Hostname: page-component-74656f9884-8r8nv Total loading time: 0 Render date: 2026-11-09T00:00:25.075Z Has data issue: false hasContentIssue false
  • English
  • Français

Coconut water uses, composition and properties:a review

Published online by Cambridge University Press:  07 March 2012

Alexia Prades ,
Manuel Dornier ,
Nafissatou Diop  and
Jean-Pierre Pain
Alexia Prades*
Affiliation:
Cirad-Persyst, UMR 95 Qualisud, TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier Cedex 5, France. alexia.prades@cirad.fr
Manuel Dornier
Affiliation:
Cirad-Persyst, UMR 95 Qualisud, TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier Cedex 5, France. alexia.prades@cirad.fr Montpellier SupAgro, UMR 95 Qualisud, TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier Cedex 5, France; manuel.dornier@cirad.fr
Nafissatou Diop
Affiliation:
Inst. Technol. Aliment. (ITA), route des Pères Maristes, BP 2765, Dakar, Sénégal; ndiop@ita.sn
Jean-Pierre Pain
Affiliation:
Univ. Montpellier II, UMR, 95 Qualisud, Place Eugène Bataillon, F-34090 Montpellier, France; jppain@polytech.univ-montp2.fr
*
* Correspondence and reprints

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the 'Save PDF' action button.

The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose popularity on the international market hasbeen continuously increasing in recent years. Uses. Besides itsvarious traditional uses, this refreshing liqu id extracted from thecoconut fruit has recently been described as a “sport beverage” andhas drawn the attention of manufacturers as a natural functionaldrink. Composition. Coconut water has a low mattercontent (2% to 5% wet basis), mainly comprising sugars and minerals.Quality criteria, such as the water per nut ratio, Total SolubleSolids (TSS), total sugar per nut, and [reducing sugars / totalsugars] ratio, are good indicators for estimating the suitability ofcoconut cultivars for the production of coconut water. Regarding thesecriteria, dwarf varieties are the most suitable cultivars to obtain atasty product. Properties. The quality of coconut watercan not only be attributed to sugars and minerals because it also hasa typical flavour and some original properties. Although many authorshave cited medicinal uses or growth-promoting activities, only a fewpublications have clearly identified the components responsible forthese properties. Discussion. Results of former andrecent investigations are discussed. Finally, suggestions are made forfurther research to increase our knowledge of this original tropicaljuice.

Keywords

FranceCocos nuciferacoconutscoconut waterplant developmental stagesmaturationqualityproximate compositionFranceCocos nuciferanoix de cocoeau de cocostade de développement végétalmaturationqualitécomposition globaleFranciaCocos nuciferacocoagua de cocoetapas de desarrollo de la plantamaduracióncalidadcomposición aproximada

Information

Type
Review
Information
Fruits , Volume 67 , Issue 2 , March 2012 , pp. 87 - 107
Copyright
© 2012 Cirad/EDP Sciences

References

Bourdeix R., Konan J.L., N’Cho Y.P., Coconut: a guide to traditional and improved varieties, Ed. Diversiflora, Montpellier, France, 2005.
Ediriweera, E.R.H.S.S., Medicinal uses of coconut (Cocos nucifera L.), Cocoinfo Int. 10 (2003) 11–21.Google Scholar
Pieris, W.V.D., L’eau de coco, constituant liquide de l’endosperme de la noix de coco, Note sur la terminologie, Oléagineux 26 (1971) 383–390.Google Scholar
Batugal P.A., Ramanatha Rao V., Bong C., Promoting multi-purpose uses and competitiveness of the coconut, in: Batugal P.A., Ramanatha Rao V., Bong C.E. (Eds.), IPGRI, Chumphon, Thailand, 1996.
Chandrasekharan, V.G., Remany, G., Mathew, T.M., Exploring trade opportunities for coconut products – An experience from New Delhi, Indian Coconut J. 35 (2004) 22–24.Google Scholar
De Leon S.Y., Delores M.I., Coconut, in: Barrett D.M., Somogyi L.P., Ramaswamy H.S. (Eds.), Processing fruits: science and technology, Boca Raton, Fla., U.S.A., 2005.
