International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Phenolic Compounds, Antioxidant Activity, and

Medium Chain Fatty Acids Profiles of Coconut
Water and Meat at Different Maturity Stages

Busarakorn Mahayothee, Intira Koomyart, Pramote Khuwijitjaru, Prasong

Siriwongwilaichat, Marcus Nagle & Joachim Müller

To cite this article: Busarakorn Mahayothee, Intira Koomyart, Pramote Khuwijitjaru,

Prasong Siriwongwilaichat, Marcus Nagle & Joachim Müller (2016) Phenolic Compounds,
Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at
Different Maturity Stages, International Journal of Food Properties, 19:9, 2041-2051, DOI:
10.1080/10942912.2015.1099042

To link to this article: https://doi.org/10.1080/10942912.2015.1099042

Copyright © Taylor & Francis Group, LLC Published online: 02 Jun 2016.

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International Journal of Food Properties, 19:2041–2051, 2016
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print/1532-2386 online
DOI: 10.1080/10942912.2015.1099042

Phenolic Compounds, Antioxidant Activity, and Medium

Chain Fatty Acids Profiles of Coconut Water and Meat at
Different Maturity Stages

Busarakorn Mahayothee1, Intira Koomyart1, Pramote Khuwijitjaru1,

Prasong Siriwongwilaichat1, Marcus Nagle2, and Joachim Müller2
1
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn
University, Nakhon Pathom, Thailand
2
Tropics and Subtropics Group, Institute of Agricultural Engineering, Universität Hohenheim,
Stuttgart, Germany

Coconut is grown in tropical and subtropical areas worldwide. The endosperm (water and meat) is
consumed and processed in different forms. This study investigated the antioxidant activities and
identified the phenolic compounds existing in the water and meat of coconut fruits at three different
maturity stages, i.e., 180, 190, and 225 days after pollination from two planting areas in Thailand. Total
phenolic content and antioxidant activity indices increased as the coconut matured from 180 to 190
days after pollination and then decreased or remained unchanged at 225 days after pollination. Catechin
and salicylic acid were the major phenolic compounds found in the water, while gallic, caffeic, salicylic,
and p-coumaric acids were found in the meat. The fat content of the meat increased significantly with
maturity stage. Medium chain fatty acids profiles were also analyzed. The results are important for
producers, processors, and consumers to realize an optimal quality and functionality of coconut water
and meat when used for specific purposes.

Keywords: Cocos nucifera, Total phenolic content, DPPH, ABTS, MCT.

INTRODUCTION

Coconut (Cocos nucifera Linn.) is produced worldwide, with a global production of about 56
million tons (MT) per year and is one of the important agricultural commodities in Thailand with
an annual production of 1.1 MT.[1] The aromatic coconut cv. Nam Hom is of the utmost importance
to Thailand exportation. It is a favorite because of its pleasurable scent and sweet smell that comes
from various fruit parts, such as the coconut water and meat.[2] It is used at various maturity stages
for different commercial purposes. Young coconut or green coconut with tender meat is usually
consumed as fresh and processed into burnt aromatic coconut, coconut water, young coconut in

Received 31 March 2015; accepted 19 September 2015.

Address correspondence to Busarakorn Mahayothee, Department of Food Technology, Faculty of Engineering and
Industrial Technology, Silpakorn University, 6 Rajamankha Nai Rd., Amphoe Mueang, Nakhon Pathom 73000, Thailand.
E-mail: mahayothee_b@su.ac.th

2041
2042 MAHAYOTHEE ET AL.

