IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT)

e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 9, Issue 6 Ver. II (Jun. 2015), PP 07-15

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Comparison of the Functional Characteristics of Ready-To Eat

Coconut Based Snack
M. Sivasakthi1, N. Sangeetha2
Department of Food Science and Technology, Pondicherry University, Puducherry-605014, India.

Abstract: Several locally available chief sources of roots and spices such as beet root, carrot, ginger and mint
have been chosen for the present study for their variable concentrations and compositions in phenolic
compounds and other functional characteristics as osmotic infusions in the form of filtrates. Sliced samples
(0.80.1mm) of matured coconuts (10-12 months old) were subjected to osmotic dehydration for a period from
0 min to 720 min at room temperature. Then the slices were dried in a hot-air oven (HAOD ) at temperature
45-60C for about 6-7 hours and freeze drying (FD) at temperature (-40 to 30C) for a duration of 14-16 hours.
Osmotic medium without the infusion of filtrates of functional ingredients serves as the control. The dehydrated
samples were packed in Aluminium foil laminated LDPE pouches with infusion of 100% nitrogen gas
composition and stored at ambient temperature till analyzing the functional characteristics. The development of
ready-to eat coconut based snack food utilizing the functional filtrates dehydrated under the two drying
methods exposed favorable results in functional characteristics and phenolic components. However the snack
developed using HAOD revealed to the best inspite marginal increment in functional characteristics observed in
FD due to heat sensitive properties.
Keywords: Osmotic dehydration, coconuts, functional compounds, impregnation, antioxidants .

I.

Introduction

Osmotic dehydration is a pre-treatment given to solid foods used to improve the nutritional, sensorial
and functional properties of food without changing its integrity (1). It partially dehydrates solid foods and
instantaneously impregnates it with solutes that modify its functional, structural and nutritional properties (2,3).
Incorporation of physiologically active compounds have been taken place during osmotic dehydration process
such as minerals, sugars, acids, phenolic compounds and vitamins from plant produce into food tissue without
abolishing the initial matrix of the food have already been attempted by many researchers (4). The
physiologically active components have been observed in plant foods like greens leafy vegetables, nuts, roots
and tubers are essential for a healthy diet in reducing the risk of major degenerative diseases and various
ailments (5). Consumption of nuts is inversely related to the prevalence of degenerative and chronic diseases.
Among nuts, coconuts (Cocus nucifera) play a foremost role in our daily life, possess traditional distinctiveness,
acts as a functional food and also own biologically active components thereby enhancing health and well being
(6). Among dark green leafy vegetables, Mentha piperita (Peppermint) called as hybrid mint has been used as an
ancient folk popular remedy. It acts as an excellent gastric stimulant as it has pleasant taste (7). Ginger
(Zingiber officinale) is one of the most widely used venerable medicinal root herb consists of several bioactive
compounds like gingerols, shogaols and curcumin with health promoting characteristics due to its greatest
antioxidant activity (8). The red beet roots (Beta vulgaris) and carrots (Daucus carota) are considered as a
wonderful food ingredient and colorant (9) accepted universally due to the presence of red violet betacyanins,
yellow betaxanthins and orange carotenoids with tremendous antioxidant powers.
The incorporation of these plant extractions, herbal infusions into the basic foods have been
concentrated as pre-treatments in the emerging food processing sectors to obtain healthy nutritious foods with
enriched nutraceuticals and functional components which are beneficial in general. The drying methods are
followed after pre-treatments of various foods using osmotic agents, blanching methods etc., to obtain nutritious
dehydrated foods without any enzymatic deterioration with extended shelf-life.
The present study emphasis on osmotic dehydration of coconut slices with the impregnation of filtrates
of functional ingredients such as Beta vulgaris, Daucus carota, Zingiber officinale and Mentha piperita
followed by assisted drying methods namely hot air oven drying and freeze drying. This paper reports on the
functional characteristics and phenolic compounds of the ready-to eat coconut based snack.

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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

II.

