Coconut water uses, composition and properties: a review

In the paper

“Coconut water was significantly sweeter, caused less nausea, fullness and no stomach upset.”

What the sources say

• Partly supported

  The Abstract says coconut water was significantly sweeter and caused less nausea, fullness, and stomach upset than the other drinks. But the Fluid sensory scale results qualify that summary: coconut water was not significantly sweeter than the carbohydrate-electrolyte beverage, and differences in nausea, fullness, and stomach upset were significant only at specified times or against specified comparators. The claim overstates how consistently those comparisons held. (LLM, conf=0.90)

  cites [13] Saat, 2002, J. Physiol. Anthropol. Appl. Hum. Sci. sourceExperimental — accuracy not yet measured

In the paper

“All coconut waters from hybrid varieties exhibited different total sugar contents and a wide range of metabolism.”

In the paper

“In dwarf varieties, coconut water had the highest total sugar contents and, in tall varieties, the lowest.”

In the paper

“The [PPO / POD] ratio appears to vary considerably, ranging from 0.2 to 16.7.”

In the paper

“On average, the reducing sugar contents of coconut water in dwarf varieties was the highest throughout the ripening process, except for the last 3 months when hybrid varieties were higher.”

In the paper

“Among the 42 varieties analysed, eighteen were tall, seventeen were dwarf and seven varieties were hybrids.”

In the paper

“The [RS / TS] ratio ranged from 52% to 99% and varied among varieties (figure 5).”

In the paper

“Most coconut water from tall varieties had [RS / TS] ratios below 75%, whereas dwarf varieties generally had ratios higher than 75%.”

In the paper

“In Asia, and especially in India, tender, i.e., immature, coconuts are offered as ceremonial gifts and serve as purification media at traditional events [10].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [10] Rethinam, 2001, Indian Coconut J.

In the paper

“Coconut water is not only a tropical beverage but also a traditional medicine [2], a microbiological growth medium [9] and a ceremonial gift [10], and can be processed into vinegar [11] or wine [12].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [12] Augustine S.P., Wine produced using tender coconut and product, Patent US2007/017897 A1, Inde, 2007.

In the paper

“Coconut water is not only a tropical beverage but also a traditional medicine [2], a microbiological growth medium [9] and a ceremonial gift [10], and can be processed into vinegar [11] or wine [12].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [10] Rethinam, 2001, Indian Coconut J.

In the paper

“Coconut water is traditionally prescribed for burning pain during urination, dysuria, gastritis, burning pain of the eyes, indigestion, hiccups or even expelling of retained placenta.”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [2] Ediriweera, 2003, Cocoinfo Int.

In the paper

“Coconut water is not only a tropical beverage but also a traditional medicine [2], a microbiological growth medium [9] and a ceremonial gift [10], and can be processed into vinegar [11] or wine [12].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [11] Sanchez P.C., Collado L.S., Gerpacio C.L., Lapitan H., Village level technology of processing coconut water vinegar, Philipp. Agric. (1985) 439–448.

In the paper

“Coconut water is not only a tropical beverage but also a traditional medicine [2], a microbiological growth medium [9] and a ceremonial gift [10], and can be processed into vinegar [11] or wine [12].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [9] Osazuwa, 1989, Niger. J. Palms Oil Seeds

In the paper

“Optimum activities of polyphenoloxydase (PPO) and peroxydase (POD) in green coconut water occurred at pH 6.0 and pH 5.5 and at temperatures of 25 °C and 35 °C, respectively [44].”

What the sources say

• ?Not checked — no full text of the sourcecites [44] Campos, 1996, Philipp. J. Coconut Stud. source

In the paper

“The amount of coconut water that can be harvested from each nut is about 300 mL, but depends to a great extent on the stage of maturity and on the variety of coconut.”

In the paper

“More than 30 compounds were identified in the coconut headspace samples.”

What the sources say

• ?Not checked — no full text of the sourcecites [46] Jirovetz, 2003, Ernähr.

In the paper

“Coconut water in its envelope is sterile and composed of both organic and inorganic compounds (almost all minerals found in food).”

In the paper

“The main sugars in mature coconut water are sucrose, sorbitol, glucose and fructose [34,35], followed by minor sugars including galactose, xylose and mannose.”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [34] Del Rosario, 1984, Trans. the Natl. Acad. Sci. Technol.
• ?Not checked — no full text of the sourcecites [35] Ogundiya, 1991, J. Sci. Food Agric. source

In the paper

“Coconut water has a specific taste and flavour, different from the wellknown fragrance of the coconut kernel.”

In the paper

“At full maturity (12 months), coconut water represents between 15% and 30% of the weight of the nut.”

In the paper

“According to Thampan and Rethinam, the major differences in mineral composition between immature and mature coconut water were due to potassium, chloride, iron and sulphur content [31]”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [31] Thampan, 2004, Indian Coconut J.

In the paper

“The vitamin B group is present in coconut water with 0.64 µg•mL -1 of nicotinic acid and 0.52 µg•mL -1 of panthotenic acid [31].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [31] Thampan, 2004, Indian Coconut J.

In the paper

“Respective molecular weights for POD and PPO were 49.2 kDa and 73.8 kDa by gel filtration and 44.63 kDa for peroxidase by electrophoresis (SDS-PAGE) [43].”

What the sources say

• ?Not checked — no full text of the sourcecites [43] Duarte, 2002, Cienc. Tecnol. Aliment. source

In the paper

“From that stage, the sucrose content increased until it comprised about 40% of total soluble sugars (TSS) at the full maturity stage, while glucose and fructose fell, respectively, from 40% to 10% of TSS and 55% to 25% of TSS during the same period.”

What the sources say

• ?Not checked — no full text of the sourcecites [59] Assa, 2007, Agron. Afr.

