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Cited by 0Probiotics and Fermented FoodsCoconut Research and ApplicationsFood Science and Nutritional Studies

Antioxidant Activity and Antibacterial Activity of Fermented Coconut Water by L. Plantarum and L. Fermentum

Open access
Jiang, Shan, Hun, Tan Geok, Chong, Kah Hui, Nor-Khaizura, Mahmud Ab Rashid·2025·International Journal of Basic and Applied Sciences
DOI 10.14419/s2v9er57
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Abstract

Coconut water (CW) is a nutritious natural beverage, rich in vitamins, minerals, carbohydrates, proteins, and enzymes, and is low in fat and ‎calories. It has been associated with health benefits such as antidiabetic and antihyperlipidemic effects. Fermentation of CW may enhance its ‎bioactivity, particularly its antioxidant properties and inhibition of starch-hydrolyzing enzymes. This study investigated the antioxidant and ‎antibacterial activities of fermented coconut water (FCW) using Lactobacillus plantarum ATCC 8014 and Lactobacillus fermentum ATCC ‎‎14932. After 48 hours of fermentation, the total phenolic content (TPC) increased significantly to 18.91 mg/mL GAE in FCW with 10% ‎allulose and to 25.23 mg/mL GAE in FCW with 10% xylitol. Both fermented samples showed improved ABTS and DPPH radical scavenging activity, although their hydroxyl radical scavenging capacity was lower than that of unfermented CW. Antibacterial assays revealed that ‎FCW with 10% xylitol inhibited the growth of Staphylococcus aureus ATCC 25523, Escherichia coli ATCC 10536, and multiple Salmonel‎la strains. In contrast, FCW with 10% allulose showed no antibacterial activity. These findings suggest that xylitol-enriched FCW may serve ‎not only as a sustainable beverage but also as a natural antioxidant and antibacterial agent for potential applications in functional food, gut ‎health, and food preservation systems‎.

AI snapshot

Written from the paper’s full text.

TL;DR

Fermenting coconut water with *L. plantarum* ATCC 8014 and *L. fermentum* ATCC 14932 for 48 h increased total phenolic content and ABTS/DPPH scavenging, especially with 10% xylitol, but reduced hydroxyl radical scavenging. Xylitol-supplemented fermented coconut water also inhibited several foodborne pathogens, whereas allulose-supplemented fermented coconut water showed no antibacterial activity.

Key findings

  • Total phenolic content increased significantly after 48 h fermentation to 18.91 mg/mL GAE with 10% allulose and 25.23 mg/mL GAE with 10% xylitol, compared with 17.78 mg/mL GAE in unfermented coconut water.
  • ABTS radical scavenging increased from 90.09% in fresh coconut water to 96.60% (allulose) and 96.40% (xylitol); DPPH scavenging rose modestly, while hydroxyl radical scavenging decreased significantly to 31.23% (xylitol) and 26.59% (allulose).
  • Fermented coconut water with 10% xylitol inhibited *S. aureus* ATCC 25523, *E. coli* ATCC 10536, and *Salmonella* strains ATCC 13311, 14028, and 13076, with the largest inhibition zone (0.210 cm) against *Salmonella* ATCC 14028.
  • Fermented coconut water with 10% allulose showed no antibacterial activity against the tested indicator bacteria.

Methods

  • Coconut water from 8–9-month-old coconuts was supplemented separately with 10% xylitol or 10% allulose, pasteurized, and fermented with a 3% (v/v) 1:1 co-culture of *L. plantarum* ATCC 8014 and *L. fermentum* ATCC 14932 at 37 °C for 48 h; fresh coconut water served as control.
  • Antioxidant activity was measured by DPPH, ABTS, and hydroxyl radical scavenging assays; total phenolic content was determined by a modified Folin-Ciocalteu method and expressed as mg gallic acid equivalents (GAE) per mL.
  • Antibacterial activity was assessed by agar well diffusion against *Salmonella* ATCC 13311, ATCC 14028, ATCC 13076, *Bacillus cereus*, *Bacillus subtilis*, *Staphylococcus aureus* ATCC 25523, *Escherichia coli* ATCC 10536, and *Listeria monocytogenes*; data were analyzed by one-way ANOVA with Tukey’s post hoc test (p < 0.05), with triplicate samples.