jelly and coconut ice cream; while mature meat is used for an extraction of virgin coconut oil and a
production of dehydrated coconut. Fresh coconut water is a traditional, refreshing drink in
Southeast Asia and Latin American countries, and recent reports indicate that packaged ready-to-
drink coconut water is gaining much interest from consumers in other countries as a natural drink
for hydration[3] even though scientific data for its effectiveness is scarce.[4] The main composition,
mineral contents and aromatic compounds of coconut water from several cultivars have been
reviewed.[5,6] Normally, coconut water contains about 5–8% of total soluble solids (TSS), of which
the majority are sugars (3–7%). Other minor components are amino acids and minerals. Recently,
various health benefits of coconut water have been reported. Young coconut water (6 months),
which contains estrogen-like compounds, might be used to prevent Alzheimer’s disease in meno-
pausal women.[7] Mature coconut water (12 months) also showed hypoglycemic effect and reduced
oxidative stress in rats.[8]
Phenolic compounds are important phytochemicals that exhibit several bioactive properties
including antioxidant activity. Quantification and identification of phenolic compounds in different
kinds of fruits and vegetables and their processed products have been reported in many studies.
Also, the determination of total phenolic content (TPC) by Folin–Ciocalteu’s reagent was widely
performed for preliminary screening of potential high antioxidant sources. The antioxidant activity
of coconut water, however, has been reported by only a few studies.[9,10] Identification of phenolic
containing compounds was only reported.[11] For coconut meat, fat components are of interest for
food scientists and industries. It is well-known that triacylglycerols present in coconut contain
mainly lauric and other medium chain fatty acids (MCFA).[12] These medium chain triacylglycerols
(MCT) show a potential use as a functional food ingredient.[13,14]
To date, the TPC, antioxidant activities, and MCFA profiles of coconut water and meat have
been under-reported in literature, especially with respect to different maturity stages. This informa-
tion can be useful for selecting appropriate harvesting period of coconut crops for specific
purposes. Therefore, the present study provides results focused on these analyses for a well-
known aromatic coconut crop variety “Nam Hom” grown in Thailand.

MATERIALS AND METHODS

Chemicals and Reagents

Gallic acid, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox), 2,2-azino-bis(3-
ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS), 1,1-diphenyl-2-picrylhydrazyl
(DPPH), Folin–Ciocalteu’s reagent, sodium methoxide, standard fatty acid methyl esters
(FAMEs; caprylate, caprate, laurate, myristate, and palmitate), standard phenolic compounds
(salicylic, 4-hydroxybenzoic, syringic, m-coumaric, p-coumaric, gallic and caffeic acids, and
catechin), N,O-bis(trimethylsilyl) acetamide (BSA), trimethylchlorosilane (TMCS), and pyridine
were purchased from Sigma-Aldrich (St. Louis, MO, USA). High-performance liquid chromato-
graphy (HPLC) grade methanol and isopropanol were purchased from Merck (Darmstadt,
Germany). Chloroform was purchased from RCI Labscan (Bangkok, Thailand). Acetic acid and
hexane were purchased from Mallinckrodt Baker (Phillipsburg, NJ, USA). Sodium carbonate,
potassium persulfate, and potassium chloride were obtained from Ajax Chemicals (NSW,
Australia).

Sample Preparation
Thai aromatic coconuts cv. Nam Hom of three different maturity stages, i.e., 180, 190, and 225
days after pollination (DAP), were purchased from the same areas and same local producers in two
 PROPERTIES OF COCONUT WATER AND MEAT AT DIFFERENT MATURITY STAGES 2043

major planting areas in Thailand, i.e., Ban Phaeo, Samut Sakhon province (13° 35′ 26″ N, 100° 6′
28″ E) and Damnoen Saduak, Ratchaburi province (13° 31′ 6″ N, 99° 57′ 18″ E). Those three
selected maturity stages are covered the harvesting maturity for commercial uses of aromatic
coconut (approximately 6–7 months). The coconuts at 180 DAP contained jelly-like meat with a
transparent characteristic and a thin layer on the soft eye, whereas at 190 DAP, the meat of the
whole fruit became rather thick, more tender with light cream color, whereas the end near the stem
has a small portion of transparent pulp which corresponds to the most preferable stage for fresh
consumption. The last maturity stage of aromatic coconut used in this study was 225 DAP, at
which point the meat was thick and hard without transparent pulp. The two selected planting areas
are similar in type of soil (sandy loam), irrigation method (furrow irrigation), and amount of
rainfall. The distance between the two areas are about 34 km.
Thirty fruits from each planting area and maturity stage were harvested in October 2008,
January 2009, and July 2009. For each lot, all coconuts were manually dehusked after which the
coconut water and meat were separated. The coconut water and meat from 30 fruits were pooled
and stored at –18°C for subsequent analyses. Chemical properties of the water were analyzed using
pH meter (PHM 210, Radiometer Analytical, Villeurbanne Cedex, France) for pH, hand refract-
ometer (2110-W06, Atago, Tokyo, Japan) for TSS, and titration with 0.1 N NaOH for titratable
acidity. The meat thickness was measured by a vernier calliper. Moisture, crude protein, crude fat,
crude fiber, and ash contents of the meat were determined using hot air oven drying, Kjeldahl
method, Soxhlet method, acid-base hydrolysis, and dry ashing, respectively according to the
AOAC International methods.[15]

