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Extraction of coconut oil with Lactobacillus plantarum 1041 IAM

Che Man, Y. B., Abdul Karim, M. I. B., Teng, C. T.
journal of the American Oil Chemists' Society 1997 v.74 no.9 pp. 1115-1119
Lactobacillus plantarum, coconut cream, coconut oil, coconuts, color, fatty acids, fermentation, inoculum, iodine value, oxygen, peroxide value, water content
Extraction of coconut oil with a pure culture of Lactobacillus plantarum 1041 IAM was investigated. Grated coconut meat and water at 30, 50, and 70°C were mixed in various ratios (1:1, 1:2, and 1:3) and allowed to settle for 2-6 h. The most efficient coconut cream separation was obtained at the 1:1 ratio of grated coconut meat to water at 70°C, followed by 6 h settling time. Fermentation was then conducted on coconut cream emulsion with the sample from 1:1 ratio, 70°C, and 6-h settling time. Oil yield from the fermentation process with 5% inoculum of L. plantarum 1041 IAM after 10 h at 40°C was 95.06% Quality characteristics of the extracted oil were as follows: moisture content, 0.04%; peroxide value, 5.8 meq oxygen/kg; anisidine value, 2.10; free fatty acid, 2.45%; iodine value, 4.9; and color, 0.6 (Y + 5R). Extraction of coconut oil from coconut meat with L. plantarum 1041 IAM was significantly improved in both oil yield and quality over the traditional wet process.