Evaluation of Chemical Constituents and Antioxidant Activity of Coconut Water (Cocus nucifera L.) and Caffeic Acid in Cell Culture

Abstract

Coconut water contains several uncharacterized substances and is widely used in the human consumption. In this paper we detected and quantified ascorbic acid and caffeic acid and total phenolics in several varieties of coconut using HPLS/MS/MS (25.8 ± 0.6 µg/mL and 1.078 ± 0.013 µg/mL and 99.7 µg/mL, respectively, in the green dwarf coconut water, or 10 mg and 539 µg and 39.8 mg for units of coconut consumed, 500 ± 50 mL). The antioxidant potential of four coconut varieties (green dwarf, yellow dwarf, red dwarf and yellow Malaysian) was compared with two industrialized coconut waters and the lyophilized water of the green dwarf variety. All varieties were effective in scavenging the DPPH radical (IC 50 =73 µL) and oxide nitric (0.1 mL with an IP of 29.9%) as well as in inhibiting the in vitro production of thiobarbituric acid reactive substances (1 mL with an IP of 34.4%), highlighting the antioxidant properties of the green dwarf which it is the most common used. In cell culture, the green dwarf water was efficient in protecting against oxidative damages induced by hydrogen peroxide.

Physicochemical Properties of Spray-Dried Young Coconut Juice

“…Table II showed the EC 50 value of YCJ, spray-dried YCJ powder and spray-dried MD-YCJ powder 5-20% (w/v) that were decreased due to the amount of MD was increase. Spray-dried YCJ powder had many chemical constituents such as caffeic acid [11], (+)-catechin and (-)-epicatechin [12], which affect the free radical scavenging activity of spray-dried YCJ powder. Antioxidant activities of polyphenolics derived from plants have claimed beneficial health functions for retarding aging and preventing cancer and cardiovascular diseases [13].…”

Efeito de vitaminas adicionadas ao diluente ACP-104 sobre a qualidade do sêmen criopreservado de carpa comum - Cyprinus carpio )

“…A vitamina C, presente no coco verde, é capaz de proporcionar uma ação antiinflamatória e antioxidante ao eliminar diretamente os radicais livres e inibir a produção in vitro de substâncias reativas ao ácido tiobarbitúrico (TBARS) (Carvalho et al, 2006;Santos et al, 2013), destacando-se assim, a importância da água de coco como uma alternativa no combate as ROS.…”

“…O processo de liofilização da água de coco reduz drasticamente os níveis de seus compostos, muito embora a concentração de ácido ascórbico se mantenha constante, segundo Santos et al (2013). No produto ACP, após a liofilização, detectaram-se, para cada 100g do pó, 16,51mg de vitamina C (Carvalho, 2013).…”

“…As ROS podem prejudicar a função espermática; reduzir viabilidade, motilidade e integridade de membrana; aumentar a peroxidação lipídica e comprometer a atividade de algumas enzimas após criopreservação (Słowińska et al, 2013). Para combater a produção excessiva de ROS e o estresse oxidativo, o sêmen apresenta um sistema de defesa antioxidante intra e extracelular formado por componentes enzimáticos e não enzimáticos (Lahnsteiner e Mansour, 2010).…”

Antioxidant Potential of Coconut Flour in Caco-2 Colon Cancer Cells

“…1) in the inhibition of DPPH radical, which ranged from 2-60%. In a study conducted by Santos et al (2013), an IC 50 (DPPH) of 150 μg mLG 1 for a common variety of coconut water was reported. In this present study an IC 50 (Table 3) was observed at lower concentrations for the CF extracts of whole -25°C, defatted -25°C and defatted -170°C.…”