Fresh Coconut Research Articles

Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water

Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post hoc test (between different varieties collected 'within' and 'among' states). FTCW samples [n = 9 (6%)] collected from TN showed Monocrotophos and Malathion residues in the range of 1.0 µg L<sup>–1</sup> to 51.6 µg L<sup>–1</sup> and 0.5 µg L<sup>–1</sup> to 0.6 µg L<sup>–1</sup>, respectively, while they were detected in n = 5 (4%) of the PTCW samples at a range of 0.90 µg L<sup>–1</sup> and 0.82 µg L<sup>–1</sup> to 1.56 µg L<sup>–1</sup>. Heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), and stannum (Sn) were detected in different varieties collected from all three states. Some of the PTCW samples also contained traces of Cd, Cr, cobalt (Co), and Pb. Arsenic (As) was found in one sample from KL, while none of the samples was contaminated with mercury (Hg). The present study accentuates the need for fixing standards for the pesticide residues in coconut water.

Development of Kaya Slice (coconut jam slice): evaluation of physicochemical, sensory evaluation and macronutrients composition when cooperated with gelatin

Kaya Slice is a nutritious traditional breakfast-on-the-go that was innovated from the traditional kaya. In this study, the traditional kaya was transformed into square shape gelatin to make it a more convenient and ready-to-eat breakfast. A total of six formulations were developed by using commercial and fresh coconut milk together with different percentages of gelatin (2%, 4%, and 6%). This insight was investigated by sensory evaluation using a 9-point hedonic and scoring test in descriptive data set. The best formulation obtained from the evaluation of 35 panellists was then characterized in terms of physicochemical properties (Texture Profile Analysis (firmness), Brix, Protein, Fat, Fiber, and Calories). From the descriptive data, all formulations were accepted by the panellist. Nevertheless, ANOVA analysis indicated that C2 (commercial coconut milk + 4% of gelatin) is the best formulation. In macronutrient analysis, Kaya Slice was found to have good dietary fibre content (0.11 g/100 g), high-fat content (0.49 g/100 g), protein content (0.32 g/100 g) compare to the commercial kaya (0.00 g/100 g), (1.00 g/100 g), and (0.00 g/100 g) respectively. Low-calorie content in Kaya Slice with 45 % of °Brix value is the minimal degree of Brix and the texture was softer (hardness) (significantly different (p<0.05)) to commercially processed cheese slice as standard. Overall, Kaya Slice has a great potential in becoming new emergent of traditional nutritious breakfast on the go.

Pengaruh Jenis Ragi dan Lama Fermentasi terhadap Karakteristik Virgin Coconut Oil (VCO)


 
 
 Virgin coconut oil (VCO) is oil obtained from fresh old coconut and processed by squeezing with or without the addition of water, without heating or heating no more than 60oC and safe for consumption. This research was aimed for determining the effect of yeast type and fermentation time on the characteristics of virgin coconut oil and decided yeast type and fermentation time to produce the best characteristics of virgin coconut oil. The research based on a factorial Randomized block design (RBD) with the first factor was the type of yeast, namely bread yeast and tempeh yeast, and the second factor is the fermentation time, namely 24 hours, 36 hours, and 48 hours. Each combination treatment was replicated 3 times to obtain 18 experimental units. Data was analyzed using analysis of variance and if the treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The variables observed in this research were yield, moisture content, turbidity, free fatty acids (FFA), peroxide number, and flavor (hedonic and scoring). The results showed that interaction of yeast type and fermentation time had a significant effect (P<0.05) to yield and moisture content VCO. Types of bread yeast and tempeh yeast with 24 hours, 36 hours, and 48 hours of fermentation have a significant effect (p<0.05) on the aroma of VCO (hedonic and scoring). Type of tempeh yeast with a fermentation time of 36 hours for producing virgin coconut oil the best characteristics with yield 36.67%, moisture content 0.16%, turbidity 0.08%, free fatty acids 0.10%, peroxide number was not detected, coconut scent and liked.
 