TPC, Antioxidant Activities, and Gas Chromatography–Mass Spectrometry (GC–MS)

Analysis
Extraction
Extraction of the phenolic compounds from the coconut meat was performed according to
Maisuthisakul et al.[16] with some modifications. Thawed coconut meat (20 g) was ground in a
food processor. The ground sample was combined with methanol (100 mL) and the mixture was
shaken at room temperature for 3 h using an orbital shaker at 90 rpm. The mixture was filtered
through Whatman no. 4 paper and the liquid extract was evaporated under vacuum at 50°C
using a rotary evaporator (Rotavapor R–114, Buchi, Switzerland). The concentrated extract was
volumetrically adjusted with methanol to 10 mL in a volumetric flask for further analyses.
Similarly for coconut water, the liquid was thawed and was mixed with methanol (1:5 v/v) and
the extraction steps were followed as previously described. All extractions were performed in
triplicate.

TPC determination
The methanolic extracts of coconut meat and water were determined for TPC using Folin–
Ciocalteu’s reagent.[17] The extract (0.2 mL) was mixed with 10% v/v Folin–Ciocalteu’s reagent (1
mL) and allowed to react for 3 min. Sodium carbonate (7.5 % w/v, 0.8 mL) was added to the mixture
and allowed to react at room temperature for 2 h. The absorbance at 765 nm was measured using a
spectrophotometer (Genesys 20, Spectronic, USA). Gallic acid was used for standard calibration and
TPC were expressed as mg gallic acid equivalents (GAE) per 100 g fresh meat or 100 mL water.

DPPH assay
DPPH assay was performed as described by Brand-Williams et al.[18] Diluted extract (0.1 mL)
was mixed with 6 × 10–5 M DPPH in methanol (3.9 mL). The mixture was kept at room
2044 MAHAYOTHEE ET AL.

temperature in the dark for 2 h. Absorbance was measured at 515 nm and the DPPH radical
scavenging activity was calculated as:
DPPH radical scavenging activity ð%Þ ¼ ðA0  As =A0 Þ  100 (1)
where As and A0 are the absorbance of DPPH solutions with and without the sample, respectively.

ABTS assay
ABTS assay was performed according to Re et al.[19] The ABTS reagent (7.0 mM) was mixed
with potassium persulfate (2.45 mM) in the ratio of 2:1 v/v and kept in the dark at room
temperature for 12 h. Before the analysis, the reagent was diluted with 95% ethanol to adjust the
absorbance at 734 nm to 0.7 ± 0.02. The ABTS•+ reagent (4 mL) and the extract (40 µL) were
mixed. Absorbance at 734 nm was recorded after 6 min. Trolox solution (1 mM) was used for
calculating the Trolox equivalent antioxidant capacity (TEAC) from:
inhibition by test sample ð%Þ
TEACðmM TE=mL org FWÞ ¼ (2)
inhibition by 1 mM Troloxð%Þ  g or mL of sample

GC–MS Analysis of Phenolic Compounds

Phenolic compounds were converted to trimethylsilyl derivatives with BSA for GC–MS analysis.[20]
Five milliliters of the methanolic extract was mixed with 50 μL of pyridine at 60°C for 10 min. The
mixture was combined with BSA (500 μL) and TCMS (200 μL) and kept for another 60 min. GC–
MS analysis was performed using a HP 6890 GC with a HP 5973 MS (Agilent, Santa Clara, CA,
USA). Separation was accomplished on HP5 column (30 m × 0.25 mm i.d., 0.25 μm film thickness)
using helium at 1.5 mL/min as the carrier gas. The injector temperature was set at 240°C, whereas
column temperature was 90°C for 1 min, then increased to 240 at 20°C/min, kept constant for 10
min, then increased to 280 at 20°C/min and finally kept constant for 5 min. Samples (1 μL) were
injected using a splitless mode. Authentic standards of phenolic compounds were used for peak
identification.

