Composition of Coconut Testa, Coconut Kernel and its Oil

  • Prakruthi Appaiah
  • L. Sunil
  • P. K. Prasanth Kumar
  • A. G. Gopala KrishnaEmail author
Original Paper


Testa, a by-product from the coconut processing industry is getting wasted. A study was carried out to utilize testa as a source of edible oil. The composition of the oils from testa of wet coconut (WCT) and copra (CT) were evaluated and compared with wet coconut whole, copra whole, wet coconut white kernel and copra white kernel. The samples had fat as a major component ranging from 34 to 63 %. Oils had 90–98.2 % triacylglycerols, 1–8 % diacylglycerols and 0.4–2 % monoacylglycerols. The triacylglycerol composition of oil from WCT had decreased trilaurin and increased triolein. Lauric acid content of CT was 40.9 % and WCT was 32.4 % whereas other oils were 50–53 %. Oils from testa were richer in monounsaturates and polyunsaturates than other coconut oil samples. The phenolics and phytosterols content were 0.2–1.9 % and 31–51 mg%, respectively. The total phenolic acids and tocopherol content of oils from CT (313.9 μg%, 22.3 mg%) and WCT (389.0 μg%, 100.1 mg%) were higher than other samples (94.8–291.4 μg%, 2.5–6.7 mg%). These studies indicated that the oil from coconut testa contained more of natural antioxidants such as tocopherols, tocotrienols and phenolics compared to coconut kernel oil and may confer health benefits.


Acylglycerols Coconut kernel Coconut testa Copra Fatty acids Oil Phenolics Phytosterols Tocopherols Triacylglycerols 



Wet coconut whole


Wet coconut white kernel


Wet coconut testa


Copra whole


Copra white kernel


Copra testa












Total phenolics content









The authors are thankful to Director CSIR-CFTRI, Mysore for providing infrastructural facilities and The Coconut Development Board, Kochi, for funding the project.


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Copyright information

© AOCS 2014

Authors and Affiliations

  • Prakruthi Appaiah
    • 1
  • L. Sunil
    • 1
  • P. K. Prasanth Kumar
    • 1
  • A. G. Gopala Krishna
    • 1
    Email author
  1. 1.Department of Lipid Science and Traditional FoodsCSIR-Central Food Technological Research InstituteMysoreIndia

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