Nik Norulaini, N.A.Setianto, W.B.Zaidul, I.S.M.Nawi, A.H.Azizi, C.Y.M.Mohd Omar, A.K.2014-04-292014-04-292009Food Chemistry 116 (2009) 193–197http://hdl.handle.net/123456789/690The 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.enVirgin coconut oilMedium chain triglyceridesSupercritical CO2ExtractionResponse surface methodologyArticle