MCFA Profile of Coconut Meat

Oil extraction and purification
Coconut oil extraction was conducted using the modified Folch procedure as described by
Christie.[21] Coconut meat (10 g) was dissolved with chloroform-methanol (2:1 v/v) in a contin-
uous shaker at 90 rpm for 12 h. The coconut residue was separated by filtration through Whatman
no. 4 paper and the solvent was then removed using a rotary evaporator under vacuum at 50°C.
The oil residue at this point was considered as crude oil.
The coconut crude oil was purified by the procedure of Christie.[21] Crude oil was mixed with
chloroform-methanol (2:1 v/v, 30 mL) and shaken continuously for 3 min. The mixture was
washed with 8 mL of potassium chloride solution (0.88% w/v) in a measuring cylinder. The
mixture was shaken thoroughly before allowing to settle. The upper aqueous layer was drawn off
by pipette. Methanol-potassium chloride solution (1:1 v/v, 10 mL) was added twice to the lower
layer for washing. The mixture was filtered before the solvent was removed using a rotary
evaporator. The purified oil was stored at –18°C for fatty acids methylation.

Fatty acids methylation

The purified oil (10 mg) was dissolved with hexane (5 mL) in a capped test tube and sodium
methoxide in methanol (0.5 M, 0.1 mL) was added. The mixture was shaken for 5 min at room
 PROPERTIES OF COCONUT WATER AND MEAT AT DIFFERENT MATURITY STAGES 2045

temperature. Glacial acetic acid (10 µL) and anhydrous calcium chloride (2 g) were added to the
mixture. After 1 h, the mixture was centrifuged at 5000 rpm for 5 min to precipitate the drying
agent. The supernatant was taken for subsequent GC analysis.

Gas chromatography-flame ionization detector (GC-FID)

The FAMEs were analyzed by a Shimadzu GC 2010 (Kyoto, Japan) equipped with a flame
ionization detector (FID). The esters were chromatographically separated in an Alltech AT-WAX
capillary column (50 m × 0.25 mm i.d., 0.2 µm film thickness; Grace, Deerfield, IL, USA). The
oven temperature was kept at 120°C for 3 min, followed by an increase at 5°C/min to 210°C that
was held for 15 min. Helium was used as the carrier gas at a flow rate of 0.4 mL/min. The injector
and detector temperatures were maintained at 210°C. Ten microliters of sample was injected in a
split mode (1:10). A comparison of the retention time of FAMEs with authentic standards was
made to facilitate identification.

Statistical Analyses
To evaluate effects of maturity stage and origin of coconut, analysis of variance (ANOVA) for 3 ×
2 factorial in randomized complete block design (RCBD) using three different harvesting dates of
samples as blocks, followed by the least significant difference (LSD) test were performed using
PASW Statistics 18 (IBM, NY, USA). Simple main effects were analyzed if significant interaction
between the two factors was observed.[22]

RESULTS AND DISCUSSION

Chemical Compositions and Physical Properties

Some basic chemical compositions and physical properties of coconut water and meat from the two
planting areas are shown in Table 1. TSS and TA of the coconut water slightly decreased at 225
DAP. These were in agreement with previously reported values in literature.[23] For the coconut
meat, thickness and fat content increased significantly with the maturity stages. Data in Table 1 are
important for selection the proper maturity for different commercial coconut utilizations. For
example, coconut water is usually consumed as natural beverage, therefore, the coconut water at
190 DAP would give moderate acidity and adequate sweetness while the meat from 225 DAP is
suitable for producing coconut virgin oil due to the considerably higher amount of fat compared
with other maturities.

TPC and Antioxidant Activity

TPC and two antioxidant activity indices (DPPH and ABTS) for coconut water and meat are shown
in Table 2. Aromatic coconuts from these two important planting areas of Thailand showed no
significant differences in antioxidant activities (p > 0.05), while significant differences could be
found for the TPC depending on the maturity, both in the water and meat. Overall, the coconut
meat contained higher TPC and antioxidant activities wet basis than the water. Leong and Shui[10]
also reported that the ABTS radical scavenging activity (per g fresh weight [FW]) of meat was
about four times higher than that of water for coconut samples purchased from local market in
Malaysia. In this study, it was found that during the maturation of fruit, TPC significantly increased
at 190 DAP and then slightly decreased at 225 DAP. The TPC values were in ranges of 5.18–7.17
mg GAE/100 mL and 6.28–10.01 mg GAE/100 g for the water and meat, respectively. These
values were in agreement with data from a recent report,[23] even though they were relatively low
2046 MAHAYOTHEE ET AL.

