Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stage
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- Mahayothee, B. Koomyart, I Khuwijitjaru, P. Siriwongwilaichat, P Nagle, M. Müller, J.
- Year of publication
- 2016
- Published in
- International Journal of Food Properties
- Band/Volume
- 19/9
- DOI
- 10.1080/10942912.2015.1099042
- Page (from - to)
- 2041-2051
- Keywords
- ABTS, Cocos nucifera, DPPH, MCT, total phenolic content
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 3 different maturity stages, i.e., 180, 190, and 225 days after pollination (DAP) from two planting areas in Thailand. Total phenolic content and antioxidant activity indices increased as the coconut matured from 180 to 190 DAP and then decreased or remained unchanged at 225 DAP. 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. 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.