INTRODUCTION

Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm derived from Cocos nucifera. It has various applications most specially in food or in cosmetics. Coconut oil has high saturated fat content that makes it slow to oxidize and resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.[1] Furthermore, the majority of coconut oil (65%) is made up of medium chain triglycerides (MCT), which are triglycerides and fatty acids with a carbon length chain of 6 – 12. [2]

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https://www.organicfacts.net/health-benefits/oils/properties-of-coconut-oil.html [3]

The amount of moisture present in Coconut oil varies greatly depending upon the moisture content of the source, such as Copra or Fresh Coconut; including the method of extraction and also on the processing done on it. But obviously, coconut derived from well-dried copra will have less moisture than that from less dried copra or from fresh coconuts (virgin coconut oil). Similarly, the oil subjected to heat will have less moisture than that which was not exposed to heat.[3]

In the world market, Coconut oil contributes about 10% of the total oils and fats. There are several methods that are currently practiced in the production of coconut oil either from fresh coconut meat or copra (dried coconut kernel). These technologies include the (a) wet process, (b) dry process, and (c) solvent extraction. Among the three methods, the recovery of coconut oil by the traditional wet process is usually low, which is about 30% (Thieme et al., 1968). Furthermore, the oil obtained is of poor quality due to the high moisture content (MC), dark color, and short shelf life (Hagenmaier et at., 1973). In addition to, the process is energy- and time-consuming.[4]

Today, the common commercial technique in oil production is through the dry process.Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra. The copra is pressed or dissolved with solvents, producing the coconut oil and a high-

protein, high-fiber mash. [1] This extracted oil is then further purified by neutralization, bleaching, and deodorization to remove free fatty acids, odors, flavors and pigments.[3]

REFERENCES:

[1] https://en.wikipedia.org/wiki/Coconut_oil

[2] http://examine.com/supplements/coconut-oil/

[3] https://www.organicfacts.net/health-benefits/oils/properties-of-coconut-oil.html

[4] http://umpir.ump.edu.my/3362/1/CD5632_WONG_PEI_WEN.pdf