Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations

Karunasiri, A. N.; Gunawardane, Mahendra; Senanayake, C.M.; Jayathilaka, Nimanthi; Seneviratne, K.N.

doi:10.1155/2020/3489605

“…There is an increased interest in the research related to therapeutic application of medicinal plants such as coconut in the treatment of T2DM and its complications ( Pascual Fuster et al 2021 ). Coconut milk have been shown to contain many beneficial components including phenolic and fatty acid compounds, antioxidants, sugars, proteins, and carbohydrates ( Karunasiri et al 2020 ). Similar to coconut milk, coconut oil contains phenolic and fatty acid compounds, phospholipids, tocopherols, sterols and volatile compounds ( Deen et al 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Coconut products alleviate hyperglycaemic, hyperlipidimic and nephropathy indices in streptozotocin-induced diabetic wistar rats

Alatawi

¹

,

Alshubaily

²

2021

Saudi Journal of Biological Sciences

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Type 2 diabetes mellitus (T2DM) is a chronic and one of the most common metabolic diseases affecting large proportion of world population. Diabetes-induced changes in lipid and renal parameters are major risk factors contributing to diabetic complications such as diabetic nephropathy and cardiovascular diseases. Due to adverse effects associated with pharmacological intervention in the T2DM treatment, there is an increased interest in the research focussing on identifying novel plant based therapeutic agents. Here we report the effects of various coconut products on diabetic, lipid and renal parameters in streptozotocin (STZ)-induced diabetic rat model. Diabetic rats demonstrated a significant increase in serum glucose, and glycated haemoglobin levels (HbA1c). Lipid parameters including triglycerides, total cholesterol, low density lipoprotein cholesterol (LDL-cholesterol) and very low density lipoprotein cholesterol (VLDL-cholesterol) were found to be significantly increased, while high density lipoprotein cholesterol (HDL-cholesterol) was significantly declined in diabetic rats. Diabetic rats also displayed increased serum and kidney creatinine, urea, and total protein levels and increased urine glucose, urea, albumin and creatinine levels. Contrastingly, treatment with virgin and filtered coconut oils, coconut water and coconut milk resulted in a significant reversal in the levels of above studied parameters in diabetic rats. Further, these coconut products markedly prevented diabetes induced histopathological changes in kidney tissue. Collectively, the data demonstrate the antidiabetic, hypolipidemic and renal protective properties of various coconut products and underscore the importance of regular consumption of plant based medicinal products in the treatment of T2DM and its complications.

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“…Coconut milk is a milky fluid obtained by manual or mechanical extraction of fresh coconut ( Cocos nucifera L ) kernel with or without addition of water. As a coconut-producing country, coconut milk plays a vital role in the Sri Lankan diet [ 8 ]. It is valued mainly for its characteristic nutty flavor and for its nutritional content.…”

Section: Introductionmentioning

confidence: 99%

Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

Perera

¹

,

Perera

²

2021

International Journal of Food Science

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Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH ( 6.33 ± 0.01 ), titratable acidity ( 0.33 ± 0.05 % ), moisture ( 61.86 ± 0.33 % ), ash ( 0.41 ± 0.25 % ), total solids ( 38.02 ± 0.14 % ), overrun ( 66.76 ± 1.44 % ), protein ( 4.18 ± 0.16 % ), and fat content ( 11.66 ± 0.60 % ) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.

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“…Probably, this compound also contributed to the antioxidant activity in black rice milk. Compared to another plant-based milk, the total phenolic content of black rice milk is lower than soymilk (61.4 mg/100 mL) [23], but higher than hazelnut milk (5.15 mg/ 100 mL) [24], and coconut milk (8.21 mg/100 mL) [25].…”

Section: Antioxidant Activity Of Black Rice Milkmentioning

confidence: 78%

Antioxidant and Nutritional Analysis of Organic Black Rice (Oryza sativa L.) Milk

Romulo

¹

,

Sadek

²

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The consumption trend of the plant-based product has increased over the last few years, from health reasons to the unsustainability of consuming animal product. Plant-based product has been perceived by consumers as products to improve human health and well-being. Plant-based milk substitute such as rice milk is an example of the product and could be made from various rice varieties. Black rice (Oryza sativa L.) is one type of rice that is cultivated in Indonesia. Black rice has been reported to poses antioxidant activity, which is beneficial for health. For this reason, black rice has the potency to be further processed into a functional drink. However, the information regarding the antioxidant and nutritional content in the processed form is still lacking. This research aimed to analyze the antioxidant activity and nutritional content of organic black rice milk. Proximate analysis and antioxidant content (DPPH and total phenol) were conducted in this experiment. The results showed that black rice milk contained 92.36% water, 0.67% fat, 0.14% protein, 0.15% ash, and 6.69% carbohydrate. Black rice milk can inhibit 69.18% activity of 0.2 mmol DPPH radicals. It also contained total phenolic content of 32.75 mg GAE/ 100 mL

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Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations

Cited by 33 publications

References 32 publications

Coconut products alleviate hyperglycaemic, hyperlipidimic and nephropathy indices in streptozotocin-induced diabetic wistar rats

Coconut products alleviate hyperglycaemic, hyperlipidimic and nephropathy indices in streptozotocin-induced diabetic wistar rats

Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

Antioxidant and Nutritional Analysis of Organic Black Rice (Oryza sativa L.) Milk

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