Coconut Inflorescence Sap Research Articles

Physicochemical properties of coconut inflorescence sap (neera) under double wall open heating system

Physicochemical properties of coconut inflorescence sap (neera) under double wall open heating system

Hepatoprotective potential of coconut inflorescence sap against paracetamol induced toxicity in hep G2 cell lines

Coconut Inflorescence Sap (CIS) is the sweet, oyster-white colored, non-fermented juice obtained from the immature inflorescence of the Coconut tree. Acetaminophen (N-acetyl-p-aminophenol, or paracetamol) is one of the most frequently used drugs worldwide as an antipyretic or analgesic. HepG2 cell lines were used as an experimental model for studying in vitro hepatotoxicity induced by Paracetamol. The present study aims to identify biologically active compounds of CIS using LCMS analysis and to elucidate the ameliorative potential of CIS in alleviating paracetamol-induced hepatotoxicity. LC-MS analysis revealed the presence of 17 bioactive compounds. HepG2 cells were pretreated with Paracetamol (20 mM) for inducing toxicity, and Silymarin at a concentration of 50 μg/ml was used as a standard drug. The morphological analysis and MTT assay showed effective recovery from toxicity in cells treated with CIS in a dose-dependent manner. CIS at 25 μg/ml potentially showed the highest percentage of inhibitory activity against the toxicity induced by paracetamol. The treatment with paracetamol significantly increased the indicators of liver toxicity - LDH, SGOT, SGPT, and Glut.S Transferase in the media.CIS administration also increased the total protein levels, SOD, and Catalase activity. The morphological analysis, MTT assay, cytocompatibility studies, determination of enzymatic activities, etc., confirms the significant hepatoprotective efficacy of CIS.

Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

The study aimed to optimize the process parameters for the production of virgin coconut oil (VCO) by exploring the use of aerobic fermented neera (coconut inflorescence sap) at different concentrations (ranging from 5% to 25%). Fermented neera can be prepared from fresh neera without incurring additional expenses, presenting a potential advantage over commercially available cultures in the market. Coconut milk was extracted from a coconut kernel using a hydraulic coconut milk expeller. The extracted coconut milk was then fermented with varied concentrations of fermented neera ranging from 5% to 25%, and then, the oil layer was separated. Fermented neera as a starter at a concentration of 10% resulted in the highest VCO yield of 19.8% following 14 hours of fermentation. The study also found that the fermentation duration of the starter (6-hour, 8-hour, and 10-hour fermented neera) and its concentration had significant effects on the yield of VCO. However, the effects of starter on the physical properties (moisture content, viscosity, specific gravity, and refractive index) and biochemical profile (free fatty acid, peroxide value, acid value, saponification value, iodine value, and total phenolic content) of the resultant VCO were not significant. The physicochemical properties of the VCO produced using the fermented neera-based coconut milk fermentation method met the standards stipulated by the Food Safety and Standards Authority of India (FSSAI) and the Asian and Pacific Coconut Community (APCC). Thus, fermented neera offers a novel economical alternative to enhance the fermentation rate during VCO production.

Optimization of Extruded Snack Enriched with Coconut Inflorescence Sap Honey: A Promising Supplementary Food among Tribals

Background: Development of low-cost nutrient dense supplementary foods are a priority for health system in low- and middle-income countries. Extrusion technology has obtained widen acceptance for the production of various products viz., breakfast cereals, puffed snacks and pastas etc. Nevertheless, it is necessary to enhance the nutritional quality of the extruded snacks by including nutrient dense ingredients. In this study, an extruded snack using finger millet, whole wheat, tapioca, chickpea and coconut inflorescence sap honey were developed with aim to enhance the nutritional status of children residing in tribal pockets of Kasaragod district of Kerala, India. Methods: The ideal combination of ingredients was optimized using response surface methodology. The ideal combination with maximum expansion ratio was selected for supplementation trial. The nutrient analysis of optimized extruded snack was carried out. Results: Hundred grams of extruded snack consists of 28 per cent of finger millet, 24 per cent corn starch, 18 per cent of chickpea, 18 per cent of tapioca, 12 per cent of whole wheat and 12 per cent of coconut sap honey. Apart from the major ingredients, per 100 grams of the optimized snack provides 22.11 grams of protein, 60.71 g of carbohydrate, 5.09 g of fiber, 127.4 mg of calcium and 1.88 mg of zinc. Two hundred grams of the extruded snack per packet per individual were distributed to 250 tribal households of Kasaragod district where one of the particularly vulnerable tribal groups named ‘Koragas’ exists.

