cocos_nucifera_l
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| cocos_nucifera_l [2025/08/26 09:36] – andreas | cocos_nucifera_l [2025/08/26 14:01] (aktuell) – andreas | ||
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| The essential oils obtained by the hydrodistillation process from the two varieties of coconut water, green (sample 1), and yellow (sample 2), showed different chemical compositions. The essential oil from the water of the green coconut variety was characterized by a high level of ketones (42.5%) and esters (29.9%), followed by aldehydes (14.5%) and alcohols (3.2%), and representing 90.1% of the total sample. The major constituents were identified as, 4-hydroxy-4-methylpentan-2-one (30.5%) and n-propyl ethanoate (15.3%). The essential oil analysis from the water of the yellow coconut variety was characterized by the presence of thiols (46.2%), carboxylic acids (23.7%), alcohols (12.1%), esters (10.4%), lactones (4.5%), and aldehydes (1.7%), and represented 98.6% of the total sample. The major components of the essential oil of this sample were 3-mercapto-decane (46.2%) and n-hexadecanoic acid (18.4%).\\ | The essential oils obtained by the hydrodistillation process from the two varieties of coconut water, green (sample 1), and yellow (sample 2), showed different chemical compositions. The essential oil from the water of the green coconut variety was characterized by a high level of ketones (42.5%) and esters (29.9%), followed by aldehydes (14.5%) and alcohols (3.2%), and representing 90.1% of the total sample. The major constituents were identified as, 4-hydroxy-4-methylpentan-2-one (30.5%) and n-propyl ethanoate (15.3%). The essential oil analysis from the water of the yellow coconut variety was characterized by the presence of thiols (46.2%), carboxylic acids (23.7%), alcohols (12.1%), esters (10.4%), lactones (4.5%), and aldehydes (1.7%), and represented 98.6% of the total sample. The major components of the essential oil of this sample were 3-mercapto-decane (46.2%) and n-hexadecanoic acid (18.4%).\\ | ||
| The compounds of the coconut water from the green and yellow varieties were analyzed in samples obtained by extraction using petroleum ether as solvent. Eight compounds were identified in sample 1' (green variety), and were characterized as esters (58.3%), ketones (33.5%), and diols (8.0%), representing 99.8% of the total extract. For the specimen of the yellow variety, five components were identified and characterized as diols (74.3%), esters (16.7%), and ketones (6.2%), representing 97.2% of total extract. All of the five constituents identified in the sample 2' (yellow variety) are present in the composition of the green variety, sample 1', but at different concentrations. For the green variety, the major constituents were n-propyl ethanoate (53.5%) and 4-methylpentan-2-one (29.0%), whereas for the yellow variety, the major constituents were butane-1, | The compounds of the coconut water from the green and yellow varieties were analyzed in samples obtained by extraction using petroleum ether as solvent. Eight compounds were identified in sample 1' (green variety), and were characterized as esters (58.3%), ketones (33.5%), and diols (8.0%), representing 99.8% of the total extract. For the specimen of the yellow variety, five components were identified and characterized as diols (74.3%), esters (16.7%), and ketones (6.2%), representing 97.2% of total extract. All of the five constituents identified in the sample 2' (yellow variety) are present in the composition of the green variety, sample 1', but at different concentrations. For the green variety, the major constituents were n-propyl ethanoate (53.5%) and 4-methylpentan-2-one (29.0%), whereas for the yellow variety, the major constituents were butane-1, | ||
| - | [Constituents and antioxidant activity of two varieties of coconut water (Cocos nucifera L.). Fonseca, Aluísio M. da, et al., Revista Brasileira de Farmacognosia Vol.19(1B), 2009, 193-198] \\ | + | [[http:// |
| - | [[http://www.scielo.br/ | + | |
| + | Key aroma compounds with the highest odor activity values (OAV > 1) of coconut milk were nonanal (108), ethyl decanoate (90), octanal (69), ethyl octanoate (67), and ethyl hexanoate (11). "Other compounds with OAVs over 1, including 2-undecanone (3.84), δ-decalactone (3.44), δ-octalactone (1.78), and 2-nonanone (1.39), also contributed to flavor formation by imparting fruity and creamy flavors (Xi et al., 2023), thereby enriching the overall sensory experience." | ||
| + | [Xing, Ruoyu, et al. " | ||
| {{: | {{: | ||
| Köhler, F.E., Medizinal Pflanzen, Vol.3, t.76 (1890) \\ | Köhler, F.E., Medizinal Pflanzen, Vol.3, t.76 (1890) \\ | ||
| [[http:// | [[http:// | ||
cocos_nucifera_l.txt · Zuletzt geändert: 2025/08/26 14:01 von andreas