NUTRITIONAL AND FNRI HEALTH BENEFITS OF COCONUT … · fnri food and nutrition researh institute...
Transcript of NUTRITIONAL AND FNRI HEALTH BENEFITS OF COCONUT … · fnri food and nutrition researh institute...
FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
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NUTRITIONAL ANDHEALTH BENEFITSOF COCONUT SAP
SUGAR/SYRUP
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NUTRITIONAL ANDHEALTH BENEFITSOF COCONUT SAP
SUGAR/SYRUP
Trinidad P. Trinidad, Ph.D.Scientist II
Food and Nutrition Research InstituteDepartment of Science and Technology
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COCONUT SAP
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unopened flower ofcoconut tree
• fresh oyster white liquid obtained fromthe tender unopened flower with neutralpH
• each tree can yield up to 1-3 liters of sapper day
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COCONUT SAP
COCONUT SUGAR2 gallons = 1 kg
Coconut sugar has great potential as a natural andcheaper alternative for synthetic sweeteners derived fromnatural ingredients .. .. …
Data from PCA:
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COCONUT SAP
COCONUT SYRUP7 gallons = 1 gallon
Present production from 2 hectares of coconut:
300 hybrid coconut varieties = 3.5 metric tons coconut sugar= 205 gallon of coconut honey
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CHARACTERIZATION OFCOCO SAP SUGAR AND SYRUPIN TERMS OF NUTRIENT AND
NON-NUTRIENT (Phytonutrients)COMPOSITION
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CHARACTERIZATION OFCOCO SAP SUGAR AND SYRUPIN TERMS OF NUTRIENT AND
NON-NUTRIENT (Phytonutrients)COMPOSITION
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Moisture Ash Fat Protein Carbohydrates
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PROXIMATE COMPOSITION OFCOCONUT SAP SUGAR AND SYRUP
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Moisture Ash Fat Protein Carbohydrates
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Iron Zinc Calcium
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IRON, ZINC AND CALCIUM CONTENTOF COCONUT SAP SUGAR AND SYRUP
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Iron Zinc Calcium
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Sodium Potassium
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SODIUM AND POTASSIUM CONTENTOF COCONUT SAP SUGAR AND SYRUP
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Sodium Potassium
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COCO SUGAR BROWN SUGAR REFINED SUGAR
Fe Zn
IRON (Fe) AND ZINC (Zn)CONTENT OF SUGARS*
(mg/100 g Sample)
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COCO SUGAR BROWN SUGAR REFINED SUGAR
Fe Zn
*Data from PCA
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DIETARY FIBER AND INULIN CONTENTOF COCONUT SAP SUGAR AND SYRUP
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Dietary Fiber Inulin
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Dietary Fiber Inulin
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Coco Sap Sugar Coco Sap Syrup
TOTAL SHORT CHAIN FATTY ACIDSFROM COCO SAP SUGAR AND SYRUP
mg/g
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Acetate Propionate Butyrate
Coco Sap Sugar Coco Sap Syrup
SHORT CHAIN FATTY ACIDS PRODUCEDFROM COCO SAP SUGAR AND SYRUPmg/g
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Acetate Propionate Butyrate
Coco Sap Sugar Coco Sap Syrup
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Propionate (Chen et al, 1984)similar to the action of Statins
CHOLESTEROL SYNTHESIS
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Polyphe nols Flavonoids Anthocyanid in
Coco Sap Sugar Coco Sap Syrup
PHYTONUTRIENT CONTENT OFCOCO SAP SUGAR AND SYRUP
mg/100g
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Polyphe nols Flavonoids Anthocyanid in
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100120140160
DPPH FRAP
Coco Sap Sugar Coco Sap Syrup
ANTIOXIDANT ACTIVITY OFCOCONUT SAP SUGAR AND SYRUP
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DPPH FRAP
Coco Sap Sugar Coco Sap Syrup
DPPH measures % inhibitionFRAP measures reducing power expressed in mg Trolox/100g
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GLYCEMIC INDEXOF COCO SAP SUGAR AND
SYRUP
SUB-CLINICAL TEST:
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GLYCEMIC INDEXOF COCO SAP SUGAR AND
SYRUP
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GLYCEMIC INDEX
is a classification of food based on the bloodglucose response of a food relative to astandard glucose solution or a starchy foode.g. white bread.
IT IS WIDELY RECOGNIZED AS ARELIABLE, PHYSIOLOGICALLY BASEDCLASSIFICATION OF FOODSACCORDING TO THEIR POST-PRANDIAL GLYCEMIC EFFECT
(Foster-Powell et al, 2002; FAO/WHO JointExpert Consultation, 1997)
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*incremental area under the glucose response curve
GLYCEMIC INDEX
is a classification of food based on the bloodglucose response of a food relative to astandard glucose solution or a starchy foode.g. white bread.
