Production & Characterisation of Fermented Coconut Water and a Report on Its Health Benefits

Abstract

Coconut water known as nutritive liquid and a natural medium for microbial growth is obtained from the endosperm of coconuts (Cocos nucifera) and is largely consumed in tropical countries. Fermentation with known culture of microbes gives desirable quality and more shelf life to this perishable drink. Fermentation of coconut water to prepare a beverage of high health benefits and commercial value was attempted. Tender coconut was fermented with Saccharomyces cerevisiae yeast and observed for the fermentative changes in around 15 days. The sensory analysis of obtained fermented drink was done to prove the quality of fermented product. The physiochemical analysis revealed that the pH was 4 to 5 pH on 15th day of fermentation and was stable. Fermented coconut water prepared contained textural element tannin in very low concentration as desired. Tannin content was found in range of 0.016 to 0.25%. The phenol content was measured using folin cioclteu assay method and was 33.8 % in finished drink. The alcohol content was 7-8% in finished drink as measured by spectrophotometry. Fermented coconut water retained active enzymes like peroxidase, catalase, and dehydrogenase that aids in the digestion and metabolism of food, and was proved by enzyme activity tests such as Amylase test, catalase test, peroxidase test. Coconut water is known to be flourished with amino acids and the presence of amino acids like tyrosine, tryptophan, alanine and valine in fermented coconut water was confirmed by paper chromatography. GC-MS analysis of fermented coconut water showed the presence of compounds - benzene ethanol, cyclohexane, gamma sitosterol, di alpha tocopherol. These compounds are known to support antibacterial, antithrombotic and antioxidant properties. Protein prediction using Swiss prediction was done to identify the available ligands in the Bio active compounds reported by Gas Chromatogram.