Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content
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...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2009
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| Subjects: | |
| 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 |
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| Summary: | 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 surface methodology
(RSM) was applied to evaluate the effects of the parameters (pressure, temperature and CO2 consumption)
on the extraction yield and medium-chain triglycerides (MCTs), in terms of the fatty acid
content in the extracted oil. A correlation was established with p-values for both responses significant
at the 95% confidence level. |
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