AIM OF THE EXPERIMENT

Qualitative Analysis of COCUNUT WATER-

To Study the presence of Cat ions, Anions and presence of
various other nutrients present in COCUNUT WATER.
 INTRODUCTION
Coconut water is the clear liquid inside young green coconuts (fruits of
the coconut palm). In early development, it serves as a suspension for
the endosperm of the coconut during the nuclear phase of
development. As growth continues, the endosperm matures into its
cellular phase and deposits into the rind of the coconut meat. Coconut
water has long been a popular drink in the tropical countries where it is
available fresh, canned, or bottled. Coconuts for drinking are served
fresh, chilled or packaged in many places. They are often sold by street
vendors who cut them open with machetes or similar implements in
front of customers. Processed coconut water for retail can be found in
ordinary cans, Tetra Packs, or plastic bottles, sometimes with coconut
pulp or coconut jelly included. Coconut water can be fermented to
produce coconut vinegar. It is also used to make natal de coco, a jelly-
like food. Bottled coconut water has a shell life of 24 months. In recent
years, coconut water has been marketed as a natural energy or sports
drink having low levels of fat, carbohydrates, and calories, and
significant electrolyte content. Marketers have also promoted coconut
water for having low levels of fat, carbohydrates, and calories.
However, marketing claims attributing tremendous health benefits to
coconut water are largely unfounded. Unless the coconut has been
damaged, it is likely sterile. There is a single documented case where
coconut water has been used as an intravenous hydration fluid when
medical saline was unavailable. Although this is not generally
recommended by most physicians today, it was a common practice
during the Khmer Rouge regime in Cambodia from 1975 to 1979.
Coconut water has long been a popular drink in the tropics , especially
in India , Brazilian Coast , Southeast Asia , Pacific Islands , Africa , and
the Caribbean , where it is available fresh , canned , or bottled . In the
Philippines, it is known as ‘book’.
 THEORY
1. COMPOSITION-
The coconut water contains nutrients such as glucose, amino acids and
electrolytes such as potassium, calcium and magnesium (Table 7.1). While the
composition of coconut water was covered in Chapter 3, it is important to recall
the differences in the composition of coconut water obtained from young (7-9
months) and mature (10-13 months) coconuts.

The composition, physicochemical, PPO and POD enzyme activities are influenced
by factors such as geographical location and variety. The compositional
differences relate to the effects deterioration reactions have as well as the quality
aspects of coconut water.

In general, young coconuts have higher sugar levels and total phenolic contents
than mature coconuts. While mature coconuts have higher protein levels and pH
values than young coconuts, the amount of minerals can also vary between young
and mature coconuts. For example, the amount of potassium in coconut water
increases as the coconut matures.
2. FLAVOR-
 Flavor is the complex experience of smell, taste and mouth feel. The flavor
profile of coconut water is built from acids, sugar, phenolic compounds and
mineral content. Coconut water extraction, formulation, processing and
storage can also affect the flavor.

 Between 7-9 months, the sweetness of coconut water increases to its

maximum when sugar content increases. From 10-13 months, the sugar
levels decrease and coconut water tastes less sweet. This is represented by
total soluble solids.

 Left at a room temperature of 25°C, fresh coconut water turns sour, as

various oxidative and fermentative reactions occur. This forms acids as
products. To maintain the acceptability of fresh coconut water, it should be
kept under chilled condition at all times.

 In general the acidity of coconut water decreases with maturity, and this
contributes to increasing sweetness of coconut water between seven to
nine months. The phenolic also contributes to the overall flavor profile of
coconut water. It decreases with maturity, hence mature and young
coconut water both tastes significantly different.

 When coconut water is oxidized the polyphenols present in it may lead to

complex reactions resulting in the undesired discolourisation of coconut
water.

3. RANCIDITY-
 Rancidity refers to developing off-flavors when the hydrolysis, oxidation or
microbial degradation of lipids form free fatty acids (FFA), which
subsequently undergoes further reactions and yield off- flavored ketones.
  While coconut water does not contain much oil content, the lipids present
may cause rancidity. Depending on the number of carbons, these ketonic
compounds give different off-flavors. For example, heptan-2-one gives a
rancid almond flavor while nonan-2-one gives a turpentine flavor.

4. APPEARANCE-
 Coconut water is a relatively clear, colorless liquid. Its appearance is
affected by coconut maturity and environmental exposure.

 TURBIDITY-
 Turbidity refers to the extent which coconut water appears to be unclear.
Naturally, it increases as coconuts mature. In addition, turbidity is
influenced by the total dissolved sugars, proteins, and other matters. It is
also affected by the count of microorganisms when coconut water is
exposed to the environment upon extraction. When this happens,
microorganisms multiply and contribute to the increasing turbidity of
coconut water. Hence, if young coconut water is left exposed with no
control measures like cooling, it can turn as turbid as mature coconut water
in a matter of hours.

