Coconut ( Cocos nucifera L.)

Siriphanich, J.; Saradhuldhat, P.; Romphophak, T.; Krisanapook, K.; Pathaveerat, S.; Tongchitpakdee, S.

doi:10.1533/9780857092885.8

Cited by 35 publications

(16 citation statements)

References 23 publications

(50 reference statements)

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“…Water volume and endosperm thickness show significative difference between fruit age (p < 0.05). The thickness of the endosperm was greater in the mature coconut than in the green coconut, as stated in literature [22,23]. The volume of coconut water is within the range (100-600 mL) reported in the literature [4], being higher in green coconut water than in mature coconut water [1,6].…”

Section: Discussionsupporting

confidence: 71%

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Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

Arzeta-Ríos

Guerra-Ramı́rez

Reyes-Trejo

et al. 2020

International Journal of Food Engineering

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Coconut water (Cocos nucifera L.) from fruits of two ripening stages (green and mature) was used to perform microwave heat treatments. Three different heating conditions with maximum temperatures of 70, 80 and 90 °C were tested in three holding times (0, 2 and 4 min). The Total Phenolic Content (TPC) using the Folin-Ciocalteu method and ABTS radical scavenging capacity were evaluated for each combination of coconut fruit age, heating temperature and holding time. It was observed that green coconut water exhibited significant differences (p < 0.05) compared to mature coconuts in terms of TPC (46.03 and 69.16 mg GAE/L, respectively) and ABTS radical scavenging capacity (422.31 and 549.1 μmol TE/L, respectively). An increase in TPC (up to 23%) and antioxidant activity (up to 19%) was also observed with increasing temperature in the range of 70–90 °C. Green coconut water showed the largest increase in both TPC and antioxidant activity.

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Section: Discussionsupporting

confidence: 71%

“…Total soluble solids content did not show statistically significant difference (p = 0.581) between green and mature coconut water, which is not consistent in the literature. This is due to the variety, region, and time of harvest [23]. In most coconut varieties the total soluble solids reduce as the fruit ripens [6,24].…”

Section: Discussionmentioning

confidence: 99%

Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

Arzeta-Ríos

Guerra-Ramı́rez

Reyes-Trejo

et al. 2020

International Journal of Food Engineering

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“…This is important because of the increased demand for fresh coconut fruit in distant markets in Europe and the United States (Mahr, 2012). Previous work showed that normal mature coconut can be stored for 3-5 months postharvest under ambient atmosphere, after which, the liquid endosperm evaporates and the embryo germinates (McGregor, 1987;Paull and Ketsa, 2004;Siriphanich et al, 2011). De-husked mature coconut has a shorter storage life: up to 2 months at 0-1.5 • C, or 3 weeks at 12-15 • C (McGregor, 1987;Muliyar and Marar, 1963;Siriphanich et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Postharvest quality and storage life of ‘Makapuno’ coconut (Cocos nucifera L.)

Luengwilai

Beckles

Pluemjit

et al. 2014

Scientia Horticulturae

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Low temperature storage Modified atmosphere packaging (MAP) High oxygen transmission rate-OTR a b s t r a c tMakapuno is a high-value commercial coconut with distinct sensory attributes, however the postharvest conditions required to maintain quality are unknown. To address this, partially de-husked mature Makapuno coconut fruit were stored at 2, 5 or 30 • C and were then evaluated after transferring to 30 • C for 3 days to simulate conditions in retail markets. During storage at 30 • C, the fruit showed a moderate respiration rate of 40-60 mg CO 2 kg −1 h −1 , a low ethylene production rate of 0.6-0.8 L C 2 H 4 kg −1 h −1 and storage life was 3 days. In contrast, storage at 2 • C or 5 • C markedly reduced respiration rates to 4 and 20 mg CO 2 kg −1 h −1 , respectively, and storage-life increased dramatically from 3 days to 6 weeks. Generally, cold storage delayed fruit deterioration by limiting weight loss, kernel browning and malondialdehyde content, however, after the fruits were transferred to 30 • C, those previously held at 2 • C showed signs of chilling injury, while those held at 5 • C did not. Modified atmosphere packaging (MAP) using high oxygen transmission rate (OTR) bags in combination with 5 • C storage extended fruit storage-life 20-fold, from 3 days at ambient conditions to 10 weeks. The combination of MAP and 5 • C storage reduced weight loss (4-fold), the incidence of surface mold and the quality parameters measured were comparable to values in freshly harvested fruit.

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“…The suspension was filtered through a synthetic fabric strainer and the solid wastes were discarded. After obtaining the coconut milk, the sample was added to glass flasks and pasteurized at 95°C for 5 min (Siriphanich et al 2011) in digital water bath (Novatecnica, Brazil).…”

Section: Coconut Milkmentioning

confidence: 99%

Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

Mauro

García

2019

J Food Sci Technol

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This study aimed to establish the optimal conditions of temperature (31-43°C) and coconut pulp concentration in water 1:3-1:9 (w/v) for the growth of Lactobacillus reuteri LR 92 or DSM 17938 in coconut milk beverage, using a central composite face centered design. The optimized conditions were used for analysis of the viability during the fermentation process, pH, production of sugars and organic acids by High Performance Liquid Chromatography (HPLC) and reuterin production. Coconut milk provided adequate substrate for L. reuteri growth without supplementation. The optimal parameters for L. reuteri viability were: concentration 1:3 (w/v) and 37°C for LR 92 and concentration 1:3 (w/v) and 34°C for DSM 17938. Chemical analysis showed that the naturally occurring sucrose in the matrix (ca. 4.4 g/L) was used for cell multiplication and the strains differed in the production and content of organic acids. After fermentation until pH 4.5 ± 0.1, the samples were stored at 4°C for 30 days and the final cell viability in coconut milk was 7.55 ± 0.07 log CFU/mL for L. reuteri LR 92 and 8.57 ± 0.09 log CFU/ mL for DSM 17938. It was detected 0.15 ± 0.03 mM and 0.14 ± 0.04 mM of reuterin produced by DSM 17938 and LR 92, respectively. L. reuteri DSM 17938 presented a great decrease of pH and post acidification after storage. The LR 92 strain showed low post acidification. These results showed that coconut milk provides adequate matrix for the development of new fermented functional beverages.

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Coconut ( Cocos nucifera L.)

Cited by 35 publications

References 23 publications

Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

Postharvest quality and storage life of ‘Makapuno’ coconut (Cocos nucifera L.)

Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

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