Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes.

BACKGROUND: Cocos nucifera (L.) is an important plantation crop with immense but untapped nutraceutical potential. Despite its bioactive potential, the biochemical features of testa oils of various coconut genotypes are poorly understood. Hence, in this study, the physicochemical characteristics of testa oils extracted from six coconut genotypes - namely West Coast Tall (WCT), Federated Malay States Tall (FMST), Chowghat Orange Dwarf (COD), Malayan Yellow Dwarf (MYD), and two Dwarf × Dwarf (D × D hybrids) viz., Cameroon Red Dwarf (CRD) × Ganga Bondam Green Dwarf (GBGD) and MYD × Chowghat Green Dwarf (CGD) - were analyzed. RESULTS: The proportion of testa in the nuts (fruits) (1.29-3.42%), the proportion of oil in the testa (40.97-50.56%), and biochemical components in testa oils - namely proxidant elements Fe (34.17-62.48 ppm) and Cu (1.63-2.77 ppm), and the total phenolic content (6.84-8.67 mg GAE/100 g), and phytosterol content (54.66-137.73 mg CE/100 g) varied depending on the coconut genotypes. The saturated fatty acid content of testa oils (67.75 to 78.78%) was lower in comparison with that of coconut kernel oils. Similarly, the lauric acid (26.66-32.04%), myristic (18.31-19.60%), and palmitic acid (13.43-15.71%,) content of testa oils varied significantly in comparison with the coconut kernel oils (32-51%, 17-21% and 6.9-14%, respectively). Liquid chromatography-mass spectrometry (LC-MS) analysis revealed the presence of 18 phenolic acids in coconut testa oil. Multivariate analysis revealed the biochemical attributes that defined the principal components loadings. Hierarchical clustering analysis of the genotypes showed two distinct clusters. CONCLUSION: This study reveals the genotypic variations in the nutritionally important biochemical components of coconut testa oils. The relatively high concentration of polyunsaturated fatty acids (PUFA) and polyphenol content in testa oils warrant further investigation to explore their nutraceutical potential. © 2022 Society of Chemical Industry.

Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean-to-bar" dark chocolate.

The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35-50%, 15-30%, and 20-35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hour, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L, a, b values indicated a darker color and was stable under ambient condition with a hardness value of 59.52 N, which significantly decreased to 16.23 N within 10 min at ambient temperature (30 ± 2°C). The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential, and minerals into bean-to-bar dark chocolate and hence offers a commercial value and health potential for stakeholders.

Predicting the Potential Suitable Climate for Coconut (Cocos nucifera L.) Cultivation in India under Climate Change Scenarios Using the MaxEnt Model.

Climate change and climate variability are projected to alter the geographic suitability of lands for crop cultivation. Early awareness of the future climate of the current cultivation areas for a perennial tree crop like coconut is needed for its adaptation and sustainable cultivation in vulnerable areas. We analyzed coconut's vulnerability to climate change in India, based on climate projections for the 2050s and the 2070s under two Representative Concentration Pathways (RCPs): 4.5 and 8.5. Based on the current cultivation regions and climate change predictions from seven ensembles of Global Circulation Models, we predict changes in relative climatic suitability for coconut cultivation using the MaxEnt model. Bioclimatic variables Bio 4 (temperature seasonality, 34.4%) and Bio 7 (temperature annual range, 28.7%) together contribute 63.1%, which along with Bio 15 (precipitation seasonality, 8.6%) determined 71.7% of the climate suitability for coconuts in India. The model projected that some current coconut cultivation producing areas will become unsuitable (plains of South interior Karnataka and Tamil Nadu) requiring crop change, while other areas will require adaptations in genotypic or agronomic management (east coast and the south interior plains), and yet in others, the climatic suitability for growing coconut will increase (west coast). The findings suggest the need for adaptation strategies so as to ensure sustainable cultivation of coconut at least in presently cultivated areas.