Phenolic compounds in coconut (Cocos nucifera L.) endosperm

Issue Date

7-1999

Abstract

The phenolic compounds content of liquid and solid coconut endosperms at three stages of maturity were quantitatively determined by three methods. The three types of phenolic compounds, total phenol content, vanillin-positive or flavan-type phenolics and protein-precipitating polyphenols or condensed tannins decreased during the maturation of solid endosperm: total phenols from 4.01 to 1.00 mg catechin/g dry sample or catechin equivalents (CE), flavan-type phenolics from 0.40 to 0.06 CE, and protein-precipitating polyphenols from 2.64 to 0.64 mg tannic acid/g dry sample or tannic acid equivalents (TAE). The phenolic content values obtained at three stages of maturity of coconut liquid endosperm were similar and 20-60 times lower than those of the solid endosperm.

Thin layer chromatography (TLC) of simple phenols showed that the phenolic composition profile changed with maturity. However, four phenolic bands were consistently present in all the three stages of coconut solid endosperm. One of these bands was identified as gentisic acid. For the liquid endosperm, the phenolic profiles were similar at the three stages. Of the 6 consistent phenolic bands, three were identified to be umbelliferone, p-coumaric acid and syringic acid.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

82

Issue

3

Page

268-277

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

tables, references

Language

English

En – AGROVOC descriptors

COCONUTS; COCOS NUCIFERA; ENDOSPERM; PHENOLIC COMPOUNDS; POLYPHENOLS; THIN LAYER CHROMATOGRAPHY; CHEMICAL ANALYSIS; VANILLIN; TANNINS; ELLAGITANNINS

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