Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content

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dc.contributor.authorNik Norulaini, N.A.
dc.contributor.authorSetianto, W.B.
dc.contributor.authorZaidul, I.S.M.
dc.contributor.authorNawi, A.H.
dc.contributor.authorAzizi, C.Y.M.
dc.contributor.authorMohd Omar, A.K.
dc.date.accessioned2014-04-29T08:37:01Z
dc.date.available2014-04-29T08:37:01Z
dc.date.issued2009
dc.description.abstractThe extraction of coconut oil has been performed using supercritical carbon dioxide (SC-CO2). The extractions were performed at pressure and temperature ranges of 20.7–34.5 MPa and 40–80 C, respectively. It was observed that almost all (more than 99%) of the total oil could be extracted. Response surface methodology (RSM) was applied to evaluate the effects of the parameters (pressure, temperature and CO2 consumption) on the extraction yield and medium-chain triglycerides (MCTs), in terms of the fatty acid content in the extracted oil. A correlation was established with p-values for both responses significant at the 95% confidence level.en_US
dc.identifier.citationFood Chemistry 116 (2009) 193–197en_US
dc.identifier.urihttp://hdl.handle.net/123456789/690
dc.language.isoenen_US
dc.subjectVirgin coconut oilen_US
dc.subjectMedium chain triglyceridesen_US
dc.subjectSupercritical CO2en_US
dc.subjectExtractionen_US
dc.subjectResponse surface methodologyen_US
dc.titleEffects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride contenten_US
dc.typeArticleen_US

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