Effect of Pulsed Light Treatment for the Preservation of Coconut Inflorescence Sap

Effect of Pulsed Light Treatment for the Preservation of Coconut Inflorescence Sap

A bibliometric analysis of coconut sap research

Introduction: Coconut sap is a sweet, fragrant liquid obtained from the inflorescence of coconut tree. In this study, a literature search was conducted using the Scopus database to study the trends of coconut sap research. Methods: Data extracted from the Scopus database were analysed and visualised using VOSviewer to determine top authors, papers, countries, collaborations, and research areas. A total of 76 publications up to year 2021 were identified and refined using keywords of “coconut sap”, “coconut sugar”, “coconut inflorescence”, “coconut inflorescence sap”, “coconut neera”, and “Cocos nucifera”. Results: Based on the analysis, research on coconut sap started in 1984, with a total of 53 authors, nine countries, and 12 sources that had published more than two documents. The analysis of countries and sources revealed that India and IOP Conference Series: Earth and Environmental Science (EES) were the most prolific country and sources, respectively. The most influential document was on the chemical compositions and bacteriology of coconut sap. The results also showed that research on coconut sap was in the field of food processing during the early years, followed by fermentation, agriculture, and bacteriology of coconut sap. Research on coconut sap’s bacteriology started in 1986 and became a major interest, especially among high impact journals. Conclusion: Overall, coconut sap is a potential target for the development of nutraceutical products, especially in the food and beverage industry.

Evaluation of Effect of Tapping Frequency and Lime Coating on the Biochemical Changes and Fermentation Rate of Coconut Inflorescence Sap

Evaluation of Effect of Tapping Frequency and Lime Coating on the Biochemical Changes and Fermentation Rate of Coconut Inflorescence Sap

Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates.

Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p ˂ 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture -20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation.

Phytochemical Profiling and Antioxidant Potential of Coconut Inflorescence Sap

Background: The coconut palm is so much more than just a tree; because all of this is essential with medicinal benefits. Coconut inflorescence sap (CIS) is the sweet, oyster-white colored, non-fermented juice tapped from the immature coconut spadix. Coconut products are widely used in Indian folk medicine for their effects on hemorrhaging, bronchitis, antimicrobial, radical scavenging, analgesics, anti-inflammation, anthelmintics, and immunotherapies. Many studies reported the fantastic health benefit of the coconut palm tree. The coconut inflorescence has cytoprotective and antihyperglycemic properties [Renjith, R.S. et al., 2013]. But not many systematic studies have been conducted on Coconut Inflorescence Sap. The objective of the present study is to analyze the nutritional components, detect the mineral composition, perform preliminary phytochemical screening, and find out biologically active compounds using FTIR Spectrum analysis and LCMS analysis. Materials and Methods: CIS’s nutritional components and mineral content analysis were done following the standard procedures. The phytochemical screening, FTIR Spectrum analysis, and LCMS analysis are also done to confirm the health benefits of CIS. Results: CIS exhibited a significant amount of micro and macronutrients. The Phytochemical analysis also showed the presence of flavonoids, alkaloids, terpenes, steroids, phenols, and glycosides. The LCMS Spectrum analysis of CIS shows the presence of biologically significant compounds, namely 4-HydroxyCoumarin, P-Coumaric acid, Mellein, Leucopelargonidin, Coumarin, 3 Caffeoylquinic acid, Ferulic acid 4-O-Glucosidase and also three essential aminoacids L-Phenylalanine, L-isoleucine and D-Tryptophan. Conclusion: The nutritional composition, active phytochemical constituents, and polyphenolic compounds of CIS showed that CIS has a significant beneficial effect in upgrading the antioxidant status. CIS is a natural drink with effective antioxidant potential. Concerning the nutrient composition, mineral and amino acid composition, and scavenging assays, it would be possible to exploit this natural drink in clinical therapy.

