Comparison of the Basic Nutritional Characteristics of the First Extract and Second Extract of Coconut Milk

Nadeeshani, R.; Wijayaratna, U.N.; Prasadani, W.C.; Ekanayake, S.; Seneviratne, K.N.; Jayathilaka, Nimanthi

doi:10.15680/ijirset.2015.0410003

Cited by 8 publications

(4 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Supporting the antioxidant data in the study, Nevin and Rajamohan in their 2004 study determined that pure C. nucifera oil decreased total cholesterol, triglycerides, phospholipids, low-density lipoprotein (LDL), very-low-density lipoprotein (VLDL), and increased highdensity lipoprotein (HDL) cholesterol levels [12]. Additionally, many studies support these results [21,22].…”

Section: Resultsmentioning

confidence: 79%

Evaluation of effects on hepatocellular carcinoma cell line of Cocos nucifera: In vitro study

Tasdan

Avcı

2023

Acta Marisiensis - Seria Medica

View full text Add to dashboard Cite

Objective: Cancer is one of the most important diseases today. The use of chemical drugs, surgical operations, and transplants is very common in its treatment. In addition to these treatment methods, studies include the effects of natural and plant-derived substances. Various substances are used in these studies, which are called phytotherapy. The antioxidant activity and cytotoxic effects of Cocos nucifera on hepatocellular carcinoma HepG-2 and the mouse fibroblast L929 cell line were investigated in this study. Methods: In this study, in vitro cytotoxic effects of C. nucifera at different concentrations (7.81-500 mg/ml) were investigated on the L929 Mouse Fibroblast cell line and HepG-2 Hepatocellular Carcinoma cell line. In addition to these studies, their antioxidant capacity was evaluated via spectrophotometric methods. In this work, different concentrations of C. nucifera were examined. Results: According to the results, C. nucifera had a cytotoxic effect in HepG-2 and ensured the proliferative effect of cells in the L929 cell line. Among C. nucifera extracts according to total antioxidant capacity results, C. nucifera extract was found to be the richest in antioxidants with 2.79 mmol/L, while the material with the lowest antioxidant capacity was determined to be C. nucifera milk. DPPH free radical scavenging activity results show the opposite. Conclusion: In line with the data we obtained, it is thought that C. nucifera can be used in liver cancer studies, and its antioxidant effect may play an important role in balancing against oxidative stress. Simultaneously, the data show that the exposure time and concentrations of the active substance are related to the cytotoxic effect. However, it may be considered that the use of C. nucifera water, extract, and milk in cancer patients may be supported by more comprehensive clinical studies.

show abstract

Section: Resultsmentioning

confidence: 79%

Evaluation of effects on hepatocellular carcinoma cell line of Cocos nucifera: In vitro study

Tasdan

Avcı

2023

Acta Marisiensis - Seria Medica

View full text Add to dashboard Cite

show abstract

“…Coconut *Corresponding author"s email: ebosomtwi11@gmail.com Department of Chemical Engineering, Faculty of Mechanical and Chemical Engineering, Kwame Nkrumah University of Science and Technology milk has relatively high antioxidant properties due to the presence of phenolic compounds as compared to cow milk. These compounds protect macromolecules such as proteins, lipids and DNA against oxidative damage (Nadeeshani et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Assessing coconut milk as an alternative to cow milk in Ghanaian cuisines

Kwao-Boateng,

Agyei-Boamah,

Nyadjor

et al. 2023

JGhIE

View full text Add to dashboard Cite

Coconut is widely consumed raw in Ghana as refreshing coconut water and raw coconut white. The matured coconut is used tomake toffees, oil, and as an accompaniment to an enjoyed cassava/yuca croquette (a local snack called Bankye Kaklo in Twi or Agbeli Kaklo in Ewe). Coconut milk, however, is not widely used in Ghana. Three different coconut milk variants were prepared, and their nutritional values (vitamins, fat, and proteins) compared with four cow milk-based variants and one imported commercial coconut milk. The vitamins in the coconut milk were 14.1 mg/100 ml, 22.9 mg/100 ml, and 24.7 mg/100 ml compared to cow milk variants (0.46 mg/100ml, 0.42 mg/ml, 0.42 mg/100ml, 0.003 mg/100ml) and 0 mg/100 ml for commercial coconut milk. The proteins of the coconut milk were 1.8 %, 1.6 %, and 1.4 %, which were lower than the commercial cow milk with 8.2 %, 6.7 %, 5.7 %, and 7.6 %, and the commercial coconut milk with 0.2 %. In terms of the fat content, the three coconut milk variants had 8.7 %, 7.7 %, and 11.2 % respectively compared closely to the commercial cow milk with 9 %, 8 %, 8.2 %, and 9 % respectively, and commercial coconut milk with 2 %. The study also sought to find out coconut milk‟s preference to cow milk. A total of 30 people ages 16 to 45 years were randomly interviewed about their appreciation of coconut milk in their everyday meals, and 22 responded negatively. The 8 who were positive preferred to consume it as a refreshing drink other than adding it to porridge or beverage.

show abstract

“…It is mainly used as a culinary ingredient in traditional cuisines around the world. Coconut milk contains about 74-77% moisture, 19-21% fat and 2-3% protein (Nadeeshani, 2015). Coconut milk is basically an oil-in-water emulsion which is stabilized by natural emulsifiers such as globulins and albumins proteins and phospholipids (Onsaard et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Coconut milk is basically an oil-in-water emulsion which is stabilized by natural emulsifiers such as globulins and albumins proteins and phospholipids (Onsaard et al, 2005). Composition of coconut milk varies with the method of extraction and amount of water added during extraction (Nadeeshani, 2015). Rich nutrients contents and high water activity make coconut milk highly susceptible to deterioration due to microbial and enzymatic activities.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of potential methods to minimize solid loss during the manufacture of coconut milk powder

Sandarekha,

Perera,

Gamage

et al. 2021

J. Agric. Val. Add.

View full text Add to dashboard Cite

A coconut milk powder manufacturing plant encountered about 4.7% solid loss. This study was undertaken to identify measures to minimize this solid loss. Solid losses through different modes were quantified. Sample size for determination of total solid in coconut milk and conductivity cut-off point of the drain plate were optimized. Solid losses (kg run-1) through the dryer (2,954.6±106.2), drain plate (2,575.1±734.1) and due to over estimation of total solid in coconut milk (394.7±69.1) accounted for 46.5, 40.5 and 6.2% of the total solid loss, respectively. About 63% reduction in solid loss through the drain plate was evident when the conductivity cut-off point reduced from 4 to 1 mS cm-1. It was also revealed 92% reduction in over estimation of total solid when the sample size of coconut milk reduced from 2.0 to 1.5 g. In conclusion, sample size of 1.5 g for rapid total solid determination and 1 mS cm-1 conductivity cut-off point for the drain plate are recommended to minimize solid loss of this plant.

show abstract

Comparison of the Basic Nutritional Characteristics of the First Extract and Second Extract of Coconut Milk

Cited by 8 publications

References 16 publications

Evaluation of effects on hepatocellular carcinoma cell line of Cocos nucifera: In vitro study

Evaluation of effects on hepatocellular carcinoma cell line of Cocos nucifera: In vitro study

Assessing coconut milk as an alternative to cow milk in Ghanaian cuisines

Evaluation of potential methods to minimize solid loss during the manufacture of coconut milk powder

Contact Info

Product

Resources

About