This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)...This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)pre-treatment on volatile modification of CO was screened and Flavourzyme was chosen for detailed investigation.Flavourzyme was found to release not only free amino acids but also simple sugars,increasing the contents of soluble sugars and free amino acids in CK by 1.5-and 1.3-fold,respectively,compared to the untreated control.The increments of these thermal reaction precursors accelerated the Maillard reaction and caramelisation during kernel roasting,resulting in the rise of volatile compounds in obtained CO by 2.1-,1.4-and 1.4-fold with light,medium and dark kernel roastings,respectively.Besides,volatile profiles of CO extracted from Flavourzyme treated CK differed significantly from those of the untreated control by having increments in furans and pyranones but decreases in furanones and pyrazines.Principal component analysis(PCA)revealed that flavour of CO from Flavourzyme treated CK upon roasting was highly correlated with furans and pyranones.Pre-treatment by Flavourzyme of CK prior to oil production is a potential strategy to modulate and enhance the flavour of obtained CO and hence to widen its application in food industry.展开更多
The biological activity of coconut( Cocos nucifera L.) extracts from its kernels and various parts was reported by many previous studies, it is therefore believable that the extracts of its kernels might show some act...The biological activity of coconut( Cocos nucifera L.) extracts from its kernels and various parts was reported by many previous studies, it is therefore believable that the extracts of its kernels might show some activities in topical formulations. Among several kernel extracts, the TC06 extract prepared by soaking the steamed coconut kernels in hot water showed the highest total phenolic content(6.98 ± 0.30 mg GAE/g extract) and the strongest antioxidant activity as determined using FRAP and DPPH methods with a reducing power value of 4.12 ± 0.16 mg AAE/g of extract and an SC 50 value of 2.38 ± 0.14 mg/ml, respectively. In addition, this extract did not display any cytotoxic effects in the concentration range of 50–3200 μg/ml. Meanwhile, it revealed cytoprotective effects against t-BHP-induced cytotoxicity in HaCaT cells at concentrations higher than 400 μg/ml. The results of phytochemical investigations including a chemical color test, TLC, 1 H NMR and FTIR suggested that the TC06 extract was mainly composed of flavonoids and terpenoids. Furthermore, the concentrations of heavy metals including As, Cd, Hg, and Pb in the TC06 extract were below permissible limits. According to the solubility, the TC06 extract was incorporated into gels using Carbopol Ultrez 21 as a gelling agent. The formulated gel containing 3%(w/w) TC06 extract was stable at 4 °C and 25 °C with 75% RH throughout the storage period. It was found that the Carbopol Ultrez 21-based hydroalcoholic gel containing an aqueous extract of coconut kernels exhibited antioxidant activities in the two assays and showed a sufficient consistency, a pleasing color, and a non-oily perception during the period of observation.展开更多
In Côte d’Ivoire, coconut and palm cultivation are very developed. Industrial utilization of these crops fruits is generated some under products that can be used in breeding. The aim of this study was to test...In Côte d’Ivoire, coconut and palm cultivation are very developed. Industrial utilization of these crops fruits is generated some under products that can be used in breeding. The aim of this study was to test the potentialities in the breeding of cattle-cake of coconut and cattle-cake of palm kernel when they are incorporated in diets of piglet fattening. 