Optimizing cold pressed virgin coconut oil extraction: yield improvement and functional potential of coconut meal valorization

Abstract

Virgin Coconut Oil (VCO) is an unrefined oil extracted from fresh coconut kernel without chemical additives, typically using a cold-press method that also yields Virgin Coconut Meal (VCM) as a by-product. This study aimed to optimize the yield and quality of both VCO and VCM. Coconut (Cocos nucifera L.) types of Tall, Hybrid, and Dwarf varieties were screened to identify the one with the highest VCO yield and the lowest meal yield. The cold press technique combined with the response surface methodology (RSM) was employed for optimization. The Mapanget Tall coconut (MTT) showed the highest VCO yield (23.81%), the lowest meal yield (27.43%), and water evaporation (47.38%). Optimization yielded a VCO yield of 28.83% under ideal processing conditions, meal yield of 26.51%, and water evaporation of 46.42%. The major fatty acid in the VCO was the lauric acid (48.50%), meeting International Coconut Community standards. VCM composition included 9.15% moisture, 33.40% carbohydrates, 20.95% fat, 14.51% protein, 17.14% crude fiber, and 4.84% ash. These results highlight the potential of valorization of VCM as a functional food ingredient, particularly for its use in coconut-based skim milk beverages and other nutraceutical formulations.