TABLE 1
Chemical and physical properties of coconut water and meat at different maturity stages (n = 3)

Samut Sakhon Ratchaburi

180 DAP 190 DAP 225 DAP 180 DAP 190 DAP 225 DAP

Water
pH2 4.84 ± 0.02a 5.56 ± 0.14b 5.84 ± 0.22c 4.95 ± 0.10a 5.25 ± 0.31b 5.58 ± 0.12c
TSS (ºBrix)2 7.7 ± 0.10b 7.9 ± 0.12b 7.2 ± 0.12a 7.8 ± 0.31b 7.9 ± 0.12b 7.6 ± 0.21a
Titratable acidity, as 0.07 ± 0.01b 0.06 ± 0.02b 0.05 ± 0.01a 0.08 ± 0.02b 0.07 ± 0.04b 0.05 ± 0.01a
malic acid (%)2
Meat
Thickness (mm)2 3.67 ± 0.60a 4.64 ± 0.37b 6.04 ± 0.65c 3.85 ± 0.40a 4.81 ± 0.41b 5.97 ± 0.72c
Moisture content2 74.7 ± 2.81c
67.3 ± 1.12b
55.2 ± 4.02a 74.2 ± 3.09c
66.4 ± 2.84b
57.4 ± 1.15a
Crude protein2 2.71 ± 0.78a 2.99 ± 0.33a 4.19 ± 0.17b 2.67 ± 0.91a 3.11 ± 0.40a 4.49 ± 0.27b
Crude fat1 5.04 ± 0.13a 10.17 ± 1.21b* 24.22 ± 0.05c* 4.7 ± 0.54A
11.15 ± 0.08B*
23.25 ± 0.49C*
Crude fiber1 1.33 ± 0.09a* 1.22 ± 0.25a* 6.51 ± 0.05b* 0.92 ± 0.23A* 1.75 ± 0.12B* 4.84 ± 0.11C*
Ash2 1.43 ± 0.71a 2.04 ± 0.19b 2.00 ± 0.04b 1.59 ± 0.06a 2.23 ± 0.42b 2.20 ± 0.36b
Carbohydrate2,3 14.84 ± 2.98b 16.27 ± 0.10b 7.84 ± 3.84a 15.85 ± 4.50b 15.37 ± 3.53b 10.20 ± 2.79a
1
Significant interaction (p < 0.05).Significant differences within the same planting area are indicated by different
letters. 2Non-significant interaction (p > 0.05). Significant differences are indicated by different letters. 3By difference.
*Significant differences within the same DAP.

TABLE 2
Total phenolic content and antioxidant capacity as measured by DPPH and ABTS assays (n = 3)

Water Meat

TPC (mg ABTS (µM

GAE/100 DPPH (% ABTS (µM TPC (mg GAE/ DPPH (% Trolox/g
Planting area DAP mL)1 inhibition)2 Trolox/mL)2 100 g FW)1 inhibition)2 FW)2

Samut Sakhon 180 5.18 ± 0.51c* 18.92 ± 2.56b 3.09 ± 0.48b 8.41 ± 0.29b* 57.77 ± 9.86b 4.97 ± 0.93b
190 7.08 ± 0.19a 27.30 ± 5.98a 3.89 ± 0.73a 9.84 ± 0.56a 77.54 ± 3.51a 7.54 ± 0.31a
225 5.80 ± 0.11b* 19.87 ± 2.99b 3.54 ± 0.69b 6.28 ± 0.23c 73.95 ± 5.13a 7.39 ± 1.92a
Ratchaburi 180 6.22 ± 0.24C* 15.89 ± 2.49b 2.98 ± 0.94b 6.85 ± 0.77B* 58.87 ± 6.53b 4.00 ± 0.28b
190 7.17 ± 0.03A 22.05 ± 4.97a 4.55 ± 0.73a 10.01 ± 0.15A 71.72 ± 3.87a 7.69 ± 0.34a
225 6.68 ± 0.13B* 20.56 ± 3.88b 4.40 ± 0.37b 6.82 ± 0.03B 69.66 ± 4.25a 6.46 ± 0.20a
1
Significant interaction (p < 0.05). Significant differences within the same planting area are indicated by different
letters.2Non-significant interaction (p > 0.05). Significant differences are indicated by different letters.
*Significant differences within the same DAP.

