Study of efficiency of cold coconut oils extraction from incubator and its chemical constituents

Abstract

Virgin coconut oil contains many vitamins and nutrients that can be utilized specifically as cosmetic and medical gradients. So these purposes were to analyze the chemical quality of the virgin coconut oil from the incubator and natural extraction. The meat was purchased at the local market in Phetchaburi province, Thailand in April 2022. There were 2 methods to extract oil under different conditions. The fatty acid composition was determined by GC-MS after esterification. The available statistical data were mean, percentage, standard deviation, and T-test. The research results showed that the coconut oil from the incubator at 40 ^๐C was completely extracted in 11 hours. The most oil volume was extracted at the 4^th hour about 41.00±1.00 ml, followed by the 5^th-7^th hour determined an average volume of 32.00-32.67 ml. Both total coconut oils volume was not significantly different. The oil from the incubator had chemical constituents that were in the range of good-quality coconut oil standards. There were myristic acid and lauric acid as major chemical components about 22.19 and 56.36%, respectively. The oil from the incubator had more than the oil from natural extraction and had an odor of coconut smell. Therefore, this research showed the ability of the incubator and effective processes can reduce the time and give high yield and chemical qualities also.