EXTRACTION AND ANALYSIS OF OIL FROM COCONUT

ABSTRACT Coconut oil is a versatile product with applications in food, cosmetics, and pharmaceuticals. This study investigated the extraction, yield, and physiochemical properties of coconut oil obtained from wet and dry extraction methods. Eight mature coconuts were processed, with four used for each method. The wet method involved extracting oil directly from fresh coconut meat, while the dry method utilized oven-dried coconut meat. The percentage oil yield was calculated, and the physicochemical properties, including acid value, free fatty acid, saponification value, iodine value, moisture content, specific gravity and density, were characterized using standard analytical methods. The results showed that the wet extraction method yielded a higher percentage of oil (47.27%) compared to the dry method (39.55%). Physicochemical analyses revealed that both methods produced high-quality oil with minimal moisture content (wet: 0.20%, dry: 0.12%) and desirable properties such as moderate acid values (wet: 4.08 mg KOH/g, dry: 2.50 mg KOH/g) and saponification values (wet: 257.80 mg KOH/g, dry: 260.50 mg KOH/g). However, the wet method resulted in slightly higher iodine values (9.40 g I /100 g) indicative of increased unsaturation levels, while the dry method demonstrated better stability, making it suitable for longer storage. This study highlights the strengths and limitations of both extraction methods, suggesting that the wet method is ideal for applications requiring higher oil yields, while the dry method is preferable for stability and extended shelf life. Recommendations include further optimization of the extraction processes, exploration of alternative techniques such as cold pressing, and the development of value-added products like soaps and cosmetics. These findings contribute to enhancing the commercial viability and industrial applications of coconut oil.