Journal of Food Processing & Technology

Abstract

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

Geetha V, Bhavana KP, Chetana R, Gopala Krishna AG and Suresh Kumar G

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.