Revalorization of Coconut from Guerrero, Mexico: Isolation and Characterization of Oils and Proteins

Abstract

Coconut is known as the tree of life for its many uses. Mexico occupies the eighth place in coconut production worldwide, with the state of Guerrero being the main producer. This work aimed to evaluate the quality of virgin coconut oils obtained by horizontal pressing (HP) and natural fermentation (NF) of mature coconut from Guerrero, Mexico. Residual immature (IC) and mature (MC) coconut cake storage proteins were isolated, and their techno-functional properties were characterized. Also, the chemical composition of the coconuts was evaluated. The obtained oils were analyzed for fatty acids, oxidative stability index, humidity, refractive index, peroxide index, antioxidant activity, and total phenolic compounds. The coconut flours were evaluated biochemically and techno-functionally. In this study, it was shown that the byproducts of the coconut endosperm have nutraceutical and functional properties. Coconut oils revealed a desirable physicochemical quality. As for cakes, storage proteins showed promising properties for incorporation into food matrixes.