Effect of Improved Cultivars and Maturity Stage on Physical Parameters, Chemical Indices and Fatty Acid Composition of Coconut Oils from Ivorian Germplasm

• Published in: Current Journal of Applied Science and Technology Vol. 44; no. 1; pp. 12 - 30
• Main Authors: Soro, Pégnonsienrè Lacina, Kouadio, Marcellin Konan, Koné, Fankroma Martial Thierry, Doubi, Bi Tra Serges, Konan, Konan Jean Louis
• Format: Journal Article
• Language: English
• Published: Current Journal of Applied Science and Technology 07.01.2025
• Subjects: Environmental Sciences
• ISSN: 2457-1024; 2457-1024
• DOI: 10.9734/cjast/2025/v44i14473

Aims: This study was conducted to evaluate the effect of improved Cocos nucifera cultivars and maturity on the physical, chemical indices, and fatty acid composition of coconut oils (COs) from Ivorian coconut germplasm for food purposes. Methodology: Improved coconut cultivars were obtained from the experimental field West Tall African (WAT+), Rennell Island Tall (RIT+), and local hybrids (PB121+ and PB113+) were harvested at different stages of maturity :10, 11, and 12 months after pollination. COs from Low-heat extraction were obtained from ly prepared coconut milk. A total of 12 COs samples were evaluated for various physico-chemical quality properties. Place and Duration of Study: Genetics and Plant Breeding Department of the Marc Delorme Coconut Research Station, Southern Côte d'Ivoire 2023. Results: The two-way ANOVA showed a significant effect (P < 0.05) of improved variety and maturity of COs on the parameters studied. A high value of yield (82.75%), melting point (24.89 °C), density (0.921), acid value (0.71 mg KOH/g), saponification value (262.83 mg KOH/g), and lauric acid (53.73%) were found for CO from the improved cultivar WAT+. Hybrid (PB121+ and PB113+) coconut oils had higher iodine value (11.79 g I2/100 g), oleic acid (6.61%), and linoleic acid (2.22%) fat compared to Tall (RIT+ and WAT+). All the physico-chemical parameters studied increased with full maturity of the coconut at 12 months. All extracted coconut oils were clear in colour, which could be an important feature to attract consumers. Conclusion: All chemical composition results meet the specifications of several standards, including the Asian Pacific Coconut Community (APCC) and Codex Alimentarius (CODEX STAN 210-1999). This suggests that Ivorian coconut oils could be an effective source of food ingredients that could have a positive impact on the agricultural market, thereby contributing to increasing the income of farming households.