Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content

• Main Authors: Nik Ab Rahman, Nik Norulaini, Setianto, Wahyu, Sarker, Md. Zaidul Islam, A. H., Nawi, C. Y. M., Azizi, Abd Kadir, Mohd Omar
• Format: Article
• Language: English
• Published: Elsevier Inc. 2009
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/24845/1/Food_Chem_Wahyu_VOC.pdf; http://irep.iium.edu.my/24845/; http://dx.doi.org/10.1016/j.foodchem.2009.02.030

The extraction of coconut oil has been performed using supercritical carbon dioxide (SC-CO2). The extractions were performed at pressure and temperature ranges of 20.7–34.5 MPa and 40–80 �C, respectively. It was observed that almost all (more than 99%) of the total oil could be extracted. Response...