Comparative Study of the Fatty Acid and Phenolic Profiles of Tender and Mature Coconut for Coconut Milk Production.

ABSTRACT: Coconut milk is a widely consumed plant-based milk alternative, valued for its creamy texture and functional properties. This study systematically evaluated the fatty acid and phenolic profiles of coconut meat and water at tender and mature stages to inform coconut milk production. Fatty acid analysis revealed that mature coconut meat (MCM) contained 299.7 g/kg total fatty acids, predominantly lauric acid (C12:0, 142.97 g/kg, 48%), myristic acid (C14:0, 57.39 g/kg, 19%), and palmitic acid (C16:0, 29.79 g/kg, 10%), whereas tender coconut meat (TCM) contained 90.87 g/kg total fatty acids. Tender coconut water (TCW) exhibited the highest total phenolic content (TPC) and DPPH radical scavenging activity. UHPLC-Q-Orbitrap-MS identified 1065 phytochemicals, including 96 phenolics, with multivari

SUBMITTER: Jiang R 

PROVIDER: S-EPMC12691760 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature