Journal
FOODS
Volume 11, Issue 23, Pages -Publisher
MDPI
DOI: 10.3390/foods11233912
Keywords
antioxidant; coconut; Makapuno; nutritional value; phytochemicals
Categories
Funding
- Kasetsart University Research and Development Institute (KURDI)
- FF (KU)
- [10.65]
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This study investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. Makapuno meat had higher dietary fiber and lower protein and fat content compared to normal coconut meat. Makapuno water exhibited antioxidant activities and protective effects against DNA damage.
Makapuno is a natural mutant coconut cultivar with jelly-like endosperm. Here, we investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. The contents of macronutrients, sugars, vitamins, amino acids, and fatty acids were reported. We found that Makapuno meat has higher dietary fiber with lower protein and fat content compared to normal coconut meat. Medium-chain fatty acids were the major fat component of Makapuno meat and water. Phytochemical analysis revealed that while flavonoid content was lower, the total phenolic, alkaloid, and tannin contents of Makapuno meat were comparable with those of mature coconut. However, Makapuno water contained higher alkaloid content when compared to mature and young coconuts. The antioxidant activities, as examined by DPPH, FRAP, and ABTS assays, showed that Makapuno meat and water had antioxidant activities, and Makapuno water exhibited protective activity against DNA damage. Hence, this research provides the nutraceutical importance of Makapuno, which could be used in the food industry.
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