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Open AccessArticle

Antioxidant Activity of Coconut (Cocos nucifera L.) Protein Fractions

1,†, 1,*,†, 2, 1 and 1
Food Science Institute of Shanxi Normal University, Linfen 041004, China
Coconut Research Institute of Chinese Academy of Tropical Agriculture Sciences, Wenchang 571339, China
Author to whom correspondence should be addressed.
The two authors contributed equally to this work.
Molecules 2018, 23(3), 707;
Received: 21 February 2018 / Revised: 11 March 2018 / Accepted: 18 March 2018 / Published: 20 March 2018
(This article belongs to the Special Issue Plant Derived Natural Products and Age Related Diseases)
PDF [3018 KB, uploaded 3 May 2018]


Coconut cake is an abundant and good potential edible protein source. However, until now it has not been extensively used in the food industry. To promote its usage, the characterization, nutrition value and antioxidant activity of coconut cake protein fractions (albumin, globulin, prolamine, glutelin-1 and glutelin-2) were studied. Results revealed that all the albumin, globulin, glutelin-1 and glutelin-2 fractions showed a high nutrition value. The prolamine, glutelin-1 and glutelin-2 all exhibited good radical scavenging activity and reducing power, and the globulin and prolamine showed high ion chelating ability (89.14–80.38%). Moreover, all the fractions except glutelin-2 could effectively protect DNA against oxidative damage. Several peptides containing five to eight amino acids with antioxidant activity were also identified by LC-MS/MS from the globulin and glutelin-2 fractions. The results demonstrated that the coconut cake protein fractions have potential usages in functional foods. View Full-Text
Keywords: coconut cake protein fractions; nutritional value; antioxidant activity; DNA damage coconut cake protein fractions; nutritional value; antioxidant activity; DNA damage

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Li, Y.; Zheng, Y.; Zhang, Y.; Xu, J.; Gao, G. Antioxidant Activity of Coconut (Cocos nucifera L.) Protein Fractions. Molecules 2018, 23, 707.

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