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CoconutoilWikipedia,thefreeencyclopedia

Coconutoil
FromWikipedia,thefreeencyclopedia

Coconutoil,orcopraoil,isanedibleoilextractedfromthekernelormeatofmature
coconutsharvestedfromthecoconutpalm(Cocosnucifera).Ithasvarious
applications.Becauseofitshighsaturatedfatcontent,itisslowtooxidizeand,thus,
resistanttorancidification,lastinguptosixmonthsat24C(75F)without
spoiling.[1]
Duetoitshighlevelsofsaturatedfat,theWorldHealthOrganization,UnitedStates
FoodandDrugAdministration,InternationalCollegeofNutrition,theUnitedStates
DepartmentofHealthandHumanServices,AmericanDieteticAssociation,American
HeartAssociation,BritishNationalHealthService,BritishNutritionFoundationand
DietitiansofCanadaadviseagainstregularconsumptionofcoconutoil.

Solidified"coconutfat"

Contents
1 Production
1.1 Dryprocess
1.2 Wetprocess
1.3 Refinedoil
1.4 Hydrogenation
1.5 Fractionation
1.6 Figures
1.7 Standards
2 Compositionandcomparison
3 Healthclaims
4 Uses
4.1 Infood
4.2 Industry
4.3 Personaluses
5 Seealso
6 References
7 Furtherreading

Production
Dryprocess
Coconutoilcanbeextractedthrough"dry"or"wet"processing.Dryprocessing
requiresthatthemeatbeextractedfromtheshellanddriedusingfire,sunlight,or
kilnstocreatecopra.[2]Thecopraispressedordissolvedwithsolvents,producingthe
coconutoilandahighprotein,highfibermash.Themashisofpoorqualityfor
humanconsumptionandisinsteadfedtoruminantsthereisnoprocesstoextract
proteinfromthemash.Aportionoftheoilextractedfromcopraislosttotheprocess
ofextraction.

Wetprocess

Traditionalwayofmakingcoconut
oilusinganoxpoweredmillin
Seychelles

Theallwetprocessusesrawcoconutratherthandriedcopra,andtheproteininthe
coconutcreatesanemulsionofoilandwater.[3]Themoreproblematicstepisbreaking
uptheemulsiontorecovertheoil.Thisusedtobedonebyprolongedboiling,butthisproducesadiscoloredoilandisnot
economical.Moderntechniquesusecentrifugesandpretreatmentsincludingcold,heat,acids,salts,enzymes,electrolysis,
shockwaves,orsomecombination.Despitenumerousvariationsandtechnologies,wetprocessingislessviablethandry
processingduetoa1015%loweryield,evencomparedtothelossesduetospoilageandpestswithdryprocessing.Wet
processesalsorequireinvestmentofequipmentandenergy,incurringhighcapitalandoperatingcosts.[4]
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Properharvestingofthecoconut(theageofacoconutcanbe2to20monthswhenpicked)makesasignificantdifferencein
theefficacyoftheoilmakingprocess.Copramadefromimmaturenutsismoredifficulttoworkwithandproducesan
inferiorproductwithloweryields.[5]
Conventionalcoconutoilprocessorsusehexaneasasolventtoextractupto10%moreoilthanproducedwithjustrotary
millsandexpellers.Theythenrefinetheoiltoremovecertainfreefattyacidstoreducesusceptibilitytorancidification.Other
processestoincreaseshelflifeincludeusingcoprawithamoisturecontentbelow6%,keepingthemoisturecontentoftheoil
below0.2%,heatingtheoilto130150C(266302F)andaddingsaltorcitricacid.[6]
Virgincoconutoil(VCO)canbeproducedfromfreshcoconutmilk,meat,orresidue.Producingitfromthefreshmeat
involvesremovingtheshellandwashing,theneitherwetmillingordryingtheresidue,andusingascrewpresstoextractthe
oil.VCOcanalsobeextractedfromfreshmeatbygratinganddryingittoamoisturecontentof1012%,thenusingamanual
presstoextracttheoil.Producingitfromcoconutmilkinvolvesgratingthecoconutandmixingitwithwater,thensqueezing
outtheoil.Themilkcanalsobefermentedfor3648hours,theoilremoved,andthecreamheatedtoremoveanyremaining
oil.Athirdoptioninvolvesusingacentrifugetoseparatetheoilfromtheotherliquids.Coconutoilcanalsobeextracted
fromthedryresidueleftoverfromtheproductionofcoconutmilk.[6]
Athousandmaturecoconutsweighingapproximately1,440kilograms(3,170lb)yieldaround170kilograms(370lb)of
coprafromwhicharound70litres(15impgal)ofcoconutoilcanbeextracted.[7]

