Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses.

Sanjay Bharadwaj, M. R. and Hari Prasad, B. R. and Sachin, R. Chaudhari (2024) Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses. Food Chemistry, 454. p. 139748.

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Abstract

This study investigated the relationship between coconut maturity stages and the sugar, amino acid, and mineral profiles of coconut water (CW). Metabolite profiles were analysed using 1H NMR, covering glucose (G), fructose (F), sucrose (S), reducing sugars (RS), total sugars (TS), amino acids, and organic acids. Mineral composition was measured using Microwave Plasma Atomic Emission Spectroscopy (MPAES). The results revealed distinct metabolite and mineral profiles across different maturity stages. Immature CW had high G/F and RS/TS ratios but low S/G ratios. Conversely, mature CW showed decreased G/F and RS/TS ratios but an increase in S/G. Mineral analysis revealed potassium as the predominant mineral in CW, peaking in the youngest stage and declining with maturity. Sodium, magnesium, and calcium showed a similar pattern, with higher concentrations in early than in later stages. The study identifies the age of 9–10 months as optimal stages for selecting tender coconut water.

Item Type:	Article
Uncontrolled Keywords:	Maturity profiling Minerals analysis NMR spectroscopy Sugars Tender coconut water
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 10 Spectroscopic and Spectrometric analysis 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions:	Food Safety Analytical Quality Control Lab Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Nov 2024 06:45
Last Modified:	07 Nov 2024 06:45
URI:	http://ir.cftri.res.in/id/eprint/18410

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