 

A concise review on oil extraction methods, nutritional and therapeutic role of coconut products.

The coconut palm belongs to the Arecaceae family, which is distinct from other fruits, known for its versatility. Fresh coconut products are valuable for many food preparations owing to their nutritional and flavour properties. For example, tender coconut yields coconut water, a refreshing nutritious drink that provides good nutrients including electrolytes and other interesting compounds. The mature coconut meat which is rich in fat and protein, aids in coconut milk extraction and is a major component in the wet and dry process of oil extraction. Coconut milk has market potential owing to its increasing applications in food and beverage industries. Coconut is also known for its by-product namely coconut flour, which is rich in protein and dietary fiber, could be used in the preparation of functional foods. The different methods involved in the oil extraction process which helps in more efficient oil recovery were discussed briefly. The nutritional health-promoting functional role of coconut water and virgin coconut oil is highlighted in review paper.

Virgin Coconut Oil as a New Concept for Periodontal Tissue Regeneration via Expressions of TNF-α and TGF-β1.

Background Virgin coconut oil is a natural product from coconut that has many benefits such as antibacterial, anti-inflammatory, and antioxidant. Inflammatory disease of the periodontal tissues has a high prevalence worldwide. The main etiology of periodontitis plaque of biofilm contains colonies of pathogenic microorganisms. The occurrence of inflammation in the periodontal tissue stimulates the release of inflammatory mediators, such as TNF-α and TGF-β. Treatment for periodontitis can be performed starting from initial therapy and usually accompanied by additional therapy such as local drug delivery. VCO can be used as an alternative to antibiotics. Objective To determine the effectiveness of VCO gel on periodontal tissue regeneration materials through the expression of TNF-α and TGF-β1. Methods This is an experimental laboratory with a posttest-only control group design. VCO was made from grated fresh coconut and then mixed with NaCMC to obtain gel viscosity. The subjects of this study were 30 male periodontitis-induced Wistar rats by injecting Porphyromonas gingivalis into the gingival sulcus. Wistar rats were then divided into 3 groups. On the 7th and 14th days, the rats were sacrificed and the jaw was sampled to determine the amount of TNF-α and TGF-β1 expression in the regenerative process of periodontal tissue. Result The amount of TNF-α and TGF-β1 increased significantly in the treatment group, but not as much as the increase in the positive control and negative control groups. Conclusion VCO gel can affect the expression of TNF-α and TGF-β1 in the regeneration process of periodontal tissue in periodontitis-induced rats.

Potency of Bentonite and Pelawan Wood Active Charcoal as Virgin Coconut Oil (VCO) Purity Improvements Through Free Fatty Acid Binding

Virgin Coconut Oil (VCO) is pure coconut oil produced from fresh coconuts and does not contain additional chemicals. VCO has a high lauric acid content which acts as an antibiotic, namely antiviral, antibacterial and antiprotozoal so that VCO can increase the human body's resistance to disease or viruses. Free fatty acid (FFA) levels will significantly affect the quality of VCO. The requirement for maximum fatty acid content in VCO to be suitable for consumption is 0.2%. One of the efforts to reduce the free fatty acid levels of VCO is to use adsorbents such as activated charcoal and bentonite. This study aims to determine the effect of bentonite and activated charcoal of pelawan wood (Tristaniopsis merguensis) enhancers of VCO purity. The results showed that the best reduction in free fatty acids was using bentonite and activated charcoal of wood-furnaced pelawan, which was 0.265, while the best turbidity test result was 0.193.