Materials And Methods

2.1. Selection and pre-processing of raw materials

Fresh and matured good quality coconuts were purchased from Pazhamudir Nilayam, Puducherry prior
to each set of experiments for osmotic dehydration. The coconuts were processed which involves selection of
matured coconut of 10-12 months old, followed by removal of husk, breaking into 2 halves, separation of
endosperm from shell and removal of testa with the help of a knife. Finally the processed coconut pieces were
standardised to obtain optimum thickness of slices using slicers.
The pre-processed coconut pieces were sliced into varying thickness from 0.6 mm to 1.0 mm using
screw gauge. The sliced coconut pieces were kept in vessel containing water before commencement of
experiments to avoid microbial contamination. The sliced coconuts were subjected to steam blanching at 80 to
90oC for 5 minutes duration to inactivate enzymatic actions. Further the pre-processed coconut slices were
subjected to osmotic dehydration using sugar as the main osmotic agent, as it is easily available and costeffective with increased diffusion rate possessing good mass transfer characteristics as reported by
Lerici et al., (10).
The experiments were carried out using sugar as a major component in the osmotic medium infused
along with filtrates of functional ingredients namely Beta vulgaris, Daucus carota, Zingiber officinale and
Mentha piperita obtained from Pazhamudir Nilayam, Puducherry. The functional ingredients were subjected to
pre-processing steps like washing, peeling, grating, grinding into fine paste and finally filtered to obtain filtrates
using 0.08 mm sieve.
The filtrates of functional ingredients have been taken in the range from every 5% addition upto 100%
and impregnated with sugar as the osmotic medium (100%). The thickness of coconut slices, sweetness of sugar
and concentration of filtrates were taken in three ratios such as 1:1:1, 1:2:2 and 1:3:3 for standardisation
purpose.
2.2. Process involved in the formulation of ready-to-eat coconut based snack
The osmotic dehydration of the coconut slices was carried out with or without the impregnation of
filtrates of functional ingredients for a period from 0 min to 720 min. The duration of the osmotic dehydration
was finalised based on the physico-chemical and physical properties of the samples such as maximum reduction
in brix, weight of the osmotic dehydrated slices and the degree of impregnation of functional characteristics.
Hot air drying and freeze-drying were adopted in the present study. The dehydrated coconut samples obtained
from both the drying methods were packed in Aluminium Foil Laminated LDPE pouches with the infusion of
100% nitrogen gas composition and stored at ambient temperature (35 oC) for further analysis.
2.2.1. Finalized process parameters
After several permutations and combinations, the process parameters were finalized from the above
methodology and represented in the ratio 1:2:2. The thickness of coconut slices, sweetness of sugar and
concentration of filtrates from the functional ingredients were standardized and arrived with the above ratio for
further processing. The sugar infusion and impregnation of filtrates of functional ingredients at 100%
concentration gave the coconut based snack with most acceptable taste, texture, crispiness and sweetness,
henceforth this proportion was selected finally. Whereas the osmotic dehydration of the coconut slices without
the impregnation of filtrates of functional ingredients serves as the control.
2.2.2. Quality analysis of the ready-to-eat coconut based snack
After the finalisation of process parameters and the development of the snack, various quality
characteristics have been analysed in terms of functional characteristics and phenolic compounds as per
standard reference methods. All analytical determinations were performed in triplicate. Values were expressed
as mean standard deviation.
2.2.2.1. Functional compounds of the ready-to eat coconut based snack
Consumption of plant foods, composed of bio active components possess a number of biological
effects such as antiviral, antibacterial, antiallergic, anti-inflammation, vasodilatory and antithrombotic (11).
2.2.2.1.1. Tannin content
Colorimetric estimation of tannins is based on the measurement of blue colour formed by the reduction
of phosphotungsto molybdic acid by tannin like compounds in alkaline solution (12). A known amount of
extract was mixed with 5.0 ml of Folin- Denis reagent (FD) and Na2CO3 solution and made up to 100 ml, mixed
well and absorbance was read at 760 nm after 30 min using spectrophotometer. Total tannin content as
expressed as mg tannic acid equivalent /100 g of sample.

