Comparative analysis of coconut testa oil recovered by dry and wet processing methods

The aim of this study was to compare the quality indices and antioxidant capacity of coconut testa oil (CTO) produced by dry and wet processes. In the dry process, coconut testa from fresh nuts was dehydrated and subjected to oil extraction using a screw-press expeller. In the wet process, testa milk was extracted and chilled for subjecting it to centrifugation in order to collect the cream layer under different temperatures and centrifugation speeds. The oil samples of the two processes were evaluated for yield recoveries and various quality indices. The shelf-life stability of the CTO was monitored over a period of 3-months by keeping it under ambient temperature (28-30 °C). The oils obtained by the dry and wet-centrifuge processes displayed considerable differences with regards to physicochemical parameters, phenolic content, and antioxidant capacity. The CTO recovered by the dry process displayed better shelf-life stability, while oils recovered by the wet-centrifuge process exhibited better antioxidant properties.