Kajian Pembuatan Kelapa Parut Kering (Desiccated Coconut) Di PT. Rejeki Bersamah, Kabupaten Simeulue

Dessicated coconut is a product that is processed from the flesh of old and fresh coconuts without the epidermis. The manufacture of dry grated coconut, there are several stages including the removal of coir, coconut shell, release of testa, washing, boiling, grating, drying, sifting, and packaging. The method used in this research is a study of processing processes, calculation of mass balance flow, yield, and measurement of the moisture content of dry grated coconut. Processing of dry grated coconut using coconut as raw material as much as 15,000 Kg/process at PT. Rejeki Bersamah The dry grated coconut produced is 2000 kg/process. The average yield of dry grated coconut produced ranged from 46-100% with an overall average yield of 13.3%. The water content of each processing of dry grated coconut produced by PT. Rejeki Bersamah, the average ranged from 1.3% - 69.66 %. The water content obtained from dry grated coconut at PT. Rejeki Bersamah of 1.3%. This percentage indicates that dry grated coconut meets quality standards.Keywords: Dry Grated Coconut, Mass Balance, Moisture Content, PT. Rejeki Bersamah.

The Effect of Fresh Coconut Oil on Gastrointestinal Tract Microbiome, Heamatological /Biochemical indices of Wistar Rats

Coconut oil has been claimed to have some beneficial health effects on the heamatological and biochemical indices, which is adjudged to the presence of medium-chain triglycerides. It was thus, intriguing to investigate its benefits in alleviating the prothrombotic tendency. This study was to investigate the effect of fresh coconut oil on the gastrointestinal tract (GIT) microbiota and hematological and biochemical indices of Wistar rats. Ten adult Wistar rats of comparable age weighing 94 -125g

Highly Effective Cow Bone Based Biocomposite for the Sequestration of Organic Pollutant Parameter from Palm Oil Mill Effluent in a Fixed Bed Column Adsorption System.

The reduction of chemical oxygen demand (COD) from palm oil mill effluent (POME) is very significant to ensure aquatic protection and the environment. Continuous adsorption of COD in a fixed bed column can be an effective treatment process for its reduction prior to discharge. Adsorption capacity of bone derived biocomposite synthesized from fresh cow bones, zeolite, and coconut shells for the reduction in the organic pollutant parameter was investigated in this study in a fixed bed column. The effect of influent flow rate (1.4, 2.0, and 2.6 mL/min) was determined at an influent pH 7. The optimum bed capacity on the fabricated composite of surface area of 251.9669 m2/g was obtained at 1.4 mL/min at breakthrough time of 5.15 h influent POME concentration. The experimental data were fitted to Thomas, Adams–Bohart, and Yoon–Nelson models fixed bed adsorption models. It was revealed that the results fitted well to the Adams Bohart model with a correlation coefficient of R2 > 0.96 at different influent concentration. Adsorption rate constant was observed to increase at lower flow rate influent concentration, resulting in longer empty bed contact time (EBCT) for the mass transfer zone of the column to reach the outlet of the effluent concentration. In general, the overall kinetics of adsorption indicated that the reduction in COD from POME using a bone-biocomposite was effective at the initial stage of adsorption. The pore diffusion model better described the breakthrough characteristics for COD reduction with high correlation coefficient. Shorter breakthrough time compared to EBCT before regeneration indicated that the bone composite was suitable and effective for the reduction in COD from POME using fixed bed column adsorption.

Toxicological evaluation of virgin coconut oil extracted from Cocos nucifera L. (Arecaceae)

Purpose: Virgin coconut oil is claimed to have a lot of health benefits, especially in lowering lipid levels in serum and tissues, and the current consumption rate is very high, especially in developing countries. Determination of the toxicological effects on possible organs that are likely to be susceptible to toxicity by virgin coconut oil will provide supportive scientific evidence to consumers, practitioners, and providers. Methods: Virgin coconut oil was obtained from fresh coconut using wet milling method. LD 50 was determined using mice. Sub-acute toxicity was determined by administering 0.25 ml and 0.5ml of virgin coconut oil to female and male rats respectively for 30 days with normal saline as control. The tissues of the lung, heart, spleen, liver, and kidney (female and male rats); fallopian tube, ovary (female rats); prostate, bladder, testis, and epididymis (male rats) were examined. Results: Most of the organs in both male and female rats retained normal tissue architecture, however, there was mild Kupffer cell activation in the liver and mild sinus histiocytosis with an otherwise normal follicular architecture in the spleen of both male and female rats. Conclusion: Virgin coconut oil could be termed to be relatively safe, but its overall safety profile needs to be further evaluated. Keywords: Virgin coconut oil, toxicological profile, wet-milling, ethnomedicine

