IJSR - International Journal of Scientific Research

Muthukkannan; N.; Balasaravanan; T.

Volume : VII, Issue : VII, July - 2018

Comparison of Quantity and Quality Parameters of Virgin Coconut Oil from Two Coconut Varieties by Employing Induced Fermentative Methodologies

Muthukkannan, N. , Balasaravanan, T.

Abstract :

Virgin Coconut Oil (VCO) was prepared from two induced fermentative methodologies viz., yeast and bacterial induced methodologies. The two varieties of coconuts like West Coast Tall (WCT) and Deejay Coconuts (DJ) were also used for the VCO production. The production methodologies were optimized by four common variable parameters like the temperature 25±1ºC, 30±1ºC, 35±1ºC, 40±1º C, PH 2.5±0.1,3.5±0.1, 4.5±0.1, 5.5±0.1, Inoculum concentration 1% (w/v), 3% (w/v) ,5% (w/v) ,7% (w/v) and the Fermentation end time ranges like 24, 36, 48 and 60 hrs for both Saccharomyces cerevisiae and Lactobacillus plantarum to estimate the yielding efficiency of VCO with using two different strains. The yielding efficiencies of both processes are calculated by using total percentage of Oil extracted from Soxhlet method from WCT and DJ Coconuts .Among the two set of processes the maximum yielding efficiencies were obtained in WCT coconuts using Lactobacillus plantarum (9511) at 40±1ºC, 5.5±0.1 PH, 7% (w/v) Inoculum concentration and the Fermentation end time in 60 hrs. Proximate analysis for both VCO samples are estimated followed by different fatty acid compounds are also identified by ethanol extracted VCO samples under GC–MS. VCO produced from WCT Coconuts using Lactobacillus plantarum gave highest yield and higher fatty acid compositions than the VCO produced from DJ Coconuts. The results suggest that WCT coconuts are being the best yield with the interaction of Lactobacillus plantarum strain both in quantity as well as quality parameters are compared in this present study.