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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

2.2.2.1.2. Steroid content
About 5g dried samples were extracted with 250 ml of acetone for 24 hr. For sterol analysis, acetone
extracts were used frequently. Gas chromatography was used to separate individual sterols by 1.80-m column, 6
mm id., packed with 5z OV-101 on Anakrom ABS 80- to 90-mesh. The temperature of the column was 250C
and the temperature of flash heater was kept 50C above that of the column. The temperature of flame ionization
detector was 275C. The carrier gas was Helium at a flow rate of 100 ml/min (13).
2.2.2.1.3. Alkaloid content
The determination of alkaloids by HPLC consisted of mobile phase by dissolving 9.93 g of monobasic
potassium phosphate in 730 ml of distilled water. About 270 ml of acetonitrile was mixed and filtered. The
liquid chromatograph was equipped with a 235-nm detector and a 4.6-mm 150-mm column that contains
packing L1. The flow rate was about 1.8 ml per minute (13).
2.2.2.1.4. Saponin content
Saponins were extracted according to the method of Huhman et al., (14). The samples were extracted
using extraction solvent methanol prepared with a mixture of water and centrifuged 2200 rpm for 20 min at 4C
prior to liquid chromatographic analysis. HPLC separation was achieved using a reverse-phase, C18 column.
Samples were eluted with H2O.
2.2.2.1.5. Total flavonoid content
Flavonoids were extracted according to the methods of Crozier et al., (15). Extraction solvent was
prepared with a mixture of alcohol, water, and hydrochloric acid (50:20:8) and the mobile phase constituted a
mixture of methanol, water, and phosphoric acid (100:100:1). Standard solution was prepared using Quercetin
RS, kaempferol, myricetin, apigenin, luteolin, hesperidin and isorhamnetin by dissolving it in methanol. About
10 g of the sample was extracted using the extraction solvent in a hot water bath for 135 minutes and allowed to
cool at ambient temperature. Chromatographic system was equipped with a 270-nm detector and a 4.6-mm
25-cm column that contains packing L1. The flow rate was about 1.5 ml per minute. The flavonoid in the
samples was identified by comparison made between retention times and spectral characteristics of their peaks
with standards.
2.2.2.1.6. Total phenol content
The TPP content was determined according tothe procedure of Folin-Ciocalteu method (16) with slight
modifications. Food extracts (0.5 ml) or standard solutions prepared with gallic acid were mixed with 2.5 ml of
Folin-Ciocalteus Reagent (FCR-1:10 dilution) and allowed to stand for 8 min at ambient temperature to let for
the FCR to react completely with the phenolates. The absorbances were measured at 760 nm using a Cintra 5
UV-Vis Spectrophotometer after incubating at ambient temperature for a period of 2 h. Results were expressed
as milligrams of Gallic Acid Equivalents (GAE) per 100 g fresh weights.
2.2.2.1.7. -carotene content
The samples were extracted after homogenisation of the samples using food processor at laboratory
grade. One gram of dry sample was mixed with 1 g of heavy magnesium carbonate, 30 ml acetone and 20g
sodium sulphate and extraction of the sample done by bamix blender for 5 minutes. The above obtained mixture
was filtered through a filter paper (Whatman No.4). The filtered residue was re-extracted with 30 ml portions of
acetone until no residual colour was noted. The filtrates were made to volume with 100 ml volumetric flask
based on the concentration of the colour in the sample. The filtered aliquot of the extract was re-filtered using
0.5 mm nylon filter prior to HPLC analysis. All extractions were conducted in a darkroom. The column 250
mm, 4.6 mm 5 m C18 Microsorb column (Waters, Rydalmere, Australia) was used to separate carotenoids. The
mobile phase used in the chromatographic system was 95% methanol, 5% tetrahydrofuran with a flow rate of
2.0 ml/min (13).
2.2.2.2. Antioxidant activity (g FeSO4 equivalents)
The antioxidant power represents the total antioxidant potential of the samples determined by ferric
reducing antioxidant power (FRAP) assay according to the procedure of Benzie and Strain (17). FRAP assay is
used to measure the change in absorbance at 593 nm, which results in the formation of a blue color compound II
-tripyridyltriazine from colourless oxidized Fe III due to the presence of antioxidants which are electrons
donators. FRAP reagent was composed of a mixture of 10 vol of 300-mmol/L acetate buffer, pH 3.6, 1 vol of
10-mmol/L TPTZ (2,4,6-tripyridyl-s-triazine) in 40-mmol/L hydrochloric acid and 1 vol of 20-mmol/L ferric
chloride.10 vol of 300-mmol/L acetate buffer, pH 3.6, 1 vol of 10-mmol/L TPTZ (2,4,6-tripyridyl-s-triazine) in
40-mmol/L hydrochloric acid and 1 vol of 20-mmol/L ferric chloride. To the freshly prepared FRAP reagent (3
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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