Steiner, I., Desser, A., Coconut water – composition, properties and processing, Ernähr. 32 (2008) 513–516.Google Scholar
Jordana, J., Traditional foods: challenges facing the European food industry, Food Res. Int. 33 (2000) 147–152.CrossRefGoogle Scholar
Osazuwa, O.E., Ahonkhai, I., Coconut water as growth medium for micro-organisms, Niger. J. Palms Oil Seeds 10–11 (1989) 91–95.Google Scholar
Rethinam, P., Kumar, T.B.N., Tender coconut – an overview, Indian Coconut J. 32 (2001) 2–22.Google Scholar
Sanchez P.C., Collado L.S., Gerpacio C.L., Lapitan H., Village level technology of processing coconut water vinegar, Philipp. Agric. (1985) 439–448.
Augustine S.P., Wine produced using tender coconut and product, Patent US2007/017897 A1, Inde, 2007.
Saat, M., Singh, R., Gamini Sirisinghe, R., Nawawi, M., Rehydration after exercise with fresh young coconut water, carbohydrate-electrolyte beverage and plain water, J. Physiol. Anthropol. Appl. Hum. Sci. 21 (2002) 93–104.CrossRefGoogle Scholar
De Carvalho, J.M., Maia, G.A., de Sousa, P.H.M., Maia, Jr. G.A., Água-de-coco: propriedades nutricionais, funcionais e processamento, Semin.: Ciênc. Agrar. 27 (2006) 437–452.Google Scholar
Nanda Kumar, T.B., Tender coconut water: nature’s finest drink, Indian Coconut J. 21 (1990) 14–18.Google Scholar
Campbell-Falck, D., Thomas, T., Falck, T.M., Tutuo, N., Clem, K., The intravenous use of coconut water, Am. J. Emerg. Med. 18 (2000) 108–111.CrossRefGoogle ScholarPubMed
Pummer, S., Heil, P., Maleck, W., Petroianu, G., Influence of coconut water on hemostasis, Am. J. Emerg. Med. 19 (2001) 287–289.CrossRefGoogle ScholarPubMed
Alaban, C.A., Studies on the optimum conditions for “nata de coco” bacterium or “nata” formation in coconut water, Philipp. Agric. 45 (1962) 490–516.Google Scholar
De Gallardo, J.E., Andres, R.M., Magno, E.T., A study on the isolation and screening of microorganisms for production of diverse-textured nata, Philipp. J. Sci. 100 (1971) 41–51.Google Scholar
Van Overbeek, J., Conklin, M.E., Blakeslee, A.F., Factors in coconut milk essential for growth and development of very young Datura embryos, Science 94 (1941) 350–351.CrossRefGoogle ScholarPubMed
Pollard J.K., Shantz E.M., Steward F.C., Hexitols in coconut milk: their role in nurture of dividing cells, Plant Physiol. (1961) 492–501.
Al-Khayri, J., Huang, F., Morelock, T., Busharar, T., Spinach tissue culture improved with coconut water, HortScience 27 (1992) 357–358.Google Scholar
Sierra, Z.N., Velasco, J.R., Studies on the growth factor of coconut water – Isolation of the growth promoting activity, Philipp. J. Coconut Stud. 1 (1976) 11–18.Google Scholar
Unagul, P., Assantachai, C., Phadungruengluij, S., Suphantharika, M., Tanticharoen, M., Verduyn, C., Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02, Bioresour. Technol. 98 (2007) 281–287.CrossRefGoogle ScholarPubMed
Anith, K.N., Mature coconut as a bio-fermentor for multiplication of plant growth promoting rhizobacteria, Current Sci. 97 (2009) 1647–1653.Google Scholar
Bustamante, J.O., New biotechnological applications of coconuts, Electron. J. Biotechnol. 7 (2004) 5.CrossRefGoogle Scholar
DaFonseca, A.M., Monte, F.J.Q., de Oliveira, M. da C.F., de Mattos, M.C., Cordell, R., Braz-Fliho, G.A., Lemos, T.L.G., Coconut water (Cocos nucifera L.) – A new biocatalyst system for organic synthesi, J. Mol. Catal. B: Enzym. 57 (2009) 78–82.CrossRefGoogle Scholar
Henry P., Recherches sur la croissance et le développement chez Elaeis guineensis Jacq. et chez Cocos nucifera L., Comparaisons avec quelques autres palmiers, Univ. Paris, Fac. Sci., Thèse, Orsay, France, 1957, 154 p.