Limitations

  • The paper states that it did not quantify LAB viability post-fermentation, that variability in coconut maturity and composition may affect reproducibility, and that future work should examine industrial scalability, continuous fermentation, shelf-life, HPLC/MS metabolite profiling, and gut microbiota interactions.
  • The paper notes that inhibition zones were smaller than typical antibiotic thresholds, supporting only potential as a complementary antimicrobial agent.
  • Evident from the text: Table 1 labels ATCC 14028 as *Bacillus cereus* and ATCC 13076 as *Bacillus subtilis*, whereas the results text describes these as *Salmonella* strains, creating an inconsistency that complicates interpretation.

Model-written summary. Check it against the paper before relying on it.

Integrity signals

Registry

Crossref · 10.14419/s2v9er57

Cites

26 of 27 references verified1 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

1 of 20 cited sources checked · 1 supported · 0 flagged

  • Premisecitation

    Rachana and Nikihilesh (2017) and Rakshitha et al. (2022) observed enhanced antibacterial activity in fermented coconut water compared to unfermented controls.

    “Comparable results were reported by Rachana and Nikihilesh (2017) and Rakshitha et al. (2022), who observed enhanced antibacterial activity in fermented coconut water compared to unfermented controls.”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites Rachana and Nikihilesh (2017)

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

    • cites Rakshitha et al. (2022) source
  • Findingcitation

    DPPH scavenging rose modestly post-fermentation.

    “Similarly, DPPH scavenging rose modestly, in line with findings from Yu et al. (2021) and Pianpumepong et al. (2012), who demonstrated improved antioxidant capacity in LAB-fermented substrates.”
    Quote in the paperNot a substantial claim
  • Findingown data

    Hydroxyl radical scavenging decreased significantly post-fermentation to 31.23% in the xylitol treatment and 26.59% in the allulose treatment.

    “In contrast, hydroxyl radical scavenging decreased significantly post-fermentation to 31.23% (xylitol) and 26.59% (allulose) (Fig. 1c).”
    Quote in the paperNot a substantial claim
  • Findingown data

    Hydroxyl radical scavenging capacity of fermented coconut water was lower than that of unfermented coconut water.

    “although their hydroxyl radical scavenging capacity was lower than that of unfermented CW.”
    • Also stated in: § 3.2. Antioxidant activities · plain
      “In contrast, hydroxyl radical scavenging decreased significantly post-fermentation to 31.23% (xylitol) and 26.59% (allulose) (Fig. 1c).”
    Quote in the paperNot a substantial claim
  • Findingown data

    Fermented coconut water with 10% allulose showed no antibacterial activity.

    “In contrast, FCW with 10% allulose showed no antibacterial activity.”
    • Also stated in: § 3.3. Antibacterial activity · plain
      “while no inhibition was observed with FCW-allulose (Table 1).”
    Quote in the paperSubstantial claim
  • May combine two claims. 18
  • Classified as probably not a substantial claim. 12
  • The quote only partly states this claim. 1

  • May combine two claims.

    Findingown data

    After 48 hours of fermentation, total phenolic content (TPC) increased significantly to 18.91 mg/mL GAE in fermented coconut water (FCW) with 10% allulose and to 25.23 mg/mL GAE in FCW with 10% xylitol, compared to 17.78 mg/mL GAE in unfermented coconut water.

    “After 48 hours of fermentation, the total phenolic content (TPC) increased significantly to 18.91 mg/mL GAE in FCW with 10% allulose and to 25.23 mg/mL GAE in FCW with 10% xylitol.”
    • Also stated in: § 3.1. Total phenolic content (TPC) · plain
      “The total phenolic content (TPC) of fermented coconut water (FCW) increased significantly after 48 hours of fermentation.FCW supplemented with 10% allulose reached 18.91 mg/mL GAE, while FCW with 10% xylitol achieved a higher value of 25.23 mg/mL GAE, compared to 17.78 mg/mL GAE in unfermented coconut water.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Both fermentation treatments significantly enhanced the antioxidant capacity of coconut water, as evidenced by improved ABTS and DPPH radical scavenging activities, with FCW-xylitol showing slightly greater efficacy.