In the paper

“As for avocado fruits [45], the relative importance of the enzyme activities and their substrates, mainly phenolic compounds, probably changes at different physiological stages of the fruit.”

What the sources say

• ?Not checked — no full text of the sourcecites [45] Golan, 1977, J. Agric. Food Chem. source

In the paper

“For example, the growth of spinach tissue on a medium supplemented with 10% to 15% (v/v) mature coconut water increased the weight of spinach callus after 5 weeks and accelerated shoot regeneration (4-5 weeks instead of 8-12 weeks without) [22].”

What the sources say

• ?Not checked — no full text of the sourcecites [22] Al-Khayri, 1992, HortScience source

In the paper

“Even in similar coconut varieties, it fluctuates between 0.3 and 16.7, suggesting that enzyme activity probably depends on the history of the coconut fruit: variety, cultivation conditions, stage of maturity at harvest, storage conditions of the fruit and even”

In the paper

“They account for only 0.4% to 1% of the liquid volume, but nevertheless contribute to its isotonic properties.”

In the paper

“Shantz and Steward first extracted some of the growth-promoting substances [75], which were later identified by Pollard et al. as sorbitol, myo-inositol and scyllo-inositol [21].”

What the sources say

• ?Not checked — no full text of the sourcecites [75] Shantz, 1952, J. Am. Chem. Soc. source

In the paper

“The effect of phosphorus supplementation appeared to be similar.”

What the sources say

• ?Not checked — no full text of the sourcecites [67] Da Silva, 2006, Rev. Bras. Frutic. source
• ?Not checked — no full text of the sourcecites [68] Teixeira, 2005, Rev. Bras. Frutic. source

In the paper

“Coconut water was highly sensitive to fluctuations in potassium and sodium inputs and also sensitive to phosphorus, sulphur and chloride supplementation.”

What the sources say

• ?Not checked — no full text of the sourcecites [66] Jeganathan, 1992, Commun. Soil Sci. Plant Anal. source

In the paper

“A classification of coconut cultivars according to the [RS / TS] ratio of their water should be possible.”

In the paper

“Only a few of the molecules responsible for medicinal or nutraceutical properties have been scientifically investigated.”

In the paper

“This result emphasised the organic nature of coconut water, which is often cultivated by small-scale farmers in developing countries with no chemical inputs [72].”

What the sources say

• ?Not checked — no full text of the sourcecites [72] Assa, 2006, Sci. Nat.

In the paper

“The coconut kernel had higher values than the coconut water.”

What the sources say

• ?Not checked — no full text of the sourcecites [73] Leong, 2002, Food Chem. source

In the paper

“As a beverage, the sensorial properties of coconut water have rarely been studied, especially colour and flavour.”

In the paper

“The coconut water had higher chloride and potassium ion contents [70].”

What the sources say

• ?Not checked — no full text of the sourcecites [70] Neto, 2002, Rev. Bras. Eng. Agríc. Ambient. source

In the paper

“In addition, none of these studies took into account either the origin or the stage of maturity of the coconut fruits.”

In the paper

“In fact, the latter (previously called cocositol) was first isolated from coconut leaves by Müller [76].”

What the sources say

• ?Not checked — no full text of the sourcecites [76] Müller, 1907, J. Chem. Soc. Trans. source

In the paper

“However, the quality of coconut water can not only be attributed to sugars and minerals because it also has a typical flavour (not yet clearly characterised) and some original properties.”

In the paper

“This new method of preparation was revealed to be a cheap and efficient way to obtain high-quality nickel ferrite nanosized powders.”

What the sources say

• ?Not checked — no full text of the sourcecites [95] De Paiva, 2009, J. Alloys Compd. source

In the paper

“However, immature coconut fruits have a better mineral composition and a higher volume [87] and would be more suitable for future research on intravenous use.”

What the sources say

• ?Not checked — no full text of the sourcecites [87] Goldsmith, 1961, Br. J. Surg. source

In the paper

“But, as stated by Campbell-Falk et al., coconut water does not appear to be an ideal solution for long-term resuscitation but may serve as a temporary alternative in emergencies [16].”

What the sources say

• ?Not checked — no full text of the sourcecites [16] Campbell-Falck, 2000, Am. J. Emerg. Med. source

In the paper

“The interest in using coconut water was that it naturally contains a large protein chain which can easily bind to metal ions.”

What the sources say

• ?Not checked — no full text of the sourcecites [95] De Paiva, 2009, J. Alloys Compd. source

In the paper

“Nothing was known about their growing, harvesting and storage conditions, or their stage of maturity, which could have a major influence on the quality and amount of both polyols and phytohormones.”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [77][78][79][80][81][82]
• ?Not checked — no full text of the sourcecites [83] Ma, 2008, Anal. Chim. Acta source

In the paper

“As an intravenous fluid, Anzaldo et al. infused (500 to 700) mL of coconut water into nine human volunteers and did not detect any significant change either in the electrolytic composition of the blood, or in blood pressure, pulse rate or respiration [37].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [37] Anzaldo, 1985, Philipp. J. Coconut Stud.

In the paper

“Nothing was known about their growing, harvesting and storage conditions, or their stage of maturity, which could have a major influence on the quality and amount of both polyols and phytohormones.”

In the paper

“It should be noted that the latter result was based on mature coconut water.”

What the sources say

• ?Not checked — no full text of the sourcecites [16] Campbell-Falck, 2000, Am. J. Emerg. Med. source

In the paper

“Despite their very interesting and important results, the authors unfortunately worked on unidentified cultivars and purchased their coconut fruits in local supermarkets.”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [77][78][79][80][81][82]
• ?Not checked — no full text of the sourcecites [83] Ma, 2008, Anal. Chim. Acta source