ml), extract (100-mL) was added and thoroughly mixed and reading taken at 593 nm. Standard curve was made
using various concentrations (100-1000 mmol/L) of FeSO4.7H2O.
2.3. Statistical interpretation of the data
The analyses on sensory, physical, chemical, functional, phytochemical and shelf-life characteristics
were done using triplicate samples. The data on experimental results were subjected to Analysis of Variance
(ANOVA) and differences between means were assessed by LSD and independent sample t test using the
statistical package SPSS (18 version) to compare the means to determine the most acceptable treatment
(p0.05).

III.

Results and Discussion

3.1. Tannin content of the ready-to-eat coconut based snack

Table.1. discusses the tannin content of the ready-to-eat coconut based snack. The tannin content of all
the impregnated samples subjected to freeze drying (T2) showed an increment when compared with hot air oven
dried (T1) samples which was statistically significant at p0.05. Among the freeze dried samples, the highest to
lowest order of presence of tannin content was observed in the trend T2C-4.3 < T2D-3.5 < T2A- 2.63 <T2B-2.4
and registered with statistically significant difference at p0.05. On an average 50% reduction in tannin levels
was observed in the impregnated samples subjected to hot air oven drying method. The finding of the present
study was in accordance to the results of the following studies as described below.
Table.1. Tannin (mg) content of the ready-to-eat coconut based snack
Samples
Control
A
B
C

Osmotic medium
ND
8.1
6.1
15.67

T1
1.10.40
2.40.51
2.080.4
4.030.12

% gain
29.63
34.09
25.71

T2
1.90.48
2.630.2
2.40.21
4.30.34

% gain
32.47
39.3
27.44

p-value
0.004*
0.002*
0.003*
0.002*

9.1

3.010.35

33.1

3.50.2

38.46

0.001*

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, ND-Not Detected,
*Significant at 5% level
Shyamala and Jamuna (18) investigated that higher tannin content was observed in carrot
(318 mg/100g) and beetroot pulp wastes (610mg/100g). Tannins provide excellent antioxidant characteristics in
scavenging free radicals and reactive oxygen species. This finding was made in conformity with the results of
Abascal et al., (19) who stated that oven-drying at higher temperatures resulted in substantial losses of
polyphenols, condensed tannins and antioxidant activity. Freeze-drying conserved the highest percentage of
condensed tannins from Sericea lespedeza when compared with sun-dried, oven-dried and fresh-frozen leaves.
3.2. Steroid content of the ready-to-eat coconut based snack
Table.2. give details on the steroid content of the ready-to-eat coconut based snack. Steroids
are the dietary fats required in essential amounts to maintain healthy body with cardio protective functions. Kaur
and Kapoor (20) stated that plant sterols are very analogous to cholesterol. The consumption of plant sterols
(2g/day) resulted in 9% reduction of LDL-cholesterol in an experimental study.
Table.2. Steroid (mg) content of the ready-to-eat coconut based snack
Samples

