining lot of importance among consumers

due to its medicinal and other valuable properties which is only net to virgin olive

oil (Spanos and Wrolstad, 2017). Due to increase in public awareness of health it is

expected in near future that coconut oil will gain a significant importance and

consumption growth in the market. The demand for this oil continues to rise, which

can be attributed to its superior flavor, and potential health benefits. The

consumption of coconut oil lowered the lipid components compared to copra oil

(CO) by reducing total cholesterol, triglycerides (TG), phospholipids, low density

lipoprotein (LDL), and very LDL levels and increase the high-density lipoprotein

in serum and tissues (Intahphuak et al, 2014). Animal experiments suggested that,

rats fed with diets containing these coconut oils for 45days exhibits increases

levels of antioxidant enzymes (Obidoa et al, 2016). Among the coconut oil

producting countries, India is placed third after Philippines and Indonesia. The
USA, Canada, Europe, Asia, Australia, and South Africa are improting coconut oil

from South Pacific countries. Coconut oil has distinct yellow color, perceptible

aroma, while coconut oil is almost colorless and has an acid flavor. As per Codes

Alimentarius (2006). And Asian Pacific Coconut Community (APCC, 2006), it can

be concluded that coconut oil has same physicochemical properties like iodine

value, saponification value, moisture, and other parameters almost similar to

normal coconut oil. The fatty acid compositions of both the types of oil are almost

similar (Marina et al, 2017). However, some researchers reported higher lauric acid

in coconut oil than normal coconut oil, but this difference is not considerable,

because it may vary with location, variety of crop, age of nuts and time of

harvesting (Correa et al, 2018). To differentiate the coconut oil (CO) from refined

coconut oil (RCO) many methods have been used, among them P31 NMR was

found to be more reliable and also it has been found that, 1-monoglycerides was

higher in CO (0.027%) than RCO (0.019%) and total sterols were more in CO

(0.096%) compared to RCO (0.032%). While diglyceride was lower in CO

(1.55%) than RCO (4.10%). Still due to the lack of rapid method availability and

simplicity that is needed to establish the demarcation between coconut oil and

refined coconut oil in terms of bioactive components. The present study has been

designed to compare the bioactive components in Coconut oil extracted by cold

and bot process with normal available refined coconut oil.

1.2 STATEMENT OF THE PROBLEM

Once mistakenly believed to be bad for the heart because of its saturated fat

content, virgin coconut oil is now known to contain a unique form of saturated fat

that actually helps prevent heart disease, stroke and hardening of the arteries as

well as provide many other health benefits. Asian and Polynesian people who rely

on coconut and coconut oil as a part of their daily diet have the lowest heart

disease rates in the world. Some of these people get as much as 50percent of their

total daily calories as satrrated fat, primarily from coconut oil. If coconut oil

caused heart disease, as some people used to believe, these people would have all

died off centuries ago. These populations who consume large quantities of coconut

oil have remarkably good cardiovascular health. Absent ar the heart attacks and

strokes characteristic in Western countries where coconut oil is rarely used.

1.3 OBJECTIVE OF THE STUDY

The aim of this study/research is to produce coconut oil, Hence, the objectives of

this research are:

 The study of production coconut oil via centrifuge and oven methods

 The study of mechanism of demulsification.

1.4 JUSTIFICATION OF THE STUDY

Coconut oil has many potential benefits that are yet to be discovered that are yet

to be discovered. By doing these research, it is hoped that coconut oil would bring

more and more values to the coconut trees. Thus, more land will be opened for

plantation of coconut trees. The country’s economy will benefit from this as

coconut sugar can be exported to other countries as demands increase. The people,

as well, will have more job opportunities in the field.

 CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 CONCEPT OF COCONUT OIL

Coconut oil is directly extracted from fresh coconut flesh and it different between

coconut oil in term of nutrient composition and method of production. coconut oil

belongs to a group of vegetable oils abundant in lauric acid (Odenigbo and Otisi,

2017). Che Man and Marina (2014) cited the virtues of lauric acid of having

antiviral, antibacterial, anticaries, antiplaque and antiprotozoal functions. Gohl

(2017) defines coconut oil as the oil obtained from the fresh, mature kernel of the

coconut by mechanical or natural means, with or without the use of heat, without

undergoing chemical refining, bleaching or deodorizing, and which does not lead

to the alteration of the nature of the oil. Aside from Lauric acid, Coconut oil

contains a considerable amount of short-chain fatty acids such as capric, caproic

and caprylic which were also investigated to have antimicrobial and antiviral

effects. Coconur oil has been claimed to have numerous beneficial health effects,