    “Both fermentation treatments significantly enhanced the antioxidant capacity of coconut water, as evidenced by improved ABTS and DPPH radical scavenging activities, with FCW-xylitol showing slightly greater efficacy.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The xylitol formulation yielded higher total phenolic content and broader antibacterial activity against several foodborne pathogens.

    “Specifically, the xylitol formulation yielded higher total phenolic content (TPC) and broader antibacterial activity against several foodborne pathogens.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Fermentation significantly elevated the total phenolic content, particularly in the xylitol-supplemented formulation (25.23 mg GAE/mL), which corresponded with stronger ABTS and DPPH radical scavenging activities.

    “Fermentation significantly elevated the total phenolic content (TPC), particularly in the xylitol-supplemented formulation (25.23 mg GAE/mL), which corresponded with stronger ABTS and DPPH radical scavenging activities.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The largest inhibition zone (0.210 cm) was recorded against Salmonella ATCC 14028, while no inhibition was observed with FCW-allulose.

    “The largest inhibition zone (0.210 cm) was recorded against Salmonella ATCC 14028, while no inhibition was observed with FCW-allulose (Table 1).”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Phenolic compounds are prominent antioxidants found in plant-based foods.

    “Phenolic compounds are prominent antioxidants found in plant-based foods (Sib et al., 2018)”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Sib et al., 2018

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

  • May combine two claims.

    Premisecitation

    Fermentation enhances coconut water's antioxidant and anti-uropathogenic activities.

    “Recent work by Mindan et al. (2015) and Dhanya et al. (2023) revealed that fermentation enhances CW's antioxidant and anti-uropathogenic activities.”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites Mindan et al. (2015)

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

    • cites Dhanya et al. (2023)

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

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Interpretationreasoning

    The divergence between hydroxyl radical and ABTS/DPPH results may reflect the selective reactivity of different radicals or compound-specific interactions.

    “This divergence from ABTS/DPPH results may reflect the selective reactivity of different radicals or compound-specific interactions.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    The observed total phenolic content trends correlate with the antioxidant results, supporting the hypothesis that phenolic enhancement contributes to increased radical scavenging.

    “The observed TPC trends correlate with the antioxidant results described below, supporting the hypothesis that phenolic enhancement contributes to increased radical scavenging.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: The enhanced antioxidant and antibacterial activities are due to fermentation rather than the added xylitol or allulose alone.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Similar improvements in total phenolic content have been reported in cereal- and fruit-based substrates fermented with lactic acid bacteria and yeasts.

    “Similar improvements have been reported in cereal-and fruit-based substrates fermented with lactic acid bacteria and yeasts (Kantachote et al., 2017;Zhang et al., 2018).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites Kantachote et al., 2017 source
    • cites Zhang et al., 2018 source

  • May combine two claims.

    Premisecitation

    Fermentation with lactic acid bacteria improves both physicochemical and bioactive properties of plant substrates.

    “Fermentation with lactic acid bacteria (LAB), such as Lactobacillus plantarum and L. delbrueckii, has been shown to improve both physicochemical and bioactive properties of plant substrates (Luying et al., 2019).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites Luying et al., 2019

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

  • May combine two claims.

    Premisecitation

    Co-culture fermentations have demonstrated superior outcomes compared to single strains in enhancing antioxidant activity and improving microbial safety.

    “Moreover, co-culture fermentations have demonstrated superior outcomes compared to single strains in enhancing antioxidant activity and improving microbial safety (Shana et al., 2015).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites Shana et al., 2015

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

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Yu et al. (2021) and Pianpumepong et al. (2012) demonstrated improved antioxidant capacity in LAB-fermented substrates.

    “Similarly, DPPH scavenging rose modestly, in line with findings from Yu et al. (2021) and Pianpumepong et al. (2012), who demonstrated improved antioxidant capacity in LAB-fermented substrates.”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites Yu et al. (2021)

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

    • cites Pianpumepong et al. (2012) source

  • May combine two claims.

    Premisecitation

    Phenolic content alone does not determine antioxidant efficacy; bioactive metabolites and pH changes during fermentation may also influence antioxidant capacity.

