Extraction and Characterization of Bioactive Compounds from Coconut Products
Summary
Coconut (Cocos nucifera) products—ranging from fresh water and desiccated kernel to virgin oil and by-products such as husk and shell—are a rich source of bioactive molecules, including medium-chain triglycerides, polyphenols, flavonoids and peptides. Extraction strategies have evolved from conventional solvent-based and steam-distillation approaches to greener and more selective techniques such as supercritical fluid extraction, ultrasonic-assisted extraction and microwave-assisted processing. These methods seek to maximise yield and preserve labile constituents by optimising parameters such as temperature, pressure, solvent polarity and energy input. Characterization of the resulting extracts employs a suite of analytical tools—high-performance liquid chromatography, gas chromatography–mass spectrometry, nuclear magnetic resonance spectroscopy and spectrophotometric assays—to establish chemical profiles, antioxidant potential, fatty acid composition and structural attributes. By integrating extraction and advanced characterisation, researchers have begun to link processing variables with functional outcomes, paving the way for tailored nutraceutical, cosmetic and pharmaceutical applications. Cultivation practices and regional varietals also influence the abundance and diversity of bioactives, underscoring the global significance of coconut as both a food commodity and a platform for high-value compounds.
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Extraction and Characterization of Bioactive Compounds from Coconut Products publication trend
The graph below shows the total number of articles in extraction and characterization of bioactive compounds from coconut products across all publications each year (not limited to Nature Index journals).
Technical terms
Medium-chain triglycerides: Fatty acid esters with 6–12 carbon atoms used as energy sources and functional food ingredients.
Phenolic compounds: A class of secondary plant metabolites characterised by hydroxylated aromatic rings, known for antioxidant activity.
Supercritical fluid extraction: A technique employing supercritical CO₂ to solubilise and separate bioactives under tunable pressure and temperature.
Ultrasonic-assisted extraction: A method that uses high-frequency sound waves to disrupt cell walls and enhance solvent penetration for compound recovery.
References
- Functionality of Food Components and Emerging Technologies. Foods (2021).
- Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes. Food Science & Nutrition (2018).
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