Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid‐lean copra meal. Issue 3 (10th October 2016)

• Record Type: Journal Article
• Authors: Kumar Ghosh, Probir; Bhattacharjee, Paramita; Poddar‐Sarkar, Mousumi
• Is Part Of: Journal of food process engineering. Volume 40:Issue 3(2017:Jun.)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-10-10
• Subjects: coconut copra -- cookies -- extraction -- lauric acid -- supercritical carbon dioxide; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.12501
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: Lauric acid, the principal saturated fat in coconut copra, was extracted using supercritical carbon dioxide (SC‐CO2 ) to obtain "lauric acid‐lean copra meal." Fatty acid methyl ester gas chromatograph (FAME‐GC) analysis of oil recovered from copra meal by Soxhlet extraction, showed highest reduction in lauric acid (78.16%), post SC‐CO2 extraction of 20 g ground copra (particle size ( d p ) of 0.42 mm) at 50°C, 40 MPa and 55 min of extraction at a flow rate of 1 L/min of gaseous CO2 . At these extraction conditions, the solubility of lauric acid in SC‐CO2 was found to be the highest. A correlated Chrastil equation was also developed for the determination of solubility of lauric acid in SC‐CO2 at different temperature–pressure regimes. Functional cookies designed with lauric acid‐lean copra meal as a replacement of butter, showed high sensory appeal, low oxidation and appreciable antioxidant potency. Practical applications: Coconut copra although rich in antioxidants, has saturated fatty acids, which are of concern for cardiovascular diseases (CVDs). This study reports on process engineering of coconut copra to reduce its lauric acid content, the principal saturated fatty acid, by supercritical carbon dioxide (SC‐CO2 ) extraction. Furthermore, a Chrastil equation has been developed for predicting the solubility of lauric acid at different temperature–pressure regimes of SC‐CO2 extraction, to obtain a lauric acid‐rich oil fraction. The data generated from this work could be employed for pilot plant and commercial scale extractions of lauric acid‐rich oil from coconut copra and other oilseed crops. This work has also exhibited a unique application of the lauric acid‐lean copra meal, post SC‐CO2 extraction. The copra meal has been successfully employed in designing functional antioxidant‐rich cookies, without compromising sensory attributes of popular butter cookies. This lauric acid‐lean copra meal is a potential new designer fat for confectionery industries.