Osmotic medium

T1

% gain

T2

% gain

p-value

Control

ND

1.20.080

1.840.110

0.001*

8.3

3.870.150

46.62

4.1980.016

50.58

0.000*

4.5

1.940.060

43.11

2.9340.070

65.2

0.000*

8.3

3.980.220

47.95

4.740.060

57.11

0.291NS

6.1

3.090.1600

50.66

3.790.06

62.13

0.336 NS

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, ND-Not Detected,
NS- Not Significant,*Significant at 5% level

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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

The percent gain of steroids of the impregnated samples subjected to freeze drying was greater when
compared to infused samples dehydrated using hot air oven drying. The highest per cent gain of steroids was
seen in Mentha piperita and Zingiber officinale infusion (TA-50.58 and TB-65.2) respectively, which showed
significant difference (p0.05) when compared with hot air oven dried samples. The finding was consistent with
the results of Lowell et al., (21) who stated that diverse drying conditions such as air-drying and oven-drying of
two Nicotiana varieties lowered the polyphenol and sterol content. A significant decrease in polyphenols was
observed in the samples dried at 100 and 140C, but there was no effect at 60C.
3.3. Alkaloid content of the ready-to-eat coconut based snack
Table.3. explains the alkaloid content of the ready-to-eat coconut based snack. Alkaloids have varied
structures and many demonstrate a range of pharmacological actions including antimicrobial activity (22). On
comparison of % gain of alkaloids of the impregnated samples subjected to hot air oven drying and freeze
drying, higher concentration of alkaloids was present in sample impregnated with filtrate of Mentha piperita
dehydrated using freeze drying (54.24) and hot air oven drying (49.15). There was significant difference
observed at p0.05 among the impregnated samples subjected to hot air oven drying and freeze drying. Lim and
Murtijaya (23) reported that drying followed by pre-processing of plant foods generally results in depletion of
natural antioxidants like tannins, alkaloids and polyphenols owing to prolonged thermal applications, as these
compounds are relatively unstable.
Table.3. Alkaloid (mg) content of the ready-to-eat coconut based snack
Samples

Osmotic medium

T1

% gain

T2

% gain

p-value

Control

ND

1.10.10

1.220.06

0.149 NS

7.06

3.470.14

49.15

3.830.01

54.24

0.001*

6.46

3.030.08

46.9

3.320.01

51.4

0.003*

6.75

2.930.09

43.41

3.40.01

50.37

0.2 NS

6.32

2.680.01

42.4

2.830.08

44.77

0.001*

All values are means of triplicate determinations standard deviation (SD), T1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, ND-Not Detected, NS- Not Significant,
*Significant at 5% level
3.4. Saponin content of the ready-to-eat coconut based snack
Table.4. describes the saponin content of the ready-to-eat coconut based snack. Saponins find extensive
application in hormone therapy and also used in pharmaceutical preparations. Such applications are principally
due to its foaming ability with the production of frothy effect. Saponins are described glycosides of triterpenes
and sterols and are used as emulsifying agents and an expectorant (24).
It was observed that there was a drastic reduction of saponins when the samples were subjected to hot
air oven drying, since the heat stability of saponins is highly dependent on process parameters namely time,
temperature and pH. The range of % gain of saponins in impregnated samples subjected to freeze drying was
41% to 58.14% and that of samples dehydrated using hot air oven drying was 34.7% to 50%. However, there
existed a significant difference at p0.05 among the T and T samples. Guclu-Ustundag et al., (25) reported
that saponin gets destructed when subjected to heat treatments beyond 100 oC-140oC and above, but they remain
stable below the higher temperatures. Hence thermal stability of saponins was assessed based on conditions such
as temperature, pH and time.
Table.4. Saponin (mg) content of the ready-to-eat coconut based snack
Samples

Osmotic medium

T1

% gain

T2

% gain

p-value

Control

ND

0.210.04

0.340.05

1.9

0.660.01

34.7

0.780.007

41.00

0.000*

0.79

0.390.007

49.36

0.420.05

53.16

0.000*

0.86

0.430.003

50.00

0.500.001

58.14

0.000*

0.81

0.370.002

45.67

0.460.002

56.79

0.001*

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, ND-Not Detected, *Significant at 5% level
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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

