RT journal article
T1 Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies
A1 Leliana, L.
A1 Setyaningsih, W.
A1 Palma Lovillo, Miguel
A1 Supriyadi
A1 Santoso, Umar
A2 Química Analítica
K1 Functional cookies
K1 Coconut mesocarp
K1 Phenolic acid
K1 Antioxidant
K1 Shelf-life
AB Young coconut mesocarp (YCM) contains considerable phenolic compounds that provide highantioxidant activity. However, the YCM is identified as an underutilized by-product in food industries. Anovel functional food derived from YCM, viz., cookies, was proposed through this study to take advantageof the containing antioxidants. The cookies were prepared using regular flour (CR) or substituted with YCMpowder at 8 (C8) or 16 % (C16). The macro components (carbohydrate, protein, fat and ash), in vitroantioxidant activities, and the level of individual phenolic compounds in the cookies were measured. Theaddition of YCM powder increased the crude fiber by up to 5 % and moisture content by about 2 - 3 %.Conversely, the fat level was lowered by 1 %. The in vitro antioxidant activities of cookies C8 and C16were noticeably increased compared to the CR. The increase was attributable to the presence of phenoliccompounds such as catechin and 3 caffeic acid derivatives, which were retained after the baking process.The addition of YCM changed the visual appearance by darkening the color of cookies which was indicatedby lightness at 45.33 and 23.87; a* value was 17.30 and 18.97; b* value was 29.47 and 19.83; and chromaat 34.15 and 27.49, for C8 and C16, respectively. The addition of YCM also reduced the hardness due tothe presence of moisture content in the incorporated cookies. Additionally, the addition of YCM waseffective in prolonging shelf-life by increasing the oxidative stability of YCM-based cookies, indicated bythe lower peroxide value (0.1 mEq O2·kg–1) after 4 months of storage compared to the regular cookies.YCM powder can be an alternative source of antioxidants, and it may be possible to include YCM powderin cookies and other pastries to increase their nutritional value and antioxidant activity to produce functionalfood.
SN 2774-0226
YR 2023
FD 2023-12-10
LK http://hdl.handle.net/10498/32403
UL http://hdl.handle.net/10498/32403
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026