Total Free Sugars, Oil and Total Phenolics Content of Stored Coconut (Cocos nucifera L.) Water
Raissa Elaine Tanqueco*, FM Rodriguez, Rita P. Laude, and Marni E Cueno
Institute of Biological Sciences, College of Arts and Sciences
University of the Philippines Los Baños, College, Laguna
Chemical components of stored coconut water, specifically total sugar, oil, and total phenolics content were determined in 3 varieties of coconuts namely Laguna Tall (LT), San Ramon Tall (SRT), and Aromatic Dwarf (AD) at different stages of maturity (13-23 months). The highest mean values for total sugars (2.95 mg/100g), oil (0.686 mg/100g), and total phenols (38.90 mg/100g) were observed from AD, SRT, and LT varieties, respectively. The highest mean values were also taken from the varying ages of maturity and these were 4.86 mg/100g (22 month) for total sugars, 0.866 mg/100g (23 month) for oil, and 143.48 mg/100g (13 month) for total phenols. The variety and stage of maturity of the nut apparently had significant effects on specific parameters of coconut water.
INTRODUCTION
The coconut (Cocos nucifera L.) of the order Palmae represents an important crop in terms of its distribution and uses. Since ancient times, it has proven time and again its incomparable value. In Sanskrit the coconut palm is called “kalpa vriksha”, which is defined as “the tree which provides all the necessities of life” (Smith 2001).
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