Preliminary Physicochemical Contents and Antioxidant Properties of Coconut Water in Trinidad and Tobago
Sani Ismaila
a:1:{s:5:"en_US";s:29:"University of the West Indies";}Abstract
Abstract
The chemical, mineral, and antioxidant content of two different species(yellow & green) of young coconut water in Trinidad and Tobago was quantified and compared coconuts The Total phenolic content (TPC),2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, Total soluble solids (TSS), Titratable acidity (TA), pH, turbidity, and mineral assay were tested Data obtained showed tentative concentrations of minerals, chemical properties, and antioxidant activity. The green (Atlantic tall) coconut water showed higher antioxidant activity with the DPPH and TPC assays compared to the yellow (Malayan dwarf) coconut water (p< 0.05). The yield of the crude extract was slightly higher in the yellow coconut water (p>0.05). No significant difference was observed in Total soluble solids (TSS) and pH between the two-coconut water (p>0.05). The titratable acidity of the green coconut water was higher (p<0.05). The yellow coconut water was more turbid (p<0.05). The yellow coconut water was higher in Na, K, Ca, and Mg (p< 0.05) but showed no significance in Fe between the two (p>0.05). This indicates that coconut water from Trinidad and Tobago contains high minerals and antioxidants.
Keywords:
total phenolic content, 2,2- diphenyl-1-picrylhydrazyl radical scavenging, total soluble solids, titratable acidityReferences
References Google Scholar
BALIYAN S, MUKHERJEE R, PRIYADARSHINI A, VIBHUTI A, GUPTA A, PANDEY RP AND CHANG C-M. 2022. Determination of antioxidants by DPPH radical scavenging activity and quantitative phytochemical analysis of Ficus religiosa. Molecules 27: 1326. Google Scholar
BOURDEIX R, ADKINS S, JOHNSON V, PERERA L AND SISUNANDAR. 2020. In situ and ex situ conservation of coconut genetic resources. Coconut Biotechnology: Towards the Sustainability of the ‘Tree of Life’: 51-75. Google Scholar
BROSCHAT TK AND CRANE JH 2000. The coconut palm in florida. University of Florida Cooperative Extension Service, Institute of Food and Drug Google Scholar
DANGLES O. 2012. Antioxidant activity of plant phenols: chemical mechanisms and biological significance. Current Organic Chemistry 16: 692-714. Google Scholar
DEBMANDAL M AND MANDAL S. 2011. Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. Asian Pacific journal of tropical medicine 4: 241-247. Google Scholar
FONSECA AMD, BIZERRA A, SOUZA JSND, MONTE FJQ, OLIVEIRA MDCFD, MATTOS MCD, CORDELL GA, BRAZ-FILHO R AND LEMOS TL. 2009. Constituents and antioxidant activity of two varieties of coconut water (Cocos nucifera L.). Revista Brasileira de Farmacognosia 19: 193-198. Google Scholar
GULCIN İ. 2020. Antioxidants and antioxidant methods: An updated overview. Archives of toxicology 94: 651-715. Google Scholar
KHAN MN, MUTI-UR-REHMAN M-U-R AND KHAN K. 2003. A study of chemical composition of Cocos nucifera L.(coconut) water and its usefulness as rehydration fluid. Google Scholar
LELIANA L, SETYANINGSIH W, PALMA M, SUPRIYADI AND SANTOSO U. 2022. Antioxidant activity of aqueous and ethanolic extracts of coconut (Cocos nucifera) fruit by-products. Agronomy 12: 1102. Google Scholar
MAHAYOTHEE B, KOOMYART I, KHUWIJITJARU P, SIRIWONGWILAICHAT P, NAGLE M AND MÜLLER J. 2016. Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stages. International Journal of Food Properties 19: 2041-2051. Google Scholar
MANTENA SK, JAGADISH, BADDURI SR, SIRIPURAPU KB AND UNNIKRISHNAN MK. 2003. In vitro evaluation of antioxidant properties of Cocos nucifera Linn. water. Food/Nahrung 47: 126-131. Google Scholar
PEMBERTON CA, HARRIS EL AND LALL V. 1992. 'Organic Farming'in the Coconut Industry of Trinidad and Tobago. Google Scholar
PRADES A, DORNIER M, DIOP N AND PAIN J-P. 2012. Coconut water uses, composition and properties: a review. Fruits 67: 87-107. Google Scholar
PREETHA P, DEVI VG AND RAJAMOHAN T. 2012. Hypoglycemic and antioxidant potential of coconut water in experimental diabetes. Food & function 3: 753-757. Google Scholar
SAAT M, SINGH R, SIRISINGHE RG AND NAWAWI M. 2002. Rehydration after exercise with fresh young coconut water, carbohydrate-electrolyte beverage and plain water. Journal of physiological anthropology and applied human science 21: 93-104. Google Scholar
SANTOS-SÁNCHEZ NF, SALAS-CORONADO R, VILLANUEVA-CAÑONGO C AND HERNÁNDEZ-CARLOS B. 2019. Antioxidant compounds and their antioxidant mechanism. Antioxidants 10: 1-29. Google Scholar
SANTOS JL, BISPO VS, BC FILHO A, PINTO IF, DANTAS LS, VASCONCELOS DF, ABREU FF, MELO DA, MATOS IA AND FREITAS FP. 2013. Evaluation of chemical constituents and antioxidant activity of coconut water (Cocus nucifera L.) and caffeic acid in cell culture. Anais da Academia Brasileira de Ciências 85: 1235-1247. Google Scholar
TAN T-C, CHENG L-H, BHAT R, RUSUL G AND EASA AM. 2014. Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry 142: 121-128. Google Scholar
WARE M 2018. Antioxidants: Health benefits and nutritional information. Google Scholar
ZEB A. 2020. Concept, mechanism, and applications of phenolic antioxidants in foods. Journal of Food Biochemistry 44: e13394. Google Scholar
a:1:{s:5:"en_US";s:29:"University of the West Indies";}
