Determination of anions, cations, and sugars in coconut water by capillary electrophoresis

Richter, Eduardo M.; Jesus, Dosil Pereira de; Muñoz, Rodrigo A.A.; Lago, Claudimir Lúcio do; Angnes, Lúcio

doi:10.1590/s0103-50532005000700008

Cited by 42 publications

(25 citation statements)

References 12 publications

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“…They account for only 0.4% to 1% of the liquid volume, but nevertheless contribute to its isotonic properties. The osmolarity of coconut water is about 300 mOsm·L -1 [36][37][38]. Authors agreed that potassium is the main mineral element in coconut water [33,38,39].…”

Section: A Prades Et Almentioning

confidence: 99%

“…The osmolarity of coconut water is about 300 mOsm·L -1 [36][37][38]. Authors agreed that potassium is the main mineral element in coconut water [33,38,39]. According to Thampan and Rethinam, the major differences in mineral composition between immature and mature coconut water were due to potassium, chloride, iron and sulphur content [31], whereas Santoso et al observed differences due to potassium, copper and sodium [40].…”

Section: A Prades Et Almentioning

confidence: 99%

See 1 more Smart Citation

Coconut water uses, composition and properties: a review

Prades¹,

Dornier²,

Diop³

et al. 2012

Fruits

209

105

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-The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose popularity on the international market has been continuously increasing in recent years. Uses. Besides its various traditional uses, this refreshing liquid extracted from the coconut fruit has recently been described as a "sport beverage" and has drawn the attention of manufacturers as a natural functional drink. Composition. Coconut water has a low matter content (2% to 5% wet basis), mainly comprising sugars and minerals. Quality criteria, such as the water per nut ratio, Total Soluble Solids (TSS), total sugar per nut, and [reducing sugars / total sugars] ratio, are good indicators for estimating the suitability of coconut cultivars for the production of coconut water. Regarding these criteria, dwarf varieties are the most suitable cultivars to obtain a tasty product. Properties. The quality of coconut water can not only be attributed to sugars and minerals because it also has a typical flavour and some original properties. Although many authors have cited medicinal uses or growth-promoting activities, only a few publications have clearly identified the components responsible for these properties. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice. Résumé -Le produit. L'eau de coco (Cocos nucifera L.) est un ancien breuvage dont la popularité est grandissante sur le marché international des boissons. Usages. Au-delà de ses usages traditionnels, ce liquide rafraîchissant extrait de la noix a été décrit comme une « boisson de réhydratation pour sportif ». Des industriels ont ainsi mis en exergue ses propriétés fonctionnelles naturelles. Composition. L'eau de coco a une faible teneur en matière sèche (2 % à 5 % en base humide), constituée de sucres et minéraux. Des critères comme le poids de l'eau par noix, les solides solubles totaux, la quantité de sucres totaux par noix, le rapport [sucres réducteurs / sucres totaux] sont de bons indicateurs pour sélectionner les cultivars adaptés à la production d'eau de coco. Au regard de ces critères, les variétés naines sont souvent les mieux adaptées à la production de cette boisson. Propriétés. La qualité de l'eau de coco est aussi liée à une flaveur typique et recherchée ainsi qu'à certaines propriétés spéci-fiques. Bien que plusieurs auteurs aient attribué à l'eau de coco des propriétés médicinales et aient prouvé son effet positif sur la croissance des cellules, peu de publications identifient clairement les molécules responsables de ces actions. Discussion. Pour la première fois, les recherches sur l'eau de coco, des plus anciennes au plus récentes, sont synthétisées et conduisent à proposer des pistes pour améliorer notre connaissance de ce jus de fruit tropical atypique.

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Section: A Prades Et Almentioning

confidence: 99%

Section: A Prades Et Almentioning

confidence: 99%

Coconut water uses, composition and properties: a review

Prades¹,

Dornier²,

Diop³

et al. 2012

Fruits

209

105

View full text Add to dashboard Cite

show abstract

“…Nevertheless, CE can be an advantageous alternative method for this application because it is a powerful separation technique, mainly for ionic compounds [4][5] [8][9], sugars [10], amines [11] and biomolecules [12] in different kinds of samples. Here we use the CE-C 4 D for comparing potassium and sodium concentrations in diet and normal soft drink.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Potassium and Sodium Content in Diet and Non-Diet Soft Drinks by Using Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection

2009

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Capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C 4 D) was used for determination of sodium and potassium concentrations in diet and non-diet soft drinks. Higher sodium concentrations were found in the diet samples due to the utilization of sodium salts of cyclamate and saccharine as sweeteners. The CE-C 4 D method can be used by food industries and health regulatory agencies for monitoring sodium and potassium content, not only in soft drink but in many others food products.

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“…Sodium is found in much lower concentration than in human plasma 19 . Although CW has already been described as a viable solution for resuscitation, reports of its i.v.…”

Section: Introductionmentioning

confidence: 83%

Effects of cococonut water and simvastatin in the treatment of sepsis and hemorrhagic shock in rats

et al. 2016

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PURPOSE:To evaluate the effects of modified coconut water as fluid of resuscitation combined with simvastatin in hemorrhagic shock and sepsis model in rats. METHODS:Four groups of Wistar rats with hemorrhagic shock and abdominal sepsis were studied (n=8/group). Rats were bled and maintained at a mean blood pressure 35mmHg for 60min. They were then resuscitated with: 1) saline 0.9%; 2) coconut water+3% NaCl;3) coconut water+NaCl 3%+simvastatin microemulsion (10 mg/kg i.v.; 4) normal coconut water. At 8h post-resuscitation, blood and lungs were collected for exams. RESULTS:Clinical scores, TNF-α, IL-1β, liver/kidney proof levels, and lung injury were significantly reduced in coconut water+NaCl 3%+simvastatin group treated rats, comparing with the other resuscitation treatments. CONCLUSIONS:Resuscitation with coconut water with Nacl 3%+simvastatin had a significant beneficial effect on downregulating cytokines and decreasing lung injury in a rat model of abdominal sepsis and hemorrhagic shock. We also demonstrated that coconut water with Nacl 3%+simvastatin administration clearly made liver and kidney function better and improved clinical score.Key words: Shock, Hemorrhagic. Sepsis. Resuscitation. Simvastatin. Foods Containing Coconut. Rats. Effects of cococonut water and simvastatin in the treatment of sepsis and hemorrhagic shock in rats

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Determination of anions, cations, and sugars in coconut water by capillary electrophoresis

Cited by 42 publications

References 12 publications

Coconut water uses, composition and properties: a review

Coconut water uses, composition and properties: a review

Comparison of Potassium and Sodium Content in Diet and Non-Diet Soft Drinks by Using Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection

Effects of cococonut water and simvastatin in the treatment of sepsis and hemorrhagic shock in rats

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