Characterization Of Coconut Oil (Cocos Nucifera L.) From Commonly Cultivated Kenyan Varieties Extracted by Different Methods

Authors

  • Samson Musyimi Jomo Kenyatta University of Agriculture &Technology, Kenya
  • Daniel Njoroge Dedan Kimathi University of Technology, Kenya
  • Arnold Onyango Jomo Kenyatta University of Agriculture &Technology, Kenya
  • Daniel Sila Jomo Kenyatta University of Agriculture &Technology, Kenya

DOI:

https://doi.org/10.62049/jkncu.v4i1.62

Keywords:

Oil Extraction, Coconut Varieties, Fatty Acid Composition, Quality Characteristics

Abstract

 The objective of this study was to characterize the effects of different extraction methods and varieties on the extraction yields and quality profile of the resultant coconut oil. Three mature coconut varieties (East Africa Tall, Tall Yellow and Dwarf) were collected and subjected to different oil extraction techniques (traditional method, modified traditional method, mechanical expression and soxhlet method). The quality characteristics of the oil were determined using established standard protocols. Soxhlet extraction exhibited the highest oil yield ranging from 45.4% to 58.4% followed by mechanical expression (39.2-50.1%) and the least was traditional extraction method (6.3 to 10.2%) yield depending on variety. The Dwarf variety gave significantly lower yields compared to the other varieties.  The quality characteristics were within codex standards except for the high levels of free fatty acid in traditionally (0.42%) and mechanically (0.33%) extracted oil. Lauric acid was the dominant fatty acid at 47.5%-53.5% followed by myristic acid at 15.3-18.5% depending on variety and the method of extraction. The % saturated fatty acid in all varieties was >90%. Unlike in previous studies, arachidic acid was present in all varieties. The study has demonstrated that extraction methods and variety influence the oil yield and quality characteristics of coconut oil.

Author Biographies

Samson Musyimi, Jomo Kenyatta University of Agriculture &Technology, Kenya

Department of Food Science and Technology

Daniel Njoroge, Dedan Kimathi University of Technology, Kenya

Institute of Food Bioresource Technology

Arnold Onyango, Jomo Kenyatta University of Agriculture &Technology, Kenya

Department of Food Science and Technology,

Daniel Sila, Jomo Kenyatta University of Agriculture &Technology, Kenya

Department of Food Science and Technology

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Published

2024-01-15

How to Cite

Musyimi, S., Njoroge, D., Onyango, A., & Sila, D. (2024). Characterization Of Coconut Oil (Cocos Nucifera L.) From Commonly Cultivated Kenyan Varieties Extracted by Different Methods. Journal of the Kenya National Commission for UNESCO, 4(1). https://doi.org/10.62049/jkncu.v4i1.62