Coconut (Cocos nucifera) Inflorescence Sap Nutritional Characteristics and Health Effects

Coconut is widely known as the tree of life. Every part of the tree is useful and therefore, coconut palm is an important economic crop of the local people. Neera is the exudate obtained from the unopened inflorescence of coconut palm (Cocos nucifera). It is healthy and therapeutic drink since it is rich in Vitamin C, has more food calories than milk, fights diabetes, cancer, electrolyte deficiency and even hair fall. Neera is rich in minerals and vitamins and it contains glucamic acid necessary for protein synthesis. It aids in digestion health. Neera contains vitamins (A and C), which have anti - oxidant properties thereby preventing damage or death of cells. Neera contains acids nicotinic acid and riboflavin and also can be consumed by people suffering from diabetes since it has a low glycemic index and a low glycemic load. In the study discuss about chemical composition including total sugar, reducing sugar, ethanol and vitamins.

Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and its application as a sweetener

The thermal and functional properties of the levan produced by Bacillus subtilis from coconut inflorescence sap and its application as an icing sugar replacer were studied. Differential scanning calorimetry results revealed that levan is thermally stable even at above 300 °C. It is observed to have strong foaming, emulsifying, water and oil holding capacity. Interestingly, levan exhibited anti-inflammatory and non-hemolytic activities. DPPH and FRAP assay revealed the strong antioxidant activity of levan. In vitro studies revealed antimicrobial activity of levan at 100 and 200 μg/mL concentrations. The sensory study revealed that levan is sweeter than icing sugar and cake cream made with 25% icing sugar and 75% levan got the highest overall acceptability. The potential of levan produced from sucrose-rich substrates sugar cane molasses, and pineapple extract were explored individually and in combination with coconut inflorescence sap.

Impact of Nisin in Combination with Sodium Benzoate and Calcium Carbonate on the Bacterial and Yeast Population of Coconut Neera (Coconut Inflorescence sap)

A natural sap from mature coconut palm known as coconut neera is enriched with essential minerals and vitamins. Rapid microbial fermentation affects neera processing industries because it spoils the physicochemical properties. There are various methods in preservation that extend the shelf life of coconut neera. The addition of nisin is one of the methods which protect neera against fermentation. Therefore, the study is focused to identify the effective combination of nisin (50 ppm) with preservatives like sodium benzoate (500, and 1000 ppm), and calcium carbonate (2500, and 3000 ppm) at two different combinations in neera. At the end of 21 d, 3000 ppm calcium carbonate with 50 ppm nisin in N4 treatment had an effective reduction of 120 × 105 CFU/ml and 143 × 102 CFU/ml for total bacteria and total yeast count. The reduced microbial survival resulted in the pH of 10.45 ± 0.05, total soluble solids of 15.43 ± 0.12 °Brix, and total acidity of 1.11 ± 0.04 mg/ L, at this combination. The treatment of nisin with 3000 ppm calcium carbonate demonstrated the high red fluorescence bacterial cells than the treatment of nisin with 1000 ppm sodium benzoate. Additionally, the microorganisms in N4 treatment precipitated 65.34% Ca2+ from 79.96% in XRF intensity analysis. The synergistic effect of nisin and calcium carbonate explored their antimicrobial activity against the heterogeneous microbial population in coconut neera. The concentration of 3000 ppm calcium carbonate and nisin 50 ppm preserves the physicochemical and sensory qualities, up to 21 d at 4°C, and offer hope for the industrial-scale implementation.

Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation.

