The extraction of coconut oil (Cocos nucifera L.), widely practiced in Mozambique, represents a viable alternative for communities with limited access to industrial technologies, and is valued for its nutritional and functional properties. The objective of this study was to evaluate traditional methods of coconut oil extraction (solar radiation, pulp cooking, milk cooking, and natural fermentation). The quality parameters determined were moisture content by drying at 105 °C, density by the gravimetric method in an oven at 105 °C, acidity index by titration with 0.1 KOH, and saponification index by titration with 0.01 N Na₂S₂O₃. The physical-chemical parameters showed moisture content ranging from 0.39 ± 0.05 to 0.87±0.61%, density around 0.76±0.01 to 0.81±0.02 g/cm³, acidity index of 1.66 ± 0.08 to 1.96 ± 0.03%, and saponification index ranging from 0.65±0.16 to 0.81±0.23 mg KOH/g. The data were evaluated using RStudio 4.2.1 software in a DBC, with a significance level of 5%. The results showed that the fermentation extraction method produced better quality, with lower moisture content, controlled acidity, and density within established standards. Solar radiation, although economical, is highly dependent on environmental conditions, while pulp cooking resulted in higher acidity, affecting oil stability. It is concluded that traditional extraction methods have the potential to obtain quality oils, and it is recommended that practices be standardized and the use of sustainable techniques with potential for application be encouraged.
