The influence of maturity of VMAC5 (<i>Cocos nucifera</i> L. ‘makapuno’) on its physicochemical, proximate composition and fatty acid profile

Leorna, M; Israel, Katherine Anne C.

doi:10.1088/1755-1315/102/1/012098

Cited by 5 publications

(4 citation statements)

References 4 publications

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“…The Makapuno and mature coconut meats contained omega-6 and omega-9 fatty acids, with no detectable omega-3. In this work, we detected a low amount of caproic acid (C6:0) in Makapuno meat and mature coconut meat, which was in accordance with [ 15 ], which reported the fatty acid profile of Makapuno in the Philippines. Approximately 80% of saturated fatty acid in Makapuno meat was medium-chain saturated fatty acids (C6–C12), which are a more rapid and direct source of energy compared to long-chain fatty acid [ 35 ].…”

Section: Resultssupporting

confidence: 91%

“…Makapuno meat contained 3.94 ± 1.87% fat, which was about 8-fold and 3-fold lower than what has been reported for mature coconut [ 29 , 30 ] and other Makapuno varieties [ 14 , 15 ], respectively. This is reflected in the calories of Makapuno meat, which was approximately 3-fold lower than that of mature coconut [ 29 , 30 ].…”

Section: Resultsmentioning

confidence: 58%

“…The nutritional values and phytochemical components of Makapuno have been previously reported [ 14 , 15 ]; however, to the best of our knowledge, the information regarding antioxidant properties is scarce. Therefore, the overall objective of this study was to provide the nutritional profiles, bioactive components, and antioxidative properties of Makapuno.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut

Phonphoem

Sinthuvanich

Aramrak

et al. 2022

Foods

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Makapuno is a natural mutant coconut cultivar with jelly-like endosperm. Here, we investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. The contents of macronutrients, sugars, vitamins, amino acids, and fatty acids were reported. We found that Makapuno meat has higher dietary fiber with lower protein and fat content compared to normal coconut meat. Medium-chain fatty acids were the major fat component of Makapuno meat and water. Phytochemical analysis revealed that while flavonoid content was lower, the total phenolic, alkaloid, and tannin contents of Makapuno meat were comparable with those of mature coconut. However, Makapuno water contained higher alkaloid content when compared to mature and young coconuts. The antioxidant activities, as examined by DPPH, FRAP, and ABTS assays, showed that Makapuno meat and water had antioxidant activities, and Makapuno water exhibited protective activity against DNA damage. Hence, this research provides the nutraceutical importance of Makapuno, which could be used in the food industry.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 58%

Section: Introductionmentioning

confidence: 99%

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Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut

Phonphoem

Sinthuvanich

Aramrak

et al. 2022

Foods

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“…This is probably caused by differences in the level of fruit maturity and also the environmental conditions of coconut plant growth. The results of research by Leorna [19], on kopyor coconut variety VMAC5, showed that C12 in coconuts aged 8 months was 43.41%, 9 months 46.91%, and 10 months 45.85%. Lauric acid (C12) can significantly reduce fasting blood sugar.…”

Section: Characteristics Of Kopyor Coconut Meat Raw Materialsmentioning

confidence: 98%

Effect of application edible coating on the quality of kopyor coconut meat during storage

Liwu

Barlina

Pradhana

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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In order to increase the shelf life of kopyor coconut meat, it is necessary to pre-process it so that its quality can be maintained. The study aimed to determine kopyor coconut meat characteristics, which can be applied in biocellulose edible coating. The research was conducted in 2019 at the Laboratory of Indonesian Palm Crops Research Institute. The treatments consisted of 1) Without edible coating, 2) Edible coating application, and 3) Edible coating application plus ascorbic acid. Kopyor coconut meat has a water content of 77.51%, protein 1.71%, fat 9.92%, carbohydrates 10.00%, ash content 0.82%, and crude fiber 0.78%. Medium-chain fatty acids 42.64% and long-chain fatty acids 44.60%. The organoleptic test showed that kopyor coconut meat during 0-3 months of storage without edible coating had color, aroma, and taste values ranging from 3.24- 4.07. Furthermore, edible coatings applications have color, aroma, and taste values ranging from 3.13- 3.53. In comparison, those with edible coating and ascorbic acid have color, aroma, and taste values ranging from 1.78 to 3.53. The total microbes without edible coating application were the highest, although there was a decrease during storage, while those with edible coating application were inhibited.

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Tender Coconut Varieties

Rethinam¹,

Krishnakumar²

2022

Coconut Water

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The influence of maturity of VMAC5 (Cocos nucifera L. ‘makapuno’) on its physicochemical, proximate composition and fatty acid profile

Cited by 5 publications

References 4 publications

Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut

Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut

Effect of application edible coating on the quality of kopyor coconut meat during storage

Tender Coconut Varieties

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