Methyl Laurate Characterization from Enzymatic Esterification-Transesterification Process of Virgin Coconut Oil (VCO)

Abstract

This Lauric acid is the most abundant fat in coconut oil, which can undergo an esterification and trans-esterification reactions to form methyl laurate. The aim of this study was to characterize the results obtained from lauric acid esterification and tran-esterification VCO enzymatic produce methyl esters with a distinctive odor ester. VCO enzymatic_methanol esterification (9: 1) with phosphoric acid catalyst and tran-esterification results esterification_methanol (1: 3) with KOH catalyst with varies time were 0.5; 1; 1.5; and 2 hours with the percentage obtained FAME row is 73.97; 78.09; 91.75; and 89.83%. Characterizations of methyl laurate were (1) density: 857.97; 857.97; 859.90; and 860.00 kg/m3, (2) % FFA: 0.16; 0.12; 0.09; 0.07% and acid value: 0.44; 0.32; 0.24; 0.14 mg-KOH/g sample. (3) Functional groups showed similarities value with the methyl laurate standard by the FT-IR spectrophotometer, the presence of ester compounds such as C = O; C-O; C-H; CH3; and RCOOR.