ArticleFoods (Basel, Switzerland)2022
Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
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- Drying Temperature Modulates Phytochemical Integrity and Antioxidant Potential of Sungkai (Preventive nutrition and food science · 2026Article
- Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes.Food chemistry: X · 2025Article
- Induction and Transcriptome Analysis of Callus Tissue from Endosperm of Makapuno Coconut.Plants (Basel, Switzerland) · 2024Article
- Combined transcriptome and metabolome analysis of sugar and fatty acid of aromatic coconut and non-aromatic coconut in China.Food chemistry. Molecular sciences · 2024Article
- Functional Foods for Health: The Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables and Culinary Herbs.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
Funding
Abstract
Makapuno is a natural mutant coconut cultivar with jelly-like endosperm. Here, we investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. The contents of macronutrients, sugars, vitamins, amino acids, and fatty acids were reported. We found that Makapuno meat has higher dietary fiber with lower protein and fat content compared to normal coconut meat. Medium-chain fatty acids were the major fat component of Makapuno meat and water. Phytochemical analysis revealed that while flavonoid content was lower, the total phenolic, alkaloid, and tannin contents of Makapuno meat were comparable with those of mature coconut. However, Makapuno water contained higher alkaloid content when compared to mature and young coconuts. The antioxidant activities, as examined by DPPH, FRAP, and ABTS assays, showed that Makapuno meat and water had antioxidant activities, and Makapuno water exhibited protective activity against DNA damage. Hence, this research provides the nutraceutical importance of Makapuno, which could be used in the food industry.
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