 COLOUR-
 Browning-Due to high oxidation and heat, coconut water can turn from
clear or slight white turbidity to brown. This is brought by complex
reactions in its components. Typically, it is caused by phenolic oxidation,
Maillard reaction and caramelization. These browning reactions are also
found in other beverages like green tea, apple and sugar cane juices. The
quality of coconut water is preserved when these reactions can be retarded
or stopped completely.
 Enzymatic phenolic oxidation - Enzymatic browning is one of the most
important color reactions that affect fruits, vegetables, and seafood. When
coconut water is extracted, its exposure to air initiates reactions like
oxidation. This is promoted by enzymes polyphenol oxidase (PPO) and
peroxidase (POD) which are naturally present in coconut water.
  Non-enzymatic phenolic oxidation
Without PPO and POD enzymes, phenolic browning can still occur when
oxygen is present. This takes place at a reduced rate in coconut water.

 Maillard reaction
Maillard reaction causes proteins to deteriorate when food is processed
and stored. This reaction can promote the loss of nutritional quality when
essential amino acids are destroyed. It also reduces protein digestibility and
amino acid availability. Maillard reaction covers a whole range of complex
transformations. Starting with a reaction between a reducing sugar like
glucose and an amino acid, it ends with the formation of melanoidins which
are brown, high molecular weight heterogeneous polymers

 Caramelization
Caramelization of carbohydrates occurs when surfaces are heated strongly,
such as baking and roasting. It also occurs when foods with high sugar
content, such as jams and certain fruit juices, are processed. Browning in
caramelization is due to the formation of caramels, a complex mixture of
various high molecular weight components.

5. EFFECTS OF ENVIRONMENTAL FACTORS-

 Effect Of Heat-

a) Heat has positive and negative effects on coconut water, depending on

the range of temperature and the parameter under observation. In
 general, an increase in temperature results in an increase in reaction
rates. At certain temperature ranges, this may lead to negative effects
such as browning and microbial multiplication. Hence, coconut water
should be cooled down to below 4°C after coconut water extraction and
filtration.

b) On the other hand, proper application of heat treatment results in

positive effects on coconut water. For example, heat can be used for
enzyme deactivation, pasteurization or sterilization to kill off pathogens
and spoilage microorganisms. Specifically, in direct heat treatment like
steam injection, the temperature quickly rises and falls at the start and
the end. Thus, there is less thermal impact than indirect heat treatment.
As a result, coconut water that undergoes indirect heat treatment
becomes browner at the start of their packaged shelf life.

 Maturity and Effect of Temperature-

a) Between young and mature coconut water, the latter spoils faster. As
compared to the former, the quality parameters like pH and turbidity are sub-
par. There is also likely to be more contamination in mature coconuts, as
more husk and shell pieces fall into the extracted water during drilling. In
addition, mature coconut water is typically more turbid than young coconut
water at any stage of storage

b) As temperature increases from 4-35°C during storage, there is a faster change

in the total soluble solids content, pH, and titratable acidity of untreated
coconut water. There are also noticeable visual changes for mature coconut
water. For example, turbidity increases, browning occurs and pH decreases.

 Effect of Anti-Oxidants-

a) L-ascorbic acid (Vitamin C) - Ascorbic acid, otherwise known as

Vitamin C, plays an important role in food processing. Vital for
human nutrition as well, its key antioxidant effect acts as an
 inhibitor of enzymatic browning. This has been widely used in the
food industry. However, with high ascorbic acid levels and the
presence of oxygen, browning may also occur. This is due to the
thermal decomposition of ascorbic acid. By its very nature,
coconut water does not contain much ascorbic acid. However,
when ascorbic acid is added as an antioxidant, close attention
must be paid so its level does not get so high that it promotes
ascorbic acid browning instead. In general, ascorbic acid levels of
20-50 ppm can help to minimize enzymatic browning.

b) Sodium metabisulphite (SMB) - When oxygen reacts with SMB, it

becomes unavailable for other browning reactions. Sulphite also
reduces o-quinone, which is produced by PPO catalysis, to a less
reactive diphenol. This prevents later condensation of complex
brown melanins.While most countries regulate the presence of
SMB in coconut water at 30 ppm maximum, it is advisable to
check with local authorities on the most recent permissible levels
of this antioxidant.

6. MICROBIOLOGY OF COCUNUT WATER-

 Breakdown of Oils- Fat is broken down by enzymes (mainly lipase) in a

process called lipolysis into free fatty acids. Through normal processing
routines like pumping, stirring and splashing, there is a higher chance for lipase
to work on the oils. While some of the fatty acids produced are volatile, give
off strong smells, or contribute to a sour taste, many bacteria and moulds that
break down proteins also break down oil through oxidation.