    “Importantly, phenolic content alone does not determine antioxidant efficacy.Bioactive metabolites and pH changes during fermentation may also influence antioxidant capacity (Kantachote et al., 2017).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Kantachote et al., 2017 source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Previous studies have identified (+)-catechin and (-)-epicatechin in coconut water.

    “previous studies have identified (+)-catechin and (-)-epicatechin in coconut water (Chang & Wu, 2011).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Chang & Wu, 2011

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

  • May combine two claims.

    Premisecitation

    Dhanya et al. reported an increase in antioxidant potential from 48.33 ± 2.52% in unfermented coconut water to 55.12 ± 2.99% in fermented coconut water, along with newly observed antibacterial effects.

    “Dhanya et al. reported an increase in antioxidant potential from 48.33 ± 2.52% in unfermented CW to 55.12 ± 2.99% in fermented CW (FCW), along with newly observed antibacterial effects.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites Dhanya et al. (2023)

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

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    Each sample was tested in triplicate.

    “Each sample was tested in triplicate.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing).

    Interpretationown data

    The results emphasize the complex interplay of substrate chemistry, fermentation parameters, and antioxidant assays.

    “These results emphasize the complex interplay of substrate chemistry, fermentation parameters, and antioxidant assays.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim.

    Study design and conductnone given

    Fresh coconut water served as the control.

    “Fresh CW served as the control.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Both unpasteurized and pasteurized fermented coconut water exhibited inhibition zones against pathogens in studies by Olaide et al. (2020), reinforcing fermentation's potential for natural preservation.

    “Notably, both unpasteurized and pasteurized FCW exhibited inhibition zones against pathogens in studies by Olaide et al. (2020), reinforcing fermentation's potential for natural preservation.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Olaide et al. (2020)

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

  • Classified as probably not a substantial claim. May combine two claims.

    Interpretationown data

    The decline in hydroxyl radical scavenging activity post-fermentation diverges from prior literature and warrants further exploration into substrate maturity, microbial metabolism, or matrix interactions.

    “However, hydroxyl radical scavenging activity declined post-fermentation, diverging from prior literature and warranting further exploration into substrate maturity, microbial metabolism, or matrix interactions.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationown data

    Lactobacillus plantarum ATCC 8014 and Lactobacillus fermentum ATCC 14932 can effectively ferment coconut water, enhancing its functional potential.

    “This study demonstrated that Lactobacillus plantarum ATCC 8014 and Lactobacillus fermentum ATCC 14932 can effectively ferment coconut water (CW), enhancing its functional potential.”
    Quote in the paperSubstantial claim
    • Rests on an assumption: In vitro antioxidant and antibacterial activities of fermented coconut water translate to functional benefits in food or health applications.

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based).

    Interpretationnone given

    The enhanced antibacterial effect associated with xylitol may be attributed to its influence on microbial metabolism or the production of bioactive compounds during fermentation.

    “The enhanced antibacterial effect associated with xylitol may be attributed to its influence on microbial metabolism or the production of bioactive compounds during fermentation.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: The enhanced antioxidant and antibacterial activities are due to fermentation rather than the added xylitol or allulose alone.

  • May combine two claims.

    Interpretationreasoning

    Xylitol may stimulate the production of antimicrobial metabolites (e.g., bacteriocins, organic acids) or alter pH to unfavorable levels for pathogen survival.

    “These findings suggest xylitol may stimulate the production of antimicrobial metabolites (e.g., bacteriocins, organic acids) or alter pH to unfavorable levels for pathogen survival.”
    Quote in the paperSubstantial claim
    • Rests on an assumption: The enhanced antioxidant and antibacterial activities are due to fermentation rather than the added xylitol or allulose alone.

  • May combine two claims.

    Study design and conductnone given

    This study did not quantify LAB viability post-fermentation, which could influence antioxidant or antimicrobial outcomes.

    “This study did not quantify LAB viability post-fermentation, which could influence antioxidant or antimicrobial outcomes.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    Variability in coconut maturity and composition may affect reproducibility.

    “Additionally, variability in coconut maturity and composition may affect reproducibility.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim. May combine two claims. The quote only partly states this claim.

    Study design and conductnone given

    Data were analyzed using one-way ANOVA followed by Tukey's post hoc test, with statistical significance set at p < 0.05.

