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Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations

التفاصيل البيبلوغرافية
العنوان: Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations
المؤلفون: Asiri N. Karunasiri, Mahendra Gunawardane, Chathuri M. Senanayake, Nimanthi Jayathilaka, Kapila N. Seneviratne
المصدر: International Journal of Food Science, Vol 2020 (2020)
بيانات النشر: Wiley, 2020.
سنة النشر: 2020
المجموعة: LCC:Nutrition. Foods and food supply
LCC:Food processing and manufacture
مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: 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.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2356-7015
2314-5765
Relation: https://doaj.org/toc/2356-7015; https://doaj.org/toc/2314-5765
DOI: 10.1155/2020/3489605
URL الوصول: https://doaj.org/article/8cf59b8ca5f443ec901c0efe51dd4928
رقم الأكسشن: edsdoj.8cf59b8ca5f443ec901c0efe51dd4928
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23567015
23145765
DOI:10.1155/2020/3489605