Thesis Abstract

Abstract
Coconut oil is a versatile and widely used oil with numerous health and culinary benefits. The extraction of oil from coconuts is a process that involves several steps to obtain the oil in its pure form. Traditional methods of extraction like cold pressing and fermentation have been used for generations, but modern techniques such as solvent extraction and centrifugation have gained popularity due to their efficiency and higher oil yields. This research project aims to compare the different methods of coconut oil extraction in terms of oil quality, yield, and cost-effectiveness. Various parameters such as temperature, pressure, and extraction time will be analyzed to determine their impact on the final oil product. The study will also investigate the potential use of by-products generated during the extraction process, such as coconut cake and water, for other applications. Overall, this research will contribute valuable insights into the most effective and sustainable methods for extracting coconut oil, catering to the increasing demand for this valuable commodity in the market.

Thesis Overview

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Coconut oil is an edible oil that has been consumed in tropical countries for thousands of years. As it has a long shelf life and a melting point ohgf 76 of. It is used in baking industries. A negative campaign against saturated fats in general and the tropical oils in particular led to most food manufacturers abandoning coconut oil in recent years in favor of hydrogenated polyunsaturated oils, particularly soy. Which contains trains fatty acids. Studies done on populations consuming diets high in coconut oil show no adverse effects on the health of the populations. Coconut oil has >90% saturated fatty acids. Hence is less attractive to consumers. Saturated fat is one that has no unsaturated or double bonds and tends to be solid at room temperature. Coconut oil is rich in short and medium chain fatty acids. Shorter chain length allows fatty acids to be metabolized without use of the carnitine transport system.

Coconut oil contains a large proportion of lauric acid a saturated fat that arises total blood cholesterol levels by increasing both the amount of high density lipoprotein (HDL) cholesterol and low density lipoprotein (LDL) cholesterol. Although this may create a more favorable total blood cholesterol profile this does not exclude the possibility that persistent consumption of coconut oil may increase the risk of cardiovascular disease through other mechanisms, particularly via the marked increase of blood cholesterol induced by lauric acid. Because the majority of saturated fat in coconut oil is lauric acid, coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet. Due to its high content of saturated fat with corresponding high caloric burden, regular use of coconut oil in food preparation may promote weight gain.

Various fractions of coconut oil are used as drugs. Butyic acid is used to treat cancer, while lauric acid is effective in treating viral infections. Hence, the literature is reviewed in the context of increase of fat related disorders/diseases through consumption of highly unsaturated oils.

1.2 AIMS OF OBJECTIVES OF THE STUDY

1.     Supports immune system health: It is anti-viral, anti-bacteria, anti-fingal and anti-parasite

2.     Provides a natural source of quick energy and enhance physical and athletic performance

3.     Improves digestion and absorption of nutrients, vitamins and mineral

4.     Improves insulin secretion and symptoms associated with diabetes

5.     Helps protect the body from cancers due to insulin reduction, removal of free radicals that cause premature aging and degenerative disease

6.     Reduces risk of heart health and improves good cholesterol

7.     Restores and supports thyroid function.

1.3 SCOPE OF THE STUDY

The research work covers feasibility study, scouting and acquisition of the necessary raw materials required for the production. Formulations research and the production of the polish samples. Other areas, analytical test of product qualities as compared with some commercial brands evaluation project, discussion, conclusion and recommendations.

1.4 SIGNIFICANCE OF THE STUDY

The coconut palm is the most important perennial source of oil, which is grow in India. The cultivation of coconut spread over the entire coastal belt and also some interior tracts compared to all other oil seed crops coconut has the highest productivity as well as consistency in production. Compared to all other seed crops coconut is less susceptible to abnormal climatic conditions. Coconut oil production in India Rotaries and expellers are used for crushing the dry coconut) known as copra) for recovery of oil. The standard prescribes the methods of grading and requirement of copra for extraction of oil and table use, together with methods of sampling and test.

1.5       COMMON METHODS OF PRODUCTION OF COCONUT

Different types of coconut oil for edible purposes are available viz;

1.     Virgin coconut oil from wet coconuts (unrefined grade)

2.     Coconut oil dry coconut (unrefined grade)

3.     Coconut oil by solvent extraction method (refined from coconut expeller cake).

4.     Virgin coconut oil is claimed to have more health benefits compared to coconut oil extracted from copra.