Gopalakrishnan (2013) reported that coconut oil lowered total cholesterol,

triglycerides, phospholipids, LDL, and VLDL cholesterol levels and increased

HDL cholesterol in serum and tissue. Lauric acid makes up nearly 50% of the
medium chain fatty acid (MCFA) published studies showed that virgin coconut

medium chain fatty acids (MCFA) that mimic those of mothers breast milk can

boosts the infant immune system, and also cause adult metabolic rate increase as

coconut oil is converted directly to energy in the liver, passing through intestinal

portal veins. Other benefit of coconut oil is increasing in the rate of recuperation

and therapeutic application; such as antioxidants, antimicrobials, anodynes and

vulneraries. The new cells produced help increase of metabolism and faster the rate

of damaged cell replacement (Mannekote and Kailas, 2013).

Coconut oil (oil which is obtained from fresh, mature kernel of the coconut by

mechanical or natural means, with or without the use of heat and devoid of

chemical refining process, i.e. refined, bleached, deodorized) is one of the

emerging products in Indian oil market and is gaining lot of importance among

consumers due to its medicinal and other valuable properties which is only next to

olive oil .Coconut oil is a new highly value added version of coconut oil in health

food markets. Extraction of coconut oil from coconut kernel is a major influential

step for their commercialization. There are many extraction methods, among which

cold and hot extractions are conventional extraction processes. The hot extractions

carried out by pressing the clean, ground and fresh coconut, to yield coconut milk

followed by heating at high temperature that could remove the useful

micronutrient. In cold process, extraction of coconut oil takes place through

destabilization of coconut milk emulsion without heating such as fermentation,

chilling and thawing, or centrifugation, enzymatic treatment. Hot extraction

processes has been provide better yield than cold extraction processes. In cold

extraction processes there are various methods(O’Brien, 2013).

2.2 PROCESSES OF COCONUT OIL EXTRACTION

2.2.1 HOT EXTRACTION PROCESS

In Hot extraction processes, coconut oil is extract from coconut milk by heating.

Due to heating the proteins of coconut milk are denatured and destabilized the milk

emulsion. Extracted the coconut oil by heating coconut milk at 100-120C for 60

mints until the water was completely evaporated. To extract the coconut oil from

coconut milk, the protein is coagulate by slow heating in coconut oil cooker and

releases the oil that separated from pertinacious residue by filtering through muslin

cloth and remaining residue further heated to remove more oil(Mannekote and

Kailas, 2013).

2.2.2 COLD EXTRACTION PROCESSES

Cold extraction is the term used for the extraction coconut oil from coconut milk

by breaking the emulsion without heating. The high stability of the coconut milk

emulsion need the destabilization of coconut milk can be done in three stages. In

the first stage cream is separated by the action of gravitational force resulting in
two phases, the top phase with the creamy layer and the down phase with aqueous

layer. The second stage is flocculation and clustering in which the oil phase moves

as a group and which does not involve the rupture of the interface film that

normally surrounds. The third phase is most critical phase in the destabilization of

coconut milk, coalescence in this stage the interfacial areas is ruptured and reduce

that help to joined oil globules together (Canapi et al, 2015). This method appears

more desirable due to elimination of solvent and refining, bleaching and

deodorizing process, which reportedly may lower the investment cost and energy

requirements, thus more environmentally friendly than the solvent extraction.

Therefore, it can be carried out at home by anyone who is interested in producing

their own natural oil. Even though the concept appears potentially attractive,

however, the method yields comparatively low content of oil, which has

discouraged its commercial use (Wardlaw, 2013). Cold etraction processes

reviewed and presented under the following heads.

2.3 METHODS OF HOT COCONUT OIL EXTRACTION

2.3.1 PRODUCTION OF VIRGIN COCONUT OIL BY OVEN METHOD

(EMULSION-HOT METHOD).

Production of coconut oil by oven must be in control especially the temperature

because we need to maintain the nutrient inside the coconut oil and the nutrient

will be destroyed by high temperature. An emulsion is a mixture of two immiscible

(unblendable) substances. One substance (the dispersed phase) is dispersed in the

other (the continuous phase). Emulsion is also a term used the oil field as untreated

well production that consists primarily of crude oil and water. Eighty percent of the

oilfield emulsion produced is the type water-in-oil (w/o) emulsion (Whitney and

Rolfes, 2018). Water/oil/solid emulsions are mixture of ordinarily incompatible

materials. By using micro wave method, more efficient separation process can be

achieved.

