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Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

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Abstract

The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: oven-drying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60 °C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

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Acknowledgments

The authors are grateful for the financial support of the CONACyT (Scholarship No. 254415) and the Secretaria de Investigación y Posgrado—Instituto Politécnico Nacional Proyect Number 20150378.

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Authors and Affiliations

  1. Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Instituto Politécnico Nacional, Wilfrido Massieu esq. Cda. Luis Stampa s/n, c.p. 07738, Gustavo A. Madero, Ciudad de México, México

    Lourdes Valadez-Carmona, Rosa María Cortez-García, Carla Patricia Plazola-Jacinto & Alicia Ortiz-Moreno

  2. Coordinación de Cooperación Académica, Instituto Politécnico Nacional, Avenida Miguel Othón de Mendizábal s/n, Colonia La Escalera, c.p. 07738, Gustavo A. Madero, Ciudad de México, México

    Hugo Necoechea-Mondragón

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  1. Lourdes Valadez-Carmona
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  2. Rosa María Cortez-García
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  3. Carla Patricia Plazola-Jacinto
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  4. Hugo Necoechea-Mondragón
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  5. Alicia Ortiz-Moreno
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Correspondence to Alicia Ortiz-Moreno.

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Valadez-Carmona, L., Cortez-García, R.M., Plazola-Jacinto, C.P. et al. Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.). J Food Sci Technol 53, 3495–3501 (2016). https://doi.org/10.1007/s13197-016-2324-7

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  • DOI: https://doi.org/10.1007/s13197-016-2324-7

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