Refinedoil
"Refined,bleached,anddeodorized"(RBD)oilisusuallymadefromcopra,driedcoconutkernel,whichisplacedina
hydraulicpresswithaddedheatandtheoilisextracted.Thisyieldspracticallyalltheoilpresent,amountingtomorethan
60%ofthedryweightofthecoconut.This"crude"coconutoilisnotsuitableforconsumptionbecauseitcontains
contaminantsandmustberefinedwithfurtherheatingandfiltering.[8]
Anothermethodforextractionofcoconutoilinvolvestheenzymaticactionofalphaamylase,polygalacturonases,and
proteasesondilutedcoconutpaste.[9]
Unlikevirgincoconutoil,refinedcoconutoilhasnococonuttasteoraroma.RBDoilisusedforhomecooking,commercial
foodprocessing,andcosmetic,industrial,andpharmaceuticalpurposes.

Hydrogenation
RBDcoconutoilcanbeprocessedfurtherintopartiallyorfullyhydrogenatedoiltoincreaseitsmeltingpoint.Sincevirgin
andRBDcoconutoilsmeltat24C(76F),foodscontainingcoconutoiltendtomeltinwarmclimates.Ahighermelting
pointisdesirableinthesewarmclimates,sotheoilishydrogenated.Themeltingpointofhydrogenatedcoconutoilis36
40C(97104F).
Intheprocessofhydrogenation,unsaturatedfats(monounsaturatedandpolyunsaturatedfattyacids)arecombinedwith
hydrogeninacatalyticprocesstomakethemmoresaturated.Coconutoilcontainsonly6%monounsaturatedand2%
polyunsaturatedfattyacids.Inthepartialhydrogenationprocess,someofthesearetransformedintotransfattyacids.[10]

Fractionation
Fractionatedcoconutoilprovidesfractionsofthewholeoilsothatitsdifferentfattyacidscanbeseparatedforspecificuses.
Lauricacid,a12carbonchainfattyacid,isoftenremovedbecauseofitshighvalueforindustrialandmedicalpurposes.[11]
Thefractionationofcoconutoilcanalsobeusedtoisolatecaprylicacidandcapricacid,whicharemediumchain
triglycerides,astheseareusedformedicalapplications,specialdietsandcosmetics,sometimesalsobeingusedasacarrier
oilforfragrances.[12]

Figures
TheUnitedStatesDepartmentofAgriculturehaspublishedestimatedproductionfiguresforcoconutoilasfollowstabulated
yearsarefromOctober1throughSeptember30:[13]

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Year
TotalSupply

CoconutoilWikipedia,thefreeencyclopedia

Worldcoconutoilproduction(milliontonnes)[13]
200506 200607 200708 200809 200910 201011 201112 201213 201314 201415 201516
5.84

5.47

5.85

5.62

6.66

6.11

6.01

6.13

5.55

5.46

5.40

Coconutoilmakesuparound2.5%ofworldvegetableoilproduction.

Standards
TheWorldHealthOrganization'sCodexAlimentariusguidelinesonfood,foodproduction,andfoodsafety,publishedbythe
FoodandAgricultureOrganization,includesstandardsforcommercialpartnerswhoproducecoconutoilforhuman
consumption.[14]
TheAsianandPacificCoconutCommunity(APCC),whose18membersproduceabout90percentofthecoconutsold
commercially,[15]haspublisheditsstandardsforvirgincoconutoil(VCO),definingvirgincoconutoilasobtainedfromfresh,
maturecoconutkernelsthroughmeansthatdonot"leadtoalterationoftheoil."[16]

Compositionandcomparison
Theapproximateconcentrationoffattyacidsincoconutoil(midpointofrangeinsource):
Fattyacidcontentofcoconutoil
Typeoffattyacid

CaprylicsaturatedC8
DecanoicsaturatedC10
LauricsaturatedC12
MyristicsaturatedC14
PalmiticsaturatedC16
OleicmonounsaturatedC18:1
Other

pct

7%
8%
48%
16%
9.5%
6.5%
5%

black:Saturatedgrey:Monounsaturatedblue:Polyunsaturated

Thefollowingtableprovidesinformationaboutthecompositionofcoconutoilandhowitcompareswithothervegetableoils.