IT IS WIDELY RECOGNIZED AS ARELIABLE, PHYSIOLOGICALLY BASEDCLASSIFICATION OF FOODSACCORDING TO THEIR POST-PRANDIAL GLYCEMIC EFFECT
(Foster-Powell et al, 2002; FAO/WHO JointExpert Consultation, 1997)
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CLASSIFICATION OFGLYEMIC INDEX (GI)
OF FOODS
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G I
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(75-100) (56-74) (55 or <)
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Blood Glucose(mmol/L)
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The glucose response of white bread (no dietaryfiber) and macaroons containing 25% dietary fiberfrom coconut flour (Trinidad et al, 2003).
Time, min.
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FAO/WHO endorsed the use of GI method
for classifying carbohydrate-rich foods andrecommend that GI values of food can beused in conjunction with food compositiontables to guide food choices (Joint FAO/WHO Expert Consultation, 1997).
It also advocate the consumption of high-carbohydrate (CHO) diet (≥55% of energyfrom CHO), with the bulk of CHO-containingfoods being rich in non-starch polysaccharidese.g. dietary fiber, with low GI (≤60).
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FAO/WHO endorsed the use of GI method
for classifying carbohydrate-rich foods andrecommend that GI values of food can beused in conjunction with food compositiontables to guide food choices (Joint FAO/WHO Expert Consultation, 1997).
It also advocate the consumption of high-carbohydrate (CHO) diet (≥55% of energyfrom CHO), with the bulk of CHO-containingfoods being rich in non-starch polysaccharidese.g. dietary fiber, with low GI (≤60).
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LOW GI FOOD HAS BEEN SHOWN TOREDUCE POSTPRANDIAL GLUCOSE ANDINSULIN RESPONSES AND IMPROVE THEOVERALL BLOOD GLUCOSE AND LIPIDCONCENTRATION IN NORMAL SUBJECTSAND PATIENTS WITH DIABETES MELLITUS.
(Jenkins et al, 1987; Wolever et al, 1992; Brand et al,1991; Collier et al, 1988; Fontevielle et al, 1988)
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LOW GI FOOD HAS BEEN SHOWN TOREDUCE POSTPRANDIAL GLUCOSE ANDINSULIN RESPONSES AND IMPROVE THEOVERALL BLOOD GLUCOSE AND LIPIDCONCENTRATION IN NORMAL SUBJECTSAND PATIENTS WITH DIABETES MELLITUS.
(Jenkins et al, 1987; Wolever et al, 1992; Brand et al,1991; Collier et al, 1988; Fontevielle et al, 1988)
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Study Participants:
10 Apparently Healthy HumanAdults
Inclusion Criteria:• Fasting blood glucose
≤6.2mmol/Lbut not less than 3.5 mmol/L
• BMI: 20-25 kg/m2
• Age: 30-65 years• No medication for glucose• Non smokers
METHODS
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July SeminarSeries
Inclusion Criteria:• Fasting blood glucose
≤6.2mmol/Lbut not less than 3.5 mmol/L
• BMI: 20-25 kg/m2
• Age: 30-65 years• No medication for glucose• Non smokers
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PROTOCOL OF THE STUDY
A 50-gram available CHO of coco sugar andstandard glucose solution were given tosubjects on separate occasions after anovernight fast
Blood samples were collected at 0, 15, 30,45, 60, 90 and 120 min
Blood was separated from serum and read ina Clinical Chemistry Analyzer
The Incremental Area Under the Curve ofcoco sugar and standard glucose solutionw a s calculated t o determine the glycemicindex of coco sugar
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PROTOCOL OF THE STUDY
A 50-gram available CHO of coco sugar andstandard glucose solution were given tosubjects on separate occasions after anovernight fast
Blood samples were collected at 0, 15, 30,45, 60, 90 and 120 min
Blood was separated from serum and read ina Clinical Chemistry Analyzer
The Incremental Area Under the Curve ofcoco sugar and standard glucose solutionw a s calculated t o determine the glycemicindex of coco sugar
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Feeding oftest foods
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July SeminarSeries
Blood collection wereat 0, 15, 30, 45, 60, 90and 120 mins
Clinical ChemistryAnalyzer
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CALCULATION OF GI OF FOOD
GI of food = IAUC* of test food x 100IAUC of control food
*Incremental Area Under the Curve
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July SeminarSeries
GI of food = IAUC* of test food x 100IAUC of control food
*Incremental Area Under the Curve
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Glucose Coco Sugar Coco Syrup
GLUCOSE RESPONSE OF COCO SUGAR/SYSRUPAGAINST A STANDARD GLUCOSE SOLUTION
RESULTS
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GI OF COCO SUGAR = 35±4GI OF COCO SYRUP = 39±4
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LOWGLYCEMIC INDEX
FOOD
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COMPARATIVE GIs OF SUGARS
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CONCLUSION ANDRECOMMENDATION
• Coco sugar/syrup is a promising sugar fordiabetics
• It can be a better substitute for synthetic sugars• Coco sugar/syrup is a conventional food and
may not have adverse effect in comparison tosynthetic sugars
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• Coco sugar/syrup is a promising sugar fordiabetics
• It can be a better substitute for synthetic sugars• Coco sugar/syrup is a conventional food and
may not have adverse effect in comparison tosynthetic sugars
A long-term nutrition intervention studyshould be conducted to validate the resultsobtained from this study
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