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Concentrates from tender coconut water and coconut testa beneficially modulates tissue lipid profiles in high-fat fed rats.

ABSTRACT: The present study involved feeding of tender coconut water concentrate (TCW) and testa phenolic concentrate (PHE) to high fat fed animals. Analysis of serum showed increased HDL-C in concentrates treated group and therefore higher protection against atherogenesis compared to high fat fed group. Lesser fecal fat content and higher level of liver cholesterol were observed in high fat fed group, treatments with TCW and PHE ameliorated significantly. Fat content in the organs (liver, heart, kidney and adipose) of HFD group was high. Furthermore, certain fatty acids observed in the tissues were 14:0, 16:0, 18:0, 18:1, 18:2, 20:0, 20:3 and 20:4, among which 14:0, 16:0 & 18:0 are the major saturated fatty acids that increased significantly in high fat fed group when compared with starch fed group and ameliorated with TCW and PHE dose dependently. These results clearly indicate both the concentrates (TCW and PHE) restrict excess accumulation of lipids and altered composition of fatty acids in tissues as well as serum which are the risk factors for development of insulin resistance, hyperlipidemia, dyslipidemia etc., related to obesity.

Supplementary information

The online version contains supplementary material available at 10.1007/s13197-021-05178-2.

SUBMITTER: Geetha V

PROVIDER: S-EPMC8882753 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature

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Concentrates from tender coconut water and coconut testa beneficially modulates tissue lipid profiles in high-fat fed rats.

Geetha V V Kumar G Suresh GS

Journal of food science and technology 20210721 4

The present study involved feeding of tender coconut water concentrate (TCW) and testa phenolic concentrate (PHE) to high fat fed animals. Analysis of serum showed increased HDL-C in concentrates treated group and therefore higher protection against atherogenesis compared to high fat fed group. Lesser fecal fat content and higher level of liver cholesterol were observed in high fat fed group, treatments with TCW and PHE ameliorated significantly. Fat content in the organs (liver, heart, kidney a ...[more]

PMID: 35250088

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Project description:The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut pulp, refined sugar with coconut sugar and potable water with tender coconut water. Two of the formulations were exclusively non-dairy, third one was the standard dairy ice cream, fourth formulation was with the inclusion of coconut sugar in the standard ice cream and the fifth one was standard ice cream with tender coconut and coconut sugar. Proximate composition of the raw materials revealed that coconut milk, tender coconut pulp and coconut sugar can contribute to the solids-non-fat content in ice cream. Significant effect (p< 0.01) was observed on physico-chemical qualities of the mix and ice cream. Total solids, density and total soluble solids of the ice cream mixes were positively correlated. Density, one of the key physical parameters was ranged from 0.98 to 1.13 g/ cm3. Though coconut milk is acidic, the percent titratable values were within the limit. Non- dairy ice cream formulations obtained lower overrun (p < 0.001). There was a negative correlation between percent fat of ice cream and overrun. Crude fat and protein contents of the ice creams were ranged from 10.52-11.62 % and 3.42-4.94 % respectively. Inclusion of coconut products resulted in increased total phenolics and minerals (ash). Non-dairy formulations were preferred over dairy counterpart with respect to flavour and taste during the sensory evaluation carried out with four different age groups. Thus, the study enlightens the potential scope of utilization coconut products in ice cream industry. It also gave a lead towards developing non-dairy/ vegan delicacy on coconut.Supplementary informationThe online version contains supplementary material available at 10.1007/s13197-021-05279-y.

Project description:BackgroundHypercholesterolemia is an independent modifiable risk factor that accelerates the development of both non-alcoholic fatty liver and atherosclerosis. Coconut water contains a variety of phytochemicals that make it appealing for producing vinegar. Coconut vinegar is rapidly gaining popularity for health benefits in Southeast Asia. The purpose of this study is to evaluate the effect of daily supplementation of coconut vinegar on hepatic and vascular oxidative stress in rats fed a high-cholesterol diet (HCD).MethodsMature coconut water was fermented with coconut sap sugar using Saccharomyces cerevisiae and Acetobacter aceti vat Europeans, respectively. Bioactive compounds and antioxidant capacity of coconut vinegar were examined in vitro. Adult male Sprague-Dawley rats were randomly divided into four groups; the control group fed a standard diet (S), a group that received HCD (SC), a group that received HCD supplemented with coconut vinegar at a dose of 1 mL/kg/day (SCV), and a group that received HCD with atorvastatin at a dose of 30 mg/kg/day (SCA). After 8 weeks, serum metabolic profiles, fatty liver, hepatic, and vascular oxidative stress were determined.ResultsIn in vitro studies, coconut vinegar was rich in phenolic compounds and organic acids. The antioxidant capacity of 30 μL of coconut vinegar was 181.55 ± 8.15 μM Trolox equivalent antioxidant capacity (TEAC). In the HCD fed rats, daily supplementation of coconut vinegar reduced weight gain, serum triglycerides, and fasting blood sugar levels without renal or liver toxicity. In the liver, coconut vinegar reduced the accumulation of both hepatic cholesterol and hepatic triglyceride, and it also reduced hepatic 4-hydroxynonenal (4-HNE) lipid peroxidation. In the aortic tissues, coconut vinegar increased nitric oxide bioavailability and reduced aortic 4-HNE lipid peroxidation.ConclusionNovel coconut vinegar is the source of antioxidants, and daily supplementation of coconut vinegar was found to attenuate dyslipidemia-induced hepatic and vascular oxidative stress by protective against cellular lipid peroxidation.

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Concentrates from tender coconut water and coconut testa beneficially modulates tissue lipid profiles in high-fat fed rats.

Supplementary information

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Concentrates from tender coconut water and coconut testa beneficially modulates tissue lipid profiles in high-fat fed rats.

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