| Autor: |
S. Shayanthavi, R. Kapilan, Indira Wickramasinghe |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Food Chemistry Advances, Vol 4, Iss , Pp 100645- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2024.100645 |
| Popis: |
Tender coconut water is a beverage distinguished from mature coconut water as it's harvested during the early stages of coconut development. It's a well-liked natural drink in tropical regions where coconut trees are abundant. This study aimed to characterize the physicochemical, nutritional and antioxidant properties of different varieties of tender coconut water such as tall, dwarf, intermediate and hybrid varieties with a maturity stage of 5–7 months old. Standard assays assessed nutritional and antioxidant properties. The results of this study showed that the King coconut (Intermediate variety), had significantly higher total protein (0.59 mg BSA/ ml), Total soluble solids (5.0° Brix) and Total sugar content (63.58 mg/ml). The coconut water of Ran thembili (Tall variety) showed significantly higher antiradical activity (DPPH) (82.75 %), total tannin content (22.32 µg TE/ml) and reducing sugar content (43.80 mg/ml). Nawasi (Tall variety) showed significantly higher total flavonoid content (1.23 µg QE/ ml). Total phenolic content and total antioxidant activity were significantly higher for Ran thembili and King coconut. In essence, our findings illuminated the diverse and appealing attributes of tender coconut water. Importantly, the distinct coconut varieties examined in this study exerted a noticeable impact on the composition and properties of tender coconut water. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
