A concise review on oil extraction methods, nutritional and therapeutic role of coconut products
Open accessAbstract
The coconut palm belongs to the Arecaceae family, which is distinct from other fruits, known for its versatility. Fresh coconut products are valuable for many food preparations owing to their nutritional and flavour properties. For example, tender coconut yields coconut water, a refreshing nutritious drink that provides good nutrients including electrolytes and other interesting compounds. The mature coconut meat which is rich in fat and protein, aids in coconut milk extraction and is a major component in the wet and dry process of oil extraction. Coconut milk has market potential owing to its increasing applications in food and beverage industries. Coconut is also known for its by-product namely coconut flour, which is rich in protein and dietary fiber, could be used in the preparation of functional foods. The different methods involved in the oil extraction process which helps in more efficient oil recovery were discussed briefly. The nutritional health-promoting functional role of coconut water and virgin coconut oil is highlighted in review paper.
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Fresh TCW from immature coconuts aged 5 to 7 months has mineral composition Na (1.75-31.4 mg/100 g), K (203.7-249.0 mg/100 g), Ca (3.6-27.35 mg/100 g), Mg (6.4-25.0 mg/100 g), and Fe (0.02-4.2 mg/100 g).
“In another work, fresh TCW, a naturally sterile liquid harvested from immature coconuts aged 5 to 7 months, showed the following mineral composition: Na (1.75–31.4 mg/100 g), K (203.7–249.0 mg/100 g), Ca (3.6–27.35 mg/100 g), Mg (6.4–25.0 mg/100 g), and Fe (0.02–4.2 mg/100 g) [20].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [20]
TCW obtained from immature coconuts aged between 5 and 7 months exhibits TSS ranging from 3.8 to 6.9 °Bx, with total sugar content varying from 2.08 to 6.52%.
“TCW, obtained from immature coconuts aged between 5 and 7 months, exhibits TSS ranging from 3.8 to 6.9 °Bx, with a total sugar content varying from 2.08 to 6.52% [20].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [20]
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- Authors
- Divya, P. M., Roopa, B. S., Manusha, C., & Balannara, P.
- Affiliations
- Central Food Technological Research Institute (IN)
- Corresponding author
- Roopa, B. S.
- ORCID
- Roopa, B. S.
- Venue
- Journal of Food Science and Technology
- Published
- 2022-03-02
- Volume
- 60
- Issue
- 2
- Pages
- 441-452
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC9873890
- OpenAlex
- W4214935135
- Cited by
- 37
- References
- 41
- Citations by year
- 2026: 8 · 2025: 9 · 2024: 13 · 2023: 7
- FWCI
- 0.42
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- coconut, oil extraction, virgin coconut oil, coconut milk, coconut water, coconut flour, functional foods, nutritional properties, therapeutic properties, dietary fiber, proteins
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