The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa. The fermentation characteristics of Kalparasa were investigated at every 1-h interval under ambient (31 ± 2°C) and refrigerated (5 ± 1°C) storage conditions. The results reveal that pH of the sap and total sugar content decline rapidly under ambient conditions than under refrigerated conditions. Acidity, turbidity, and reducing sugar content significantly (p < 0.001) increases for the sap stored under ambient conditions. The reaction rate constant (k) of the vitamin C and total sugar degradation increases with the atmospheric fermentation. The degradation kinetics of vitamin C and total sugar in Kalparasa during natural fermentation (ambient condition) follow second-order equation whereas the reducing sugar follows the first-order equation.

Coconut inflorescence sap enhances exercise performance and plasma antioxidant status in young active men

PurposeNutrition has been increasingly recognized as a key component to optimal sports performance. Though several botanical agents have been reported to possess ergogenic potential, there exists a great interest for tasty and safe natural substances as performance boosters. In the present contribution, the ergogenic potential of a novel powder form of coconut inflorescence sap (CSP) was investigated for the first time. MethodOut of the fourteen participants recruited, twelve recreationally active men completed the single-blinded, placebo-controlled, crossover study for 8 weeks. Running based anaerobic sprint test (RAST) and 2.4 km running test were performed as anaerobic and aerobic tests, respectively. In arm 1, the participants were received with either placebo (200 mL water containing 400 mg aspartame/day) or CSP (3 g in 200 mL water/day) for 21 days. After the washout period, arm 2 was performed with a reversed treatment regime. VO2 max was estimated using a predictive formula. ResultsThe primary outcome showed a significant enhancement in peak power and mean power (peak power from 3.67 W/kg b. wt. to 5.38 W/kg b. wt.; mean power from 3.47 W/kg b. wt. to 5.06 W/kg b. wt.). A significant (p < 0.001) increase in VO2 max among CSP condition compared to the placebo was observed (from 59.38 ± 2.15 mL/kg/min to 62.56 ± 0.52 mL/kg/min). Further, serum analysis revealed enhanced antioxidant status and reduced lactate dehydrogenase (p < 0.01) levels without any significant changes (p > 0.05) in safety parameters. ConclusionIt was concluded that CSP possesses significant ergogenic effect and may find wide application as a natural ingredient for sports nutrition and energy drinks. Trail RegistrationThe study was registered in Clinical Trial Registry of India (Reg No.: CTRI/2018/03/012551 dated 13/03/2018).

Neera, a non-fermented traditional drink from coconut spadix restores the redox status in sodium fluoride intoxicated mice.

Neera, non-fermented coconut inflorescence sap (NFCIS) and its fermented form, toddy (FCIS) are the two well-known traditional drinks in South India. Both the saps show high rejuvenation effect and NFCIS is used for the curing of bronchial suffocation, anemia, tuberculosis and piles in traditional medicine. But, a few scientific studies have been reported on their health benefits so far. Presently, the antioxidant effect of both non-fermented (NFCIS) and fermented form (FCIS) of coconut inflorescence were analyzed in experimental animals. The free radical scavenging property of FCIS and NFCIS was analyzed in vitro. The effect of these saps on mitigating sodium fluoride (NaF) deteriorated redox status was evaluated in mice. NFCIS exhibited high antioxidant activity than its fermented form. NFCIS reduces metal ions and scavenge hydroxyl and DPPH radicals with IC50 values 6.5±1.9 and 44±3.14µL/mL, respectively. Supplementation of NFCIS for 14 days increased SOD, CAT and GPx activities and GSH level in liver by 51.67, 52, 27.88 and 35.77%, respectively against NaF induced decline with a concomitant decrease in lipid peroxidation to 40.76%. Saps rich in minerals indicate pharmaceutical and nutritional value. The study revealed the antioxidant efficacy of non-alcoholic natural drink, Neera and recommends an alternative for synthetic carbonated soft drinks. The regular consumption of Neera may protect the body from various chronic diseases especially where the oxidative stress played as a key role.