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Vegetableoils
Type

Saturated
fatty
acids[17]

Processing
Treatment

Mono
unsaturated
fatty
acids[17]

Polyunsaturatedfattyacids
Total
poly[17]

linolenic
acid
(3)

Oleic
acid
(9)

Linoleic
acid
(6)

Smoke
point

Avocado

11.560

70.554

13.486

12.5

480F
(249C)[18]

Canola(rapeseed)

7.365

63.276

28.142

10

10

400F
(204C)[19]

Coconut

91.000

6.000

3.000

350F
(177C)[19]

Corn[20]

12.948

27.576

54.677

58

28

450F
(232C)

Cottonseed

25.900

17.800

51.900

54

19

420F
(216C)[20]

Flaxseed/Linseed
(European)[21]

7.500

15.500

79.000

64

15

11

225F
(107C)

Olive

14.000

72.000

14.000

1.5

15

380F
(193C)[19]

Palm

49.300

37.000

9.300

10

40

455F
(235C)

Peanut

16.900

46.200

32.000

32

48

437F
(225C)[20]

Safflower(>70%
linoleic)

8.000

15.000

75.000

410F
(210C)[19]

Safflower(high
oleic)

7.541

75.221

12.820

410F
(210C)[19]

Soybean

15.650

22.783

57.740

50

24

460F
(238C)[20]

Sunflower(<60%
linoleic)

10.100

45.400

40.100

0.2

39.8

45.3

440F
(227C)[20]

Sunflower(>70%
oleic)

9.859

83.689

3.798

440F
(227C)[20]

Cottonseed
Hydrogenated
(hydrogenated)[17]

93.600

1.529

0.587

0.287

Palm
(hydrogenated)

Hydrogenated

47.500

40.600

7.500

Soybean
Hydrogenated
(hydrogenated)[17]

21.100

73.700

0.400

0.096

Valuesaspercent(%)byweightoftotalfat.

Healthclaims
Manyhealthorganizationsadviseagainsttheconsumptionofcoconutoilduetoitshighlevelsofsaturatedfat,includingthe
UnitedStatesFoodandDrugAdministration,[23]WorldHealthOrganization,[24]InternationalCollegeofNutrition,[25]the
UnitedStatesDepartmentofHealthandHumanServices,[26]AmericanDieteticAssociation,[27]AmericanHeart
Association,[28]BritishNationalHealthService,[29]BritishNutritionFoundation[30][31]andDietitiansofCanada.[32]
Coconutoilcontainsalargeproportionoflauricacid,asaturatedfatthatraisestotalbloodcholesterollevelsbyincreasing
boththeamountofhighdensitylipoprotein(HDL)cholesterolandlowdensitylipoprotein(LDL)cholesterol.[33]Although
thismaycreateamorefavorabletotalbloodcholesterolprofile,thisdoesnotexcludethepossibilitythatpersistent

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consumptionofcoconutoilmayincreasetheriskofcardiovasculardiseasethroughothermechanisms,particularlyviathe
markedincreaseonbloodcholesterolbylauricacid.[33]Becausethemajorityofsaturatedfatincoconutoilislauricacid,[33]
coconutoilmaybepreferredoverpartiallyhydrogenatedvegetableoilwhensolidfatsareusedinthediet.[34]
Duetoitshighcontentofsaturatedfatwithcorrespondinghighcaloricburden,regularuseofcoconutoilinfoodpreparation
maypromoteweightgain.[31]

Uses
Infood
Coconutoiliscommonlyusedincooking,especiallyforfrying,andis
acommonflavorinmanySouthAsiancurries.Inrecentyearsdespite
itshighsaturatedfatcontent,virgincoconutoilhasbecomepopular
andwasdescribedinaNewYorkTimesarticleashavinga"haunting,
nutty,"flavorwithatouchofsweetness,whichworkswellinbaked
goods,pastries,andsauts.[35]Usedbymovietheatrechainstopop
popcorn,coconutoiladdsconsiderablesaturatedfatandcaloriestothe
snackfood,[36]possiblyleadingtoanincreaseinenergybalanceand
weightgain.[31]
Otherculinaryusesincludereplacingsolidfatsproducedthrough
hydrogenationinbakedandconfectionerygoods.[34]Hydrogenatedor
partiallyhydrogenatedcoconutoilisoftenusedinnondairycreamers
andsnackfoods,includingpopcorn.Hydrogenatedcoconutoilissold
inAustraliaunderthebrandnameCophaandisthemainingredientin
AustraliansnackssuchasChocolatecracklesandWhiteChristmas.
Thesmokepointofcoconutoilis177C(351F).