Jayalekshmy, A., Arumughan, C., Narayanan, C.S., Mathew, A.G., Changes in the chemical composition of coconut water during maturation, J. Food Sci. Technol. 23 (1986) 203–207.Google Scholar
Dupaigne, P., Un jus de fruit peu ordinaire : l’eau de coco, Fruits 26 (1971) 625–627.Google Scholar
Thampan, P.K., Rethinam, P., Coconut products for health and medicine, Indian Coconut J. 35 (2004) 6–15.Google Scholar
Lapitan, O.B., Mabesa, R.C., Chemical and sensory characteristics of Laguna and Golden coconuts (Cocos nucifera L.), Philipp. Agric. 66 (1983) 144–150.Google Scholar
Pue, A.G., Rivu, W., Sundarrao, C., Singh, K., Preliminary studies on changes in coconut water during maturation of the fruit, Sci. New Guin. 18 (1992) 81–84.Google Scholar
Del Rosario, J.E., Bergonia, H.A., Flavier, M.E., Samonte, J.L., Mendoza, E.M.T., Chromatographic analysis of carbohydrates in coconut water, Trans. the Natl. Acad. Sci. Technol. 6 (1984) 127–151.Google Scholar
Ogundiya, M.O., Glucose content of nut water in four varieties of coconut palm (Cocos nucifera), J. Sci. Food Agric. 56 (1991) 399–402.CrossRefGoogle Scholar
Chavalittamrong, B., Pidatcha, P., Thavisri, U., Electrolytes, sugar, calories, osmolarity and pH of beverages and coconut water, Southeast Asian J. Trop. Med. Public Health 13 (1982) 427–431.Google ScholarPubMed
Anzaldo, F.E., Kintinar, Q.L., Recto, P.M., Velasco, R.U., De La Cruz, F., Jacalne, A., Coconut water as intravenous fluid, Philipp. J. Coconut Stud. 10 (1985) 31–43.Google Scholar
Richter, E.M., Jesus, D.P. de, Muñoz, R.A.A., Lago, C.L.d., Angnes, L., Determination of anions, cations, and sugars in coconut water by capillary electrophoresis, J. Braz. Chem. Soc. 16 (2005) 1134–1139.CrossRefGoogle Scholar
Uphade, B.K., Shelke, S.S., Thorat, D.G., Studies on some physico-chemical characteristics of coconut water near sugar and chemical factory, Kopergaon (M.S.), Int. J. Chem. Sci. 6 (2008) 2052–2054.Google Scholar
Santoso, U., Kubo, K., Ota, T., Tadokoro, T., Maekawa, A., Nutrient composition of kopyor coconuts (Cocos nucifera L.), Food Chem. 57 (1996) 299–304.CrossRefGoogle Scholar
Shivashankar, S., Biochemical changes during fruit maturation in coconut, J. Plant. Crops. 19 (1991) 102–119.Google Scholar
Woodroof J.G., Coconut storage and processing, and minor uses of products of the coconut tree, in: Coconuts: production, processing, products, Ed. AVI Publ. Co., Westport, Conn., U.S.A., 1970.
