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Cited by 63Coconut Research and ApplicationsEdible Oils Quality and AnalysisPhytochemicals and Antioxidant Activities

Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations

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Karunasiri, Asiri N., Gunawardane, Mahendra, Senanayake, Chathuri M., Jayathilaka, Nimanthi, Seneviratne, Kapila N.·2020·International Journal of Food Science
DOI 10.1155/2020/3489605PMC PMC7422486
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Abstract

The aqueous extract of scraped coconut kernel is known as coconut milk. Coconut milk preparations are also commercially available in the form of desiccated powders or liquids. While these various coconut milk preparations are heavily used in cooking in the Asian countries as a major source of dietary fat, limited studies have been conducted on their chemical and nutritional composition. In this study, we have determined the chemical composition and nutritional effects of both domestic preparations of coconut milk and the commercially available counterparts. The results indicate that the phenolic compounds of all coconut milk preparations provide protection against oxidative damage on lipids and inhibit oxidative damage of both proteins and DNA. The lipid profiles are not significantly affected by the consumption of the three coconut milk preparations despite their different fat contents.

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  • Coconut milk has higher antioxidant potential than soy and cow's milk.

    “Notably, coconut milk, extracted from mature coconut flesh, has higher antioxidant potential than soy and cow’s milk [51].”

    From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [51]

    The Introduction (page not indicated) says coconut milk showed higher antioxidant properties than cow’s milk in FRAP and DPPH assays. The Results and Discussion (section 3.1; page not indicated) compares basic nutritional parameters with soy milk, but does not say coconut milk has higher antioxidant potential than soy milk. (LLM, conf=0.88)

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  • Phenolic substances in domestic, liquid, and powdered coconut milk are present in similar quantities.

    “A recent study analyzed the phenolic profiles of three types of coconut milk (domestic, liquid, and powdered), revealing that the phenolic substances across these three preparations were present in similar quantities [51].”

    From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [51]

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Cited by

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Authors
Karunasiri, A. N., Gunawardane, M., Senanayake, C. M., Jayathilaka, N., & Seneviratne, K. N.
Affiliations
University of Kelaniya (LK)
Corresponding author
  • Jayathilaka, Nimanthi
  • Seneviratne, Kapila N.
ORCID
Venue
International Journal of Food Science
Publisher
Wiley
Published
2020-08-03
Volume
2020
Pages
1-9
ISSN
  • 2314-5765 (ISSN-L)
  • 2356-7015
DOI
10.1155/2020/3489605
PMC
PMC7422486
OpenAlex
W3047454239
Cited by
63
References
1
Citations by year
2026: 7 · 2025: 14 · 2024: 14 · 2023: 13 · 2022: 9 · 2021: 5 · 2020: 1
FWCI
4.41
Type
journal article
Language
en
Open access
Licence
Locations
  • International Journal of Food Science (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • University of Kelaniya (RP/03/02/06/03/2018, RG/2015/AG/03)
  • National Science Foundation (RP/03/02/06/03/2018, RG/2015/AG/03)
Topics
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
Keywords
coconut milk, phenolic compounds, antioxidant activity, lipid oxidation, protein oxidation, DNA oxidation, nutritional composition, chemical composition, dietary fat

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