Journal of Food Processing & Technology

Suresh Kumar G

Publications

• Research Article
  Studies on the Composition and In-Vitro Antioxidant Activities of Concentrates from Coconut Testa and Tender Coconut Water
  Author(s): Geetha V, Bhavana KP, Chetana R, Gopala Krishna AG and Suresh Kumar GGeetha V, Bhavana KP, Chetana R, Gopala Krishna AG and Suresh Kumar G
  
  Tender coconut water is known to have health beneficial effects. Antioxidants are the bioactives which helps in the amelioration of wide range of diseases like diabetes, obesity, cancer etc. In the current study two concentrates were prepared from coconut testa, as phenolic concentrate (PHE) and tender coconut water concentrate (TCW).These concentrates were evaluated for proximate composition, phenolic acids and antioxidant activities. Protein (3.7% and 5.2%), carbohydrates (56.6% and 53.5%), phenolics (3.4% and 2.6%) and flavonoids (1.9% and 1.4%) were observed in PHE and TCW respectively. Phenolic acids composition was estimated by HPLC and major phenolic acids were found to be gallic/tannic, Protocateuchic and ferulic acid. Both concentrates had good reducing power ability with IC50 values of 68.4 μg (PHE) and 73.5 μg (TCW). Further, DNA protectio.. View More»
  DOI: 10.4172/2157-7110.1000588

  Abstract PDF