E. J. Akpan
Department of Biochemistry, Faculty of Basic Medical Sciences, University of Uyo, Akwa, Ibom State, Nigeria
O. E. Etim
Department of Biochemistry, Faculty of Basic Medical Sciences, University of Uyo, Akwa, Ibom State, Nigeria
H. D. Akpan
Department of Biochemistry, Faculty of Basic Medical Sciences, University of Uyo, Akwa, Ibom State, Nigeria
I. F. Usoh
Department of Biochemistry, Faculty of Basic Medical Sciences, University of Uyo, Akwa, Ibom State, Nigeria
ABSTRACT
The physical and chemical properties of the oil extracted from six (6) varieties of coconut fruits were determined. The oils were brownish, some yellowish when melted, and at times white when solidified. The oils had specific gravity ranging between 0.90 and 0.92. The yield of the oil (% contents) from the ether extract was also analyzed using soxhlet extraction technique. The results showed the oil contents of 88.54% in dry samples and 69.14% in fresh samples. Result of the findings showed a higher percentage of saturated fatty acid content across the entire samples (88.5±0.85% - 97.0±0.37%) in the dry samples, than the unsaturated fatty acid constituents (8.4±0.45% - 9.5±0.30%). The moisture content was higher in the fresh samples than the dry samples. These findings therefore suggest a high percentage oil yield in the dry samples. It is therefore advisable that the nuts be harvested dry if the oil is intended for commercial use.
How to cite this article
E. J. Akpan, O. E. Etim, H. D. Akpan and I. F. Usoh, 2006. Fatty Acid Profile and Oil Yield in Six Different
Varieties of Fresh and Dry Samples of Coconuts (Cocos nucifera). Pakistan Journal of Nutrition, 5: 106-109.
DOI: 10.3923/pjn.2006.106.109
URL: https://scialert.net/abstract/?doi=pjn.2006.106.109
DOI: 10.3923/pjn.2006.106.109
URL: https://scialert.net/abstract/?doi=pjn.2006.106.109