    “Data were analyzed using one-way analysis of variance (ANOVA), followed by Tukey's post hoc test to determine significant differences between treatments.”
    • Also stated in: § 2.8. Statistical analyses · plain
      “Statistical significance was set at p < 0.05.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationown data

    Although inhibition zones in this study were smaller than typical antibiotic thresholds, they support FCW's potential as a complementary antimicrobial agent.

    “Although inhibition zones in this study were smaller than typical antibiotic thresholds, they support FCW's potential as a complementary antimicrobial agent.”
    Quote in the paperSubstantial claim
28 of 28

  • The paper relies on this without support.

    In vitro antioxidant and antibacterial activities of fermented coconut water translate to functional benefits in food or health applications.

    “These findings suggest that xylitol-enriched FCW may serve not only as a sustainable beverage but also as a natural antioxidant and antibacterial agent for potential applications in functional food, gut health, and food preservation systems.”

  • The paper relies on this without support.

    The LAB strains remained viable and metabolically active throughout the 48-hour fermentation.

    “This study did not quantify LAB viability post-fermentation, which could influence antioxidant or antimicrobial outcomes.”

  • The paper relies on this without support.

    The enhanced antioxidant and antibacterial activities are due to fermentation rather than the added xylitol or allulose alone.

    “FCW supplemented with 10% allulose reached 18.91 mg/mL GAE, while FCW with 10% xylitol achieved a higher value of 25.23 mg/mL GAE, compared to 17.78 mg/mL GAE in unfermented coconut water.”
3 of 3

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Claimed inhibition of Salmonella ATCC 13076 conflicts with Table 1

    Major

    The results say xylitol-supplemented FCW inhibited Salmonella ATCC 13076, whereas Table 1 labels ATCC 13076 as Bacillus subtilis and reports no inhibition for it.

  • Largest inhibition zone is assigned to different bacteria

    Major

    The results identify the 0.210 cm inhibition zone as Salmonella ATCC 14028, but Table 1 assigns that value to Bacillus cereus ATCC 14028.

  • Xylitol is described as more effective despite lower ABTS scavenging

    Minor

    The summary says FCW-xylitol showed slightly greater antioxidant efficacy, but the reported ABTS scavenging value is lower for xylitol (96.40%) than for allulose (96.60%).

3 of 3

Cites

Flagged first, then by citations

Research works printed but not linked: 4

  1. Angel S.L., "A concise review on tender and mature coconut water: its application in food", The Pharma Innovation Journal, Vol.12, No.8, (2023), 835-848,
  2. Chathuri G., Sahie A. and Seneviratne N., "Preservation of tender coconut (Cocos nicifera L.) water by heat and UV-C treatments", International Journal of Food Science and Nutrition, Vol.3, No.3, (2018), 15-19,
  3. Luying S., Sixin L., Xiaolan L., et al., "Study on fermentation characteristics of coconut water beverage by different lactic acid bacteria", Food Research and Development, Vol.41, No.7, (2020), 41-46, https://doi.org/10.1007/s13213-013-0607-z. · DOI
  4. Rachana R.P. and Nikihilesh S.K., "Studies on development of probiotic-cated coconut water", Online International Interdisciplinary Research Journal, Vol.7, No.7, (2017), 9-17,

Cited by

Still being checked.

Authors
Jiang, S., Hun, T. G., Chong, K. H., & Nor-Khaizura, M. A. R.
Affiliations
Universiti Putra Malaysia (MY)
ORCID
Jiang, Shan
Venue
International Journal of Basic and Applied Sciences
Publisher
Science Publishing Corporation
Published
2025-10-08
Volume
14
Issue
6
Pages
123-127
ISSN
2227-5053 (ISSN-L)
DOI
10.14419/s2v9er57
OpenAlex
W4414984344
Cited by
0
References
27
FWCI
0.00
Type
journal article
Language
en
Open access
Locations
International Journal of Basic and Applied Sciences (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
Keywords
Lactobacillus plantarum, Lactobacillus fermentum, antioxidant activity, antibacterial activity, xylitol, allulose, total phenolic content, free radical scavenging, Staphylococcus aureus, Escherichia coli, Salmonella, functional beverages, gut health, food preservation

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