2.4 METHODS OF COLD COCONUT OIL EXTRACTION

2.4.1 CHILLING, FREEZING AND THAWING METHOD

The stability of coconut milk emulsion in this process is broken by chilling

freezing and thawing, and thawed cream separated by centrifugation. The emulsion

was centrifuged before chilling and thawing to allow better packing of the coconut

oil globules used the temperature 10oC and -4oC for chilling and freezing process,

respectively and the thawing process was carried out in water bath at 40 oC until

the coconut cream reached room temperature (25 oC). in addition, this action also

helps in removing un-dissolved solids after extraction. The removal of solids

present in high percentages in the dispersion of oil seed was important for efficient

recovery of oil by centrifugation (Seneviratne and Dissannayake, 2015). The

centrifugation step was followed to enable the packing of cream oil globule to

crystallize on lowering the temperature. Centrifugation process as carried out form

2000 to 5000 rpm up to 6 min. during thawing, the oil coalesced due to loss of

spherical shape and formed large droplets of varying sizes. Investigated the

freezing and thawing techniques using Robledano-Luzuriage and Krauss-Maffei

method, the cream was exposed to control enzymatic conditions and oil was

obtained by repeated centrifugation following by freeze –thaw operation. However,

in the Krauss-Maffei method, first, the autoclaved coconut kernels was grated

using cutter mill and roller mill and then pressed in hydraulic press to extract milk

emulsion. The emulsion was centrifuged and the separated cream was heated at 92
o
C to obtain oil. Even though the yield of oil is slightly higher (89%), the quality of

oil is lower, in Krauss-Maffei process. The study shows that quite a high recovery

of oil was obtained, but the temperature employed was slightly high, which might

destroy some of its minor components such as phonolic compounds

2.4.2 CENTRIFUGATION METHOD

The extraction of coconut oil was studied by using various centrifugation speeds,

temperature and time intervals. The results showed that the yield of coconut oil

was 13.53% at 12000 rpm at 120 minutes. The highest yield of coconut oil was

13.80% at centrifugation temperature of 40oC studied the speed potential of the

centrifugation in demulsification of coconut milk that was collected from local

market and centrifuge at different speed from 6000 to0 12000rpm for time varied

from 30 to 105 min, resulting that enhanced the demulsification of coconut milk in
a very short time compare to the fermentation method and provide higher yield

(Obidoa et al, 2016).

2.4.3 FERMENTATION METHOD

Fermentation is also a well-known method in cold process for the extraction of

virgin coconut oil from the coconut milk. Investigated the fermentation method to

extract coconut oil by inoculating the pure culture of probiotic bacteria

(Lactobacillus plantarum 1041 IAM) in different ration of coconut kernel to water

(1:1 to 1:3) at different temperature (30oC to 70 oC) and time (2-6h). The results

revealed that inoculums assisted in the rapid breakage of emulsion and the release

95% of the oil due to the virulence of a Lactobacillus plantarumstrain in coconut

milk compared to Lactobacillus delbrueckii inoculums.

2.4.4 AQUEOUS ENZYMATIC EXTRACTION METHOD

Coconut oil extraction can also be carried out by the use of enzymes in the aqueous

extraction process. Extracted coconut oil by an action of mixture of enzymes

including Cellules, Term amyl (endoamylase), Viscozyme L, neutrase and alcalase

(protease) on fresh coconut kernel through coconut milk that yielded 83% of good

quality oil. Augmented the yield of coconut oil up to 65.5% from copra by using a

mixture of protease, ∝-amylase, cellulose, hemicellulose and pectinase enzymes in

an aqueous system. Reported that extraction of coconut oil from the freshly grated

coconut kernel using a commercial the gamanase enzyme. Used a 2% mixture of

hemicellulose, pectinase, cellulase and gamanase enzyme that yielded 84% of oil

from the desiccated coconut kernel. Used a 1% (w/w) mixture of cellulose, ∝-

amylase, polygalacturonase and protease enzymes at 60 oC of pH 7that yielded

73.85% of oil from grated coconut kernel. Revealed that cellulose treatment of

fresh and desiccated coconut kernel reduced the fibrous content by 17% and 62%

respectively and significantly increased the extractability of oil and protein,

showed that combined effect of galactomannase and a soya polysaccharide

degrading enzyme complex treatment on desiccated coconut for releasing oil,

extracted coconut oil through the enzymatic action of mixed enzymes including ∝-

amylase, polygalacturonase and protease on diluted coconut paste resulting in an

80% yield of good quality oil that has not undergone any purification step (Page et

al, 2018).

