Production and characterization of coconut oil

Thesis Abstract

Abstract
Coconut oil is a versatile and widely used oil in various industries ranging from food to cosmetics and pharmaceuticals. This project focused on the production and characterization of coconut oil to understand its properties and potential applications. The production process involved extracting oil from dried coconut kernels through mechanical pressing followed by refining to enhance its quality. Characterization studies included assessing the physicochemical properties such as color, odor, taste, moisture content, acidity, peroxide value, and fatty acid composition. The results showed that the coconut oil obtained had a light yellow color with a mild coconut aroma and taste, indicating good quality. The moisture content was within acceptable limits, and the acidity and peroxide value were low, suggesting good stability and freshness of the oil. The fatty acid composition revealed high levels of saturated fats, primarily lauric acid, which is known for its health benefits. The coconut oil also exhibited a high smoke point, making it suitable for high-temperature cooking methods. Furthermore, the oil displayed antimicrobial properties against certain pathogens, highlighting its potential use in food preservation and health products. Overall, the production and characterization of coconut oil in this study provided valuable insights into its quality, composition, and potential applications in various industries. Further research could focus on exploring different extraction methods, refining techniques, and application studies to maximize the benefits of coconut oil in diverse fields.