Browsing by Author "J. Venkatesh"

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    Detection of Oil Adulteration in Virgin Coconut Oil (VCO) Utilizing Chemometrics and Principal Component Analysis
    (2023-06-09) M. B. Cariappa; Ramesh, S.V.; G. S. Chikkanna; J. Venkatesh; Vishnuvardhana; Hebbar, K.B..; A. K. Singh
    Authentication of virgin coconut oil (VCO) is imperative to protect the interests of the consumers. An investigation was carried out to distinguish VCO from coconut oil (CO), palm oil (PO) and liquid paraffin utilizing biochemical quality parameters, including fatty acid composition, and principal component analysis (PCA). Various oil blends of VCO: PO, VCO: CO (both in 10% increments), VCO:CO:PO and VCO: liquid paraffin and CO: liquid paraffin were prepared. The oil blends were analyzed for quality features, fatty acid composition and the data was analyzed statistically. Biochemical attributes such as total phenolic content (TPC), total flavonoid content (TFC), iodine value (IV) and saponification value (SV) and fatty acids like lauric acid, myristic acid, palmitic acid and oleic acid were influential parameters to distinguish the oil samples at various levels of adulteration. Samples could be classified even with the adulteration level of as low as 10%. Principal component analysis produced two components distinguishing various adulterated oil samples. Multiple regression analysis provided predictive equation models with high coefficient of determination ( R2) and could help in adulteration quantitation. Hence, this study demonstrated
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    From coast to Isle: exploring the morphological diversity of tender coconuts in selected Indian accessions
    (2024-08-01) Diwakar, Y.; Vishnuvardhana; Niral, V.; G. K. Halesh; J. Venkatesh; Ramesh, S.V.; Neenu, S.
    Coconut (Cocos nucifera L.) is an economically and nutritionally important tropical crop, particularly renowned for its oil and tender coconut water, a beverage known for its hydrating properties and health benefits. This study investigates the morphological diversity of tender nuts from various coconut accessions collected from coastal and island ecosystems in India. A total of 31 coconut accessions, including the Indian West Coast Tall (WCT) as a reference, were evaluated for tender nut traits. Significant variability was observed, with tender coconut weights ranging from 831.67 g in Andaman Horned Tall to 2940.83 g in Kodiaghat Brown Tall. Quantity of tender coconut water varied from 85.55 mL in Andaman Horned Tall to 545.58 mL in Kodiaghat Brown Tall followed by Dugong Creek Tall (495.83 mL) and Nicobar Tall AuckChung (485.0 mL). The average TSS was 5.0° Brix, with Andaman Horned Tall recording the highest TSS at 5.98° Brix. Accessions such as Kodiaghat Brown Tall and Dugong Creek Tall demonstrated superior traits, suggesting their potential in varietal breeding programs. The study underscores the genetic diversity present in coconut accessions, with implications for improving tender coconut production. The findings highlight the importance of understanding these traits for developing varieties that meet consumer and market demands, ultimately contributing to the sustainability of coconut.