2.5 BENEFITS OF COCONUT OIL.

 Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS,

AIDS, and other illnesses.

 Provides a nutritional source of quick energy

 Relieves stress on pancreas and enzyme systems of the body.

 Helps protect against osteoporosis

 Helps relieve symptoms associated with gallbladder disease.

 Reduces symptoms associated with pancreatitis\

 Reduces epileptic seizures

 Supports thyroid function

 Reduces inflammation

 Relieves pain and irritation caused by haemorrhoids.

 Helps prevent obesity and overweight problems

 Promotes loss of excess weight by increasing metabolic rate

 Helps prevent liver disease

 Dissolves kidney stones

 Reduces epileptic seizures

 Improves utilization of essential fatty acids and protects them from

oxidation.

 Improves digestion and bowel function.

 Supports tissue healing and repair.

 Supports and aids immune system function

 Helps protect the body from breast, colon, and other cancers.

 Functions as a protective antioxidant.

 Helps to protect the body from harmful free radicals that promote premature

aging and degenerative disease.

 Does not deplete the body’s antioxidant reserves like other oils do.
 CHAPTER THREE
MATERIALS AND METHOD
3.1 INTRODUCTION

The coconut was removed from its shell washed and then grinded. After

grinding, it was sieved and the chaff was thrown away. The liquid form of

the coconut which was gotten after sieving was kept in a bowl and was

allowed to stay till the next day. The upper layer of the coconut in the bowl

was collected and the water below was poured away. The coconut milk was

cooked and turned consistently to avoid it getting burnt. As it was

consistently turned, the water in the coconut milk dried up and the oil gotten

was separated from the coconut meat using sieve.

3.2 MATERIALS

67 pieces of brown coconut, Knife, Bucket, Pot, Gas cooker, Sieve, Spoon,

Bowl, Food Processor and Water.

3.3 METHODS

1. Split the coconut with a sharp cleaver. Use a mature, brown coconut,

rather than a young green one.

2. Scrape the meat of the coconut from the shell. Use a coconut scraper,

sharp paring knife, or a sturdy metal spoon. Removing the meat is tricky. A

butter knife is much better than a sharp paring knife. You can slide it in

between the meat and the shell and ‘pop’ pieces off, rather than slip, and cut
your hand.

3. Cut the coconut meat into small pieces or shred the coconut flesh with

the scraper.

4. Place the pieces into a food processor.

5. Turn on the food processor to a medium speed and blend until well

shredded. Add a little water to help it blend if necessary.

6. Filter the coconut milk. Put a coffee filter or cheesecloth over a wide-

mouth jar. Pour or spoon a small amount of the coconut mixture onto the

cloth. Wrap the cloth around the coconut mixture and squeeze the milk into

the jar.

 Squeeze hard, to make sure you get every last drop.

 Repeat this process until coconut has been used.

7. Leave the jar unattended for at least 24hours. As it sets, the coconut

milk an oil will separate and layer of curd will appear at the top of the jar.

 Refrigerate the jar so the curd hardens more quickly if you’d like.

 If you’d prefer not to refrigerate it, leave the jar in a cool room.

8. Scoop out the curd with a spoon and discard it. The pure virgin coconut

oil is left on the jar.

9. Boil the coconut liquid. Place it in a saucepan on a burner and turn the

heat to medium high. Bring it to a boil and cook, stirring constantly, until the
water has evaporated and the cream has separated from the oil and turned

brown.

 The process of boiling the liquid until it reaches the right state could

take over an hour. Be patient, and stir constantly.

 If you’d rather not boil the mixture, you can allow it to separate on its

own. Place the liquid in a bowl and cover it with plastic wrap. Leave it

a t room temperature for 24hours, Then, place it in the refrigerator so

the oil solidifies and floats to the top. Strain the oil from the liquid.
 CHAPTER FOUR
4.0 RESULTS
These are the findings of the research.

