New Horizons of Science, Technology and Culture Vol. 11

Aqueous enzymatic oil extraction is undoubtedly an emerging technology in the fats and oils industry, as it offers many advantages over conventional extraction. For instance, it eliminates solvent consumption, which reportedly may also lower investment costs and energy requirements. Coconut oil is an edible oil extracted from the endosperm of the coconut (Cocos nucifera) using various methods. In this report, the coconut oil extraction from coconut meat rasp using pineapple enzymes was studied and compared with commercial enzymatic oil extraction. Pineapple enzymes were extracted from fresh pineapple fruit. The effectiveness of pineapple enzyme extract on coconut oil extraction from coconut meat rasp was studied at different enzyme concentrations of 0.5 to 2% (W/W) and pH of 4.5 to 7.5, with incubation times of 2 to 8 hr at 40 to 70°C, respectively. The commercial technical enzymes used in this study were from different companies (Valley enzyme®, Novozyme®, and AB-enzyme®). Valley enzyme® at 1% (w/w) enzyme concentration and 1:1 enzyme solution to coconut rasp ratio was found to be the most effective commercial enzyme in comparison with Novozyme® and AB-enzyme®. The optimum conditions for coconut oil extraction from coconut meat rasp using pineapple enzyme were at 1% (W/W) enzyme concentration, pH 6.5, 60°C, and 6 hr, while the optimum conditions for Valley enzyme were at pH 5.5, 60°C, and 6 hr. Oil yield obtained from Valley enzyme® and pineapple enzyme extract under optimum conditions were 21.89% and 20.50%, respectively. The oil yield obtained from fresh coconut rasp using pineapple enzyme extract was nearly comparable to that achieved with a commercial enzyme (Valley Enzyme) and was distinctly higher than that of the untreated control. Therefore, pineapple enzyme extract shows promise as a natural alternative to commercial enzymes for coconut oil extraction.