A comparison of wet‐extracted coconut oils prepared under hot and cold conditions

Abstract Virgin coconut oil was prepared by four wet extraction methods which included hot extraction by boiling coconut milk, and three cold extraction methods by centrifugation, fermentation, and chilling followed by thawing of coconut milk. The chemical characteristics related to both saponifiable and unsaponifiable fractions of oils were evaluated. Quality parameters such as peroxide value, iodine value, saponification value, acid value, and moisture content of the four oils remain within the acceptable range for edible purposes. Hot conditions incorporate a richer phenolic profile, a higher α‐tocopherol content, and a higher β‐carotene content in coconut oil. Epimerization and hydrolysis of the phenolic compounds occur depending on the extraction conditions. The longest shelf‐life of the coconut oil prepared under hot conditions may be due to the relatively lower contents of moisture, free acids, peroxides, and higher contents of phenolic compounds, α‐tocopherol, and β‐carotene in hot‐extracted coconut oil. Contrary to popular belief, hot and wet extraction conditions may produce higher quality coconut oil compared to cold extraction conditions.