Physicochemical, nutritional, antioxidant properties and stability monitoring of coconut (Cocos nucifera L.) water from two localities in Cameroon
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View abstract on PubMed
Summary
This summary is machine-generated.Coconut water (Cocos nucifera) nutritional data is now available to enrich food composition tables (FTC). This study analyzed physicochemical, nutritional, and antioxidant properties of mature and mid-mature coconut water, revealing significant changes with maturity.
Area Of Science
- Food Science
- Nutritional Science
- Agricultural Science
Background
- Food Composition Tables (FTC) are crucial for nutritional assessment but often lack data on natural beverages.
- Coconut water (Cocos nucifera) is a widely consumed beverage not consistently included in FTCs.
- Understanding the nutritional profile of coconut water is essential for its inclusion in dietary assessments.
Purpose Of The Study
- To determine the physicochemical, nutritional, and antioxidant properties of mature and mid-mature coconut water.
- To provide data for enriching the Cameroonian Food Composition Table (FTC) with coconut water nutrient information.
- To assess the impact of maturity on the nutritional composition and quality of coconut water.
Main Methods
- Standard analytical methods were employed to assess physicochemical parameters (pH, acidity, dry extract).
- Nutritional composition including sugars, proteins, and lipids was quantified.
- Antioxidant capacity and mineral content were determined using established protocols.
Main Results
- Mid-mature coconut water from Edea and Bafia contained approximately 0.2 mL/g of water.
- Significant increases in pH, lipids, proteins, free amino acids, and phenolics were observed with maturity.
- Mineral content increased, while total sugars and antioxidant power decreased as coconuts matured. Degradation was faster at room temperature.
Conclusions
- Coconut water exhibits significant nutritional and physicochemical variations with maturity.
- The data supports the inclusion of coconut water in food composition databases, particularly for the Cameroonian FTC.
- Optimal harvesting time influences nutrient content, with implications for beverage quality and stability.
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