Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

Figures & data

TABLE 1 Chemical and physical properties of coconut water and meat at different maturity stages (n = 3)

	Samut Sakhon			Ratchaburi
	180 DAP	190 DAP	225 DAP	180 DAP	190 DAP	225 DAP
Water
pH^2	4.84 ± 0.02^a	5.56 ± 0.14^b	5.84 ± 0.22^c	4.95 ± 0.10^a	5.25 ± 0.31^b	5.58 ± 0.12^c
TSS (ºBrix)^2	7.7 ± 0.10^b	7.9 ± 0.12^b	7.2 ± 0.12^a	7.8 ± 0.31^b	7.9 ± 0.12^b	7.6 ± 0.21^a
Titratable acidity, as malic acid (%)^2	0.07 ± 0.01^b	0.06 ± 0.02^b	0.05 ± 0.01^a	0.08 ± 0.02^b	0.07 ± 0.04^b	0.05 ± 0.01^a
Meat
Thickness (mm)^2	3.67 ± 0.60^a	4.64 ± 0.37^b	6.04 ± 0.65^c	3.85 ± 0.40^a	4.81 ± 0.41^b	5.97 ± 0.72^c
Moisture content^2	74.7 ± 2.81^c	67.3 ± 1.12^b	55.2 ± 4.02^a	74.2 ± 3.09^c	66.4 ± 2.84^b	57.4 ± 1.15^a
Crude protein^2	2.71 ± 0.78^a	2.99 ± 0.33^a	4.19 ± 0.17^b	2.67 ± 0.91^a	3.11 ± 0.40^a	4.49 ± 0.27^b
Crude fat^1	5.04 ± 0.13^a	10.17 ± 1.21^b*	24.22 ± 0.05^c*	4.7 ± 0.54^A	11.15 ± 0.08^B*	23.25 ± 0.49^C*
Crude fiber^1	1.33 ± 0.09^a*	1.22 ± 0.25^a*	6.51 ± 0.05^b*	0.92 ± 0.23^A*	1.75 ± 0.12^B*	4.84 ± 0.11^C*
Ash^2	1.43 ± 0.71^a	2.04 ± 0.19^b	2.00 ± 0.04^b	1.59 ± 0.06^a	2.23 ± 0.42^b	2.20 ± 0.36^b
Carbohydrate^2,3	14.84 ± 2.98^b	16.27 ± 0.10^b	7.84 ± 3.84^a	15.85 ± 4.50^b	15.37 ± 3.53^b	10.20 ± 2.79^a

¹Significant interaction (p < 0.05).

Significant differences within the same planting area are indicated by different letters. 

²Non-significant interaction (p > 0.05). 

Significant differences are indicated by different letters. ³By difference.

*Significant differences within the same DAP.

TABLE 2 Total phenolic content and antioxidant capacity as measured by DPPH and ABTS assays (n = 3)

		Water			Meat
Planting area	DAP	TPC  (mg GAE/100 mL)^1	DPPH  (% inhibition)^2	ABTS (µM Trolox/mL)^2	TPC (mg GAE/100 g FW)^1	DPPH  (% inhibition)^2	ABTS (µM Trolox/g FW)^2
Samut Sakhon	180	5.18 ± 0.51^c*	18.92 ± 2.56^b	3.09 ± 0.48^b	8.41 ± 0.29^b*	57.77 ± 9.86^b	4.97 ± 0.93^b
	190	7.08 ± 0.19^a	27.30 ± 5.98^a	3.89 ± 0.73^a	9.84 ± 0.56^a	77.54 ± 3.51^a	7.54 ± 0.31^a
	225	5.80 ± 0.11^b*	19.87 ± 2.99^b	3.54 ± 0.69^b	6.28 ± 0.23^c	73.95 ± 5.13^a	7.39 ± 1.92^a
Ratchaburi	180	6.22 ± 0.24^C*	15.89 ± 2.49^b	2.98 ± 0.94^b	6.85 ± 0.77^B*	58.87 ± 6.53^b	4.00 ± 0.28^b
	190	7.17 ± 0.03^A	22.05 ± 4.97^a	4.55 ± 0.73^a	10.01 ± 0.15^A	71.72 ± 3.87^a	7.69 ± 0.34^a
	225	6.68 ± 0.13^B*	20.56 ± 3.88^b	4.40 ± 0.37^b	6.82 ± 0.03^B	69.66 ± 4.25^a	6.46 ± 0.20^a

¹Significant interaction (p < 0.05).

