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Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute

Coconut oil (CNO) is a vegetable fat that can be applied as a cocoa butter substitute (CBS) due to its similar physical characteristics to cocoa butter. However, it must be fractionated or hydrogenated to be used as CBS. The aims of the present work was to fractionate CNO using supercritical fluid e...

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Main Authors: Abdul Halim, Halimatun Sa'adiah, Selamat, Jinap, Hussain, Norhayati
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:http://psasir.upm.edu.my/id/eprint/70667/1/5%20-%20IFRJ171029.R1-Final.pdf
http://psasir.upm.edu.my/id/eprint/70667/
http://www.ifrj.upm.edu.my/26%20(03)%202019/5%20-%20IFRJ171029.R1-Final.pdf
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spelling my.upm.eprints.706672019-09-06T02:42:29Z http://psasir.upm.edu.my/id/eprint/70667/ Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute Abdul Halim, Halimatun Sa'adiah Selamat, Jinap Hussain, Norhayati Coconut oil (CNO) is a vegetable fat that can be applied as a cocoa butter substitute (CBS) due to its similar physical characteristics to cocoa butter. However, it must be fractionated or hydrogenated to be used as CBS. The aims of the present work was to fractionate CNO using supercritical fluid extraction (SFE), and determine the potential fraction which is suitable as CBS. CNO was fractionated by SFE at 48.3 MPa and 80°C into four different fractions, F1, F2, F3 and F4. Fraction 1 had the highest yield (48.9%) as compared to the other fractions. Fraction 4 had the lowest content of lauric acid, C12 (31.12%) and the highest amount of palmitic acid, C16 (16.43%); stearic acid, C18:0 (4.99%); and linoleic acid, C18:1 (17.44%). Fraction 4 also had the highest melting profile (25.24°C) and amount of solid fat content (state) closest to CB. Therefore, F4 was selected as a potential fraction for the application of CBS. This finding reveals that CNO can be fractionated by SFE and applied as CBS to help diversify the application of coconut products. Faculty of Food Science and Technology, Universiti Putra Malaysia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/70667/1/5%20-%20IFRJ171029.R1-Final.pdf Abdul Halim, Halimatun Sa'adiah and Selamat, Jinap and Hussain, Norhayati (2019) Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute. International Food Research Journal, 26 (3). pp. 783-790. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/26%20(03)%202019/5%20-%20IFRJ171029.R1-Final.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Coconut oil (CNO) is a vegetable fat that can be applied as a cocoa butter substitute (CBS) due to its similar physical characteristics to cocoa butter. However, it must be fractionated or hydrogenated to be used as CBS. The aims of the present work was to fractionate CNO using supercritical fluid extraction (SFE), and determine the potential fraction which is suitable as CBS. CNO was fractionated by SFE at 48.3 MPa and 80°C into four different fractions, F1, F2, F3 and F4. Fraction 1 had the highest yield (48.9%) as compared to the other fractions. Fraction 4 had the lowest content of lauric acid, C12 (31.12%) and the highest amount of palmitic acid, C16 (16.43%); stearic acid, C18:0 (4.99%); and linoleic acid, C18:1 (17.44%). Fraction 4 also had the highest melting profile (25.24°C) and amount of solid fat content (state) closest to CB. Therefore, F4 was selected as a potential fraction for the application of CBS. This finding reveals that CNO can be fractionated by SFE and applied as CBS to help diversify the application of coconut products.
format Article
author Abdul Halim, Halimatun Sa'adiah
Selamat, Jinap
Hussain, Norhayati
spellingShingle Abdul Halim, Halimatun Sa'adiah
Selamat, Jinap
Hussain, Norhayati
Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
author_facet Abdul Halim, Halimatun Sa'adiah
Selamat, Jinap
Hussain, Norhayati
author_sort Abdul Halim, Halimatun Sa'adiah
title Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
title_short Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
title_full Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
title_fullStr Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
title_full_unstemmed Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
title_sort fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/70667/1/5%20-%20IFRJ171029.R1-Final.pdf
http://psasir.upm.edu.my/id/eprint/70667/
http://www.ifrj.upm.edu.my/26%20(03)%202019/5%20-%20IFRJ171029.R1-Final.pdf
_version_ 1646008941864288256
score 13.211869

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