compared with those from other well-known high phenolic content fruit juices, for example,
pomegranate (400–1600 mg GAE/100 mL),[24] apple (70 mg GAE/100 g),[25] and white and red
grapes (25.4–38.9 and 140.7 to 224.6 mg GAE/100 mL).[26]
Both free radical scavenging activity indices increased until 190 DAP and remained unchanged
at 225 DAP. The TEAC values were in ranges of 2.98–4.55 µM TE/mL and 4.00–7.69 µM TE/g
FW for the water and meat, respectively. These values were also lower than those of some other
fruits, for example, blueberry fruits (~30 µM TE/g), and juice (~10 µM TE/mL).[27] Leong and
Shui[10] reported that the antioxidant activities of coconut water and meat were classified as “low”
based on ABTS values.
 PROPERTIES OF COCONUT WATER AND MEAT AT DIFFERENT MATURITY STAGES 2047

Phenolic Compounds
Identification of phenolic compounds in coconut water and meat is presented in Fig. 1. Based on the
chromatographic peaks of eight identified compounds, the phenolic components found in the water
samples were catechin and salicylic acid, while gallic, caffeic, salicylic, and p-coumaric acids were the
main phenolic compounds found in the meat (Table 3). Overall, the amounts of the phenolic compounds
found in the water were less than in those of the meat, which was in agreement with the TPC and
antioxidant activities described earlier. Identification of phenolic compound in coconut water was scarcely
reported. The presence of (+)-catechin and (−)-epicatechin in coconut water with concentrations of 0.344
and 0.242 μg/mL, respectively, was recently reported by Chang and Wu.[11] Similar phenolic compounds
were identified from a methanolic extract of coconut oil. Seneviratne et al.[28] found only gallic, syringic
acids, and (−)-epigallocatechin in coconut oil extracted under cold conditions, while gallic, caffeic,
syringic, p-hydroxybenzoic, ferulic acids, (−)-epigallocatechin, (+)-epicatechin, and (+)-catechin were
found in coconut oil extracted under heated conditions. Gallic and caffeic acids, as well as catechin, are
phenolic compounds with relatively high antioxidant properties[29] found in many fruits and vegetables.
These compounds should contribute considerably to the antioxidant activities of coconut water and meat.

5
8
(a)

4
Signal × 107

1 1
2 3 45 7
0
0 5 10 15 20 25
Retention time (min)
5
(b)

4
7
6
2
Signal × 107

3 1 5

8
2

3
1
4

0
0 5 10 15 20 25
Retention time (min)

FIGURE 1 GC–MS profiles of phenolic compounds in A: coconut water and B: meat. (1) salicylic acid, (2)
p-hydroxybenzoic acid, (3) syringic acid, (4) m-coumaric acid, (5) p-coumaric acid, (6) gallic acid, (7) caffeic acid,
and (8) catechin.
2048 MAHAYOTHEE ET AL.

TABLE 3
Phenolic compounds of coconut meat and water at different maturity stages from Samut Sakhon (n = 3)

Peak area (× 107)1

Coconut meat Coconut water

Phenolic compounds 180 190 225 180 190 225

ns ns ns ns ns
Salicylic acid 3.09 ± 0.45 2.84 ± 0.23 2.81 ± 0.10 1.15 ±
0.51 1.12 ± 0.14 1.01 ± 0.09ns
p-hydroxybenzoic acid 1.62 ± 0.29b 2.67 ± 0.20a 3.22 ± 0.34a 0.51 0.32ns
± 0.78 ± 0.47ns 0.77 ± 0.20ns
syringic acid 1.19 ± 0.08ns 1.24 ± 0.16ns 0.89 ± 0.11ns 0.49 0.09a
± 0.22 ± 0.26b 0.10 ± 0.09b
m-coumaric acid 0.91 ± 0.19b 1.44 ± 0.07a 0.41 ± 0.09c 0.45 0.16ns
± 0.61 ± 0.19ns 0.53 ± 0.06ns
p-coumaric acid 2.74 ± 0.36ns 2.81 ± 0.34ns 2.24 ± 0.17ns 0.39 0.23ns
± 0.31 ± 0.09ns 0.25 ± 0.03ns
Gallic acid 3.22 ± 0.55ns 3.64 ± 0.46ns 2.59 ± 0.15ns – – –
Caffeic acid 3.45 ± 0.11ns 3.72 ± 0.16ns 3.01 ± 0.59ns 0.41 ± 0.27ns 0.33 ± 0.15ns 0.27 ± 0.01ns
Catechin 2.14 ± 0.40ns 1.83 ± 0.42ns 2.04 ± 0.07ns 4.95 ± 0.52ns 4.02 ± 0.31ns 4.32 ± 0.05ns
1
Significant differences are indicated by different letters.

