EXTRACTION, CHARACTERIZATION, AND EPOXIDATION OF COCONUT OIL
Abstract
This study aimed to extract oil from coconut and characterize its physicochemical properties using
standard methods. The extracted coconut oil's quality parameters, such as iodine value, acid value,
saponification value, peroxide value, and % oil content, were determined and found to be 2.032,
0.931, 368.432, 3.61, and 49.69%, respectively. Moisture content was also measured at 59.75%.
The results indicate that coconut oil has good quality shelf life and potential for application in the
food industry as a food additive. As such, further investigation into the use of coconut oil in food
products may be warranted.
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