Physicochemical Properties of Virgin Coconut Oil Extracted from Different Coconut (Cocos nucifera L) Varieties

Virgin coconut oil (VCO) is a superior edible oil extracted from fresh coconut (Cocos nucifera L) kernel using mixed coconut varieties without considering the varietal effect. Therefore, this research focuses on the quality evaluation of VCO extracted from four types of coconut varieties, namely Sri lanka Tall×Tall (TT), a tall variety of Gon Thambili (GT), a tall variety of Ran Thambili (RT) and Philippines tall variety of San Ramon (SR). Mature coconuts from each variety were collected from the Bandirippuwa Estate of the Coconut Research Institute, Sri Lanka to extract VCO by cold press oil extraction method. The extractability of VCO from different varieties was investigated. Moisture, free fatty acid (FFA), fatty acid profile (gas chromatography), peroxide value (PV), color (Lovibond scale), total phenolic substances (Galic acid equivalent), antioxidant capacity (α,α-diphenyl-β-picrylhydrazyl, 0.1mM – DPPH method) and sun protection factor (SPF) of VCO extracted from each variety were analyzed. The experiment was conducted as a completely randomized design with three replicates. Data were analyzed using ANOVA using Tukey’s test by MINITAB 17. Oil extractability (58%-59%), FFA (0.04%-0.12%), color (0.43–0.93) and fatty acid profile of VCO did not show variation among varieties. A higher concentration of total phenolic substances was observed in GT (0.24±0.03mg GAE/100g) while antioxidant capacity (857.19±14.99mg/ml) and SPF (8.99±1.26) was rich in RT.

Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen

ABSTRACT
 The objective of this study was to determine and analyze the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) on Macaroni Schotel on consumer acceptance based on aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food & Nutrition Program, State University of Jakarta. When the study began in October 2019 until March 2020. The method used was an experimental method. The sample in this study was a Macaroni Schotel with the usage of 400ml liquid (UHT milk, fresh coconut milk, and instant coconut milk) tested on 30 untrained panelists who assessed all aspects. Based on the results of hypothesis analysis using the Friedman test on aspects of color, taste, and texture showed the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) to the making of Macaroni Schotel does not have a signficant effect on consumer’s acceptance so the formula for using the coconut milk must be tested again to gain better results.

Analyzing the Impact of the Covid-19 Pandemic on the Indonesian Briquette Industry Performance

This study intends to analyze the impact of COVID-19 on the briquette industry in Indonesia and provide recommendations for mitigating problems that arise. To the best of the authors' knowledge, this kind of topic has not been studied yet. The research method used a questionnaire to briquette business actors and interviews with the management of the Indonesian Coconut Charcoal Entrepreneurs Association (PERPAKI). Respondents received 24 questions encompassing seven dimensions according to their situation. The results of the questionnaire were then analyzed using descriptive qualitative statistics. The study results show that 29% of business operators experienced contract cancellations, 38% experienced temporary closings, and 59% experienced decreased sales. In addition, 97% of business operators experience supply chain disruption due to scarcity of raw materials; the farmers prefer to sell fresh coconuts for export rather than processing them domestically. Lower domestic prices for Copra caused it as the main derivative product and higher prices for fresh Coconut and Coconut Shell Charcoal (CSC) for export due to increased global market demand. For the mitigation and recovery of briquette companies from the impact of the Covid-19 pandemic, the authors recommend three strategic agendas. In the short term, focus on solving shortages of raw materials and improving the Company's cash flow. In the medium term, focus on pioneering the development of supply chains and the national briquette business ecosystem. The last is long-term, focus on improving product quality and the performance of the national briquette industry to make it better and more efficient in a sustainable manner.