Optimization and extraction of edible microbial polysaccharide from fresh coconut inflorescence sap: An alternative substrate

The objective of the study is to evaluate the potential usage of fresh coconut inflorescence sap (FCIS) as a fermentation medium for levan production using Bacillus subtilis. The fermentation conditions such as temperature, pH and agitation speed were optimized using Response Surface Methodology (RSM). The levan yield was enhanced by optimizing the downstream process by altering the pH (5–12) with different solvents (Ethanol, Methanol and Isopropanol) at different ratios. The yield was enhanced further by fed batch fermentation process by feeding with sucrose alone or sucrose and yeast extract. The maximum levan yield was observed as 51.84 g/L at the optimized conditions (Temperature - 35 °C, pH 6.5, and Agitation speed - 150 rpm) using Response Surface Methodology. Whereas, in fed-batch fermentation process the levan yield was increased to 62.1 g/L. The maximum levan was obtained at pH 10 with ethanol at 1:5 ratio. The obtained levan was characterised and confirmed by TLC, FTIR, NMR and GPC analysis. To best of our knowledge, this is the first study conducted to produce levan from FCIS and results showed that FCIS can be a natural low-cost substrate for levan production.

Ameliorative effect of Neera, nonfermented coconut inflorescence sap, on cisplatin-induced renal toxicity by abating oxidative stress.

Objectives Neera, nonfermented coconut inflorescence sap (NFCIS) from unopened spadix of Cocos nucifera L., is a well-known traditional beverage. But, scientific reports on its health benefits are limited. NFCIS is reported to exhibits free radical scavenging activity, and its chemical composition is found promising. In the present study, the effect of NFCIS on alleviating cisplatin-induced nephrotoxicity was analyzed in mice. Methods The renal toxicity was induced by cisplatin (16mg/kg b.wt. ip) in Swiss albino mice. The antioxidant activity of NFCIS was evaluated by nitric oxide radical scavenging assay and phorbol-12-myristate-13-acetate-induced superoxide radical generation in mice peritoneal macrophages. Total polyphenolic content of sap was determined using Folin-Ciocalteu reagent. The phytochemicals present in NFCIS was identified using Fourier transform infrared (FT-IR) spectroscopy. Results NFCIS was found to scavenge nitric oxide (NO) radicals (IC50=32±2.47μL/mL) and shown to inhibit superoxide (SO) generation (53.5±2.1%) in macrophages. High polyphenolic content (193µg gallic acid/mL) was determined in the sap. The FT-IR spectrum of NFCIS revealed the presence of several phytochemicals indicate its pharmaceutical and nutritional value. Cisplatin-induced hike in urea, creatinine and lipid peroxidation was significantly decreased to 65.16, 87.74 and 53.41% by NFCIS, respectively. Hb (42.37%) and total count (72.81%) were also found to be increased. Additionally, the activity of antioxidant enzymes superoxide dismutase, catalase, glutathione peroxidase and reduced glutathione was enhanced to 53.06, 40, 52.22 and 38.49%, respectively. Conclusions Results indicate that NFCIS effectively alleviates cisplatin-mediated renal toxicity by its antioxidant activity.

Sustainability of Farmer Producer Organisations - The case of producer organisations involved in the production and marketing of ‘neera’ in the coconut sector

Neera-the coconut inflorescence sap has been promoted as a potential value-added non-alcoholic beverage with abundant health benefits. The concerted effort of the stakeholder agencies could liberate the product from the policy regulations on its production under the excise act (known as ‘Abkari act’ in Kerala). Subsequently, the coconut producer federations (CPFs) in the State were granted licenses for ‘neera’ production and marketing. However, the majority of the CPFs discontinued the ‘neera’ enterprise, which they have initiated with greater enthusiasm. The present study is a modest attempt to trace the reasons for setbacks experienced in the ‘neera’ sector and also to provide a refined framework for revamping the sector. The details of licenses granted to the CPFs were sourced from the Department of Excise, Government of Kerala. The sample size of the study was 95 (13 CPFs who are still active and 82 CPFs who have discontinued). It was observed that the ‘neera’ value chain is in the evolving stage, and the withdrawal of the institutional support had detrimentally affected the confidence of the CPFs ventured into it. The availability of ‘neera’ technicians (tappers) and the high wage rates have evoked concerns on the profitability as well as the assurance of continuous supply of the product. The study categorically highlights the need for a restructured value chain of ‘neera’ with specific roles assigned to the stakeholders through the creation of functional linkages.

