INTRODUCTION

Coconut is high in fat (consists of over 80% saturated fat), with a fine oil which has
been used extensively for edible and non-edible purposes all over the world such as
cooking, cosmetics and other products. Most commercially available coconut oils
are made from copra, which is basically the dried kernel or meat of the coconut
fruit. If standard copra is utilized as a raw material for the process, the unrefined
coconut oil extracted from it is not yet suitable for consumption and therefore must
be purified or refined first. According to coconutdiet.com, The standard end
product made from copra is RBD coconut oil. RBD stands for refined, bleached, and
deodorized. High heat is used to deodorize the oil, and the oil is typically filtered
through (bleaching) clays to remove impurities. Sodium hydroxide is generally used
to remove free fatty acids and prolong shelf life. This is the most common way to
mass-produce coconut oil. The older way of producing refined coconut oil was
through physical/mechanical refining. More modern methods also use chemical
solvents to extract all the oil from the copra for higher yields.
Nonetheless, coconut oil extraction can be done through traditional methods. With
help from modern machinery, pressure, heat and motion are forces that are often
used to separate the coconut oil from the white coconut meat (such as in this
experiment). Depending on the type of extraction method used, the coconut oil
extracted may be completely pure, or it may require additional refining processes.
The most common mechanical method of extracting coconut oil is the expeller
technique, in which the dried copra passes through a special screw press that
compresses the coconut copra, squeezing about 75 percent of the oil from the
coconut meat. For this experiment, the same extraction principle was used. For
smaller amounts, a hand method using cheese cloth will also work. A website called
livestrong.com reported Traditional aqueous coconut processing involves grating
coconut into small pieces, adding water, squeezing the mixture by hand, leaving the
resulting emulsion to stand, and then scooping off the oil-rich cream. The cream is
then boiled to produce oil. The intermediate-moisture content aims to speed up the
process by introducing a bridge-press to extract oil directly from partially-dried
coconut gratings.
Mechanically extracted oil needs to be tested first before mass production or
consumption. There are basically two tests which are used for coconut oil: the free
fatty acids (FFA) test and the peroxide value (POV) test. Both methods come with a
titration process that will then let the students get the values needed for the
computations.

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OBJECTIVES
This experiment aims to simulate the processes involved in the extraction of crude
coconut oil. Students must conduct chemical tests typically done for oils and must
be able to relate free fatty acid and peroxide levels of oils to oil quality and shelf
life.
METHODOLOGY
There were 4 stages that had been performed in this experiment. The first stage
was the extraction of the milk from the grated coconut mixed with water using a
cheesecloth. The pH of the extract collected was then measured. The next step was
the extraction of crude oil from the milk by heating it until all the water had
evaporated and only the crude oil was left with the lump of solid matter. These two
had been filtered afterwards to separate the crude oil completely. The weight of the
solid matter and crude oil were then recorded separately as well as the pH of the
crude oil. Thirdly, the determination of the free fatty-acids in the crude oil. In order
to do this, a particular amount of crude oil was mixed with a free alcohol (ethanol)
and drops of phenolphthalein were added. A blank had been prepared before
performing the titration in order to have a comparison whether the solution was
already neutralize. Sodium hydroxide was used to neutralize the solution. After
recording the volume used. The FFA could now be calculated. The last stage was the
determination of Peroxide Value. For this stage, another blank was prepared. A
certain amount of the crude oil was added with acetic acid-chloroform solution and
saturated Potassium Iodide. Distilled water had also been added to the solution.
Titration with Sodium thiosulfate was then performed to the solution until the yellow
color disappeared. Starch indicator was added to give blue color to the solution.
However, there had been no color change. Hence, the peroxide value couldnt be
determined. The third and fourth stages were repeated for the unknown oil.
RESULTS AND DISCUSSIONS
Crude Coconut Oil (CNO) is known as "basic
industrial grade oil". Basically, CNO is an endproduct of squeezing out the oil from Copra
(dried coconut meat) by the use of expeller
press and in industry, it is then refined to
eliminate
impurities/contaminants.
It
is
unrefined,
unfiltered
and
without
any
additives. The crude coconut oil that the
group extracted is sweet smelling and has
pleasant aroma.It is clear yellow liquid at
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Fig 2-1: Crude coconut oil is a yellow liquid at room temperature

room temperature and cloudy yellow solid when stored in refrigerator. It tasted
strongly like coconuts.
Table 2-1 Extraction of coconut oil
Weight of coconut milk collected, grams
ph of coconut milk
Boiling temperature, C
Total time of evaporation of water component, mins (basis: 500
g)
Weight if cooled coconut cake, grams
Weight of crude coconut oil extract, grams
pH of crude coconut oil
% recovery

