Characterization of mature coconut (Cocos nucifera L.) water from different varieties

Abstract

In the Philippines, young coconut (9 months) water is a popular beverage consumed for its sensory properties and nutrient content. On the other hand, mature coconut (11–12 months) water is discarded due to its poor sensory properties, and attention is focused on the kernel-based food industry, which produces copra and coconut oil. Hence, the study aimed to characterize the physicochemical, selected nutritional, and antioxidant properties of mature coconut water for its potential valorization as a beverage. The choice of Laguna Tall (LAGT), Catigan Green Dwarf (CATD), and Tacunan Green Dwarf (TACD) varieties stemmed from their availability in Quezon Province, a major coconut-producing region in the Philippines. These varieties underwent various analyses, revealing statistically significant (p < 0.05) differences in pH, zinc, sugar composition, and antioxidant properties. These differences may be attributed to cultivation practices, nut variety, nut age, and geographical location. Overall, the findings suggest the viability of mature coconut water for beverage development, and one may choose an appropriate variety needed for nutritional requirements while highlighting the advantages of dwarf varieties due to their height. LAGT and TACD were advantageous due to their greater water volume, while CATD possessed high mineral contents that could be used for isotonic beverages. To the authors’ knowledge, this is the first in-depth analysis of mature coconuts of different varieties in the Philippines. The results of this study may be used as baseline information in creating a potential beverage from coconut water, which is otherwise wasted.