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Cited by 30Coconut Research and ApplicationsFood and Agricultural SciencesPhytochemicals and Antioxidant Activities

Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut

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Phonphoem, Wannarat, Sinthuvanich, Chomdao, Aramrak, Attawan, Sirichiewsakul, Suteekarn, Arikit, Siwaret, Yokthongwattana, Chotika·2022·Foods
DOI 10.3390/foods11233912PMC PMC9737894
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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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Cited by

Sorted by citations

Authors
Phonphoem, W., Sinthuvanich, C., Aramrak, A., Sirichiewsakul, S., Arikit, S., & Yokthongwattana, C.
Affiliations
Kasetsart University (TH)
Corresponding author
Yokthongwattana, Chotika
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2022-12-04
Volume
11
Issue
23
Pages
3912
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods11233912
PMC
PMC9737894
OpenAlex
W4311287228
Cited by
30
References
1
Citations by year
2026: 4 · 2025: 10 · 2024: 9 · 2023: 7
FWCI
2.05
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Kasetsart University Research and Development Institute (KURDI) (FF (KU) 10.65)
Topics
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
Keywords
coconut meat, coconut water, nutritional composition, phytochemicals, antioxidant activity, DNA damage protection, medium-chain fatty acids, dietary fiber, phenolic compounds, flavonoids, nutraceuticals

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