Study on physicochemical and anti-oxidant properties of coconut cream extracted from two BARI varieties
2019
Thakur, M. U. | Hoque, M. M. | Hossain, M. M. | Ahmed, S. | Zzaman, W.
Coconut cream is the aqueous extract from matured coconut which improves immune system, gives energy, slows aging and hydrates body. A study was conducted on extracted coconut cream of BARI-1 and BARI-2 coconut varieties to compare their physicochemical (proximate,chemical, mineral and phytochemical) characteristics, antioxidant activity (total phenolic content and DPPH free radical scavenging activity) and sensorial property. The results showed that fat (23.25 ± 0.13%), carbohydrate (7.24 ± 0.06%), phosphorus (85.22 ± 0.95 mg/100 g) and potassium (61.25 ± 0.84 mg/100 g) were significantly higher in BARI-2 cream than that of BARI-1. In contrast, protein (4.01 ± 0.08%), moisture (67.29 ± 0.41%), ash (1.30 ± 0.02%),acid value (2.77 ± 0.05 mg KOH/g) and free fatty acid (1.39 ± 0.03%) were significantly higher in BARI-1 coconut cream as compared to BARI-2. Peroxide value and flavonoids were not detected in both cream samples. Total phenolic content (6.33 ± 0.22 GAE mg/100 g) andDPPH free radical scavenging activity (66.92 ± 0.02%) at 50,000 µg/mL concentration were significantly higher in BARI-2 coconut cream than that of BARI-1. Sensorial property was satisfactory in both biscuits made from the coconut cream. From the above results, it can be concluded that BARI-2 coconut cream was better than that of BARI-1 coconut cream in terms of antioxidant activity and all others physicochemical analyses except protein content.
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Este registro bibliográfico ha sido proporcionado por Universiti Putra Malaysia