979
6.9
96
25
mins
71.767
86.103
6.1
8.79%

Table 2-2 Determination of free fatty acids

Total volume of NaOH used, mL
% FFA as Oleic Acid

2.0
0.80%

Table 2-3 Analysis of the Unknown

a. % Free Fatty Acid
Mass of the unknown, grams
Total volume of NaOH used, mL
% FFA as Oleic Acid
b. POV
Mass of the unknown for POV, grams

56.398
1.7
0.085
55.002

Fig 2-2: Analysis of FFA involves titration with NaOH with phenolphthalein a indication. The solution at the left shows the coconut oil sample, the one a

The composition of crude coconut oil includes triacylglycerols, free fatty acids,
partial glycerides, phospoholipids, sterols, tocopherols, pigments, volatiles, trace
metals, and oxidised products. Triacylglycerolsof crude coconut oil constitue the
major component (95%). Coconut oil must be very stable to oxidative deterioration
when exposed to atmospheric oxygen. It differs from other vegetable oils that it
contains a high degree (90%) saturated fatty acids. Most naturally occurring fatty
acids have a chain of an even number of carbon atoms, from 4 to 28 Fatty acids are
usually derived from triglycerides or phospholipids. When they are not attached to
other molecules, they are known as "free" fatty acids. In this experiment, two tests
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were carried out to determine the level of unsaturated fatty acid in the crude
coconut oil sample free fatty acid (FFA) and peroxode value tests. After titration
with NaOH, it was revealed that the crude coconut sample contained high amount
of free fatty acids at 0.80 as compared to the accepted value for edible oils of 0.1
maximum thus, this can not be considereed stable and will not last a longer shelf
life. The unknown oil analyzed showed a considerably low amount of FFA at 0.085
and is most likely to last longer.
The shelf life declared by the
coconut oil companies ranges
from 18 months-2 years for
refined coconut oil, and 2 years4
years-beyond
for
virgin
coconut oil. The test for peroxide
value could have supported the
FFA result but then during the
addition of starch indicator in
which the coconut oil with initial
amount of Na2S2O3, the solution
did not turn blue. Because of
Fig 2-3: Addition of starch solution and more Na2S2O3 did not turn the solution blue. this, the accurate amount of
Na2S2O3 which should have
determined the peroxide value, was not obtained. Results could have been different
if the starch solution was cooked. The peroxide index is the most common
parameter used to characterize oils and fats. The number of peroxides present in
vegetable oils reflects its oxidative level and thus its tendency to become rancid.
Theoretically, coconut oil should exhibit a low rate of oxidation due to its low
content of unsaturated fatty acids. Unsaturated fatty acids easily react with oxygen
to form peroxides. Oils with high peroxide values are unstable and easily become
rancid. The peroxide values obtained were relatively low, indicating that the
samples were highly stable against oxidation.
Various methods have been developed to extract coconut oil, either through dry or
wet processing. Dry processing is the most widely used form of extraction. Clean,
ground and steamed copra is pressed by wedge press, screw press or hydraulic
press to obtain coconut oil, which then goes through the refining, bleaching, and
deodorizing (RBD) processes. Adding heat while pressing can give higher yield.
Pressed coconut meat can also be drenched in coconut water and pressed again to
extract more milk. Another method for extraction of a "high-quality" coconut oil
involves the enzymatic action of alpha-amylase, polygalacturonases, and proteases
on diluted coconut paste. Wet extraction, chilling, freezing and thawing techniques,
and fermentation technique can also be considered. Wet processing or aqueous
processing is the term used for the extraction of coconut oil directly from coconut
milk. This method eliminates the use of solvent which reportedly may lower the
investment cost and energy requirements. Heating and centrifugation, freezing and
thawing, chilling and thawing the coconut cream obtained after centrifugation break
the protein stabilized oil-in-water emulsion. Coconut milk emulsion can also be
separated by adjusting pH of the coconut milk emulsion between pH 3 and 5.6 and
inoculated with bacteria cultures used acetic acid treatments to destabilize coconut
cream in coconut oil extraction. Treatment of 25% of acetic acid at level of 0.1, 0.2,
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0.3 and 0.4% on coconut cream from 10 to 14 h of reaction time at room

