Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations.

Autor: Karunasiri AN; Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri Lanka., Gunawardane M; Department of Microbiology, Faculty of Science, University of Kelaniya, Kelaniya, Sri Lanka., Senanayake CM; Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri Lanka., Jayathilaka N; Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri Lanka., Seneviratne KN; Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri Lanka.
Jazyk: angličtina
Zdroj: International journal of food science [Int J Food Sci] 2020 Aug 01; Vol. 2020, pp. 3489605. Date of Electronic Publication: 2020 Aug 01 (Print Publication: 2020).
DOI: 10.1155/2020/3489605
Abstrakt: The aqueous extract of scraped coconut kernel is known as coconut milk. Coconut milk preparations are also commercially available in the form of desiccated powders or liquids. While these various coconut milk preparations are heavily used in cooking in the Asian countries as a major source of dietary fat, limited studies have been conducted on their chemical and nutritional composition. In this study, we have determined the chemical composition and nutritional effects of both domestic preparations of coconut milk and the commercially available counterparts. The results indicate that the phenolic compounds of all coconut milk preparations provide protection against oxidative damage on lipids and inhibit oxidative damage of both proteins and DNA. The lipid profiles are not significantly affected by the consumption of the three coconut milk preparations despite their different fat contents.
Competing Interests: Authors declare that they have no conflict of interest.
(Copyright © 2020 Asiri N. Karunasiri et al.)
Databáze: MEDLINE
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