Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity
Open accessAbstract
Coconut water and kernel are the edible portions of the coconut. A study was carried out to evaluate the physico-chemical characteristics, phytonutrients and stability of coconut water (CW), kernel (CK) at different stages of maturity and commercial coconut products (CCP). The moisture content of CW, CK and CCP were in the range of 95-97 g 100 g(-1), 50-85 g 100 g(-1) and 0.4-3 g 100 g(-1) respectively. Fat content in CW was low (4-115 mg 100 g(-1)) whereas in kernel it was high (37-56 g 100 g(-1)). The CW was acidic in nature (pH 4.5-5.2). Ash content of CK decreased with maturity (1.0-1.5 %) whereas that of CW remained steady (0.3-0.4 g 100 g(-1)) with maturity. The total sugar content (3.9-4.6 g 100 g(-1)) and acidity (0.3-0.4 g 100 g(-1)) of CW did not change with maturity. The phenolics content increased in water (1.4-4.3 mg 100 g(-1)) and kernel with maturity (18.5-24.8 mg 100 g(-1)). The fatty acid composition of the oil extracted from the CK had increased saturated fatty acids (C12:0) (38-48 g 100 g(-1)) and decreased monounsaturated fatty acid (C18:1) (13-5 g 100 g(-1)) with maturity. The percentage of medium chain fatty acids increased with different stages of maturity (47-78 g 100 g(-1)). The CW and CK contained higher amount of phenolics (1.4-4.3 mg 100 g(-1) and 18.5-24.8 mg 100 g(-1) respectively) and total tocopherols of CK (0.14-0.59 mg 100 g(-1)) when compared to CCP. This study indicated that CW and CK could serve as valuable raw materials for the preparation of functional food supplement.
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Fresh coconut meat contains polyphenols ranging from 18.5 to 24.8 mg GAE/100 g, along with amino acids, minerals, and tocopherols.
“Appaiah et al. [45] found fresh CM contained polyphenols ranging from 18.5 to 24.8 mg GAE/100 g, along with amino acids, minerals, and tocopherols.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [45]
Major phenolic acids identified in coconut meat include p-coumaric acid, caffeic acid, gallic acid, and salicylic acid.
“Major phenolic acids identified in CM include p-coumaric acid, caffeic acid, gallic acid, and salicylic acid.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [45]
The content of phenolic compounds in CW increases with maturity, enhancing its antioxidant properties and nutritional value.
“Additionally, the content of phenolic compounds in CW increases with maturity, enhancing its antioxidant properties and nutritional value [27].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [27]
Cites
Dietary Intake and Bioavailability of Polyphenols
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“According to Augustin and Gary (2000), the amount of polyphenols to be taken by an adult is an average of 1 g/day/person. The stability of CW and CK were less than 24 h at room temperature (27 °C) as indicated by its smell and taste. This was also followed by determining the total acidity of CW. The acidity of CW (as…”
BackgroundInfluentialThe Chemical Composition and Biological Properties of Coconut (Cocos nucifera L.) Water
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A concise review on oil extraction methods, nutritional and therapeutic role of coconut products
Divya, P. M., Roopa, B. S., Manusha, C., & Balannara, P. (2023) · Journal of Food Science and Technology · doi:10.1007/s13197-022-05352-0 · Cited by 37 · see citing works
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Composition, Properties and Reactions of Coconut Water
Rethinam, P., & Krishnakumar, V. (2022) · Coconut Water · doi:10.1007/978-3-031-10713-9_4 · Cited by 9 · see citing works
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“Additionally, CW provides vitamins C and E, which serve as essential dietary antioxidants [45].”
Influential
- Authors
- Appaiah, P., Sunil, L., Kumar, P. K. P., & Krishna, A. G. G.
- Affiliations
- Central Food Technological Research Institute (IN)
- Corresponding author
- Krishna, A. G. Gopala
- Venue
- Journal of Food Science and Technology
- Published
- 2014-09-25
- Volume
- 52
- Issue
- 8
- Pages
- 5196-5203
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC4519453
- OpenAlex
- W1975324195
- Cited by
- 74
- References
- 3
- Citations by year
- 2026: 8 · 2025: 9 · 2024: 15 · 2023: 6 · 2022: 10 · 2021: 6 · 2020: 8 · 2019: 3 · 2018: 6 · 2016: 2 · 2015: 1
- FWCI
- 0.43
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- coconut water, coconut kernel, physicochemical properties, phenolic content, tocopherols, fatty acid composition, medium-chain fatty acids, moisture content, ash content, functional food supplement
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