3.5. Total flavonoid content of the ready-to-eat coconut based snack
Total flavonoid content of the ready-to-eat coconut based snack is discussed in Table.5. Flavonoids are
imperative for their ability to perform as natural antioxidants in foods. Dietary intake of the flavonoids,
quercetin and its glycosides range from 23 to 500 mg per day (26). Consumption of flavonoids in milligram
basis is recommended in addition with other antioxidants vitamin E and carotenoids. Due to its excellent
antioxidant properties, flavonoids are being supplemented through balanced diets to protect body from harmful
oxidative stresses.
The flavonoid and quercetin content of all the impregnated samples subjected to freeze drying showed
an increment when compared with hot air oven dried samples which was statistically significant at p0.05.
Among the freeze dried samples, the highest flavonoid content was observed in sample C impregnated with
Daucus carota 59.56 (p0.05), followed by T2A-31.21, T2D-23.16 and T2B-21.89. The flavonoid gets
destructed at temperature 30oC to 100oC. Hence the impregnated samples dehydrated using hot air oven drying
showed reduction (p0.05) in the flavonoid contents when compared to freeze dried samples. But in the present
study the hot air oven dried samples were subjected to 45-50oC which could have slightly preserved the
flavonoid contents. The finding of the study was reliant to the result of Zhou et al., (27) who reported that
flavonoid and total phenolic contents were found significantly higher in freeze dried food samples than
conventional-heat dried samples.
Table.5. Total flavonoid (mg GAE) content of the ready-to-eat coconut based snack
Samples

Osmotic medium

T1

% gain

T2

% gain

p-value

Control

ND

0.830.1

1.110.45

0.036*

42.3

19.231.2

45.46

31.212.3

73.78

0.000*

39.8

15.672.1

39.38

21.893.4

55.00

0.005*

83.5

34.60.09

41.43

59.560.09

71.33

0.000*

32.56

12.060.04

37.00

23.160.1

71.13

0.000*

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, ND-Not Detected, *Significant at 5% level
3.6. Quercetin content of the ready-to-eat coconut based snack
Table.6. explains the quercetin content of the ready-to-eat coconut based snack. The quercetin content
of all the hot-air oven dried samples depicted a slight decrement in values when compared with T2 samples and
showed a significant difference at p0.05. The greatest quercetin content was observed in impregnated samples
subjected to freeze drying and the descending order of presence in the samples has been represented as sample
A-3.98, sample B-3.87, sample C-1.421 and sample D-1.3. Generally the quercetin content gets destroyed at
30 to 100oC could be reason for the reduction in quercetin content in the impregnated samples subjected to
hot-air oven drying when compared with freeze dried samples. In the present study, the temperature i.e. used
45-50C might have preserved the quercetin content from maximal destruction.
This finding was made in agreement with the results of Zainol et al., (28) who reported that the percent
degradation of flavonoids like quercetin was 73.5%, 87.6%, 97%, naringin was 43.4%, 74.3%, 76.7%, rutin was
31.4%, 63.3%, 76.8%, and catechin was 34.9%, 65.2%, 78.1% which were obtained by the three drying methods
namely freeze drying (20C for 24 hours), vacuum oven (45C for 5 hours) and air oven drying (45C for 48
hours) respectively in C.asiatica leaf. However freeze dried samples found to contain greatest flavonoid content
with minimal destruction. Since the flavonoids and phenolics might be destroyed by oxidative reactions when
exposed in the atmosphere for prolonged time, however the temperature was much lesser.
Table.6. Quercetin (mg) content of the ready-to-eat coconut based snack
Samples

Osmotic medium

T1

% gain

T2

% gain

p-value

Control

ND

ND

ND

7.4

3.110.005

42.02

3.980.013

53.78

0.182NS

6.8

2.890.003

42.5

3.870.082

56.9

0.04*

2.4

1.300.001

54.16

1.4210.004

59.2

0.01*

2.2

0.670.018

30.45

1.30.002

59.1

0.07 NS

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying, T2- Freeze Drying,
Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and Sample D-Beta vulgaris filtrate
impregnated coconut based snack, ND-Not Detected,NS- Not Significant,*Significant at 5% level