Coconutoil
Nutritionalvalueper100g
Energy

3,607kJ(862kcal)

Fat
Saturated
Monounsaturated
Polyunsaturated

100
86.5
5.8
1.8

Vitamins
VitaminE
VitaminK

0.09mg
0.5g

(1%)
(0%)

0.04mg

(0%)

Minerals
Iron

Units
g=microgramsmg=milligrams
IU=Internationalunits
Percentagesareroughlyapproximatedusing
USrecommendationsforadults.
Source:USDANutrientDatabase(http://ndb.nal.usda.gov/ndb/search/list)

Industry
Coconutoilhasbeentestedforuseasafeedstockforbiodieseltouseasadieselenginefuel.Inthismanner,itcanbeapplied
topowergeneratorsandtransportusingdieselengines.Sincestraightcoconutoilhasahighgellingtemperature(2225C),a
highviscosity,andaminimumcombustionchambertemperatureof500C(932F)(toavoidpolymerizationofthefuel),
coconutoiltypicallyistransesterifiedtomakebiodiesel.UseofB100(100%biodiesel)ispossibleonlyintemperate
climates,asthegelpointisapproximately10C(50F).TheoilmustmeettheWeihenstephanstandard[37]tousepure
vegetableoilasafuel.Moderatetoseveredamagefromcarbonisationandcloggingwouldoccurinanunmodifiedengine.
ThePhilippines,Vanuatu,Samoa,andseveralothertropicalislandcountriesusecoconutoilasanalternativefuelsourceto
runautomobiles,trucks,andbuses,andtopowergenerators.[38]Coconutoiliscurrentlyusedasafuelfortransportinthe
Philippines.[39][40]Furtherresearchintothepotentialofcoconutoilasafuelforelectricitygenerationisbeingcarriedoutin
theislandsofthePacific,althoughtodateitappearsthatitisnotusefulasafuelsourceduetothecostoflabourandsupply
constraints.[41]
Coconutoilhasbeentestedforuseasanenginelubricant[42]andasatransformeroil.[43]
Acidsderivedfromcoconutoilcanbeusedasherbicides.[44]
Coconutoil(andderivatives,suchascoconutfattyacid)areusedasrawmaterialsinthemanufactureofsurfactantssuchas
cocamidopropylbetaine,cocamideMEA,andcocamideDEA.

Personaluses
Coconutoilisaseffectiveandsafeasmineraloilwhenusedasamoisturizerformildtomoderatexerosis(dryskin)[45]and
wasshowninonestudytoreduceproteinlosswhenusedinhair.[46]

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Beforetheadventofelectricallighting,coconutoilwastheprimaryoilusedfor
illuminationinIndiaandwasexportedascochinoil.[47]
Coconutoilisanimportantbaseingredientforthemanufactureofsoap.Soapmade
withcoconutoiltendstobehard,thoughitretainsmorewaterthansoapmadewith
otheroilsandthereforeincreasesmanufactureryields.Itismoresolubleinhardwater
andsaltwaterthanothersoapsallowingittolathermoreeasily.[48]Abasiccoconut
oilsoapisclearwhenmeltedandabrightwhitewhenhardened.[49]
Arepellentmadefromcoconutoilmaybeeffectiveinpreventingtungiasiscausedby
chigoefleas.[50]

Homemadecoconutoil

Seealso
Saturatedfatandcardiovasculardiseasecontroversy
KERAFED

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Furtherreading
AdkinsSWFoaleMandSamosirYMS,eds.(2006).Coconutrevivalnewpossibilitiesforthetreeoflife.
ProceedingsoftheInternationalCoconutForum,2224November2005(PDF).Cairns,Australia:ACIAR
Proceedings.ISBN1863205152.
Salunkhe,D.K.,J.K.Chavan,R.N.Adsule,andS.S.Kadam.(1992).WorldOilseedsChemistry,Technology,and
Utilization.Springer.ISBN9780442001124.
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