Other major antioxidants in coconut water and meat were not reported in literature. Leong and Shui[10]
reported that only small amount of ascorbic acid was found in coconut water and meat (0.7 and 0.9 mg/
100 g, respectively). Salicylic acid was also detected in the water. It is considered as a phytohormone
found in coconut water.[30]

Fat Content and MCFA Profile of Coconut Meat

Because the water and meat are part of the endosperm tissues of the fruit, accumulation of the fat during
maturation of coconut is expected. The crude fat contents of coconut meat increased with the maturity
as shown in Table 1. Since the fat content in coconut water is generally low, no attempt was made to
analyze the value in this study. However, increase in fat content in coconut water was reported by
Jackson et al.[31] for some varieties in Jamaica, which were in the range of 1–2% during maturity stages
of 7–10 months.
Even though there is some disagreement about the consumption of coconut oil due to its high content
of saturated fatty acids, several recent reports on the health beneficial of this oil, specifically virgin
coconut oil, have been published in the last decade.[13] In addition, it should be noted that coconut meat

C12:0

C14:0

C16:0

C8:0 C10:0

0 5 10 15 20 25
Retention time (min)

FIGURE 2 Typical GC-FID profiles of fatty acids in coconut meat.

 PROPERTIES OF COCONUT WATER AND MEAT AT DIFFERENT MATURITY STAGES 2049

TABLE 4
Medium-chain fatty acids (MCFAs) contents of coconut meat at different maturity stages (n = 3)

Fatty acids content (mg/100 g coconut meat)1 Total MCFAs

Planting (g/100 g coconut
area DAP Caprylic acid Capric acid Lauric acid Myristic acid meat)2

180 286.76 ± 1.64a* 289.63 ± 7.44a* 1309.67 ± 54.00a* 832.82 ± 60.033a 2.72
Samut 190 451.32 ± 16.89b 408.37 ± 10.09b 2258.27 ± 90.23b* 675.49 ± 95.59b* 3.79
Sakhon
225 500.48 ± 54.48b* 434.42 ± 28.06b* 2568.50 ± 147.45c* 648.65 ± 20.06b* 4.15
180 353.20 ± 6.62A* 334.27 ± 13.65A* 1530.13 ± 88.82A* 799.30 ± 95.06A 3.02
Ratchaburi 190 410.11 ± 14.53B 372.09 ± 23.11A 1913.98 ± 123.06B* 966.07 ± 162.31A* 3.66
225 649.21 ± 45.70C* 548.16 ± 42.23B* 3217.63 ± 162.31C* 1365.80 ± 121.01B* 5.78
1
Significant interaction (p < 0.05). Significant differences within the same planting area are indicated by different
letters.2Sum of caprylic, capric, lauric, and myristic acids.
*
Significant differences within the same DAP.

and coconut milk are used in many tradition cuisines for people in South and Southeast Asia. Lately,
MCT as functional ingredients have received more interest from nutritionists. A typical GC-FID
chromatogram of FAMEs found in coconut meat is shown in Fig. 2. The major fatty acids in coconut
were lauric, myristic, and palmitic acids (Table 4). The percentages of these fatty acids were in agreement
with those present in extracted coconut oil.[13] The content of all fatty acids also increased in later maturity
stages.

CONCLUSIONS

This study reported several chemical changes during the maturation of coconut which should be
important for producers, manufacturers, and consumers to select an appropriate quality and
functionality of coconut water and meat for specific purposes.

FUNDING

This research was supported by the Research and Development Institute, Silpakorn University,
Thailand (SURDI 53/02/03). Busarakorn Mahayothee gratefully acknowledges the Invitation
Professorship from the Food Security Center, Universität Hohenheim, Germany supported by
German Academic Exchange Service (DAAD) and the Federal Ministry for Economic
Cooperation and Development (BMZ).

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