Implementation of Value Stream Mapping for Waste Reduction in Crude Palm Oil Production Process

PT. Perkebunan Nusantara I Cot Girek is one of the palm oil mills owned by PT. Perkebunan Nusantara I which is engaged in processing palm oil into Crude Palm Oil and Palm Kernel Oil. The problem faced by PTPN I Cot Girek Unit is that there are several wasteful activities that cause the company to experience time losses, production does not reach targets and quality damage to Fresh Fruit Bunch (FFB) and Coconut Palm Oil (CPO). The problem solving method used are Value Stream Mapping to identify wasteful activities, the 5W1H method to identify the causes of waste and the Weighted Product Method to determine the order of priority for improvement. Based on the results of the study, there are 4 activities that can be taken corrective action. After being analyzed using VSM, it was found that the Manufacturing Lead Time decreased from 1185.70 minutes to 1069.73 minutes and the Process Cycle Efficiency value increased from 67% to 74%.

Virgin coconut oil complements with its polyphenol components mitigate sodium fluoride toxicity in vitro and in vivo

Virgin coconut oil (VCO), prepared from fresh coconut kernel without any chemical refining, is an emerging functional food. The pharmacological benefits of VCO are believed to be due to the natural combination of phenolics. Although cell culture studies have demonstrated the antioxidant activity of VCO under different oxidative stress conditions, a valid in vivo demonstration of the antioxidant activity of VCO is yet to come. Sodium fluoride (NaF), an environmental pollutant, is widely used to induce oxidative stress in cell culture models and rodents to test the antioxidant potential of several compounds. Herein, VCO and its polyphenolic (VCOP) and non-phenolic oil fraction (VCOF) were individually tested in fluoride-exposed normal intestinal cells (IEC-6) and mice to address their contribution to the documented antioxidant potential. It was found that pretreatment of VCOP (40 µg/mL) was effective in mitigating the fluoride-induced cell death when compared to VCO (200 µg/mL) and VCOF (160 µg/mL). Further, exposure to fluoride (10 mM), increased the intracellular ROS measured based on the dichlorofluorescein (DCF) fluorescence, and this, in turn, was significantly reduced when the cells were supplemented with VCOP. Oral administration of VCO (2 mL/kg bwt) reversed the drop in the hepatic catalase and SOD activities to near normal with a minimal level of lipid peroxidation in fluoride intoxicated mice. However, VCOP and VCOF were less effective in lowering the fluoride-induced increase in hepatic oxidative stress markers. It is reasoned that the oil components of VCO complement the natural antioxidant molecules resulting in an overall increase in their bioavailability.

Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics

Tender Coconut water is popular for its deliciousness and nutrition. Mature coconut water, usually discarded as waste in the coconut kernel-based food industry due to its unpleasant flavor, was used as a raw material to make vinegar by liquid-state fermentation. The compounds in fresh coconut water with high odor activity values (OAVs) were isovaleric acid and acetic acid, with pungent sour tastes. The compounds with high OAVs in aged coconut water vinegar were phenylethyl acetate, isoamyl acetate and benzaldehyde, with almond, banana or pear-like aromas. Coconut water vinegar was rich in essential amino acids, especially phenylalanine. Through pathway analysis, seventeen key metabolic pathways and three key metabolic substrates (aspartate, glutamate and pyruvate) were found. According to sensory evaluation, the aged vinegar tastes better. Coconut water vinegar is delicious and nutritious, so reprocessing mature coconut water into vinegar is an appropriate way to reuse waste coconut water.

Identification of aromatic coconuts using image processing and machine learning techniques

The paper develops an efficient and accurate method for detecting fresh aromatic coconuts. Coconuts have a nearly cosmopolitan distribution due to human action in using them for agriculture. At present, the only way to determine whether a coconut is aromatic or not is by tasting it. By implementing the IAC (Identification of Aromatic Coconuts) method as proposed in this research, it is possible to identify the aromacy through non-invasive mechanisms with the help of image-processing techniques. The brightness of the image has to be adjusted accordingly for actual implementation. The underlying principle is that the color of the region of interest at the bottom part of the coconut shell is correlated to its age. Segmentation is done on the image via K-Means. The region of interest in RGB color is converted in to HSV and the Threshold is applied to it. After that the amount of white pixels in each layer on the image are measured using Polynomial Regression to obtain the predicted value of aromacy.