18 piglets teamed up into three homogenous groups (three males castrate and three females) were used. The control group was fed a diet made with 55% of maize + 10% of bran maize + 25% fish powder + 4% of ash + 3% of salt. The test 1 group called diet ESSAI 1 was fed a mixture of 70% of the control diet and 30% of cattle-cake of coconut. The test 2 group called diet ESSAI 2 was fed with a mixture of 70% of the control diet and 30% of cattle-cake of palm kernel. The analysis made showed that the two cattle-cake are nutritiously rich and their incorporation in diets at degree of 30% of the total diet induced growth performance similar to that obtained with the control diet. Animals of each group were in good health and diets EASSAI 1 and ESSAI 2 were cheaper than the control diet. Then, cattle-cake of coconut and cattle-cake of palm kernel can be recommended as part of the diet of piglet (about 30%) in order to enhance profit with the same growth performance.展开更多
Fats and oils are a class of organic compounds called lipids and are usually a mixture of tri</span><span style="font-family:Verdana;">acyl</span><span style="font-family:"&quo...Fats and oils are a class of organic compounds called lipids and are usually a mixture of tri</span><span style="font-family:Verdana;">acyl</span><span style="font-family:""><span style="font-family:Verdana;">glycerols with their fatty acids in varying proportions. While large types of fatty acids are found in natural fats and oils, only a few of them are important to the body. Vegetable oils are an important part of an energetically balanced and healthy diet. The objective of this study was to evaluate the quality properties of three commonly consumed oils in Ghana. The chemical properties of the three oil samples, vegetable oil (Frytol), palm kernel oil, and coconut oil were analyzed to determine the peroxide value, saponification value, free fatty acid value, iodine value and moisture content. The moisture contents of the oil samples were 0.40%, 3.33% and 0.14% for vegetable oil, palm kernel oil and coconut oil respectively. Palm kernel oil recorded the highest value (11.64%) for free fatty acid and the least value of 0.17% being vegetable oil. Coconut oil recorded the least peroxide value of 0.59 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg followed by palm kernel oil (0.78 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg) and vegetable oil (0.80 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg). A high saponification value was recorded for all the oil samples with coconut oil recording the highest value of 292.12 mg/g KOH. The iodine value of the oil samples ranged from 102.59 to 237.27 mg I</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/g). The high iodine values reported in this study is an indication that these oils have a high degree of unsaturation.展开更多
以椰肉为原料,研究不同温度（50℃,60℃,70℃和80℃）条件下椰肉的薄层干燥特性,并采用8种常用的数学模型对试验结果进行拟合分析,筛选最适预测模型。结果表明,干燥温度越高,椰肉的干燥速率越快,其最终产品椰干的含水率也越低。Two term...以椰肉为原料,研究不同温度（50℃,60℃,70℃和80℃）条件下椰肉的薄层干燥特性,并采用8种常用的数学模型对试验结果进行拟合分析,筛选最适预测模型。结果表明,干燥温度越高,椰肉的干燥速率越快,其最终产品椰干的含水率也越低。Two term和Verma et al两个模型具有较高的拟合度,验证结果发现,二者能够较好描述和预测椰肉干燥过程中的水分变化规律。椰肉的有效扩散系数在7.84×10-11~2.38×10-10之间。展开更多
文摘This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)pre-treatment on volatile modification of CO was screened and Flavourzyme was chosen for detailed investigation.Flavourzyme was found to release not only free amino acids but also simple sugars,increasing the contents of soluble sugars and free amino acids in CK by 1.5-and 1.3-fold,respectively,compared to the untreated control.The increments of these thermal reaction precursors accelerated the Maillard reaction and caramelisation during kernel roasting,resulting in the rise of volatile compounds in obtained CO by 2.1-,1.4-and 1.4-fold with light,medium and dark kernel roastings,respectively.Besides,volatile profiles of CO extracted from Flavourzyme treated CK differed significantly from those of the untreated control by having increments in furans and pyranones but decreases in furanones and pyrazines.Principal component analysis(PCA)revealed that flavour of CO from Flavourzyme treated CK upon roasting was highly correlated with furans and pyranones.Pre-treatment by Flavourzyme of CK prior to oil production is a potential strategy to modulate and enhance the flavour of obtained CO and hence to widen its application in food industry.