PARAMETE POWE KING DUNSO COCONU UNBRANDE

R R OIL S OIL L OIL T OIL D OIL

pH 5.12 4.46 6.32 5.08 6.41

Specific 0.8887 0.9415 0.9158 0.9169 0.9277

Gravity

Acid value, 2.40 2.40 1.60 2.40 2.40

gNaOH/100

Saponification 7.01 85.55 51.89 29.45 77.14

value,

mgKOH/g

Iodine value, g 3.49 4.76 4.12 2.54 0.32

I 2/100g

Peroxide 43.00 51.00 49.00 15.00 71.00

value, meq

active O2/kg
CHARACTERIZATION OF OIL

IODINE VALUE

12.69× N ×( B−S)
IV =
W

Where C = Normality of Sodium Thiosulphate

B = Volume of Sodium Thiosulphate Used for Blank

S = Volume of Sodium Thiosulphate Used for Sample

W = Weight of oil in grams

12.69× 0.1×(13.7−12.6)
POWER OIL = = 3.49g I 2/100g
0.40

12.69× 0.1×(13.7−12.2)
KINGS OIL = = 4.76g I 2/100g
0.40

12.69× 0.1×(13.7−12.4)
DUNSOL OIL = = 4.12g I 2/100g
0.40

12.69× 0.1×(13.7−12.9)
COCONUT OIL = = 2.54g I 2/100g
0.40

12.69× 0.1×(13.7−12.9)
POWER OIL = = 0.32g I 2/100g
0.40

Titre value× 40 × M
ACID VALUE = W

Where: W= Weight of oil

M= Molarity (0.1M)
 0.6 × 40× 0.1
POWER OIL = ¿ 2.40 N a OH / gm
1.0

0.6 × 40× 0.1

KINGS OIL = ¿ 2.40 N a OH / gm
1.0

0.6 × 40× 0.1

DUNSOL OIL = ¿ 1.60 N a OH / gm
1.0

0.6 × 40× 0.1

COCONUT OIL = ¿ 2.40 N a OH / gm
1.0

0.6 × 40× 0.1

UNBRANDED OIL = ¿ 2.40 N a OH / gm
1.0

SAPONIFICATION VALUE

56.1× N ×(V 0 −V 1)
SV =
W

Where: N= Normality of Hydrochlorine acid used

W = Weight of Oil in gram

V = Volume of Hydrochloric acid used in sample

V 0=¿Volume of Hydrochloric acid used in blank

56.1× 0.5×(18.5−18.0)
POWER OIL = ¿ 7.01 mg KOH /g
2.0

56.1× 0.5×(18.5−12.4)
KINGS OIL = ¿ 85.55 mg KOH / g
2.0
 56.1× 0.5×(18.5−14.8)
DUNSOL OIL = ¿ 51.89 mg KOH /g
2.0

56.1× 0.5×(18.5−16.4)
COCONUT OIL = ¿ 29.45 mg KOH /g
2.0

56.1× 0.5×(18.5−14.8)
UNBRANDED OIL = ¿ 51.89 mg KOH /g
2.0

SPECIFIC GRAVITY

Density of Oil
Specific gravity= Density of Water

M 2 −M 1
= W −W
2 1

Where W 1∨¿ M 1 = Mass of empty specific gravity bottle.

M 2=¿ Mass of empty specific gravity bottle + 50 ml of oil.

W 2=¿ Mass of empty specific gravity bottle + 50 ml of Water.

49.8333−27.5870
POWER OIL = 52.6199−27.5870 ¿ 0.8887

37.0507−27.5870
KINGS OIL = 37.6390−27.5870 ¿ 0.9415

50.5122−27.5870
DUNSOL OIL = 52.6199−27.5870 ¿ 0.9158

36.8044−27.5870
COCONUT OIL = 37.6390−27.5870 ¿ 0.9169
 36.8044−27.5870
UNBRANDED OIL = 37.6390−27.5870 ¿ 0.9277

PEROXIDE VALUE

100(V 1−V 2 )N
PV =
W

Where N = Normality of sodium thiosulphate

W= Weight of oil used

V 1=¿ Volume of thiosulphate used in the sample

V 2=¿ Volume of thiosulphate used in the blank

100×(5.6−1.3)× 0.1
POWER OIL = ¿ 43.0 meq active O2 /kg oil.
1.0

100×(6.4−1.3)×0.1
KINGS OIL = ¿ 51.0 meq active O2 /kg oil.
1.0

100×(6.2−1.3) ×0.1
DUNSOL OIL = ¿ 49.0 meq active O2 /kg oil.
1.0

100×(2.8−1.3)× 0.1
COCONUT OIL = ¿ 15.0 meq active O2 /kg oil.
1.0

100×(8.4−1.3) ×0.1
UNBRANDED OIL = ¿ 71.0 meq active O2 /kg oil.
1.0

NOTE:

mgNaOH/g = milligram NaOH per grams

meqKOH/g= milliequivalent KOH per grams

 g I 2 100 g=¿ gram iodine per 100grams

gKOH/gm= gram KOH per grams

%= Percentage

μg/ml=¿ microgram per mil

mg/100 g = milligram per 100 gram