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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

3.7. Total phenol content of the ready-to-eat coconut based snack
The Total phenol content of the ready-to-eat coconut based snack is interpreted and discussed in
Table.7. The degradation of total phenols (mg) is observed at temperature beyond 50-60C of heat treatments
in foods. Hence the total phenol content in the impregnated samples subjected to hot air oven drying was
slightly depleted. Among the hot air oven dried samples maximum total phenol content was observed in sample
T1A- 28.45 and among freeze dried samples (T2A- 43) had the highest total phenol content. There existed a
significant difference at p0.05.
The slight depletion of total phenols in the present study was in par with the outcome of
Abascal et al., (19) who studied that oven-drying at higher temperatures contributed substantial losses of
polyphenols, tannins and antioxidant capacity. Freeze-dried marion berries, strawberries and corn constantly
had a greater amount of phenolic content when compared with air-dried samples. Raksakantong et al., (29)
reported that white cabbage when dried under hot air revealed a decrement in phenolic content more than 60%.
However in the present study, drying of samples by hot air reduced considerable amounts of phenolic
compounds which are essential for nominal health benefits.
Table.7. Total phenol (mg GAE) content of the ready-to-eat coconut based snack
Samples

Osmotic medium

T1

% gain

T2

% gain

p-value

Control

ND

8.7820.017

12.090.008

0.000*

57.84

28.450.03

49.18

430.1

74.34

0.000*

21.3

12.330.01

57.88

15.910.07

74.7

0.000*

54.3

27.170.03

50.03

39.970.1

73.61

0.000*

13.5

6.5350.31

48.41

9.70.110

71.85

0.000*

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, ND-Not Detected, *Significant at 5% level
In the present research, the freeze dried samples found to possess slightly higher total phenols was
consistent with the outcome of Hung and Duy (30) who investigated that freeze-drying preserves the phenols,
which are responsible for the antioxidant properties from maximum destruction when compared to conventional
heat-drying method in vegetable extracts. He reported that prolonged drying resulted in oxidation of phenolic
compound by enzyme phenol oxidases in yacon chips and exhibited a lowest antioxidant activity at 40-60C.
Sang et al., (31) reported that thermal drying resulted in losses of polyphenols when compared with fresh
counterparts ascribed to enzymatic degradation and degradation of phytonutrients.
3.8. -carotene content of the ready-to-eat coconut based snack
Table.8. clarify the -carotene content of the ready-to-eat coconut based snack. The carotenoids and
beta carotenes in foods gets depleted when exposed to oxygen, and temperature beyond 57C with
approximately 54 % of loss. The beta carotene levels were higher (p0.05) in all freeze dried samples than hot
air dried samples. The maximum beta carotene content was seen in T 2 C-1287.8 and T2A-1286.6 subjected to
freeze drying because of its abundant nature of betacarotene present in the plant produce.
Table.8. -carotene (g) content of the ready-to-eat coconut based snack
Osmotic medium

T1

% gain

T2

% gain

p-value

Control

Samples

ND

ND

ND

Sample A

1886.7

941.20.02

49.88

1286.60.26

68.19

0.000*

Sample B

38.3

23.210.01

60.60

28.460.04

74.30

0.000*

Sample C

1854.2

123701.0

66.71

1287.80.01

69.45

0.000*

Sample D

4.02

2.0110.03

50.02

2.90.09

72.13

0.000*

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, ND-Not Detected, *Significant at 5% level
Joshi and Mehta (32) reported that drying resulted in reduced beta carotene content in mint, curry, gogu and
amaranth ranged 24 to 40% in sun dried leaves and 6 to 25% in oven dried leaves. It is reported that degradation
of carotenoids occur in sea buckthorn leaves at temperatures from 50C to 100C with mild to drastic reductions
through heat treatments. It is observed that heat treatments have an undesirable effect on the total carotenoid
content of plant foods.
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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

