nutritional and health benefits of coconut sap sugar/syrup

FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE

DEPARTMENTOFSCIENCE ANDTECHNOLOGY

NUTRITIONAL ANDHEALTH BENEFITSOF COCONUT SAP

SUGAR/SYRUP

FOOD ANDNUTRITIONRESEARHINSTITUTE


NUTRITIONAL ANDHEALTH BENEFITSOF COCONUT SAP

SUGAR/SYRUP

Trinidad P. Trinidad, Ph.D.Scientist II

Food and Nutrition Research InstituteDepartment of Science and Technology



COCONUT SAP



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



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:



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



CHARACTERIZATION OFCOCO SAP SUGAR AND SYRUPIN TERMS OF NUTRIENT AND

NON-NUTRIENT (Phytonutrients)COMPOSITION



CHARACTERIZATION OFCOCO SAP SUGAR AND SYRUPIN TERMS OF NUTRIENT AND

NON-NUTRIENT (Phytonutrients)COMPOSITION



0

10

20

30

40

50

60

70

80

90

100

Moisture Ash Fat Protein Carbohydrates

Coco Sap Sugar Coco Sap Syrup

PROXIMATE COMPOSITION OFCOCONUT SAP SUGAR AND SYRUP



0

10

20

30

40

50

60

70

80

90

100

Moisture Ash Fat Protein Carbohydrates




0

0.5

1

1.5

2

2.5

3

3.5

Iron Zinc Calcium


IRON, ZINC AND CALCIUM CONTENTOF COCONUT SAP SUGAR AND SYRUP



0

0.5

1

1.5

2

2.5

3

3.5

Iron Zinc Calcium




0

200

400

600

800

1000

1200

Sodium Potassium


SODIUM AND POTASSIUM CONTENTOF COCONUT SAP SUGAR AND SYRUP



0

200

400

600

800

1000

1200

Sodium Potassium




0

0.5

1

1.5

2

2.5

COCO SUGAR BROWN SUGAR REFINED SUGAR

Fe Zn

IRON (Fe) AND ZINC (Zn)CONTENT OF SUGARS*

(mg/100 g Sample)



0

0.5

1

1.5

2

2.5

COCO SUGAR BROWN SUGAR REFINED SUGAR

Fe Zn

*Data from PCA



DIETARY FIBER AND INULIN CONTENTOF COCONUT SAP SUGAR AND SYRUP

0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

5

Dietary Fiber Inulin




0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

5

Dietary Fiber Inulin




0

50

100

150

200


TOTAL SHORT CHAIN FATTY ACIDSFROM COCO SAP SUGAR AND SYRUP

mg/g



0

50

100

150

200




0

20

40

60

80

100

120

140

Acetate Propionate Butyrate


SHORT CHAIN FATTY ACIDS PRODUCEDFROM COCO SAP SUGAR AND SYRUPmg/g



0

20

40

60

80

100

120

140

Acetate Propionate Butyrate




Propionate (Chen et al, 1984)similar to the action of Statins

CHOLESTEROL SYNTHESIS





0

20

40

60

80

100

120

140

160

Polyphe nols Flavonoids Anthocyanid in


PHYTONUTRIENT CONTENT OFCOCO SAP SUGAR AND SYRUP

mg/100g



0

20

40

60

80

100

120

140

160

Polyphe nols Flavonoids Anthocyanid in




020406080

100120140160

DPPH FRAP


ANTIOXIDANT ACTIVITY OFCOCONUT SAP SUGAR AND SYRUP



020406080

100120140160

DPPH FRAP


DPPH measures % inhibitionFRAP measures reducing power expressed in mg Trolox/100g



GLYCEMIC INDEXOF COCO SAP SUGAR AND

SYRUP

SUB-CLINICAL TEST:



GLYCEMIC INDEXOF COCO SAP SUGAR AND

SYRUP



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)



*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)



CLASSIFICATION OFGLYEMIC INDEX (GI)

OF FOODS

0

10

2 0

3 0

40

5 0

60

70

8 0

90

100

G I

H IG H M E D IU M L O W



0

10

2 0

3 0

40

5 0

60

70

8 0

90

100

G I

H IG H M E D IU M L O W

(75-100) (56-74) (55 or <)



0

2

4

6

8

10

12

0 30 60 90 120 150 180

Blood Glucose(mmol/L)



0

2

4

6

8

10

12

0 30 60 90 120 150 180

The glucose response of white bread (no dietaryfiber) and macaroons containing 25% dietary fiberfrom coconut flour (Trinidad et al, 2003).

Time, min.



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).



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).



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)



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)



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



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



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



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



Feeding oftest foods



July SeminarSeries

Blood collection wereat 0, 15, 30, 45, 60, 90and 120 mins

Clinical ChemistryAnalyzer



CALCULATION OF GI OF FOOD

GI of food = IAUC* of test food x 100IAUC of control food

*Incremental Area Under the Curve



July SeminarSeries

GI of food = IAUC* of test food x 100IAUC of control food

*Incremental Area Under the Curve



0.0

2.0

4.0

6.0

8.0

10.0

12.0

0 15 30 45 60 90 120

Glucose Coco Sugar Coco Syrup

GLUCOSE RESPONSE OF COCO SUGAR/SYSRUPAGAINST A STANDARD GLUCOSE SOLUTION

RESULTS



0.0

2.0

4.0

6.0

8.0

10.0

12.0

0 15 30 45 60 90 120

Glucose Coco Sugar Coco Syrup



GI OF COCO SUGAR = 35±4GI OF COCO SYRUP = 39±4



LOWGLYCEMIC INDEX

FOOD



COMPARATIVE GIs OF SUGARS

0

1 0

2 0

3 0

4 0

5 0

6 0

G I

C O C O S U G A R C O C O S Y R U P T A B L E S U G A R



0

1 0

2 0

3 0

4 0

5 0

6 0

G I

C O C O S U G A R C O C O S Y R U P T A B L E S U G A R



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



• 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

nutritional and health benefits of coconut sap sugar/syrup

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