temperature had improved the quality of the oil extracted, with oil recovery up to
60%.
Most commercial grade coconut oils are made from copra. Copra is basically the
dried kernel (meat) of the coconut. It can be made by: smoke drying, sun drying, or
kiln drying , or derivatives or a combination of these three. If standard copra is used
as a starting material, the unrefined coconut oil extracted from copra is not suitable
for consumption and must be purified, that is refined. This is because the way most
copra is dried is not sanitary. The standard end product made from copra is RBD
coconut oil. RBD stands for refined, bleached, and deodorized. High heat is used to
deodorize the oil, and the oil is typically filtered through (bleaching) clays to remove
impurities. Sodium hydroxide is generally used to remove free fatty acids and
prolong shelf life. This is the most common way to mass-produce coconut oil. The
older way of producing refined coconut oil was through physical/mechanical
refining. More modern methods also use chemical solvents to extract all the oil from
the copra for higher yields.
RBD oil is also sometimes hydrogenated or partially hydrogenated. This happens
mostly in tropical climates, since the natural melting point of coconut oil is about 76
degrees F, and already naturally a solid in most colder climates. Since coconut oil is
mostly saturated, there is little unsaturated oil left to hydrogenate. Hydrogenated
oils contain trans fatty acids.

Virgin coconut oil (VCO) is obtained from fresh and mature kernel (12 months old
from pollination) of the coconut (Cocos nucifera L.) by mechanical or natural means
with or without the application of heat, which does not lead to alteration of the
nature of the oil. VCO has not undergone chemical refining, bleaching or
deodorizing. It can be consumed in its natural state without the need for further
processing. Virgin coconut oil consists mainly of medium chain tryglycerides, which
are resistant to peroxidation. The fatty acids in virgin coconut oil are distinct from
animal fats which contain mainly of long chain saturated fatty acids. Virgin coconut
oil is colorless, free of sediment with natural fresh coconut scent. It is free from
rancid odor or taste.
SUMMARY AND CONCLUSIONS
Unlike animal fat, which is stored in fat cells, oilseeds do not have such a feature.
Instead, the oil is stored in microscopic globules throughout the plant cells.
Rendering will not be able to liberate the oil from the globules, and more
mechanical processes such as grinding, flaking, rolling or pressing will be needed in
order to break the cell walls in order to liberate the oil. The prepared meat from the
oilseeds are then reduced into smaller sizes by grinding, then they are cooked and
pressed in screw presses. At the base of the press is a drain, where the released oil
is separated from the press cake (the pressed solid). The latter is discharged into
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conveyors for further processing. Further processing includes RBD -refining,

bleaching, and deodorizing. High heat is used to deodorize the oil, and the oil is
typically filtered through (bleaching) clays to remove impurities. Free fatty acid
(FFA) and peroxide level signifies the amount of unsaturated fatty acid content of
the coconut. These fatty acids easily react with oxygen to form peroxides which
makes the oil rancid. Thus, oils with higher FFA and peroxide value (POV) are less
stable and shorter shelf life.
REFERENCES
Ali, M. F., El Ali, B. M., & Speight, J. (2004). Handbook of Industrial Chemistry.
Michigan: McGraw-Hill.
Chow, C. K. (2008). Fatty Acids in Foods and their Health Implications,Third Edition.
Boca Raton, FL: Taylor & Francis Group.
Dayrit, F. M., Dimzon, , I., & Valde, M. (2011, August 11). Quality characteristics of
virgin coconut oil: Comparisons with refined coconut oil. Retrieved July 2015,
from http://pac.iupac.org/publications/pac/pdf/2011/pdf/8309x1789.pdf
Moigradean, D., Poiana, M. A., & Gogoasa, I. (2012, October 2). Quality
characteristics and oxidative stability of coconut oil. Journal of
Agroalimentary Processes and Technologies, 18(4). Retrieved July 2015, from
http://fos.ubd.edu.bn/sites/default/files/2000-Paper2.pdf
Rahman, H. (n.d.). The Chemistry of Coconut Oil. Retrieved July 2015, from
http://fos.ubd.edu.bn/sites/default/files/2000-Paper2.pdf
Smith, J. G. (2013). Organic Chemistry. New York, NY: McGraw-Hill.

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