Physicochemical characterization and bioactive compounds in coconut (Cocos nucifera L.) and its oil: Effect of the cultivar and growing region
Endosperm and coconut oil are highly valued for health effects, their properties are attributed to bioactive compounds, mainly to medium-chain fatty acids, phenolic compounds and vitamin E. The concentration of bioactive compounds depends on the cultivar, the biotic and abiotic conditions of the cul...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , |
|---|---|
| Fformat: | Online |
| Iaith: | spa |
| Cyhoeddwyd: |
Universidad de Sonora
2021
|
| Mynediad Ar-lein: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1336 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
| Crynodeb: | Endosperm and coconut oil are highly valued for health effects, their properties are attributed to bioactive compounds, mainly to medium-chain fatty acids, phenolic compounds and vitamin E. The concentration of bioactive compounds depends on the cultivar, the biotic and abiotic conditions of the cultivation area. The effect of the cultivar and producing areas on the bioactive compounds in the coconut and its oil was determined. The physicochemical properties and the profiles of bioactive components in cultivars harvested in Guerrero, Alto Pacifico-saladita, Enano Verde, and Hibrido and from Yucatán, Alto Pacífico-2, Enano Verde were analyzed. The physicochemical properties were found to be different depending on the growing region and cultivar. Regarding the fatty acid profile, mainly lauric, myristic and palmitic acids, in cultivars and regions there is no difference, but there is a difference in the content of phenolic compounds and a-tocopherol. The cultivar Enano Verde de Yucatán, is superior in the content of phenolic compounds (767.44 mg gallic acid / 100g), while Alto Pacífico -Saladita in α-tocopherol (151.03 µg / 100g). These cultivars could mean great potential in the content of phenolic compounds and α-tocopherol, in addition to the medium chain fatty acids, in the corresponding regions.
|
|---|
