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Coconut testa, a brown skin covering of a coconut endosperm, is a rich source of phenolics. It is one of the by-products obtained in the coconut processing industries and currently underutilized despite being rich in phenolic compounds. A study was conducted to identify the suitable solvent system for maximum extractability of total phenolic content (TPC) and total flavonoid content (TFC) with antioxidant potential from the testa. Individual phenolic acids and flavonoids of different solvent extracts were also determined using UPLC-H class coupled with TQD-MS/MS. The TPC and TFC ranged from 4.9 to 167 mg GAE/g and 8.84–115 mg QE/g defatted testa, respectively; significant differences were observed for various solvent systems studied. Acidification of solvents significantly increased the extractability of TPC and reduced the extractability of TFC. A total of 28 phenolics comprising 16 phenolic acids and 12 flavonoids were identified. Protocatechuic acid, p -coumaric acid and ferulic acid are the major phenolic acids identified whereas, catechin, apigenin and kaempferol are the major flavonoids identified. In summary, this study proved that coconut testa is a natural source of multiple phenolics acids and flavonoids with potent antioxidant capacity, and it can be used as a natural source of antioxidants. [ABSTRACT FROM AUTHOR]

Rice and maize are commonly used for the production of extrudates and incorporation of nutritionally rich materials is prime important to make extrudates nutritionally superior. Coconut haustorium, a nutrient rich spongy tissue formed during coconut germination, was added to rice and maize (1:1) flour at levels of 0%, 10%, 20% and 30% (w/w) by replacing the maize and extruded in twin-screw extruder. Effect of addition of haustorium on the physico-chemical parameters like bulk density, expansion ratio, water absorption index, water solubility index, hardness, breaking force, breaking strength, compressive strength, color parameters like L*, hue, and chroma value, sensory characteristics and biochemical parameters like proximates, minerals, phenolics, flavonoids and antioxidant potential in the extrudates were studied. Results indicated that the addition of haustorium had a significant effect on parameters studied. Incorporation of haustorium resulted in less expanded, lengthy, dark colored, hardened, protein, minerals, phenolics and flavonoids rich extrudates with high anti-oxidant activity. A combination of 50% rice, 30% maize and 20% haustorium was found suitable for healthy and nutritious extrudates preparation based on the biochemical constituents and overall sensory acceptability. [ABSTRACT FROM AUTHOR]

Tender coconut water (TCW) possesses appreciable nutritional and health-promoting benefits. The high nutritional potential of the drink had raised the overall demand globally among the consumers. Nevertheless, the processing and appropriate shelf-life extension is significant hurdles in tapping the nutritional potential of TCW. Besides, the possible chance of enzymatic browning and the associated biochemical reactions impart unfavorable effects to the TCW quality parameters. Although thermal processing techniques are being widely explored, their inherent limitation and the generation of off-flavor and discoloration urge to explore alternative non-thermal techniques. The major mechanism of non-thermal techniques behind enzyme inactivation and antimicrobial effect is the conformational change of protein structure and cell destruction, respectively. In this review, the application of non-thermal techniques viz. ozone technology, high-pressure processing, filtration, ultrasound, ultraviolet, cold plasma, pulsed light, and electric field treatments are explored and compared. • Tender coconut water (TCW) preservation is important to tap its market potential. • The influence of various non-thermal treatments (NTT) on TCW properties is presented. • Mechanisms of NTT besides antimicrobial and enzyme inactivation are presented. • Combination of NTT provides synergic effect in food preservation. [ABSTRACT FROM AUTHOR]