Evaluation of coconut oil yield, physicochemical properties, and fatty acid compositions under varying moisture levels

Morales-Soriano E.R.; Vásquez S.C.R.; Reategui V.; Ynfante-Acuña H.; Mendieta-Taboada O.; Peñaranda C.; Nolazco-Cama D. · Grasas y Aceites (2025) · DOI: 10.3989/gya.1291251.2386

Resumen

The coconut oil industry aims to standardize extraction parameters in order to maximize oil yield and quality, while also exploring applications for pressed cake, a key by-product. This study evaluated the effects of coconut moisture content (low, medium, high) and particle length (shredded, grated) on oil yield, acidity index, specific gravity, water activity, color, pH, and refractive index, as well as on pressed cake yield, moisture, fat content, and color. Fatty acid profile, iodine index, and peroxide index were determined for the highest-yielding oil sample, while the remaining cake underwent proximate analysis. The greatest oil yield was obtained from coconuts with low moisture content and grated length. The oil showed a high presence of lauric and myristic acids, with minor levels of caprylic, capric, palmitic, stearic, oleic, linoleic, omega-6, and omega-9 fatty acids. The protein and carbohydrate composition of the pressed cake highlights its potential for applications in the food industry.

Instituciones: Universidad Nacional Agraria La Molina; Universidad Nacional de San Martín