 Breakdown of Carbohydrates- The microorganism’s enzymes determine

which carbohydrates they can break down into, and to what extent. While
fermentation occurs in most cases, carbohydrates can be completely degraded
to carbon dioxide and water through oxidative metabolism.Usually,
fermentation produces organic acids (e.g. lactic and butyric acids), alcohols
(e.g. ethyl and butyl) and gases (e.g. carbon dioxide and hydrogen). In general,
carbohydrate fermentation results in the production of acid (souring, pH drop)
and gases, depending on the organisms. When carbohydrates breakdown in
coconut water, it turns sour and have an unacceptable odour.

CONDITION PRODUCTS

Presence of oxygen CO2 + water + energy

Absence of oxygen
- Alcoholic fermentation
- Butyric acid fermentation
- Lactic acid fermentation
i) Homofermentative
ii) Heterofermentative
Ethanol + CO2
Butyric acid + CO2 +H2
Lactic Acid
Lactic acid + ethanol + acetic acid + CO2

 Breakdown of Protein- Proteins break down in a process called

proteolysis, which involves the enzymes called proteases. When they
degrade proteins into peptides, they are further degraded by various
peptidases to smaller peptides and amino free acids. While amino acids can
be reused again for protein synthesis to grow or multiply microorganisms,
they can also be broken down by oxidation or fermentation processes.

Proteins and their constituent amino acids have a wide combination of

chemical elements. They contain carbon, hydrogen, oxygen, sulphur,
nitrogen and phosphorus. Therefore, the breakdown of protein results in a
much larger range of acids, alcohols, gases like hydrogen, carbon dioxide,
hydrogen sulphide, ammonia, and other compounds. In particular,
ammonia, which is alkaline and has a strong odour, is always produced.
 PHYSICOCHEMICAL PROPERTIES QUANTITY

COCONUT MATURITY STAGE (MONTHS) 5-6 8-9 ≥12

Volume of water (mL) 684 518 332

Total soluble solids (°Brix) 5.6 6.15 4.85

Titratable acidity1 (%) 0.089 0.076 0.061

pH 4.78 5.34 5.71

Turbidity2 0.031 0.337 4.051

SUGAR CONTENT

Fructose (mg/mL) 39.04 32.52 21.48

Glucose (mg/mL) 35.43 29.96 19.06

Sucrose (mg/mL) 0.85 6.36 14.37

MINERALS

Potassium (mg/100mL) 220.94 274.32 351.10

Sodium (mg/100mL) 7.61 5.60 36.51

Magnesium (mg/100mL) 22.03 20.87 31.65

Calcium (mg/100mL) 8.75 15.19 23.98

Iron (mg/L) 0.294 0.308 0.322

Protein (mg/mL) 0.041 0.042 0.217

Total phenolic content3 (mg/L) 54.00 24.59 25.7

 EXPERIMENT
1. To test the presence of Sodium ion(Na+),Magnesium ion(Mg2+)
Potassium ion(K+) and Calcium ion(Ca+) in a given sample of
cocunut water.
2. To test the presence of Chloride ion(Cl-),Oxalate ion(C2O4)-2,
Nitrate ion[(NO3)-1] and Phosphate ion[(PO4)-3] in a given sample
of coconut water.
3. Test for other food stuff like sugars,fats,proteins etc.
 EXPERIMENT-1
 AIM:-To test the presence of Sodium ion(Na+),Magnesium
ion(Mg2+) Potassium ion(K+) that is group VI in a given sample of
coconut water.
 THEORY:-If group V that is Ca,Sr,Ba are absent then elements of
VI group are tested individually there is no group test for VI group.
Original Solution of a salt is prepared by dissolving it in
distilled water,Dil. HCl or conc. H2SO4..

Mg2+
1.Ammonium Phostphate
Test:-
To a part of original solution
Add some solid NH4Cl and
NH4OH in slight excess.Then
add ammonium phosphate
solution and scratch the sides
of the test tube with a glass
Rod.
Na+
1.Pottasium Pyro-
AntiMonate Test:-
To a part of original
solution add potassium
pyroantimonate solution
and rub the sides of test
tube with a glass rod.
K+
1.Sodium Cobaltinitrate
test:-
To a part of the original
solution add NaOH solution to
make it alkaline and then add
freshly prepared sodium
cobaltinitrate solution.
A yellow ppt. confirms K+.

A white ppt. confirms Mg2+ A white Milkiness confirms

2.Charcoal Cavity Cobalt
Nitrate Test:-
Perform Charcoal Cavity
cobalt nitrate test with the
original salt
A pink Mass is obtained.
2.Picric Acid test:-
Na+.
To a part of original solution
add picric acid solution.
2.Flame Test:-
Yellow shining crystalline ppy.
Confirms K+
Perform flame test with the
original salt
3.Flame Test:-
Perform fame test with
Persistent golden yellow flame original salt.
invisible through blue glass
confirms Na+. A pale violet flame which is
pink through blue glass
confirms K+.