Journal of Applied Chemical Science International

Extraction and Characterization of Coconut Oil in Cream Production

Journal of Applied Chemical Science International, Volume 14, Issue 2, Page 18-27
DOI: 10.56557/jacsi/2023/v14i28354

Abstract


The use of coconut oil as a moisturiser in cream manufacture has been a recent topic of discussion. In this work, coconut oil was extracted from coconut seeds using the Soxhlet extraction method, and the resulting oil was then characterised and utilised to make cream.  As a solvent, regular hexane was employed during the extraction procedure. The coconut seeds' poximate composition reveals that their moisture content ranges from 38 to 48 percent, along with ash (1 to 4 percent), lipids (18 to 20 percent), protein (6 to 7 percent), fibre (3 to 10 percent), and carbs (15 to 22 percent). According to the analysis's findings, coconut seed oil has a yield percentage of 20.11%, a pH of 5.03, a refractive index of 0.81, and a specific gravity of 0.97. 208.61 mg KOH/g of saponification value, Acid value of 4.207mgKOH, peroxide value of 33.20mgKOH/kg, and iodine value of 12.54gI/100g. Using the fundamental ingredients of moisturizer(s), emulsifier system, water, and preservative, body moisturising cream was created in the lab. The percentage yield, colour, specific gravity, and pH of the created cream were assessed and compared to commercial cream. Evaluation revealed that the manufactured cream met requirements and had acceptable moisturization. The body lotion made from coconut oil had a constant texture, showed little patch reactivity, and smelled well.

Conclusion: Since coconut seed oil cream has superior quality than commercial body lotion, it can be utilised for cosmetic purposes.

Keywords:
  • Extraction
  • characterization
  • production
  • coconut oil

How to Cite

Frances, E. C., Enoch, N. N., Johnson, O. O., Ann, M. O., & Eziamaka , A.-E. C. (2023). Extraction and Characterization of Coconut Oil in Cream Production. Journal of Applied Chemical Science International, 14(2), 18–27. https://doi.org/10.56557/jacsi/2023/v14i28354

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