Nutritional profiling of coconut (Cocos nucifera L.) inflorescence sap collected using novel coco-sap chiller method and its value added products

Coconut inflorescence sap is a phloem sap collected from the unopened coconut spadix. A new ‘coco-sap chiller method’ (CSCM) is developed to collect fresh and unfermented sap devoid of extraneous matter. A study was conducted to identify and compare the nutrients present in the sap collected by CSCM and the sap collected by traditional method (TM) using lime coated earthen pot, and also in the sap concentrate and coconut sugar prepared from sap collected by CSCM. Profiling of amino acids, phenolic acids, flavonoids and vitamins was also done using Ultra-Performance Liquid Chromatography/ Tandem Mass Spectrometry (UPLC coupled with TQD-MS/MS). Distinct variation in physical and biochemical properties were recorded between the sap collection methods. The sap collected by CSCM was slightly alkaline (pH 7–8), golden brown in color, sweet and delicious and rich in nutrients and zero alcoholic. While the sap collected by TM was acidic (pH below 6), oyster white in color and gave astringent smell and had about 2.32% alcohol. Sap collected by CSCM was rich in essential amino acids like lysine, threonine and histidine. A total number of thirteen phenolic acids and seven flavonoids were identified from coconut sap, sap concentrate and sap sugar. Vanilic acid, syringic acid, trans-cinnamic acid and p-hydroxy benzoic acid are the major phenolic acids and catechin, hesperitin, and myricetin are the major flavonoids identified. Vitamin C, niacin, and tocopherol are the major vitamin identified. Except few vitamins, all the nutrients present in the sap were preserved in the sap concentrate and coconut sugar. In summary, coconut sap collected by CSCM was fresh and contained numerous health promoting biochemical constituents such as phenolics, flavonoids and vitamins. Hence it can be consumed as ready to serve non-alcoholic health drink. Similarly, nutrient rich sap concentrate and coconut sugar can be prepared from fresh sap collected by CSCM without the addition of any chemicals.

Biochemical changes of coconut inflorescence sap on storage in different varieties

Aims: To study biochemical changes of coconut inflorescence sap on storage for one week in different varieties. Methods and Results: The experiment was conducted at College of Agriculture, Padannakkad and Nileswaram farm, RARS Pilicode under irrigated condition during 2014-2016. Four varieties were selected for evaluation. Palms with similar age and morphological characters were selected as experiment units. The varieties tried were Malayan Yellow Dwarf, Kerasree, West Coast Tall and Keraganga. Fully emerged unopened bunches were selected for tapping and samples were collected. The sap collected from each variety was stored at refrigerated condition for one week and biochemical properties viz., pH, electrolyte concentration, reducing sugars, non-reducing sugars, total sugars, alcohol, phenol and vitamin C were assessed on 1st (D1), 3rd (D2) and 7th (D3) days of storage. The results are revealed that without any differentiation between the varieties there was a significant reduction in the pH, total sugar, reducing sugars and non reducing sugar while there was an increase in alcohol, vitamin C and phenol content. Conclusions: The changes in CIS during storage for 1 week indicated that without any differentiation between varieties there was a decrease in pH, total sugar, reducing sugar and non-reducing sugar while there was an increase in alcohol and vitamin C content. Significance and Impact of the study: To know the changes in biochemical properties of coconut inflorescence sap of different varieties on storage whereas there is no variation among the varieties with respect to biochemical properties of coconut inflorescence sap on storage.