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Studies on the Composition and In-Vitro Antioxidant Activities of Concentrates from Coconut Testa and Tender Coconut Water.

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Relation http://ir.cftri.com/13261/
http://dx.doi.org/10.4172/2157-7110.1000588
 
Title Studies on the Composition and In-Vitro Antioxidant Activities of Concentrates
from Coconut Testa and Tender Coconut Water.
 
Creator Geetha, V.
Bhavana, K. P.
Chetana, R.
Gopala Krishna, A. G.
Suresh Kumar, G.
 
Subject 32 Antioxidants
01 Coconut
 
Description Tender coconut water is known to have health beneficial effects. Antioxidants are the bioactives which helps in the amelioration
of wide range of diseases like diabetes, obesity, cancer etc. In the current study two concentrates were prepared from coconut testa,
as phenolic concentrate (PHE) and tender coconut water concentrate (TCW).These concentrates were evaluated for proximate
composition, phenolic acids and antioxidant activities. Protein (3.7% and 5.2%), carbohydrates (56.6% and 53.5%), phenolics
(3.4% and 2.6%) and flavonoids (1.9% and 1.4%) were observed in PHE and TCW respectively. Phenolic acids composition was
estimated by HPLC and major phenolic acids were found to be gallic/tannic, protocateuchic and ferulic acid. Both concentrates
had good reducing power ability with IC50 values of 68.4 μg (PHE) and 73.5 μg (TCW). Further, DNA protection assay evidenced
the dose dependence protection for free radical induced oxidation by PHE and TCW. Hence, concentrates of PHE and TCW are
useful in preventing stress induced ailments. Since the concentrates are stable it can be used in different food preparations.
 
Date 2016
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13261/1/J%20Food%20Process%20Technol%202016%2C%2075.pdf
Geetha, V. and Bhavana, K. P. and Chetana, R. and Gopala Krishna, A. G. and Suresh Kumar, G. (2016) Studies on the Composition and In-Vitro Antioxidant Activities of Concentrates from Coconut Testa and Tender Coconut Water. Journal of Food Processing and Technology, 7 (5). pp. 1-5.