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

摘要

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 degrees 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.