Duarte, A.C.P., Coelho, M.A.Z., Leite, S.G.F., Identification of peroxidase and tyrosinase in green coconut water, Cienc. Tecnol. Aliment. 3 (2002) 266–270.CrossRefGoogle Scholar
Campos, C.F., Souza, P.E.A., Coelho, J.V., Gloria, M.B.A., Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water, Philipp. J. Coconut Stud. 20 (1996) 487–500.Google Scholar
Golan, A., Kahn, V., Sadovski, A.Y., Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars, J. Agric. Food Chem. 25 (1977) 1253–1260.CrossRefGoogle Scholar
Jirovetz, L., Buchbauer, G., Ngassoum, M.B., Solid-phase-microextraction-headspace aroma compounds of coconut (Cocos nucifera L.) milk and meat from Cameroon, Ernähr. 27 (2003) 300–303.Google Scholar
da Fonseca, A.M., Bizerra, A.M.C., da Souza, J.S.N., Monte, F.J.Q., de Oliveira, M. de C.F., de Mattos, M.C., Cordell, G.A., Braz-Filho, R., Lemos, T.L.G., Constituents and antioxidant activity of two varieties of coconut water (Cocos nucifera L.), Rev. Bras. Farmacogn. 19 (2009b) 193–198.CrossRefGoogle Scholar
Dhamodaran S., Ratnambal M.J., Chempakam B., Pillai R.V., Viraktamath B.C., Evaluation of tendernut water in coconut cultivars, in: Nair M.K., Khan H.H., Gopalasundaram P., Bhaskana Rao E.N.V. (Eds.), Advances in Coconut Research and Development, ISOCRAD II Oxford & IBH Publ. Co. PVT Ltd., New Delhi, India, 1993.
Wang, P., Liu, L., Dong, Z., Feng, M., Li, Y., Tang, L., Characteristics and mineral elements of tender coconut water in different coconut (Cocos nucifera L.) cultivars, J. Fruit Sci. 25 (2008) 601–603.Google Scholar
Apshara, S.E., Kumaran, P.M., Arunachalam, V., Jayabose, C., Evaluation of coconut hybrids for suitability as tender nut, Indian Coconut J. 38 (2007) 20–23.Google Scholar
Da Silva, D.L.V., Alves, R.E., de Figueiredo, R.W., Maciel, V.T., de Farias, J.M., de Aquino, A.R.L., Características físicas, físico-químicas e sensoriais da água de frutos de coqueiro anão verde oriundo de produção convencional e orgânica, Ciênc. Agrotecnol. 33 (2009) 1079–1084.CrossRefGoogle Scholar
Chikkasubbanna V., Jayaprasad K.V., Subbaiah T., Poonacha N.M., Effect of maturity on the chemical composition of tender coconut (Cocos nucifera L. var. Arsikere Tall) water, Indian Coconut J. 20 (1990) p.10–13.
Jackson, J.C., Gordon, A., Wizzard, G., McCook, K., Rolle, R., Changes in the chemical composition of coconut (Cocos nucifera) water during maturation of the fruit, J. Sci. Food Agric. 84 (2004) 1049–1052.CrossRefGoogle Scholar
Child, R., Nathanael, W.R.N., Changes in the sugar composition of coconut water during maturation and germination, J. Sci. Food Agric. 1 (1950) 326–329.CrossRefGoogle Scholar
Kwiatkowski, A., Clemente, E., Scarcelli, A., Batista, V., Quality of coconut water ‘in natura’ belonging to Green Dwarf fruit variety in different stages of development, in plantation on the northwest area of Parana, Brazil, Int. J. Food Agric. Environ. 6 (2008) 102–105.Google Scholar
De Kruijff, E., Composition of coconut water and presence of diastase in coconuts, Bull. Dép. Agric. Indes Néerl. 4 (1906) 1–8.Google Scholar
Nathanael, W.R.N., The sugars of coconut water, Ceylon Coconut Q. 3 (1952) 193–199.Google Scholar
Lahille, A., L’eau de coco – ses caractères – sa composition – ses divers emplois, Bull. Écon . Indoch. 140 (1920), 1–25.Google Scholar
Assa, R.R., Konan, J.L., Agbo, N., Prades, A., Nemlin, J., Caractéristiques physico-chimiques de l’eau des fruits de quatre cultivars de cocotier (Cocos nucifera L.) en Côte d’Ivoire, Agron. Afr. 19 (2007) 41–51.Google Scholar
Ranasinghe, C.S., Madurapperuma, W.S., Nainanayake, N.P.A.D., Mendis, H.C., Fernando, W.P.K.K., Tender coconuts for export market: evaluation of cultivars and improved protocol for extended shelf-life, Indian Coconut J. 51 (2009) 18–25.Google Scholar
Nadanasabapathy, S., Kumar, R., Physico-chemical constituents of tender coconut (Cocos nucifera) water, Indian J. Agric. Sci. 69 (1999) 750–751.Google Scholar
Samsudeen, K., Niral, V., Jerard, B.A., Kumaran, P.M., Native tendernut cultivars of coconut (Cocos nucifera L.) from India, Indian Coconut J. 36 (2006) 10–13.Google Scholar
Wazir S.K.S., Technologies on environment-friendly young tender coconuts, in: Proc. Cocotech Meeting, APCC, Manila, Philipp., 1997.
