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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
NUTRITIONAL ANDHEALTH BENEFITSOF COCONUT SAP
SUGAR/SYRUP
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
NUTRITIONAL ANDHEALTH BENEFITSOF COCONUT SAP
SUGAR/SYRUP
Trinidad P. Trinidad, Ph.D.Scientist II
Food and Nutrition Research InstituteDepartment of Science and Technology
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
COCONUT SAP
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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:
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
CHARACTERIZATION OFCOCO SAP SUGAR AND SYRUPIN TERMS OF NUTRIENT AND
NON-NUTRIENT (Phytonutrients)COMPOSITION
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
CHARACTERIZATION OFCOCO SAP SUGAR AND SYRUPIN TERMS OF NUTRIENT AND
NON-NUTRIENT (Phytonutrients)COMPOSITION
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DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
10
20
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70
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100
Moisture Ash Fat Protein Carbohydrates
Coco Sap Sugar Coco Sap Syrup
PROXIMATE COMPOSITION OFCOCONUT SAP SUGAR AND SYRUP
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
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Moisture Ash Fat Protein Carbohydrates
Coco Sap Sugar Coco Sap Syrup
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
0.5
1
1.5
2
2.5
3
3.5
Iron Zinc Calcium
Coco Sap Sugar Coco Sap Syrup
IRON, ZINC AND CALCIUM CONTENTOF COCONUT SAP SUGAR AND SYRUP
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
0.5
1
1.5
2
2.5
3
3.5
Iron Zinc Calcium
Coco Sap Sugar Coco Sap Syrup
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
200
400
600
800
1000
1200
Sodium Potassium
Coco Sap Sugar Coco Sap Syrup
SODIUM AND POTASSIUM CONTENTOF COCONUT SAP SUGAR AND SYRUP
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
200
400
600
800
1000
1200
Sodium Potassium
Coco Sap Sugar Coco Sap Syrup
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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)
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
0.5
1
1.5
2
2.5
COCO SUGAR BROWN SUGAR REFINED SUGAR
Fe Zn
*Data from PCA
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
Coco Sap Sugar Coco Sap Syrup
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Dietary Fiber Inulin
Coco Sap Sugar Coco Sap Syrup
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
50
100
150
200
Coco Sap Sugar Coco Sap Syrup
TOTAL SHORT CHAIN FATTY ACIDSFROM COCO SAP SUGAR AND SYRUP
mg/g
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
50
100
150
200
Coco Sap Sugar Coco Sap Syrup
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DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
20
40
60
80
100
120
140
Acetate Propionate Butyrate
Coco Sap Sugar Coco Sap Syrup
SHORT CHAIN FATTY ACIDS PRODUCEDFROM COCO SAP SUGAR AND SYRUPmg/g
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
20
40
60
80
100
120
140
Acetate Propionate Butyrate
Coco Sap Sugar Coco Sap Syrup
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
Propionate (Chen et al, 1984)similar to the action of Statins
CHOLESTEROL SYNTHESIS
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
20
40
60
80
100
120
140
160
Polyphe nols Flavonoids Anthocyanid in
Coco Sap Sugar Coco Sap Syrup
PHYTONUTRIENT CONTENT OFCOCO SAP SUGAR AND SYRUP
mg/100g
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
20
40
60
80
100
120
140
160
Polyphe nols Flavonoids Anthocyanid in
Coco Sap Sugar Coco Sap Syrup
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
020406080
100120140160
DPPH FRAP
Coco Sap Sugar Coco Sap Syrup
ANTIOXIDANT ACTIVITY OFCOCONUT SAP SUGAR AND SYRUP
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
020406080
100120140160
DPPH FRAP
Coco Sap Sugar Coco Sap Syrup
DPPH measures % inhibitionFRAP measures reducing power expressed in mg Trolox/100g
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
GLYCEMIC INDEXOF COCO SAP SUGAR AND
SYRUP
SUB-CLINICAL TEST:
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
GLYCEMIC INDEXOF COCO SAP SUGAR AND
SYRUP
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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)
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
*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)
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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 <)
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DEPARTMENTOFSCIENCE ANDTECHNOLOGY
0
2
4
6
8
10
12
0 30 60 90 120 150 180
Blood Glucose(mmol/L)
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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.
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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).
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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).
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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)
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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)
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
Feeding oftest foods
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
July SeminarSeries
Blood collection wereat 0, 15, 30, 45, 60, 90and 120 mins
Clinical ChemistryAnalyzer
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
CALCULATION OF GI OF FOOD
GI of food = IAUC* of test food x 100IAUC of control food
*Incremental Area Under the Curve
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
July SeminarSeries
GI of food = IAUC* of test food x 100IAUC of control food
*Incremental Area Under the Curve
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DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
GI OF COCO SUGAR = 35±4GI OF COCO SYRUP = 39±4
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
LOWGLYCEMIC INDEX
FOOD
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
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
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
• 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
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FNRIFOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY
FOOD ANDNUTRITIONRESEARHINSTITUTE
DEPARTMENTOFSCIENCE ANDTECHNOLOGY