Characterization and evaluation of physicochemical properties,Phytochemicals, and antimicrobial analysis of coconut oil

Abstract

This study examines the physical and chemical properties, phytochemical makeup, and antibacterial activity of coconut oil, derived from the coconut kernel. The oil's yield, PH Value, color and density was 22%, 4.5, light golden and 1.04 while the acid value 19.6±0.3mgKOH/g, saponification value 192.6±5.8 mgKOH/g, peroxide value 3.8±0.02 H2O2/kg, free fatty acid value 9.82% and iodine value 20.4±0.4 gI2/g were assessed to determine its quality and stability. A phytochemical analysis was conducted to identify bioactive substances like flavonoids and saponin, contributing to its potential for therapeutic use and health benefits. The antibacterial activity of coconut oil was assessed against various pathogenic microorganisms using standard disc diffusion and minimum inhibitory concentration methodologies. This oil recorded an inhibition on Pseudomonas aeruginosa and Penicillium notatam at concentrations 250 and 500mg/ml, The fatty acid content of the seed oil revealed 60.04% of Lauric acid predominantly present. Other fatty acids present are, myristic acid (3.2%), Oleic acid (7.91%), palmitic acid (18.38%), palmitoleic acid (4.02%), Petroselinic acid (2.14%) and Capric acid (3.73%). The findings demonstrate coconut oil's potential as a functional ingredient in various applications, highlighting its antibacterial characteristics, rich phytochemical profile, and physico-chemical stability. This comprehensive investigation supports the use of coconut oil for improving health and wellbeing.