3.9. Antioxidant activity (FRAP) (g FeSO4 equivalents) of the ready-to-eat coconut based snack
Table.9. illustrates the total antioxidant activity of the ready-to-eat coconut based snack. Irrespective
of the osmotic medium infused, the samples subjected to freeze drying found to possess increased total
antioxidant activity which could be attributed due to the effect of osmotic dehydration, the diffusion mechanism
and the preservation nature of freeze drying methods. Nevertheless, the higher total antioxidant activity was
observed in sample A (TA- 9000 g and TA- 9300 g), followed by sample C (TC- 8900 g and
TC- 8683 g) sample D (TD- 7432 g and TD-7943 g) and finally sample B (TB-7400 g and TB-7888
g). The declining trend shows the abundant nature of phytonutrients (carotenoids and vitamin C, vitamin E,
vitamin A, flavonoids and phenols) present in the plant produce.
The antioxidant activity of the snack was dependent principally on the phenolic derivatives.
Rice-Evans et al., (33) who reported that phenolic compounds contains more antioxidant power than carotenoids
and vitamin C. Shyamala and Jamuna (18) reported that carrots and beet roots consists of powerful antioxidants
like phenolic compounds, flavonoids, carotenoids and vitamins which are used to produce various ready to eat
foods. McKay and Blumberg (7) reported that mentha species generally contain flavonoids, phenolic acids
which exhibits antioxidant activity owing to their redox characteristics and free radical scavenging effects. The
pungent principle 6-gingered in ginger found to possess greatest antioxidant activity (8).
Table.9. Antioxidant activity (g FeSO4 equivalents) of the ready-to-eat coconut based snack
Filtrate of functional

T1

ingredients

Control

T2
Samples

93000.500
b2

a1

d2

74000.320

60510.04

a1
b1

78880.150

62440.08

89000.380

d1

86830.320
b2

D
(Control vs Sample)

d1

90000.400

p-value

Samples

b1

p-value

Control

d2

74320.090
0.001*

79430.09

0.003*
0.002*
0.001*
0.003*

0.002*

All values are means of triplicate determinations standard deviation (SD), T 1- Hot Air Oven Drying,
T2- Freeze Drying, Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and
Sample D-Beta vulgaris filtrate impregnated coconut based snack, Rows followed by different alphabets and
columns followed by different numerals are *Significantly different (p0.05), NS- Not Significant by LSD.
In the present study, the slight decrement in phenolic content and other vitamins in T 1 samples
contributed slightly diminished antioxidant activity than T2 samples. Raksakantong et al., (29) reported that
decrement of total phenol content estimated about 60% due to exposure of hot air drying. The major
disadvantages of prolonged hot air drying time resulted in oxidation of pigments, deleterious effect on vitamins
etc., The low temperature at long drying times promote a decline in antioxidant capacity (FRAP). The loss that
occurred due to heat treatment of the samples results in degradation of phenolic constituents or bioactive
components. Hence various drying methods have varying influence on FRAP value.

IV.

Conclusion

Fruits, nuts and green leafy vegetables rich in phytochemicals are an imperative module of healthy diet.
They are the substances found as a natural bio active component of foods that have been determined to be
beneficial to the human body. The present research focused on studying the effect of drying methods and
impregnation of filtrate of functional ingredients namely Mentha piperita, Zingiber officinalis, Daucus carota,
Beta vulgaris on the quality characteristics of ready to eat coconut based snack food. The ready to eat coconut
based snack food utilizing the filtrate of functional ingredients adopting the freeze drying and hot air oven
drying methods revealed favourable results in functional characteristics than control. However the ready to eat
coconut based snack food developed using hot air oven drying revealed to be the best with high acceptability
sensory scores. Hence, the developed ready to eat coconut based snack could serve as a healthy food for all the
age groups which complements the food security of the nation.

Acknowledgements
We express our gratitude towards University Grants Commission, New Delhi for the award of Junior
Research Fellowship for meritorious students.

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Comparison of the Functional Characteristics of Ready-To Eat Coconut Based Snack

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