NMR spectroscopy and chemometrics to evaluate different processing of coconut water

NMR and chemometrics was applied to understand the variations in chemical composition of coconut water under different processing. Six processing treatments were applied to coconut water and analyzed: two control (with and without sulphite), and four samples thermally processed at 110°C and 136°C (with and without sulphite). Samples processed at lower temperature and without sulphite presented pink color under storage. According to chemometrics, samples processed at higher temperature exhibited lower levels of glucose and malic acid. Samples with sulphite processed at 136°C presented lower amount of sucrose, suggesting the degradation of the carbohydrates after harshest thermal treatment. Samples with sulphite and processed at lower temperature showed higher concentration of ethanol. However, no significant changes were verified in coconut water composition as a whole. Sulphite addition and the temperature processing to 136°C were effective to prevent the pinking and to maintain the levels of main organic compounds.