Magat S.S., Coconut productivity factors: environment, nutrition and crop variety, Coconuts Today (1988) 45–53.
Ouvrier, M., Exportation par la récolte du cocotier PB-121 en fonction de la fumure potassique et magnésienne, Oléagineux 39 (1984) 263–268.Google Scholar
Jeganathan, M., Nut water analysis as a diagnostic tool in coconut nutrition studies, Commun. Soil Sci. Plant Anal. 23 (1992) 2667–2686.CrossRefGoogle Scholar
Da Silva, R.A., Cavalcante, L.F., de Holanda, J.S., Pereira, W.E., de Moura, M.F., Ferreira Neto, M., Fruits quality of green dwarf coconut fertirrigation with nitrogen and potassium, Rev. Bras. Frutic. 28 (2006) 310–313.Google Scholar
Teixeira, L.A.J., Bataglia, O.C., Buzetti, S., Furlani, E. Jr., Dos Santos Isepon, J., NPK fertilization on Dwarf Green coconut (Cocos nucifera L.) – Yield and fruit quality, Rev. Bras. Frutic. 27 (2005) 120–123.CrossRefGoogle Scholar
Marinho, F.J.L., Gheyi, H.R., Fernandes, P.D., de Holanda, J.S., Ferreira Neto, M., Cultivo de coco ’Anao Verde’ irrigado com aguas salinas, Pesqui. Agropecu. Bras. 41 (2006) 1277–1284.CrossRefGoogle Scholar
FerreiraNeto, M., Gheyi, H.R., de Holanda, J.S., de Medeiros, J.F., Fernandes, P.D., Qualidade do fruto verde de coqueiro em função da irrigação com água salina, Rev. Bras. Eng. Agríc. Ambient. 6 (2002) 69–75.CrossRefGoogle Scholar
Brito, N.M., Navickiene, S., Polese, L., Jardim, E.F.G., Abakerli, R.B., Ribeiro, M.L., Determination of pesticide residues in coconut water by liquid-liquid extraction and gas chromatography with electron-capture plus thermionic specific detection and solid-phase extraction and high-performance liquid chromatography with ultraviolet detection, J. Chromatogr. A. 957 (2002) 201–209.CrossRefGoogle ScholarPubMed
Assa, R.R., Konan, J.L., Nemlin, J., Prades, A., Agbo, N.z., Sie, R.S., Diagnostic de la cocoteraie paysanne du littoral ivoirien, Sci. Nat. 3 (2006) 113–120.Google Scholar
Leong, L.P., Shui, G., An investigation of antioxidant capacity of fruits in Singapore markets, Food Chem. 76 (2002) 69–75.CrossRefGoogle Scholar
Mantena, S.K., Jagadish, Badduri, S.R., Siripurapu, K.B., Unnikrishnan, M.K., In vitro evaluation of antioxidant properties of Cocos nucifera Linn. Water, Nahrung 47 (2003) 126–131.CrossRefGoogle ScholarPubMed
Shantz, E.M., Steward, F.C., Coconut milk factor: the growth promoting substances in coconut milk, J. Am. Chem. Soc. 74 (1952) 6133–6135.CrossRefGoogle Scholar
Müller, H., CLXVI. – Cocositol (cocosite), a constituent of the leaves of Cocos nucifera and Cocos plumosa, J. Chem. Soc. Trans. 91 (1907) 1767–1780.CrossRefGoogle Scholar
Ge, L., Peh, C.Y.C., Yong, J.W.H., Tan, S.N., Hua, L., Ong, E.S., Analyses of gibberellins by capillary electrophoresis-mass spectrometry combined with solid-phase extraction, J. Chromatogr. A. 1159 (2007) 242–249.CrossRefGoogle ScholarPubMed