EFFECTIVENESS OF OZONATED VIRGIN COCONUT OIL ON FULL THICKNESS SKIN DEFECT WOUND HEALING IN SPRAGUE DAWLEY Rats

AbstractIntroduction: Wounds are a breakdown of tissue integrity / continuity that can lead to infection. Virgin Coconut Oil is a processed coconut product made by processing fresh coconut flesh at low temperature and has a high nutritional content. Ozone therapy is an alternative therapy that has disinfectant properties and can induce strong oxidative stress.
 Methods: This study was conducted on 50 Sprague-Dawley rats that had injuries. We performed full thickness wounds and administered ozonated doses of VCO to mice. We looked at shrinkage of wounds and TGF Beta levels in mice. Assessment was carried out on day 7 and day 14 to assess the wound and TGF-beta immunohistochemically.
 Results: There was a significant difference in the wound shrinkage variable between the negative control group and the group that received VCO offerings both on day 7 and day 14. We also found a significant difference in the TGF-beta variable between the negative control group and the group that received VCO offerings both on day 7 and day 14.
 Conclusion: The administration of ozonated virgin coconut oil was effective in increasing the expression of TGF-? in the full thickness defect of Sprague Dawley rats and was effective in increasing the reduction in wound size in the full thickness defect of Sprague Dawley rats.

Pembuatan Virgin Coconut Oil (VCO) dengan Cara Fermentasi di Desa Gunung Megang Kecamatan Gunung Megang Muara Enim

Processing of coconut fruit in Gunung Megang Village, Gunung Megang Muaraenim District aims to produce pure oil or Virgin Coconut Oil (VCO) which is the result of processed fresh coconut fruit by fermentation without going through a heating process, no additional chemicals, dyes, and preservatives so that it can survive. as vegetable oil. The method in this research is experimental. The results showed that making VCO using 2 coconuts produced 100 ml of VCO while VCO using 3 coconuts produced 300 ml of pure oil. It is hoped that the use of coconut fruit is not only sold in the form of unprocessed fruit but coconut fruit can be processed into pure oil or Virgin Coconut Oil and can be developed more broadly through village entrepreneurship programs so as to increase people's income, especially the people of Gunung Megang Village. Keywords: virgin coconut oil, fermentation, gunung megang village

Probiotic research as highest antimicrobial Listeria monocytogenes from virgin coconut oil [VCO] Padang West Sumatra

Virgin Coconut Oil [VCO] is a natural oil, made from fresh coconut milk fermentation without adding chemicals and other additives. Several Lactic acids Bacteria [LAB], have been isolate and characterization as probiotic. Several 5 different VCO sample products in local Padang Market have been determined. Specifics MRS medium has been used for LAB isolation and morphological characterization. The samples code are A, B, C, D, and E for 5 VCO samples. The highest total colony of LAB is from Samples A, which is about 1377 ×107 CFU/mL. 18 isolates have been identified as Gram-positive bacteria while 8 bacteria’s are coccus and others form basil. All 18 LAB were grown at pH 2, and showing a resistance of about 49 %. Only 50 % of LAB resistant 0,3% oxgall for 4 hours. 3 isolate namely isolate A-1, A-3, and D-1 were showed the highest antimicrobial activities against Listeria monocytogenes with holozone averages of 26 mm. The hydrophobicity against xylene was also determined. The potential A-3 colonies are the highest percentages grown about 19% and resistant to several antibiotics such as Ampicillin, Chloramphenicol, Erythromycin, and Tetracycline. Molecular identification for potential A-3 using 16S RNA, showing phylogenetics species as Lactobacillus fermentum strain KF7.