Physiochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium based extrudates

Arivalagan, M.; Manikantan, M. R.; Yasmeen, Ammara; Sreejith, S.; Balasubramanian, D.; Hebbar, K. B.; Kanade, Santosh R.

doi:10.1016/j.lwt.2017.10.049

Cited by 35 publications

(32 citation statements)

References 27 publications

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“…CW is low in calories and fat, but rich in sugars, vitamins, amino acids, and minerals; therefore, it represents a natural alternative to artificial sports drinks for replenishing electrolytes following exercise (Saat et al, 2002; Yong et al, 2009; Seesuriyachan et al, 2011). Edible coconut parts and various value-added products contain high levels of phenolic and flavonoid compounds with antioxidant potential (Arivalagan et al, 2018), and (+)-catechin and (−)-epicatechin were reported in CW as well (Chang and Wu, 2011). DebMandal and Mandal (2011) reviewed the antioxidant, cardioprotective, antithrombotic, hypolipidemic, anti-cholecystitis, antibacterial, antiviral, antifungal, antiprotozoal, immunostimulatory, antidiabetic, and hepatoprotective properties of coconuts.…”

Section: Introductionmentioning

confidence: 99%

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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Section: Introductionmentioning

confidence: 99%

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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“…was noted in the exocarp of pink husked types, and it was negligible in normal husked type (range: 0.00-1.46 mg 100 g -1 fresh wt). The anthocyanin content in coconut testa varied between 17.2 μg to 569.2 μg g -1 (Arivalagan, 2017). Steed and Truong (2008) had reported higher anthocyanin content (51.5 and 174.7 mg 100 g -1 fresh wt.)…”

Section: Morphological Features Of Pink Husked Typesmentioning

confidence: 95%

Biochemical characterization of pink husked coconut types

Thomas

Shareefa

Harsha

et al. 2021

JPC

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Coconuts with various traits are available in different coconut growing countries. The pink husk is one such trait that has already been reported in coconut. There is a demand for tender nut water from pink husked types of coconut to treat hepatitis by traditional medicinal practitioners. Present studies were carried out to characterize pink husked types identified in Guam Tall variety of coconut. There were no morphological differences with respect to the nut characters between pink and non-pink husked types. Biochemical characterization of pink husked types revealed significantly higher total phenol content in the tender nut water of pink husked types than normal husked types. A significantly higher protein content of 86 mg 100 mL-1 was noted in pink husked type, compared to normal husked type with 58.7 mg 100 mL-1. Higher free radical scavenging activity based on DPPH assay with pink husked type was recorded with an IC50 value of 266.7 compared to normal type with an IC50 value of 358. Similarly, phosphomolybdate assay also revealed higher scavenging activity of pink husked type based on the IC50 value of 415.2 compared to 637.9 observed in normal husked type. Anthocyanin content of 25.98 mg 100g-1 fresh weight was noted in the exocarp of pink husked types, and it was negligible in normal husked type. These results justify the use of pink husked coconuts in various traditional medicines. There is tremendous potential for exploiting pink husked types of coconut in the pharmaceutical industry.

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“…Tingginya konsumsi kelapa hijau inilah yang menyebabkan banyak limbah sabut dari kelapa hijau (Hengky, 1994;Subiyanto, 2000). Komposisi buah kelapa yaitu sabut kelapa 35%, tempurung 12%, daging buah 28% dan air buah 25% (Tan et al, 2014;Sengupta dan Basu, 2016;Arivalagan et al, 2018). Oleh karena itu, tujuan dari penelitian ini adalah mengidentifikasi senyawa fitokimia dan karakterisasi antosianin dengan memanfaatkan limbah sabut kelapa hijau yang melimpah, sehingga hasil penelitian ini dapat menggali potensi pigmen antosianin sebagai zat pewarna alami dari sumber daya alam Indonesia seperti dari limbah sabut kelapa.…”

Section: Pendahuluanunclassified

Identification of Phytochemical and Characterization of Anthocyanin Green Coconut Fiber (Cocos nucifera L var varidis)

Anggriani

Ain

Adnan

et al. 2017

JTP

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Penelitian ini bertujuan untuk mengidentifikasi senyawa fitokimia dan mengarakterisasi antosianin pada sabut kelapa hijau. Hasil uji fitokimia menunjukkan bahwa ekstrak kasar metanol yang mengandung HCl 1% dari sabut kelapa hijau mengandung antosianin sebagai salah satu flavonoid dengan kandungan 8.34 mg/100 g berat basah. Hasil LC/MS menyatakan bahwa terdapat 4 jenis antosianin didalamnya yakni Cyanidin-3-O-glucoside, Peonidin-3-O-glucoside, Cyanidin-3-O-(6"-O-coumaroyl)-glucoside, Petunidin-3-O-glucoside. Hasil ini menunjukkan bahwa sabut kelapa hijau dapat berpotensi sebagai sumber pigmen antosianin alami

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Physiochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium based extrudates

Cited by 35 publications

References 27 publications

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Biochemical characterization of pink husked coconut types

Identification of Phytochemical and Characterization of Anthocyanin Green Coconut Fiber (Cocos nucifera L var varidis)

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