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19/ Seow Eng Keng et al. 
 
 
Table 1 Comparison of physicochemical properties and composition of coconut water obtained from green (GC) 
and mature coconuts (MC), and freeze-concentrated coconut water prepared from green (FGC) and mature 
coconuts (FMC). 
Parameters 
Coconut Water Samples 
GC 
FGC 
MC 
FMC 
Total soluble solids (°Brix) 
6.0 ± 0.17
c
12.1 ± 0.12
a
3.9 ± 0.15
d
7.9 ± 0.09
b
pH 
5.17 ± 0.06
c
5.00 ± 0.02
d
5.81 ± 0.03
a
5.67 ± 0.06
b
Turbidity (NTU) 
7.52 ± 1.41
d
17.60 ± 2.62
c
50.65 ± 4.10
b
112.30 ± 5.17
a
Protein (mg/mL) 
0.05 ± 0.013
c
0.11 ± 0.012
ab
0.08 ± 0.009
bc
0.15 ± 0.040
a
Crude fat (%, w/v) 
0.60 ± 0.032
d
2.64 ± 0.120
b
2.14 ± 0.259
c
4.21 ± 0.024
a
Total phenolics content (mg 
GAE/L) 
62.56 ± 9.09
c
119.81 ± 6.76
a
55.67 ± 2.88
d
107.19 ± 4.52
b
Sugars Content 
Fructose (mg/mL) 
29.76 ± 0.185
b
60.48 ± 3.881
a
16.20 ± 0.837
d
33.27 ± 3.916
c
Glucose (mg/mL) 
28.93 ± 0.468
b
57.67 ± 4.286
a
16.08 ± 0.799
d
33.06 ± 3.703
c
Sucrose (mg/mL) 
1.37 ± 0.475
d
2.54 ± 0.363
c
5.88 ± 0.020
b
11.66 ± 0.123
a
Minerals Content 
Potassium (mg/100mL) 
372.10 ± 0.71
c
757.83 ± 4.04
a
195.20 ± 1.05
d
428.91 ± 8.15
b
Sodium (mg/100mL) 
2.591 ± 0.01
d
5.00 ± 0.02
c
5.44 ± 0.09
b
7.90 ± 0.03
a
Magnesium (mg/100mL) 
24.96 ± 0.60
d
46.08 ± 0.08
b
35.43 ± 0.12
c
55.74 ± 0.02
a
Calcium (mg/100mL) 
9.97 ± 1.23
d
21.54 ± 1.03
c
22.77 ± 1.20
b
41.59 ± 0.28
a
Iron (mg/L) 
0.20 ± 0.02
d
0.61 ± 0.04
b
0.41 ± 0.08
c
0.88 ± 0.05
a
Notes: 
Comparison within the rows was shown in the table with the data written as mean ± standard deviation (n = 3). 
Means followed by the same superscript letter are not statistically significant at the 5% level. 
Turbidity is the measurement of the cloudiness or haziness of coconut water due to the presence of 
suspended solids that are usually invisible to the naked eye. The turbidity of coconut water obtained from GC is 
significantly lower (P<0.05) than the turbidity of MC water. This result agrees with the findings by Jackson et al. 
(2004) and Tan et al. (2014), who reported that turbidity increases with maturity of coconut fruit. Increase in 
turbidity could be due to increase in TSS (Jackson et al., 2004) and/or oil content in the coconut water 
(Tanqueco et al., 2007). In addition, the higher acidity (i.e. lower pH) of freeze-concentrated coconut water could 
cause the precipitation of compounds such as proteins, tannins, and polysaccharides. Moir et al. (2001) reported 
significant increase in cloudiness could be associated with the formation of precipitation due to increase in 
acidity. From this study, freeze-concentrated coconut water produced contains significantly higher (P<0.05) TSS, 
acidity, and turbidity as compared to those obtained from fresh coconut water. 

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