In order to promote the development and utilization of coconut haustorium (CH). The basic chemical composition, volatile profiles and antioxidant activities of three haustoria with different transverse diameters were investigated. Results showed large coconut haustorium (LCH) contained more soluble sugar (47.10%) and reducing sugar (17.68%), while small coconut haustorium (SCH) possessed more ash (10.17%), protein (9.22%) and fat (5.03%). All CH were rich in potassium (4.06–4.69%) and phosphorus (0.39–0.50%). The fatty acid composition of SCH and amino acid composition of middle coconut haustorium (MCH) was more reasonable, which indicated its relatively higher nutritive value. Acids ranging from 26.90% to 60.82% were the dominant volatile components in CH, especially isobutyric acid whose relative content in SCH was up to 56.78%. The haustorium extract with polysaccharide as the main component has certain antioxidant activities, the half eliminating concentration (EC₅₀ values) of LCH on hydroxyl radical and SCH on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical were 8.33, 1.18 and 2.44 mg/mL, respectively. These results provided a reference for the development and utilization of different CH as a raw material in functional food or dietary additives.

In this study, essential oil (EO) of Piper longum Linn. fruit was isolated by solvent-free microwave-assisted extraction (SFME) and hydrodistillation (HD) with hydrosols obtained as a by-product. Optimal conditions of SFME to get a maximum EO yield were optimized applying the Box-Behnken design. Chemical compositions and anti-oxidative activities of the obtained EOs and hydrosols were also determined. Results indicated that the maximum isolation rate of EO by SFME under the optimal conditions (microwave irradiation power 572 W, microwave irradiation time 37.37 min, and percentage humidity of the matrix 59.00 %) was 0.75 %, which was significantly higher than 0.50 % by HD method. GC-MS analysis indicated that the EOs isolated by the SFME and HD methods, presented 50 and 36 compounds constituting 95.99 % and 98.52 % of the total peak area, respectively. The principal components of both oils were sesquiterpenes and aliphatics. SFME EO contained more terpenoids than HD EO. The predominant components of SFME and HD hydrosols were eugenol (25.44 % and 22.82 %, respectively) and linalool (14.10 % and 22.37 %, respectively). Trans-isoeugenol, observed for the first time in P. longum fruit, was presented in SFME hydrosol and took up 14.33 % of all the detected compounds. Both the EO and hydrosol extracted by SFME possessed better antioxidant properties than those from the HD method, which indicated that SFME was a superior approach to simultaneously obtain the two products.

Virgin coconut oil (VCO) has gained attention as a functional food ingredient due to its unique fatty acid profile, particularly medium-chain fatty acids (MCFAs), and minor bioactive compounds. This review synthesizes recent preclinical and clinical evidence on the biological activities, safety, and functional food applications of VCO. Experimental studies report antioxidant, anti-inflammatory, antimicrobial, metabolic, and skin-protective effects, mediated through modulation of oxidative stress, inflammatory signaling pathways (including NF-κB and Nrf2), lipid metabolism, and cellular barrier functions. Human studies suggest potential benefits related to antioxidant status, inflammatory modulation, metabolic regulation, and skin health, although outcomes vary with study design and intake levels. Technologically, VCO shows strong potential in food systems by enhancing oxidative stability, texture, and bioactive delivery in oleogels, emulsions, and encapsulated formulations. Overall, this review integrates mechanistic and applied evidence, highlighting VCO as a multifunctional ingredient while emphasizing the need for robust clinical trials and optimized delivery strategies.