Application of Enzymes for Coconut Oil Extraction

Abstract

Coconut oil is edible oil extracted from endosperm of coconut (Cocos Nucifera) using different methods. In this report the coconut oil extraction from coconut meat rasp using pineapple enzymes were studied and compared with commercial enzymatic oil extraction. Pineapple enzymes were extracted from fresh pineapple fruit. The effectiveness of pineapple enzyme extract on coconut oil extraction from coconut meat rasp was studied at different enzyme concentrations of 0.5 to 2% (W/W) and pH of 4.5 to 7.5 with incubation times of 2 to 8 hr at 40 to 70 °C respectively. The commercial technical enzymes used in this study were from different companies (Valley enzyme®, Novozyme® and AB-enzyme®). Valley enzyme® at 1% (w/w) enzyme concentration and 1:1 enzyme solution to coconut rasp ratio found to be the most effective commercial enzyme in comparison with Novozyme® and AB-enzyme®. The optimum conditions for coconut oil extraction from coconut meat rasp using pineapple enzyme were at 1% (W/W) enzyme concentration, pH 6.5, 60 °C and 6 hr, while the optimum conditions for Valley enzyme were at pH 5.5, 60 °C and 6 hr. Oil yield obtained from Valley enzyme® and pineapple enzyme extract under optimum conditions were 21.89% and 20.50%, respectively. Therefore, the pineapple enzyme extract is a promising natural alternative to commercial technical enzymes for coconut oil extraction.