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Toxins Produced by Fusarium Species in Leaf Scorch Decline Affected Coconut Palms (Cocos nucifera L.): Quantitative Analysis of Fusaric Acid, Zearalenone and T-2 P. H. A. P Siriwardhana; L. C. P. Fernando; J. M. M. A. Jayasundara
International Coconut Community Journal Vol 25 No 1 (2009): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v25i1.546

Leaf Scorch Decline (LSD) is a disorder of coconut (Cocos nucifera L.) prevalent in Sri Lanka, for which the etiology is yet unknown and hence a study was conducted to identify the toxins produced by Fusarium spp. associated with LSD-affected palms. Root, stem and leaf tissues of LSD-affected and healthy palms were used to analyze the toxin content. Gas Chromatographic (GC) analysis carried out for Fusaric acid (FA), Zearalenone (ZEA) and T-2 (a Trichothecene) revealed the presence of FA in stem or leaves of many affected palms, but not in any of the roots. Total FA in stem and leaves was significantly higher (p>0.01) in affected palms than in healthy palms. Healthy palms were free of FA. Although ZEA and T-2 were present in both healthy and affected palms, the only significant difference between the two groups was ZEA in stem tissues. A strong association between FA and the presence of ZEA suggest they influence the production of LSD symptoms. The similarity of symptoms of Fusarium wilt diseases in other plants and LSD are discussed.

Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits J. M. N. Marikkar; J. M. M. A. Jayasundara; A. P. D. Rupanjali; M. N. D. Fernandopulle
International Coconut Community Journal Vol 23 No 2 (2007): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v23i2.163

Defatted coconut flour obtained from the whitish kernel residue left after the extraction of virgin coconut oil has potential application in high protein-fiber enriched food products. A study was conducted to investigate the use of defatted coconut flour in the preparation of fiber-enriched biscuits. In this, wheat flour was fortified with defatted coconut flour in varying proportions (w/w, 0, 10, 20, 30, 40, 50, 60, and 70%) to prepare a series of blends for biscuit dough. Biscuits samples prepared according to a standard recipe were evaluated by a 36-member semi-trained panel using a 7-point hedonic scale to determine the critical limit of defatted coconut flour substitution in wheat flour for acceptable quality biscuits. Results showed that defatted coconut flour could be used to substitute wheat flour up to a level of 40% without affecting the overall quality. At this level, the dietary fiber content of the biscuit was found to increase by about 10 times. Although biscuit samples showed good acceptability at the beginning, their keeping quality decreased with the increasing level of defatted coconut flour in the biscuit formulation.

Fortification of coconut oil with sesame oil through micro expeller extraction process J. M. N. Marikkar; J. M. M. A. Jayasundara; W. S. R. Fernando; T. S. G. Peiris
International Coconut Community Journal Vol 22 No 2 (2006): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v22i2.171

Value addition to coconut oil is highly desirable in order to increase the range of coconut products. A study was conducted to formulate palatable coconut oil (CNO) blends enriched with essential fatty acid (EFA) using sesame seed as the supplementary source of EFA. For this purpose, micro-expelling process was employed to extract oil blends out of the dried coconut grating mixed with varying proportion of sesame seed (w/w; 0, 1, 2, 3, 4, 5, 7 and 10%). A sensory evaluation by a 30-member semi-trained panel was conducted using a seven-point hedonic scale in order to determine the critical limit of CNO fortification with sesame. Similarly, changes in fatty acid composition were determined using Gas Liquid Chromatography (GLC). Statistical analysis of the sensory data showed that a mild odor of sesame started to appear in the oil blends at 4% level of sesame mixed with dried coconut gratings. According to fatty acid methyl ester (FAME) analysis, the relative increase in linoleic acid was only marginal although there was a substantial increase in unsaturated fatty acid component. At 5% level of fortification, the increment in linoleic acid was 9.2%.

Toxins Produced by Fusarium Species in Leaf Scorch Decline Affected Coconut Palms (Cocos nucifera L.): Quantitative Analysis of Fusaric Acid, Zearalenone and T-2 P. H. A. P Siriwardhana; L. C. P. Fernando; J. M. M. A. Jayasundara
International Coconut Community Journal Vol 25 No 1 (2009): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v25i1.546

Leaf Scorch Decline (LSD) is a disorder of coconut (Cocos nucifera L.) prevalent in Sri Lanka, for which the etiology is yet unknown and hence a study was conducted to identify the toxins produced by Fusarium spp. associated with LSD-affected palms. Root, stem and leaf tissues of LSD-affected and healthy palms were used to analyze the toxin content. Gas Chromatographic (GC) analysis carried out for Fusaric acid (FA), Zearalenone (ZEA) and T-2 (a Trichothecene) revealed the presence of FA in stem or leaves of many affected palms, but not in any of the roots. Total FA in stem and leaves was significantly higher (p>0.01) in affected palms than in healthy palms. Healthy palms were free of FA. Although ZEA and T-2 were present in both healthy and affected palms, the only significant difference between the two groups was ZEA in stem tissues. A strong association between FA and the presence of ZEA suggest they influence the production of LSD symptoms. The similarity of symptoms of Fusarium wilt diseases in other plants and LSD are discussed.

Assessment of the stability of virgin coconut oil during deep-frying J. M. N. Marikkar; J. M. M. A. Jayasundara; S. A. H. Prasadika; C. V. L. Jayasinghe; G. A. S. Premakumara
International Coconut Community Journal Vol 23 No 1 (2007): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37833/cord.v23i1.563

Virgin coconut oil (VCO) is a unique product out of coconut. Since there is a growing market for VCO in the international trade, information on the frying stability would be useful for producers, traders and end-users. A study was conducted to compare the frying stability of VCO with those of ordinary coconut oil (CNO) and refined corn oil (CO). Each oil sample was placed separately in an electrically operated open fat fryer and heated at 180°C for a period of 8 h. During frying, samples were withdrawn from the fryer at specified time intervals to monitor the changes in free fatty acid (FFA) content, peroxide value (PV), total polar compound (TPC) and anisidine value (AnV) using standard test methods. Experimental results showed that there was a tendency for the increase of FFA, PV, TPC, and AnV of all three oils. However, the values of these parameters corresponding to VCO were found to be lowest through out the 8 h frying operation. Since TPC is used as a reference parameter to determine the rejection point of frying oils, prediction models were developed for TPC using simple regression analysis. Based on the prediction models, the rejection points of VCO, CNO, and CO were found to be 13.45, 10.95, and 10.25, respectively.

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