Ge, L., Yong, W.H., Tan, S.N., Yang, X.H., Ong, E.S., Analysis of some cytokinins in coconut (Cocos nucifera L.) water by micellar electrokinetic capillary chromatography after solid-phase extraction, J. Chromatogr. A. 1048 (2004) 119–126.CrossRefGoogle ScholarPubMed
Ge, L., Yong, J.W.H., Goh, N.K., Chia, L.S., Tan, S.N., Ong, E.S., Identification of kinetin and kinetin riboside in coconut (Cocos nucifera L.) water using a combined approach of liquid chromatography-tandem mass spectrometry, high performance liquid chromatography and capillary electrophoresis, J. Chromatogr. B. 829 (2005) 26–34.CrossRefGoogle ScholarPubMed
Ge, L., Yong, J.W.H., Tan, S.N., Hua, L., Ong, E.S., Analyses of gibberellins in coconut (Cocos nucifera L.) water by partial filling-micellar electrokinetic chromatography-mass spectrometry with reversal of electroosmotic flow, Electrophoresis 29 (2008) 2126–2134.CrossRefGoogle ScholarPubMed
Ge, L., Yong, J.W.H., Tan, S.N., Ong, E.S., Determination of cytokinins in coconut (Cocos nucifera L.) water using capillary zone electrophoresis-tandem mass spectrometry, Electrophoresis 27 (2006) 2171–2181.CrossRefGoogle ScholarPubMed
Ge, L., Yong, J.W.H., Tan, S.N., Yang, X.H., Ong, E.S., Analysis of cytokinin nucleotides in coconut (Cocos nucifera L.) water using capillary zone electrophoresis-tandem mass spectrometry after solid-phase extraction, J. Chromatogr. A. 1133 (2006) 322–331.CrossRefGoogle ScholarPubMed
Ma, Z., Ge, L., Lee, A.S.Y., Yong, J.W.H., Tan, S.N., Ong, E.S., Simultaneous analysis of different classes of phytohormones in coconut (Cocos nucifera L.) water using high-performance liquid chromatography and liquid chromatography-tandem mass spectrometry after solid-phase extraction, Anal. Chim. Acta 610 (2008) 274–281.CrossRefGoogle ScholarPubMed
Rattan, S.I.S., Clark, B.F.C., Kinetin delays the onset of aging charactistics in human fibroblasts, Biochem. Biophys. Res. Commun. 201 (1994) 665–672.CrossRefGoogle Scholar
Yong, J.W.H., Liya, G., Fei, N.Y., Ngin, T.S., The chemical composition and biological properties of coconut (Cocos nucifera L.) water, Molecules 14 (2009) 5144–5164.CrossRefGoogle ScholarPubMed
Mandal, S., Dey, S., Mandal, M., Sarkar, S., Maria-Neto, S., Franco, O., Identification and structural insights of three novel antimicrobial peptides isolated from green coconut water, Peptides 30 (2009) 633–637.CrossRefGoogle ScholarPubMed
Goldsmith, H.S., Coco-nut water for intravenous therapy, Br. J. Surg. 49 (1961) 421–422.CrossRefGoogle ScholarPubMed
Alleyne, T., Roache, S., Thomas, C., Shirley, A., The control of hypertension by use of coconut water and mauby: two tropical food drinks, West Indian Med. J. 54 (2005) 3–8.CrossRefGoogle ScholarPubMed
Anurag, P., Sandhya, V. G, Rajamohan, T., Cardioprotective effect of tender coconut water, Indian Coconut J. 37 (2007) 22–25.Google Scholar
Sandhya, V.G., Rajamohan, T., Comparative evaluation of the hypolipidemic effects of coconut water and lovastatin in rats fed fat-cholesterol enriched diet, Food Chem. Toxicol. 46 (2008) 3586–3592.CrossRefGoogle ScholarPubMed