 Significant differences within the same planting area are indicated by different letters.

²Non-significant interaction (p > 0.05).

 Significant differences are indicated by different letters.

*Significant differences within the same DAP.

FIGURE 1 GC–MS profiles of phenolic compounds in A: coconut water and B: meat. (1) salicylic acid, (2) p-hydroxybenzoic acid, (3) syringic acid, (4) m-coumaric acid, (5) p-coumaric acid, (6) gallic acid, (7) caffeic acid, and (8) catechin.

TABLE 3 Phenolic compounds of coconut meat and water at different maturity stages from Samut Sakhon (n = 3)

	Peak area (× 10^7)^1
	Coconut meat			Coconut water
Phenolic compounds	180	190	225	180	190	225
Salicylic acid	3.09 ± 0.45^ns	2.84 ± 0.23^ns	2.81 ± 0.10^ns	1.15 ± 0.51^ns	1.12 ± 0.14^ns	1.01 ± 0.09^ns
p-hydroxybenzoic acid	1.62 ± 0.29^b	2.67 ± 0.20^a	3.22 ± 0.34^a	0.51 ± 0.32^ns	0.78 ± 0.47^ns	0.77 ± 0.20^ns
syringic acid	1.19 ± 0.08^ns	1.24 ± 0.16^ns	0.89 ± 0.11^ns	0.49 ± 0.09^a	0.22 ± 0.26^b	0.10 ± 0.09^b
m-coumaric acid	0.91 ± 0.19^b	1.44 ± 0.07^a	0.41 ± 0.09^c	0.45 ± 0.16^ns	0.61 ± 0.19^ns	0.53 ± 0.06^ns
p-coumaric acid	2.74 ± 0.36^ns	2.81 ± 0.34^ns	2.24 ± 0.17^ns	0.39 ± 0.23^ns	0.31 ± 0.09^ns	0.25 ± 0.03^ns
Gallic acid	3.22 ± 0.55^ns	3.64 ± 0.46^ns	2.59 ± 0.15^ns	–	–	–
Caffeic acid	3.45 ± 0.11^ns	3.72 ± 0.16^ns	3.01 ± 0.59^ns	0.41 ± 0.27^ns	0.33 ± 0.15^ns	0.27 ± 0.01^ns
Catechin	2.14 ± 0.40^ns	1.83 ± 0.42^ns	2.04 ± 0.07^ns	4.95 ± 0.52^ns	4.02 ± 0.31^ns	4.32 ± 0.05^ns

¹Significant differences are indicated by different letters.

TABLE 4 Medium-chain fatty acids (MCFAs) contents of coconut meat at different maturity stages (n = 3)

Planting area	DAP	Fatty acids content (mg/100 g coconut meat)^1				Total MCFAs (g/100 g coconut meat)^2
		Caprylic acid	Capric acid	Lauric acid	Myristic acid
	180	286.76 ± 1.64^a*	289.63 ± 7.44^a*	1309.67 ± 54.00^a*	832.82 ± 60.033^a	2.72
Samut Sakhon	190	451.32 ± 16.89^b	408.37 ± 10.09^b	2258.27 ± 90.23^b*	675.49 ± 95.59^b*	3.79
	225	500.48 ± 54.48^b*	434.42 ± 28.06^b*	2568.50 ± 147.45^c*	648.65 ± 20.06^b*	4.15
	180	353.20 ± 6.62^A*	334.27 ± 13.65^A*	1530.13 ± 88.82^A*	799.30 ± 95.06^A	3.02
Ratchaburi	190	410.11 ± 14.53^B	372.09 ± 23.11^A	1913.98 ± 123.06^B*	966.07 ± 162.31^A*	3.66
	225	649.21 ± 45.70^C*	548.16 ± 42.23^B*	3217.63 ± 162.31^C*	1365.80 ± 121.01^B*	5.78

¹Significant interaction (p < 0.05).

 Significant differences within the same planting area are indicated by different letters.

²Sum of caprylic, capric, lauric, and myristic acids.^*Significant differences within the same DAP.

FIGURE 2 Typical GC-FID profiles of fatty acids in coconut meat.