Thesis Abstract

Abstract
Coconut oil is a versatile and widely used oil in various industries and households due to its unique composition and beneficial properties. The extraction of oil from coconuts is a crucial process that involves different methods such as cold pressing, solvent extraction, and traditional methods like boiling and fermentation. Each method has its advantages and disadvantages in terms of efficiency, quality of oil produced, and environmental impact. In this research project, we aim to investigate and compare the efficiency and quality of coconut oil extracted using different methods. We will analyze the chemical composition, nutritional value, and sensory attributes of the oil obtained through cold pressing, solvent extraction, and traditional methods. The study will also evaluate the impact of extraction methods on the overall yield of coconut oil and the presence of contaminants or impurities. Through a series of experiments and analyses, we will determine the most effective and sustainable method for extracting oil from coconuts while maintaining the nutritional integrity and quality of the oil. Additionally, we will assess the environmental implications of each extraction method to understand their sustainability and eco-friendliness. The findings of this research will provide valuable insights into the best practices for extracting oil from coconuts on a commercial scale, taking into consideration factors such as efficiency, quality, and environmental impact. This information will be beneficial for coconut oil producers, manufacturers, and consumers seeking high-quality and sustainable coconut oil products. Overall, this research project will contribute to the existing knowledge on coconut oil extraction methods and help improve the production processes in the coconut oil industry. By identifying the most efficient and sustainable extraction method, we can promote the production of high-quality coconut oil while minimizing environmental degradation and ensuring consumer satisfaction.

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.