Radenahmad, N., Saleh, F., Sawangjaroen, K., Rundorn, W., Withyachumnarnkul, B., Connor, J.R., Young coconut juice significantly reduces histopathological changes in the brain that is induced by hormonal imbalance: a possible implication to postmenopausal women, Histol. Histopathol. 24 (2009) 667–674.Google ScholarPubMed
Prakash, L., Natural ingredients nurture skin health from the inside and out, NutraCos 7 (2008) 6–9.Google Scholar
Hsiao, G., Shen, M.-Y., Lin, K.-H., Chou, C.-Y., Tzu, N.-H., Lin, C.-H., Chou, D.-S., Chen, T.-F., Sheu, J.-R., Inhibitory activity of kinetin on free radical formation of activated platelets in vitro and on thrombus formation in vivo, Eur. J. Pharmacol. 465 (2003) 281–287.CrossRefGoogle ScholarPubMed
Vermeulen, K., Strnad, M., Krytof, V., Havlíck, L., Van der Aa, A., Lenjou, M., Nijs, G., Rodrigus, I., Stockman, B., van Onckelen, H., Van Bockstaele, D.R., Berneman, Z.N., Antiproliferative effect of plant cytokinin analogues with an inhibitory activity on cyclin-dependent kinases, Leukemia 16 (2002) 299–305.CrossRefGoogle ScholarPubMed
De Paiva, J.A.C., Graca, M.P.F., Monteiro, J., Macedo, M.A., Valente, M.A., Spectroscopy studies of NiFe2O4 nanosized powders obtained using coconut water, J. Alloys Compd. 485 (2009) 637–641.CrossRefGoogle Scholar
Costa, L.M.C., Maia, G.A., de Costa, J.M.C., de Figueiredo, R.W., Rodrigues, M. de C.P., de Sousa, P.H.M., Pinheiro, A.M., Qualidade e vida de prateleira da agua de coco obtida pelo processo de enchimento a quente, Rev. Bras. Armaz. 31 (2006) 95–102.Google Scholar
Enonuya, O.M.D., High performance liquid chromatographic analysis of nutwater syrup fractions from two varieties of Nigerian coconuts (Cocos nucifera L.), Niger. J. Palms Oil Seeds 9 (1988) 48–58.Google Scholar
Sison, B.C.J., Disposal of coconut processing waste, Philipp. J. Coconut Stud. 11 (1977) 39–41.Google Scholar
Diop N., Caractérisation physico-chimique de l’eau de la noix de coco verte (Cocos nucifera L.) et essais de stabilisation par techniques membranaires, ENSIA-SIARC, Master thesis, Montpellier, France, 2005, 132 p.
Abreu, L.F., Faria, J. de A.F., Influencia da temperatura e do acido ascorbico sobre a estabilidade fisico-quimica e atividade enzimatica da agua de coco (Cocos nucifera L.) acondicionada assepticamente, Cienc. Tecnol. Aliment. 27 (2007) 226–232.CrossRefGoogle Scholar
Murasaki-Aliberti, N.D., da Silva, R.M.S., Gut, J.A.W., Tadini, C.C., Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water, Int. J. Food Sci. Technol. 44 (2009) 2662–2668.CrossRefGoogle Scholar
Kikuda A.T., Tadini C.C., Fernandes R., Modelo de primeira ordem multicomponente para inativação térmica em processo descontínuo da peroxidase e polifenoloxidase presentes na água de coco verde (Cocos nucifera L.), in: CBCTA A.d.X. (Ed.), XVIII Cong. Bras. Ciênc. Tecnol. Alim., Porto Alegre, Brazil, 2002.