Physicochemical, Nutritional, Functional, and Sensory Properties of Coconut Oil Extracted by Different Methods

Abstract

Coconut oil (CO), a primary fat source in Sri Lankan cuisine, was analyzed in this study to compare its properties when extracted by three methods: expeller extraction (EX), traditional method (TE), and cold extraction (CE). The extracted CO was compared with commercially available CO (CCO). The results showed that the extraction method significantly influences the physicochemical properties (yield, oil recovery, specific gravity, color, smoke point), nutritional profile (fatty acid composition), and functional properties (total flavonoid, phenolic, antioxidant capacity) of coconut oil, but notably does not alter the sensory quality of fried products. The lowest acid and peroxide values were recorded in EX and CE methods, respectively. The highest saturated and medium chain fatty acid %, total phenolic, and antioxidant activity were observed in the TE method. The highest total phenolic content was observed in CCO. Traditional methods can be recommended as a low-cost method of CO extraction while preserving nutritional, physicochemical, and functional qualities.