Distribution of major chemical constituents and fatty acids in different regions of coconut endosperm

Abstract

Seven regions of coconut endosperm, comprising four (inner, middle, outer and testa) from the region adjacent to the water cavity to the testa; and three transverse regions from top to bottom, were analyzed for moisture, fat, protein, non‐protein nitrogen, soluble sugars, reducing sugars, fiber, total ash and acid insoluble ash. The fat extracted from these regions was analyzed for fatty acid composition and chemical characteristics. A marked gradient in the concentration of major constituents was observed across the endosperm, from the inner region enclosing the water cavity through middle and outer regions and testa, the gradation being more striking for moisture fat and soluble sugars. Fatty acids 6:0 to 12:0 were concentrated in the inner regions, and their contents decreased toward the outer regions with a corresponding increase in the higher acids and unsaturated fatty acids. The chemical characteristics of the fat (Reichert value, Polenske value, iodine value and saponification value) from these regions were found to be compatible with the fatty acid profile. The distribution of the constituents in the transverse regions of the coconut endosperm was fairly uniform.

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

“…Water, sodium chloride, isopropanol, acetic acid, and sodium hydroxide soluble fractions are designated as albumin, globulin, prolamin, glutelin‐1, and glutelin‐2 fractions, respectively. The predominant proteins in coconut endosperm or kernel are classified as globulin (salt‐soluble) and albumin (water‐soluble), which account for 40% and 21% of total protein, respectively (Balachandran, Arumughan, & Mathew, ; Kwon et al., ). Distribution of proteins in defatted coconut meal, classified based on solubility, is shown in Table .…”

“…The solubility of coconut proteins is generally low between pH 4 and 5, and is increased when pHs are above or below such pHs. The proteins of coconut endosperm from different regions were reported to have different solubility (Balachandran et al., ), associated with different amino acid profiles. The minimum solubility of major protein components of coconut protein isolate, coconut skim milk, and the extracts of coconut endosperm was observed between pH 4 and 5, known as a range of isoelectric point of those proteins (Balasubramaniam & Sihotang, ; Gonzales & Tanchuco, ; Hagenmaier et al., ; Kwon & Rhee, ).…”

Towards the Understanding of Important Coconut Endosperm Phenotypes: Is there an Epigenetic Control?

“…In between the endocarp and the endosperm is the testa, a thin, brown seed-coat that is firmly attached to the kernel [1]. There are three main parts of the coconut endosperm: The inner layer that is nearest to the coconut water and is about 16% (% weight) fat, the middle layer has 46% fat while the outer layer nearest to the testa has 62% fat and is predominated by lauric acid (C12) [33].…”

“…Fat synthesis starts by the 4th to 7th month when the solid endosperm begins to form and this rate increases until the 12th month [1,6,22,[34][35][36]. The shorter chain fatty acids (C6, C8 and C10) increase along with the development of the liquid and solid coconut endosperm, while the longer chain fatty acids (C18:3 and C22) are found in all of the stages of the liquid endosperm but not in the kernel [22,33]. At 6-7 months, the endosperm is mainly composed of linoleic acid (C18:1) at 29%, at 11-12th month, but by the 13-14th month shifts to become predominantly lauric acid (C12) at 35% and 32%, respectively [1].…”

Obtenção do biodiesel metílico através da transesterificação via catálise básica do óleo de coco-da-baía (Cocos nucifera L)

“…Dentre muitas matérias-primas que podem ser avaliadas como potencial para a produção de Biodiesel, destaca-se o Cocos nucifera L, popularmente conhecido como coco-da-baía que reúne características potenciais para a produção de óleo, pois contêm elevados teores de acido láurico, substância muito usada na indústria de alimentos, cosméticos, sabões e na fabricação de álcool [6].…”