基金the Faculty of Pharmacy,Silpakorn University,ThailandSilpakorn University Research and Development Institute and the Higher Education Re-search Promotion and National Research University Project of ThailandOffice of the Higher Education Commission(HERPgrant number 109201)
文摘The biological activity of coconut( Cocos nucifera L.) extracts from its kernels and various parts was reported by many previous studies, it is therefore believable that the extracts of its kernels might show some activities in topical formulations. Among several kernel extracts, the TC06 extract prepared by soaking the steamed coconut kernels in hot water showed the highest total phenolic content(6.98 ± 0.30 mg GAE/g extract) and the strongest antioxidant activity as determined using FRAP and DPPH methods with a reducing power value of 4.12 ± 0.16 mg AAE/g of extract and an SC 50 value of 2.38 ± 0.14 mg/ml, respectively. In addition, this extract did not display any cytotoxic effects in the concentration range of 50–3200 μg/ml. Meanwhile, it revealed cytoprotective effects against t-BHP-induced cytotoxicity in HaCaT cells at concentrations higher than 400 μg/ml. The results of phytochemical investigations including a chemical color test, TLC, 1 H NMR and FTIR suggested that the TC06 extract was mainly composed of flavonoids and terpenoids. Furthermore, the concentrations of heavy metals including As, Cd, Hg, and Pb in the TC06 extract were below permissible limits. According to the solubility, the TC06 extract was incorporated into gels using Carbopol Ultrez 21 as a gelling agent. The formulated gel containing 3%(w/w) TC06 extract was stable at 4 °C and 25 °C with 75% RH throughout the storage period. It was found that the Carbopol Ultrez 21-based hydroalcoholic gel containing an aqueous extract of coconut kernels exhibited antioxidant activities in the two assays and showed a sufficient consistency, a pleasing color, and a non-oily perception during the period of observation.
文摘In Côte d’Ivoire, coconut and palm cultivation are very developed. Industrial utilization of these crops fruits is generated some under products that can be used in breeding. The aim of this study was to test the potentialities in the breeding of cattle-cake of coconut and cattle-cake of palm kernel when they are incorporated in diets of piglet fattening. 18 piglets teamed up into three homogenous groups (three males castrate and three females) were used. The control group was fed a diet made with 55% of maize + 10% of bran maize + 25% fish powder + 4% of ash + 3% of salt. The test 1 group called diet ESSAI 1 was fed a mixture of 70% of the control diet and 30% of cattle-cake of coconut. The test 2 group called diet ESSAI 2 was fed with a mixture of 70% of the control diet and 30% of cattle-cake of palm kernel. The analysis made showed that the two cattle-cake are nutritiously rich and their incorporation in diets at degree of 30% of the total diet induced growth performance similar to that obtained with the control diet. Animals of each group were in good health and diets EASSAI 1 and ESSAI 2 were cheaper than the control diet. Then, cattle-cake of coconut and cattle-cake of palm kernel can be recommended as part of the diet of piglet (about 30%) in order to enhance profit with the same growth performance.
文摘Fats and oils are a class of organic compounds called lipids and are usually a mixture of tri</span><span style="font-family:Verdana;">acyl</span><span style="font-family:""><span style="font-family:Verdana;">glycerols with their fatty acids in varying proportions. While large types of fatty acids are found in natural fats and oils, only a few of them are important to the body. Vegetable oils are an important part of an energetically balanced and healthy diet. The objective of this study was to evaluate the quality properties of three commonly consumed oils in Ghana. The chemical properties of the three oil samples, vegetable oil (Frytol), palm kernel oil, and coconut oil were analyzed to determine the peroxide value, saponification value, free fatty acid value, iodine value and moisture content. The moisture contents of the oil samples were 0.40%, 3.33% and 0.14% for vegetable oil, palm kernel oil and coconut oil respectively. Palm kernel oil recorded the highest value (11.64%) for free fatty acid and the least value of 0.17% being vegetable oil. Coconut oil recorded the least peroxide value of 0.59 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg followed by palm kernel oil (0.78 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg) and vegetable oil (0.80 mEqv·O</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/kg). A high saponification value was recorded for all the oil samples with coconut oil recording the highest value of 292.12 mg/g KOH. The iodine value of the oil samples ranged from 102.59 to 237.27 mg I</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">/g). The high iodine values reported in this study is an indication that these oils have a high degree of unsaturation.
文摘以椰肉为原料,研究不同温度（50℃,60℃,70℃和80℃）条件下椰肉的薄层干燥特性,并采用8种常用的数学模型对试验结果进行拟合分析,筛选最适预测模型。结果表明,干燥温度越高,椰肉的干燥速率越快,其最终产品椰干的含水率也越低。Two term和Verma et al两个模型具有较高的拟合度,验证结果发现,二者能够较好描述和预测椰肉干燥过程中的水分变化规律。椰肉的有效扩散系数在7.84×10-11~2.38×10-10之间。
